Autumn vegetable soup with cheesy toasts

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Good Food

8 ratings

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1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
2. Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
3. For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.

Per serving

343 kcalories, protein 17g, carbohydrate 56g, fat 7 g, saturated fat 2g, fibre 8g, salt 2.2 g

Latest comments and suggestions

• linkevica

  14 November 2007

  linkevica rated this recipe

  

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• Nikki

  08 January 2008

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  09 January 2008

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• kathryn

  14 January 2008

  kathryn rated and commented on this recipe

  

  I thought this was really nice - I added about a tablespoon to give a more intensive flavor. I'll definitely be making this again and again.

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• kathryn

  14 January 2008

  kathryn commented on this recipe

  I added a tablespoon of tomato puree.

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• TLR

  24 February 2008

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• duff food cook

  20 April 2008

  duff food cook rated and commented on this recipe

  

  We really enjoyed this soup. If you like a bit of a kick you will need to add some thing. we could not put our finger on what i was missing,

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• Cooking in Dublin

  24 August 2008

  Cooking in Dublin commented on this recipe

  I added celery and paprika to this recipe and it was gorgeous, gave it that much needed "something"

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• sues cafe

  25 September 2008

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• Babs

  17 October 2008

  Babs commented on this recipe

  As well as adding celery I would put a tablespoon of worcester sauce in to give a soup an added kick

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• flubbles1982

  05 November 2008

  flubbles1982 rated and commented on this recipe

  

  I made this recipe and I didn't have any chickpeas so I used butter beans instead which worked just as well. I also added a little white pepper and hot chilli powder which gave it a little kick. I served it with Tomato and Olive bread instead of the cheese toasts as recommended. Also worth noting that if you are serving this as a main meal, you will probably struggle to feed 4. My boyfriend and I had it for dinner last night and I had the left-overs for lunch today, so only 3 servings for us.

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Ingredients

• 1 leek , chopped quite small
• 2 carrots , chopped quite small
• 1 potato , chopped quite small
• 1 garlic clove , finely chopped
• 1 tbsp finely chopped fresh rosemary
• 425ml/¾ pint vegetable stock
• ½ tsp sugar
• 2 x 400g cans chopped Italian tomatoes
• 410g can chickpeas , drained and rinsed
• 3 tbsp chopped fresh parsley

FOR THE TOASTS

• 8 slices of baguette , cut on the diagonal
• 1 garlic clove , cut in half
• 50g edam , finely grated

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 15 mins

Cook 20 mins

Vegetarian, Low-fat

Soup can be frozen

Ingredients

• 1 leek , chopped quite small
• 2 carrots , chopped quite small
• 1 potato , chopped quite small
• 1 garlic clove , finely chopped
• 1 tbsp finely chopped fresh rosemary
• 425ml/¾ pint vegetable stock
• ½ tsp sugar
• 2 x 400g cans chopped Italian tomatoes
• 410g can chickpeas , drained and rinsed
• 3 tbsp chopped fresh parsley

FOR THE TOASTS

• 8 slices of baguette , cut on the diagonal
• 1 garlic clove , cut in half
• 50g edam , finely grated

Per serving

343 kcalories, protein 17g, carbohydrate 56g, fat 7 g, saturated fat 2g, fibre 8g, salt 2.2 g

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