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Hearty Autumn Soup

Hearty Autumn Soup

By Bethan Townsend

Soup season is upon us and curling up with a steaming bowl of hearty vegetable soup is definitely a sign that autumn is here. This recipe is packed with nutritious vegetables and pulses and is teamed with a cheesy crouton treat.


For Soup:

  • 1 leek, roughly chopped

  • 2 carrots, roughly chopped

  • 1 potato, cubed

  • 1-2 garlic cloves, finely chopped

  • 1 tbsp of fresh rosemary

  • A pinch of sugar

  • 400g tin of chickpeas, drained and rinsed

  • 800g of chopped tomatoes

  • ¾ pint of vegetable stock

  • Chopped fresh parsley to finish

For Cheesy Croutons:

  • Sliced baguette bread

  • 1 clove of garlic, cut in half

  • 50g of edam or similar cheese, grated

Cooking Method

  1. Add all the chopped vegetables to a large saucepan or stockpot, including the garlic and rosemary. Pour in stock and pinch of sugar. Season well with salt and pepper.

  2. Bring to a simmer, stir and cover. Cook gently until the vegetables are just tender.

  3. Preheat the grill to a high setting. Blend up your tinned tomatoes until smooth and add this to the vegetables with your chickpeas.

  4. For your croutons, rub each side of the bread with your cut garlic clove and then grill on one side until golden. Top with your grated cheese and grill until it’s bubbling. Finish your soup with your fresh parsley and serve.

Nutritional Information

  • Serves four

  • 344kcal

  • 7g fat

  • 56g carbohydrates

  • 17g protein

  • Vegetarian