Serves: 4

Autumn Vegetable Soup

Calories: 151 kcal


  • 1. Put the vegetables into a large saucepan with the garlic rosemary stock and sugar. Season and stir well then bring to a simmer. Cover and cook gently for 15 minutes or until the vegetables are just tender.
  • 2. Blend the tomatoes in a food processor or blender until smooth.
  • 3. Tip tomatoes into the vegetables with the chick peas and parsley. Gently heat through stirring now and then. Taste for seasoning and serve hot.