Christmas vegetable soup in a bowl with a piece of bread on a plate.

Christmas Vegetable Soup

  • Author: Everyday Cooks
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Approx. 2 litres


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
  • Salt


  1. Put the stock and vegetables in a large saucepan and heat on a high heat until they boil
  2. Cook for 5 minutes
  3. Take the pan off the heat and process the contents
  4. Return to the pan and reheat
  5. 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
  6. Add salt to taste
    • Add a good teaspoon then taste. Add more if necessary. I would add 2-3 teaspoons
  7. 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