Boxing Day soup
Use up your leftover Christmas Day vegetables in this comforting winter soup
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30-45 minutes
Vegetarian, Super healthy
- 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.
- 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 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
Recipe from Good Food magazine, January 2002.
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http://www.bbcgoodfood.com/recipes/1142/
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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
Preparation and cooking times
Ready in 30-45 minutes
Vegetarian, Super healthy
A creative way to use up leftover veg
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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- You get an online binder, where you can store all your favourite recipes and create menus.
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18 November 2007
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