Boxing Day Soup

It can be difficult to judge how much people will eat for Christmas dinner and many cooks will err on the side or caution, not wanting their guests to feel hungry. A good rule of thumb is to allow 3 x 75g of vegetables per person. However, there are inevitably leftovers. There are several things you can do with the leftover veg. When I was growing up, Bubble and Squeak was a favourite. You just mash it all together and fry it up. If this doesn’t take your fancy however,  how about Boxing Day Soup?

The beauty of Boxing Day Soup is you can’t go wrong. There is no fixed recipe, it frees up loads of room in the fridge and sorts out lunch for the next day.

Before you sit down to your Christmas dinner, get out a large pan and fry an onion in a little oil. As all the dishes are cleared from the table, add all the leftovers straight to the pan. Carrots, potatoes, parsnips, sprouts even the gravy, stuffing and cranberry sauce if you like. Mix up a hot chicken or vegetable stock and pour over enough to cover the vegetables. Season with salt and pepper, bring to a boil, simmer for 20 minutes then leave to cool.

When it’s cooled, put it through a food processor or mash the vegetables as much as you can. Each soup will taste different. If one flavour is particularly dominant and you want to spice it up a little, add some curry powder, one teaspoon at a time. Store it in the fridge for 2 – 3 days or freeze it.  It tastes fantastic, is packed with goodness and saves you money.  It could just be your best Christmas bargain!

 

 

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