Boxing Day soup

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Recipe by Good Food

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1. To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
2. 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.
3. To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.

Make it meaty

Meat eaters can use turkey stock if they have it.

Per serving

211 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 1g, fibre 7g, salt 1.19 g

'I wouldn't have thought of making soup with leftover cooked vegetables! The curry aroma was wonderful - a really good, economical winter standby.'

Latest comments and suggestions

• Michele Glas

  18 November 2007

  Michele Glas commented on this recipe

  I made this soup without the Celery (YAK) and added some mushrooms instead, it tasted utterly delicious and real winter warmer

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• Lexiloo

  26 December 2007

  Lexiloo rated and commented on this recipe

  

  I have made this soup every year since it was published in 2002! My family absolutely love it. I put all our left overs in - all the veg, turkey, sausages, stuffing and use the turkey stock from the turkey bones. It's great. We freeze it too for later on in the year!

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• Alison

  28 December 2007

  Alison rated and commented on this recipe

  

  I made this today for lunch, though minus the curry paste as I didn't have any. It was still delicious!

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Ingredients

• 1 tbsp sunflower oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 medium potatoes , about 350g/12oz total weight, 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 Brussels sprouts , carrots, parsnips and squash, roughly chopped
• natural yogurt or crème fraîche, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Super healthy

Ingredients

• 1 tbsp sunflower oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 medium potatoes , about 350g/12oz total weight, 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 Brussels sprouts , carrots, parsnips and squash, roughly chopped
• natural yogurt or crème fraîche, to serve

Per serving

211 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 1g, fibre 7g, salt 1.19 g

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