Saint Stephen’s Day soup

Prep: 5 mins
Cook: 30 mins
Saint Stephen’s Day soup
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.


Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables, Stock/Broth

Recipe Type
Soups, Left Overs

Level of Difficulty

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