Serves 4 Preparation time 10 minutes Cooking time 30-40 minutes
Boxing Day Soup
Ingredients: 1 tbsp sunflower or olive 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 (optional) or stuffing (optional) 1.2 litres / 2 pints vegetable stock 550g / 1lb 4 oz leftover roasted or boiled vegetables, such as Brussels sprouts, carrots, parsnips and squash, roughly chopped. Add any leftover meat such as turkey, beef, ham, sausages etc. OR this can be left as a vegetarian soup Salt and pepper for seasoning Natural yogurt or crème fraîche - to serve
Method: •
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 add the potatoes and fry for a further 1-2 minutes, stirring frequently.
• Add the curry paste or stuffing if using. Cook for a further minute or two, 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.
• Add the leftover veg and meat (if using) into the pan and warm through. Pour the soup into a food processor or blender and either blitz to a smooth purée, or leave a few chunks for texture. Return the soup to the pan. You may need to thin the soup to the consistency you like with hot water or stock, then taste for seasoning. Reheat thoroughly, and pour into bowls with spoonfuls of yogurt or crème fraîche swirled on top, then serve with crusty bread.
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