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Vegetable soup with cheesy toasts

3/5 (154 ratings)

A deliciously satisfying autumnal soup that won’t induce guilt once devoured.

Vegetable soup with cheesy toasts

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

Preparation time:

Cook time:

Serves 4

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 its bubbling. Serve at once with the piping hot soup.

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