April proved an extremely busy month for me, but at least it was packed with happy occasions: birthdays, holidays, flat-hunting and finally moving house. Life has been so hectic I don’t think I’ve done any proper cooking since the birthday cake, but here is a little something I’ve been saving in the freezer – Autumn vegetable soup. The title may be out of season now, but it’s still delicious even in the warmer weather.
Hopefully May will be a more prolific month, both in the kitchen and on the blog!
Autumn Vegetable Soup
Serves 4 (from BBC Good Food)
1 tbsp chopped rosemary
425ml vegetable stock
1/2 tsp sugar
2 x 400g tins chopped tomatoes
400g can chickpeas, drained and rinsed
3 tbsp chopped parsley
1. Chop the veg into small pieces.
2. Tip the chopped vegetables into a pan with the rosemary, sugar and stock. Season, cover and simmer for about 15 minutes until the vegetables are tender.
3. Meanwhile, blitz the tomatoes in a blender until smooth.
4. Add the tomatoes, chickpeas and parsley to the pan and cook through until warm.
5. Serve with crusty bread.