Parsnip and tomato soup

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Serves: 6

By jennycog12



  • 1 tin chopped tomato

  • 6 parsnips peeled and diced small

  • 6 carrot peeled and diced small

  • 500ml vegetables or chicken stock


<ol> <li>Add carrots and parsnips to stock pot.</li> <li>Add opened tin of tomatoes.</li> <li>Separately measure out 500ml of boiling water in a large jug and add chicken stock cube, allow to dissolve then add to the stock pot also. Alternatively, you could add vegetable stock if you prefer (if you're a veggie).</li> <li>Boil up the veg for 20-25 minutes.</li> <li>Once cooked, remove from the heat and allow to cool.</li> <li>Whizz up in a food processor or hand held processor in the stock pot. Serve or allow to cool. Add salt and pepper to taste.</li> </ol>

Handy Hint

<p>Best serve with thick white, buttered bread.</p>

Additional Information

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Side

  • Autumn

  • Winter

  • Soup

  • Low fat

  • Kids can help

  • Make Ahead

  • Can Freeze

  • carrot

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  • jennycog12 11/03/11 07:36

    very easy to make. ideal hot or cold tastes great - quite sweet tasting. can be made veggie with different stock.