1 Heat the oil in a large pan and gently cook the onions, leeks, garlic and baby vegetables for about 5 minutes, until softened.
2 Add the stock and bring to a boil. Reduce the heat, cover and simmer for 40 minutes, until the vegetables are tender, skimming frequently to remove surface scum.
3 For the garlic toast: Preheat the oven to 200°C (180° fan) 400°F gas 6.
4 Drizzle the garlic head with the olive oil. Wrap in foil and roast for about 20 minutes until golden brown. Squeeze the soft roasted garlic out onto the toasted bread.
5 Ladle the soup into serving bowls and serve with garlic toast.