Leek soup with mini cheesy toasts

• servings: SERVES 4

Ingredients

2tbsp olive oil

500g leeks, sliced

400g carrots, sliced (no need to peel)

1 onion, chopped

1 garlic clove, crushed

a few rosemary sprigs

1.5 litres hot vegetable stock

a little Worcestershire sauce

1 small French stick, sliced

3tbsp pickle

150g reduced-fat Cheddar, grated

Directions

1 Heat the oil in a large pan, add the leeks and carrots and cook over a low heat for 10 minutes.

2 Add the onion, garlic, a few rosemary sprigs, hot stock and a dash of Worcestershire sauce. Simmer for 20 minutes until the are tender.

3 Meanwhile, grill one side of the French bread slices, turn and spread with the pickle. Top with cheese and grill for a few minutes until melted.

Notes

A chunky homemade soup is really satisfying — treat yourself to cheese toasts to bulk it up.

READY IN 40 MINUTES