Autumn vegetable soup with cheesy toasts

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• linkevica

  14 November 2007

  linkevica rated this recipe

  

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• Nikki

  08 January 2008

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• Jacqui

  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

  sues cafe rated this recipe

  

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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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• adam ripon

  09 January 2009

  adam ripon rated and commented on this recipe

  

  This soap is quick and easy to make. Excellent Mediterranean taste. One extra 400g of fresh chopped tomatoes make this recipe extra tasty for those tomato lovers and I used a sweet patato instead of an ordinary one.

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• flower

  02 March 2009

  flower rated and commented on this recipe

  

  Made this for lunch today for myself and my spanish boyfriend. The both of us thought it was absolutely gorgeous and so filling!! Definitely going to be a mid week favorite!! Really simple to make, but full of flavour!!

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• Beth

  09 August 2009

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• Frantic Flapjack

  11 October 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very good soup and easy to make. Added some chilli flakes to pep it up a bit.

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• emmalooroo

  04 November 2009

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• Miss B.

  23 January 2010

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• teapot

  18 March 2010

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• Diane

  21 March 2010

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• Angela

  07 February 2011

  Angela rated and commented on this recipe

  

  Made 7 litres of this, without the beans, for an RNLI fundraiser. It was delicious and went very quickly with loads of compliments. Will certainly do it again both for fundraising and personal use.

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http://www.bbcgoodfood.com/recipes/1032/

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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

Preparation and cooking times

Prep 10 - 15 mins

Cook 15 - 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, sugar 1g, salt 2.2 g

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