Autumn Vegetable Soup With Cheesy Toasts Recipes

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

Autumn vegetable soup with cheesy toasts image

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Provided by Good Food team

Time 35m

Number Of Ingredients 13

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 chickpea , drained and rinsed
3 tbsp chopped fresh parsley
2 x cans chopped Italian tomato
425ml/¾ pint vegetable stock
8 slices of baguette , cut on the diagonal
1 garlic clove , cut in half
50g edam , finely grated

Steps:

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.

Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium

AUTUMN VEGETABLE SOUP WITH CHEESY TOAST

AUTUMN VEGETABLE SOUP WITH CHEESY TOAST image

Healthy and delicious low-fat vegetable soup served with slices of toasted cheese-topped baguettes

Provided by Rafeena Kidavintavida

Categories Ayurvedic Recipes

Time 40m

Number Of Ingredients 14

Ingredients

1 leek, chopped quite small
2 carrots, chopped quite small
1 sweet potato, chopped quite small
1 garlic clove, finely chopped
1 tbsp finely chopped fresh rosemary
425ml vegetable stock
1/2 tsp sugar
250 g of cherry tomatoes or 2 teaspoon lemon juice
400 g cooked chickpeas or mung beans
3 tbsp chopped fresh parsley
FOR THE TOASTS
8 slices of baguette or sour dough or chappatti, cut into diagonal pieces
1 garlic clove, cut in half
50g Edam cheese (or a cheese that suits you) finely grated -optional

Steps:

1. 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 mins or until the vegetables are just tender. 2. Heat the grill to high. Cook the tomatoes and whizz in a food processor or blender until smooth, then tip into vegetables with chickpeas and parsley. Gently heat through, stirring now and then. 3. For the toasts, rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with cheese and grill until it's bubbling. Serve at once with the piping hot soup.

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