Warm Autumn Vegetable Soup with Cheesy Toasts

• leek↗1

  finely chopped

• carrot↗2

  finely chopped

• garlic clove↗1

  finely chopped

• potato↗1

  finely chopped

• fresh rosemary, finely chopped↗1 tbsp
• sugar↗½ tsp
• canned chickpeas↗410 g

  drained and rinsed

• fresh parsley, finely chopped↗3 tbsp
• canned crushed Italian tomatoes2 pcs
• vegetable broth↗425 ml
• baguette slices8

  cut diagonally

• garlic clove↗1

  halved

• Edam cheese↗50 g

  finely grated

Step-by-step instructions

1. 1

   Place the chopped leek, carrot, potato, garlic, rosemary, vegetable broth and sugar into a large pot. Add salt and black pepper to taste, stir and bring to a gentle boil. Cover, reduce the heat and simmer for 15 minutes until the vegetables are tender.

2. 2

   In a blender or food processor, puree the canned Italian tomatoes until smooth. Add them to the pot together with the drained chickpeas and fresh parsley. Heat gently, stirring occasionally, until the ingredients are warmed through.

3. 3

   For the toasts: rub both sides of the baguette slices with a garlic clove. In a heated skillet, toast one side until golden, flip, sprinkle with grated Edam and toast the other side until the cheese melts. Serve the toasts immediately with the hot soup.