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Autumn vegetable soup with cheesy toasts

Autumn vegetable soup in a bowl with cheesy toasts

Autumn vegetable soup with cheesy toasts

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

Good Food team

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 15 mins - 20 mins

A star rating of 4 out of 5.37 ratingsRate

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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

Freezable (Soup can be frozen)

Vegetarian

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Alternatives

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Curried flatbread

A star rating of 3.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal343
fat7g

low
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.

Recipe from Good Food magazine, November 2002

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A star rating of 4 out of 5.37 ratings

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