May 1, 2020 in Ayurvedic Recipes
autumn veg soup

Enjoy the healthy and delicious low-fat vegetable soup served with slices of toasted cheese-topped baguettes !


  • 1 leek, chopped quite small
  • 2 carrots, chopped quite small
  • 1 sweet potato, chopped quite small
  • 1 garlic clove, finely chopped
  • 1 tbsp finely chopped fresh rosemary
  • 425ml vegetable stock
  • 1/2 tsp sugar
  • 250 g of cherry tomatoes or 2 teaspoon lemon juice
  • 400 g cooked chickpeas or mung beans
  • 3 tbsp chopped fresh parsley

For The Toasts

8 slices of baguette or sour dough or chappatti, cut into diagonal pieces
1 garlic clove, cut in half
50g Edam cheese (or a cheese that suits you) finely grated -optional

  • Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 mins or until the vegetables are just tender.
  • Heat the grill to high. Cook the tomatoes and whizz in a food processor or blender until smooth, then tip into vegetables with chickpeas and parsley. Gently heat through, stirring now and then
  • For the toasts, rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with cheese and grill until it’s bubbling. Serve at once with the piping hot soup

Points to remember:

The ingredients can be finalised according to your body type and imbalances if any.

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