Tomato and Parsnip Broth

To me a broth is filling, thick and brimming with goodness. This soup is all of that. In fact, it is so good with brown rice, root veg and that warming red colour of autumn that it is our new favourite.



  • 1tbsp oil


  • 1 onion, chopped


  • 3 parsnips, sliced


  • 2 carrots, sliced


  • 3 potatoes, diced


  • 1 carton chopped tomatoes


  • 800ml veg stock


  • 100g brown rice


  1. Heat the oil and cook the veg until softening.
  2. Add the chopped tomatoes and stock and simmer for 20minutes. Leave to cool a little and then blitz.
  3. Stir in the rice and simmer for a further 10mins. Enjoy

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