Vegetable Broth Recipe with Croutons

Veggie spelt broth with giant croutons

  • serves 4
  • Easy

Make our nourishing vegetarian broth, packed with nutritious veg and topped with homemade sourdough croutons for added crunch


Try this vegetable broth, then check out our bone broth, spring vegetable broth and Chinese chicken noodle broth.



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


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


  • 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.

Check out more of our low calorie vegan recipes here...

Moroccan Vegetable Soup Recipe

Nutritional Information

  • Kcals 301
  • Fat 7.7g
  • Saturates 1.1g
  • Carbs 42.7g
  • Sugars 10.3g
  • Fibre 8.5g
  • Protein 10.9g
  • Salt 1.2g