Photo: Cala
Autumn vegetable soup with cheesy toasts
13 ingredients
Serves 4
openrecipes
A satisfying low-fat soup that won't induce guilt, served with toasts for a taste of luxury
Estimated Nutrition (whole recipe, rough)
451
Calories
15g
Protein
3g
Fat
96g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 leek , chopped quite small
- 2 carrots , chopped quite small
- 1 potato , chopped quite small
- 1 garlic clove , finely chopped
- 1 tbsp finely chopped fresh rosemary
- 425ml/¾ pint vegetable stock
- ½ tsp sugar
- 2 x 400g cans chopped Italian tomatoes
- 410g can chickpeas , drained and rinsed
- 3 tbsp chopped fresh parsley
- 8 slices of baguette , cut on the diagonal
- 1 garlic clove , cut in half
- 50g edam , finely grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes