Autumn vegetable soup with cheesy toasts

Ingredients

• 1 leek, chopped quite small
• 2 carrots, chopped quite small
• 1 garlic clove, finely chopped
• 1 potato, chopped quite small
• 1 tbsp finely chopped fresh rosemary
• ½ tsp sugar
• 410g can chickpea, drained and rinsed
• 3 tbsp chopped fresh parsley
• 2 x cans chopped Italian tomato
• 425ml/¾ pint vegetable stock
• 8 slices of baguette, cut on the diagonal
• 1 garlic clove, cut in half
• 50g edam, finely grated

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