Autumn vegetable soup with cheesy toasts
By Good Food
A satisfying low-fat soup that won’t induce guilt, served with toasts for a taste of luxury
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 343
-
fat 7g
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saturates 2g
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carbs 56g
-
sugars 1g
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fibre 8g
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protein 17g
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salt 2.2g
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 chickpeas, drained and rinsed
- 3 tbsp chopped fresh parsley
- 2 x 400g cans chopped Italian tomatoes
- 425ml/¾ pint vegetable stock
- 8 slices of baguette, cut on the diagonal
- 1 garlic clove, cut in half
- 50g edam, finely grated
Method
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.
