Parsnip and tomato soup

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Prep time:

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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


  1. Add carrots and parsnips to stock pot.
  2. Add opened tin of tomatoes.
  3. 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).
  4. Boil up the veg for 20-25 minutes.
  5. Once cooked, remove from the heat and allow to cool.
  6. 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.

Handy Hint

Best serve with thick white, buttered bread.

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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Your comments

  • 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.