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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 minutes or until the vegetables are just tender.
2. 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.
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 edam and grill until it’s bubbling. Serve at once with the piping hot soup.
1 leek, chopped quite small
2 carrots, chopped quite small
1 potato, chopped quite small
1 garlic clove, finely chopped
1 tbsp finely chopped fresh rosemary
425ml/æ pint vegetable stock
1/2 tsp sugar
2 x 400g cans chopped Italian tomatoes
410g can chickpeas, drained and rinsed
3 tbsp chopped fresh parsley
FOR THE TOASTS
8 slices of baguette, cut on the diagonal
1 garlic clove, cut in half
50g edam, finely grated