Autumn vegetable soup with cheesy toasts
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 leekchopped quite small
- 2 carrotschopped quite small
- 1 garlic clovefinely chopped
- 1 potatochopped quite small
- 1 tbsp finely chopped fresh rosemary
- ½ tsp sugar
- 410g can chickpeadrained and rinsed
- 3 tbsp chopped fresh parsley
- 2 x cans chopped Italian tomato
- 425ml/¾ pint vegetable stock
For the toasts
- 8 slices of baguettecut on the diagonal
- 1 garlic clovecut in half
- 50g edamfinely grated
Nutrition: per serving
- kcal343
- fat7glow
- saturates2g
- carbs56g
- sugars1g
- fibre8g
- protein17g
- salt2.2g
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.
