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Christmas Vegetable Soup

Thick, rich, satisfying Christmas Vegetable Soup is made with Christmas dinner leftovers.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: British
Keyword: Leftover; vegetable soup
Servings: 8 servings
Author: [email protected] Cooks


  • 2 litres 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


Food processor or blender


  • 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.