Autumn vegetable soup in a bowl with cheesy toasts

Autumn vegetable soup with cheesy toasts

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(29 ratings)

Prep: 10 mins - 15 mins Cook: 15 mins - 20 mins

Easy

Serves 4

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Nutrition and extra info

  • Soup can be frozen
  • Vegetarian

Nutrition: per serving

  • kcal343
  • fat7g
  • saturates2g
  • carbs56g
  • sugars1g
  • fibre8g
  • protein17g
  • salt2.2g
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Ingredients

  • 1 leek, chopped quite small
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 carrots, chopped quite small
    Carrot

    Carrot

    ka-rot

    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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp finely chopped fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • ½ tsp sugar
    Sugar

    Sugar

    shuh-ga

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 x 400g cans chopped Italian tomato
    Tomato

    Tomato

    toe-mart-oh

    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

Method

  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.

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Comments, questions and tips

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anne55
17th Oct, 2008
As well as adding celery I would put a tablespoon of worcester sauce in to give a soup an added kick
nobsticles
24th Aug, 2008
I added celery and paprika to this recipe and it was gorgeous, gave it that much needed "something"
duffname
20th Apr, 2008
4.05
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,
kathrynlavers
14th Jan, 2008
5.05
I added a tablespoon of tomato puree.
kathrynlavers
14th Jan, 2008
5.05
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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