Boxing Day soup

Boxing Day soup

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 30-45 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
211
protein
8g
carbs
21g
fat
11g
saturates
1g
fibre
7g
sugar
0g
salt
1.19g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, January 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

lexiloo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips