Saint Stephen’s Day 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
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