Thick, rich, satisfying Christmas Vegetable Soup is made with Christmas dinner leftovers.
You will need:
A food processor or a stick blender.
- 2 litres of stock, either stock from the turkey, ready-made, or use bouillon powder or cube
- Leftover cooked vegetables from Christmas Day, e.g. carrots, parsnips, potatoes, sprouts, beans
- Other leftovers, e.g. gravy, bread sauce
- Put the stock and vegetables in a large saucepan and heat on a high heat until they boil
- Cook for 5 minutes
- Take the pan off the heat and process the contents
- EITHER in a processor OR
- In the pan with a stick blender
- Return to the pan and reheat
- You may need to add some hot water if your stock is very rich or there isn’t enough for all your vegetables
- I dilute 1 litre of homemade turkey stock with about 1/2 litre water
- Add salt to taste
- Add a good teaspoon then taste. Add more if necessary. I would add 2-3 teaspoons
- To serve, grind some pepper over and a teaspoon of cream swirled in if you have it
This soup freezes well. If it’s too thick, add water when you reheat.
- Category: Lunch
- Method: Hob
- Cuisine: British
Keywords: Leftover; vegetable soup