Recipe - Healthy Soup

This week our Nutrition Champion Kerry has sought inspiration from The Great British Bake Off and suggests we try this healthy recipe from presenter Mel. Full of fresh vegetables and spices it would make a lovely midweek supper. Enjoy!

Ingredients: (serves 4)

200g sourdough bread cut in to croutons

1 tbsp caraway seeds

3 tbsp olive oil

1 garlic clove, chopped

1 carrot, chopped

1 potato, chopped

600ml vegetable stock

100g cherry tomatoes, halved

400g can chopped tomatoes

Pinch of golden caster sugar

1 bouquet garni (2 bay leaves, 1 rosemary sprig and 2 thyme sprigs tied together with string)

1 celery stick, chopped

200g cauliflower, cut in to florets

150g white cabbage, shredded

1 tsp Worcestershire sauce

2 tsp mushroom ketchup

Method:

Heat oven to 180ᵒC/160ᵒC fan/gas mark 4. Put the bread on a baking tray with the caraway seeds, half the oil and some sea salt, and bake for 10-15 minutes or until golden and crisp. Set aside.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the garlic, carrot and potato and cook for 5 minutes, stirring frequently until a little softened.

Add the stock, tomatoes, sugar, bouquet garni, celery and seasoning and bring to a rolling boil. Reduce the heat, simmer for 10 minutes, then add the cauliflower and cabbage. Cook for 15 minutes until the veg is tender. Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve with the croutons.

Calories: 325

Protein: 10g