Hey everyone, today I’m going to share with you my Autumn Vegetable Soup! This is definitely one of my favourite vegetable soup recipes and I hope you like it too. It takes around 30 to 40 minutes and serves 4.
- 1 well chopped leek
- 2 well chopped carrots
- 1 peeled and chopped potato (small pieces!)
- 1 finely chopped garlic clove
- 1 tbsp well chopped rosemary
- 1/2 tsp sugar
- 425ml (3/4 pint) vegetable stock
- 2 x 400g cans chopped tomatoes
- 410g can chickpeas, drain and rinse
- 3 tbsp chopped fresh parsley
The first thing we need to do is get ourselves a large saucepan and add out leek, carrots and potato, followed by the garlic, rosemary, vegetable stock and the half teaspoon of sugar. If you want you can season with salt and pepper too. Start stirring and Once it simmers cover the pan and cook gently for 15 minutes, or until you feel the vegetables have become tender.
Get yourself a blender or processor of some sort and being blending the tomatoes until they are smooth. Add these into the saucepan followed by the chickpeas and parsley. Keep heating gently while stirring every now and then. Do this for 10 more minutes while adding seasoning if you like (keep tasting to see if it needs it!) Once it’s ready to serve pour into bowls and add the chopped parsley.
I also find that this is one of the vegetable soup recipes that goes well with cheese on toast, so be sure to give that a try. I hope you enjoy my autumn vegetable soup, feel free to add comments and let me know what you think!