Boxing Day soup

Boxing Day soup

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(6 ratings)

Ready in 30-45 minutes


Serves 4
Use up your leftover Christmas Day vegetables in this comforting winter soup

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition per serving

  • kcalories211
  • fat11g
  • saturates1g
  • carbs21g
  • sugars0g
  • fibre7g
  • protein8g
  • salt1.19g
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  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 medium potato, about 350g/12oz total weight, peeled and cut into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp curry paste
  • 1.2l vegetable stock, made from a stock cube
  • 550g leftover roasted or boiled vegetables, such as Brussels sprout, carrots, parsnips and squash, roughly chopped

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • natural yogurt or crème fraîche, to serve

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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.

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Comments (6)

hazel1970's picture

I have always done my version of this, chucking all left overs, including roast potatoes and stuffing as well as veg, any 'pigs in blankets' could go in but no matter how many I do, they all get eaten !! dont bother with any curry as its usually tasty enough, use gravy, milk or stock, especially if I have make from turkey bones (put in slow cooker overnight to avoid smell!!) and can even add a dash of cream if its going, or even wine, anything goes, also blitz it, a little bit of lots of things make a lot, freezes well, if you dont dilute it until going to use, it saves frfeezer space

jillmacl03's picture

The left over veg on Christmas day normally gets thrown away so delighted to find this recipe. I left out the celery in this recipe. Used curry powder instead of paste and added a small tin of evaporated milk. Delicious.

theressuminboutkirst's picture
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Just made this and loved it! Used Pataks Tikka Masala Paste and will definitely be making more so that I can freeze it for another day!

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

lexiloo's picture
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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!

michele37's picture

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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Tips (1)

tbarany's picture

The curry paste what I usually use is very concentrated (and spicy) so one teaspoon could be enough.
I think stock cube is unnecessary (we make this soup with a huge amount of veg), water is enough, and you can season with salt and pepper if it's needed.

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