Autumn vegetable soup with cheesy toasts

Name: Autumn vegetable soup with cheesy toasts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 small leek, chopped quite small; 2 smalls carrots, chopped quite small; 1 garlic clove, finely chopped; 1 small potato, chopped quite small; 1 Tbsp finely chopped fresh rosemary; 1 teaspoons sugar; 410 grams chickpea, drained and rinsed; 3 Tbsps chopped fresh parsley; 2 x 400g cans chopped Italian tomato; 8 slices baguette, cut on the diagonal; 1 garlic clove, cut in half; 50 grams edam, finely grated

The recipe Autumn vegetable soup with cheesy toasts can be made in about 35 minutes. For $1.58 per serving, you get a main course that serves 4. One portion of this dish contains around 20g of protein, 9g of fat, and a total of 452 calories. This recipe from BBC Good Food requires , g cans tomato, sugar, and potato. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Vegetable

Rosemary

Garlic

Stock

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vegetable

Chickpeas

Tomato

Parsley

Equipment you will use

Food Processor

Blender

Grill

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.

Ingredients you will need

Garlic

Bread