Local Life - Wigan - November 2018

48
Boxing Day Soup
It’s that time of year again when the scrapings from your Christmas dinner can
be put to good use!
Serves 4 ~ Preparation time: 10 minutes ~ Cooking time: 30-40 mins
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.
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.
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