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Boxing Day soup

Boxing Day soup swirled with cream in a blue bowl

Boxing Day soup

Name: Boxing Day soup
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp sunflower oil; 1medium onion chopped; 2 celery sticks, chopped; 2medium potatoes about 350g/12oz total weight, peeled and cut into small chunks; 1 tbsp curry paste; 1.2l vegetable stock made from a stock cube; 550g leftover roasted or boiled vegetables, such as Brussels sprout carrots, parsnips and squash, roughly chopped; natural yogurt or crème fraîche, to serve

Good Food team

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Serves 4

Easy

Total time: 45 mins

Ready in 30-45 minutes

A star rating of 4.8 out of 5.12 ratingsRate

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Use up your leftover Christmas Day vegetables to make this healthy, comforting winter soup. It's a great way to get a bit of goodness after all the festive excess

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
1medium onion

chopped
2 celery

sticks, chopped
2medium potatoes

about 350g/12oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2l vegetable stock

made from a stock cube
550g leftover roasted or boiled vegetables, such as Brussels sprout

carrots, parsnips and squash, roughly chopped
natural yogurt

or crème fraîche, to serve

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Nutrition: per serving

kcal214
fat6g
saturates1g
carbs31g
sugars9g
fibre8g
protein8g
salt0.21g

low

Method

step 1

To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
step 2

Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
step 3

To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.

RECIPE TIPS

MAKE IT MEATY

Meat eaters can use turkey stock if they have it.

Recipe from Good Food magazine, January 2002

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A star rating of 4.8 out of 5.12 ratings

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