Leftover Winter Vegetable Soup

Name: Leftover Winter Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2 tbsp light olive oil; 500 g sprouts; 2 parsnips; 2 Cloves garlic; 2 large carrots; 2 sticks celery; 2 onions; 1.25 L / 2 1/4 pts Gammon stock; salt & pepper; 100 ml cream; GARNISH:; A few rashers of fried bacon cut into strips

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Course
Main Course, Appetizer, Lunch
Cuisine
British

Leftover Winter Vegetable Soup

Katherine Stark

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This soup uses up all those leftover vegetables you’ve been meaning to use in the most delicious way – sprouts, carrots, parsnips, celery, onions & garlic married off in a beautiful gammon stock and garnished with strips of bacon, it’s what winter was made for!

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Ingredients

Servings

2 tbsp light olive oil
500 g sprouts peeled & halved
2 parsnips chopped
2 Cloves garlic
2 large carrots chopped
2 sticks celery chopped
2 onions chopped
1.25 L / 2 1/4 pts Gammon stock fresh if possible
salt & pepper
100 ml cream optional
GARNISH:
A few rashers of fried bacon cut into strips

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Instructions

If making this soup from scratch soften your onions and garlic first in the oil for five minutes then add the chopped vegetables and fry for a few more minutes stirring frequently.
If you have a mixture of fresh and leftover vegetables then fry the raw ones and garlic gently for a few minutes first then add the leftover ones.
Add the stock, season and simmer for 20 minutes.
Liquidise the soup, add the cream if using and reheat to serve.
Garnish with the bacon strips.