Try this vegetable broth, then check out our bone broth, spring vegetable broth, cock-a-leekie soup and Chinese chicken noodle broth.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 3 sticks celery, finely diced and any leaves reserved to garnish
  • ½ a head cauliflower, broken into florets, stem finely chopped
  • 3 cloves garlic, sliced
  • 100g pearled spelt
  • 1 litre vegetable stock
  • ½ a small bunch flat-leaf parsley, torn
  • 1 tbsp cider vinegar


  • 2 thick slices sourdough, cut into chunky cubes
  • 2 cloves garlic, bashed
  • a few sprigs rosemary
  • 1 tbsp olive oil
  • a pinch sea salt flakes


  • STEP 1

    Heat the olive oil in a large lidded pan and add the onion, carrot, celery, cauliflower stem and a pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until all the vegetables are soft. Add the garlic and cook for a minute. Tip in the spelt, coat in the oil, then add the cauliflower florets and stock. Simmer for 20-25 minutes or until the spelt is cooked.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Tip the sourdough cubes, garlic, rosemary and oil into a bowl with a pinch of flaky sea salt, and toss really well. Tip onto a baking tray and cook for 15-20 minutes, tossing halfway until golden and really crisp.

  • STEP 3

    Toss the parsley and any celery leaves with the cider vinegar. Spoon the soup into bowls and drizzle over the vinegar and herbs, then top with the croutons.


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