Saint Stephen’s Day soup
Prep:
5 mins
Cook:
30 mins
Use up your leftover Christmas Day vegetables in this wonderful winter soup.
1 tbsp sunflower oil
1 medium onion, chopped
2 celery sticks, chopped
2 medium potatoes, about 350g 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 brussel sprouts,
carrots, parsnips and squash, roughly chopped
Natural yogurt or crème fraîche, to serve
Heat the oil in a large saucepan and fry the onion for 5 minutes until golden.
Stir in the celery and cook for 5 minutes, then tip in the potatoes and fry for a further 2 minutes, stirring often.
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.
To serve, tip the leftover vegetables into the pan and warm through for a few minutes.
Pour the soup into a food processor blitz to a smooth purée.
Thin down to the consistency you like with 300ml stock then taste for seasoning.
Serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.
Serves
4
Preparation Time
5 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Vegetables, Stock/Broth
Recipe Type
Soups, Left Overs
Level of Difficulty
Easy
