This soup is full of autumn flavour. Serve it with toast or crackers for a delicious lunch.
- 1 leek
- 2 carrots
- 1 onion
- 1 potato
- 1 garlic clove
- 400ml vegetable stock
- 2 x 400g tins of tomatoes
- 400g tin of chickpeas
- Pinch of salt, pepper and sugar
- 1 tbsp. finely chopped fresh rosemary
- Handful of fresh parsley
- Olive oil
Finely chop the leek, carrots, onion and the garlic clove. Cube the potato. Drain the chickpeas from the can and rinse them under cold water. Finely chop the parsley.
Heat the olive oil in a large pot and fry the leek, carrots, onion, and the garlic clove until the onion is soft.
Add the stock and the rosemary, and then season the mixture well. Add the diced potato, bring the mixture to a simmer and cook for around 15 minutes.
Whilst that’s cooking, blend the tomatoes with the sugar until smooth.
Once simmered, add the tomatoes and the chickpeas to the soup and heat for a few more minutes. Stir the parsley through just before serving.