Autumn is here, and as the leaves turn beautiful shades of orange and yellow, and the summer events and beach days draw to a close, we often turn inwards to our homes to catch up with what has been going on.
If you have been partaking in Mad March events in and around Adelaide, your home could be needing a bit of TLC, as might your family.
It might mean a pantry clean out, sorting through all the stuff in your garage, or getting rid of old kids’ toys.
There is something about when the days start to cool down and we move towards the cooler months that gets us busy at home, and it often brings back the home cooking in your household too.
And there is nothing better than a delicious warming soup in Autumn. And if you are trying to have a meat-free day each week in your household, this could be the perfect addition to weekday favourites.
1 garlic clove, finely chopped
1 leek, chopped quite small
1 potato, chopped quite small
1 tbsp finely chopped fresh rosemary
2 carrots, chopped quite small
2 x 400g cans chopped Italian tomato
3 tbsp chopped fresh parsley
410g can chickpeas, drained and rinsed
425ml vegetable stock
50g edam, finely grated
8 slices of baguette, cut on the diagonal
½ tsp sugar
1. 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 minutes or until the vegetables are just tender.
2. Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
3. For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.