‘Left Over Christmas Dinner’ Vegetable Soup

This soup has all the flavors of Christmas Dinner with less of the fuss! The vegetables can be switched depending on what you have leftover. By leaving half of the soup unblended this increases the fibre content and makes it a heartier soup. A very simple, easy recipe, perfect following the stress of cooking during the festive period!

Prep:

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Cook:

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Vegan Friendly

High Fibre

Sugar Free

Gluten Free

Healthy

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Ingredients

Ingredients:
2 tbsp vegetable oil
1 red onion, diced
2 medium carrots, peeled and chopped
3 celery stalks, chopped finely
1 garlic cloves, crushed or diced
1kg of potatoes peeled and chopped into bite sized chunks
1 Litre vegetable stock (using 2 x low salt stock cubes)
*1 teaspoon dried thyme
*1 teaspoon dried rosemary
*1 teaspoon dried sage
Pinch/ ½ teaspoon mixed spice
80g natural yoghurt/plant-based alternative
Salt and freshly ground pepper

To Serve:
Handful of fresh basil leaves (optional)

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Method

Method

Heat the oil in a pot over a medium heat. Add the onion and garlic and sauté for about 4-5 minutes over a medium heat, stirring occasionally.
Add the celery, carrots, potatoes, herbs and mixed spice and sauté for another 3 minutes over a medium heat.
Add in the vegetable stock and bring to the boil. Let simmer until the vegetables have softened (20-25 minutes).
Add half the soup mix to one pot and blend using a blender/hand blender.
Add the blended soup mix back into the pot with the unblended soup mix and stir to combine.
Add the salt, pepper and yoghurt and mix. Season to taste.
Serve topped with torn basil leaves (if using) and enjoy!

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‘Left Over Christmas Dinner’ Vegetable Soup

Ingredients

Method