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)


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


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.

This entry was posted in Vegan Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.