Leftover Winter Vegetable Soup
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course, Appetizer, Lunch
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Cuisine
British
Leftover Winter Vegetable Soup
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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
- 2 tbsp olive oil light
- 500 g sprouts peeled & halved
- 2 parsnip chopped
- 2 Cloves garlic
- 2 carrot chopped, large
- 2 celery chopped, sticks
- 2 onion chopped
- 1.25 L gammon stock fresh if possible, 2 1/4 pts
- salt
- black pepper
- 100 ml cream optional
- GARNISH:
- Bacon fried, cut into strips, a few rashers
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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