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

1.2l 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

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