Ingredients

200g sourdough bread
cut into croutons
1 tbsp caraway seeds
3 tbsp olive oil
1 garlic clove
chopped
1 carrot
chopped
1 potato
chopped
600ml vegetable stock
(we use bouillon)
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 into florets
150g white cabbage
shredded
1 tsp Worcestershire sauce
2 tsp mushroom ketchup

Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the bread on a baking tray with the caraway seeds, half the oil and some sea salt, and bake for 10-15 mins or until golden and crisp. Set aside.

step 2
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the garlic, carrot and potato and cook for 5 mins, stirring frequently, until a little softened.

step 3
Add the stock, tomatoes, sugar, bouquet garni, celery and seasoning and bring to a rolling boil. Reduce the heat, simmer for 10 mins, then add the cauliflower and cabbage. Cook for 15 mins until the veg is tender.

step 4
Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.