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

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.