Autumn vegetable soup with cheesy toasts

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• Jean

  04 October 2011

  Jean rated this recipe

  

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• isica1903

  21 October 2011

  isica1903 rated this recipe

  

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• Penny

  25 October 2011

  Penny rated and commented on this recipe

  

  I omitted the beans as non in the cupboard. Added celery, Worcester sauce and chilli flakes. It was great, really tasty.

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• john loves chips

  24 September 2012

  john loves chips commented on this recipe

  looking forward to making this .

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• laura

  17 October 2012

  laura commented on this recipe

  hiya is the nutritional values including the toasted bread?

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• yvonnebr65

  28 October 2012

  yvonnebr65 rated and commented on this recipe

  

  Lovely soup for the winter, I will definitely be making this soup again. Took note of the comments and added celery and some Worcester Sauce and had plain buttered rolls instead of the cheesy toast which I think would have been a better compliment. Next time I will try it with ingredients as per the recipe.

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• Wendybee

  12 November 2012

  Wendybee rated and commented on this recipe

  

  Lovely appearance and consistency, very hearty and warming but lacking in flavour. Despite adding extra sugar, a dash of soy sauce, a pinch of salt and being generous with the parsley it still lacked the wow factor. In order to cook the carrots it also needed a longer cooking time than the recipe gave. Am I the only one that finds this a very common fault with soup recipes?!

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• gerry2433

  06 March 2013

  gerry2433 rated this recipe

  

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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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