- 1 leek, chopped quite small
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 carrots, chopped quite small
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 garlic clove, finely chopped
- 1 potato, chopped quite small
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp finely chopped fresh rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- ½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 410g can chickpea, drained and rinsed
- 3 tbsp chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 x 400g cans chopped Italian tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 425ml/¾ pint vegetable stock
For the toasts
- 8 slices of baguette, cut on the diagonal
- 1 garlic clove, cut in half
- 50g edam, finely grated
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.
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.
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.