Name: Autumn vegetable soup with cheesy toasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 leek chopped quite small; 2 carrots chopped quite small; 1 garlic clove finely chopped; 1 potato chopped quite small; 1 tbsp finely chopped fresh rosemary; ½ tsp sugar; 410g can chickpea drained and rinsed; 3 tbsp chopped fresh parsley; 2 x cans chopped Italian tomato; 425ml/¾ pint vegetable stock; 8 slices of baguette cut on the diagonal; 1 garlic clove cut in half; 50g edam finely grated

Autumn vegetable soup in a bowl with cheesy toasts

1 leek
chopped quite small
2 carrots
chopped quite small
1 garlic clove
finely chopped
1 potato
chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea
drained and rinsed
3 tbsp chopped fresh parsley
2 x cans chopped Italian tomato
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

step 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.
step 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.
step 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.