Autumn vegetable soup with cheesy toasts
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
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