Autumn vegetable soup with...Autumn vegetable soup with cheesy toasts

Name: Autumn vegetable soup with cheesy toasts
Prep time: 14 min
Cook time: 35 min
Total time: 49 min
Yield: 4 Persons
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 400g cans chopped Italian tomato; 8 slices of baguette, cut on the diagonal; 1 garlic clove, cut in half; 50g edam, finely grated

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Cuisine

International

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Servings

4 Persons

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Prep Time

14 Minutes

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Cook Time

35 Minutes

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Difficulty

Medium Level

Autumn vegetable soup with cheesy toasts might be just the main course you are searching for. One serving contains 477 calories, 22g of protein, and 8g of fat. This recipe serves 4. For $2.15 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires sugar, tomato, baguette, and edam. It will be a hit at your Winter event. 208 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is outstanding. If you like this recipe, you might also like recipes such as White Bean and Garlic Soup with Spinach and Crispy Prosciutto and Rosemary-Garlic Toasts, Autumn In A Bowl Soup, and Broiled Pear and Prosciutto Toasts.

DeliciousTastyWell Prepared

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 400g cans chopped Italian tomato

•8 slices of baguette, cut on the diagonal

•1 garlic clove, cut in half

•50g edam, finely grated

Cooking Instructions

01
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.
02
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.
03
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.
04
Serve at once with the piping hot soup.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023