Boxing Day soup

Name: Boxing Day soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp sunflower oil; 1 medium onion, chopped; 2 celery sticks, chopped; 2 mediums potatoes, about 350g 12oz total weight, peeled and cut into small chunks; 1 Tbsp curry paste; 1 liters vegetable stock, made from a stock cube; 550 grams leftover roasted or boiled vegetables, such as Brussels sprout, carrots, parsnips and squash, roughly chopped; 1 serving natural yogurt or crème fraîche, to serve

Boxing Day soup

Boxing Day soup might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 34g of protein, 10g of fat, and a total of 311 calories. If you have curry paste, onion, roasted, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, you might also like recipes such as Boxing Day Bubble & Squeak, Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna, and All-Day Soup.

Instructions

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.

Ingredients you will need

Vegetable

Potato

Celery

Onion

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Curry Paste

Potato

Stock

To serve, tip the leftover veg into the pan and warm through for a few minutes.

Equipment you will use

Frying Pan

Pour the soup into a food processor or blender and blitz to a smooth pure. 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 crme frache swirled on top.

Ingredients you will need

Seasoning