Easy Vegetable Soup

Excellent soup, very tasty. Will certainly make this again

Simple, easy, delicious... I made this tonight with a few amendments, made only so I could use what we had in the fridge/cupboards. I upped the chicken stock to 1 litre And the tomato purée to 600mls Instead of parsnip I used a potato (my husband isn't a fan of parsnips) And I added half a butternut pumpkin, which I roasted in the oven then scooped out I added the cooked pumpkin in at the same time as the stock and tomato, giving it a vigorous stir so that it fell apart into the purée. As I said I only made the changes to the original so that I could use what I had in the cupboard. For example, I had a litre of liquid chicken stock, and a 600ml jar of tomato purée, and half a butternut pumpkin. While I could have frozen the leftover stock and purée, I chose to add it in as it would balance out the heaviness of the pumpkin. Also adding pumpkin didn't hurt the flavour, and it's also and extra veg, five a day and all that jazz. Result was slightly tucker than Donna's (due to the pumpkin) but all in all a very pleasing hearty soup! Will make again, thanks Donna.