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Autumn vegetable soup with cheesy toasts
- 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/ pint vegetable stock
- 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:View on BBC Good Food
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