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.
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
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.
Bring to a simmer, stir and cover. Cook gently until the vegetables are just tender.
Preheat the grill to a high setting. Blend up your tinned tomatoes until smooth and add this to the vegetables with your chickpeas.
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.
We often have a soup like this when the colder weather sets in but we usually mix in lots of different beans as well as chickpeas to give it more depth.
now that looks good - and lots of storecupboard stuff too. Easy!
Great to see a vegetarian recipe, now it's getting colder there's nothing better than soup for lunch before my lunch break jog - will definitely try this, thanks!