Autumn Vegetable Soup

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)

Ingredients:

1 leek

2 carrots

1 potato

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

Method:

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.

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