[AD] Boxing Day “Leftovers” Soup: This thick, velvety and rich soup is made from the Christmas Day dinner vegetable leftovers. I’ve used Scotty Brand roast potatoes, roast parsnips, sprouts and carrots which are diced and simmered in a vegetable (or turkey) stock with a hint of winter herbs. After simmering for about 20 minutes, I allow the soup to cool before blending it with a hand held immersion stick, which results in an unctuous, silky and thick soup, with more than a hint of the Christmas Day feast.

Comforting Leftovers in Bowl

I’ve called today’s “Leftovers Legends”recipe, BOXING DAY “LEFTOVERS” SOUP, as it uses up all the vegetables I cooked for our Christmas Day dinner, mainly, Scotty Brand roast potatoes, roast parsnips, sprouts and carrots. And, if you initially cooked your veggies in vegetable oil, and you use vegetable stock and not turkey stock, than the soup is suitable for vegetarians and vegans too. My roasties that were left over from Christmas Day were Scotty Brand Potatoes, and the roast spuds were wonderfully fluffy on the inside and crunchy and golden brown on the outside, as you can see in the photo below, and yes, we DO love our roast spuds at Chez Lavender & Lovage, hence the large platter.

You can of course make this soup throughout the year too, after a Sunday Roast maybe, or when you have any leftover spuds and veggies. The soup is simplicity itself to make, and only has 3 ingredients in it, namely leftover veg, stock and a few herbs. Once made, and blended, you can freeze the soup for up to 1 month, and you just need to defrost it overnight in a cool place, ready for reheating once its defrosted. It would make a very tasty and healthy soup for the New Year, when the weather is inclement and time is at a premium perhaps. Or, for a “Back to School” midweek family supper dish, just serve with crusty bread.

As I mentioned before, it is very easy to make, the recipe is shared below on a printable recipe card, and you can vary what vegetables you add, but do try to make sure you have plenty of potatoes added to the soup, as they add extra vitamins and make the soup velvety and thick once blended. I’ve shared some step-by-step photos below, as well as some other leftovers recipes too. Have a lovely weekend, and I’ll be back with some New Year’s Eve and Day recipes tomorrow, Karen

*Paid collaborative work with Scotty Brand*

See my OTHER Scotty Brand Soup Recipe here:

QUICK AND EASY SCOTTISH MINESTRONE SOUP

AND….. Perfect Scotty Brand Roast Potatoes

Boxing Day “Leftovers” Soup

Print recipe

Serves	4
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Appetizer, Lunch, Main Dish, Soup
Misc	Child Friendly, Freezable, Serve Hot
Occasion	Casual Party, Christmas, Formal Party, Thanksgiving
Region	British
By author	Karen Burns-Booth

This thick, velvety and rich soup is made from the Christmas Day dinner vegetable leftovers. I’ve used Scotty Brand roast potatoes, roast parsnips, sprouts and carrots which are diced and simmered in a vegetable (or turkey) stock with a hint of winter herbs. After simmering for about 20 minutes, I allow the soup to cool before blending it with a hand held immersion stick, which results in an unctuous, silky and thick soup, with more than a hint of the Christmas Day feast.

Ingredients

About 450g to 500g Leftover cooked vegetables (Scotty Brand roast potatoes, roast parsnips, carrots and sprouts)
1 litre vegetable stock or turkey stock
Sprig of fresh herbs (thyme, bay leaf and sage)
Salt and pepper, to taste

Note

Directions

Step 1	Dice the leftover cooked veggies into small pieces. Add them to a large lidded saucepan, pour the vegetable or turkey stock in. Add the herbs and simmer with the lid on for 15 to 20 minutes.
Step 2	Allow the soup to cool for 15 minutes, and then blend with an immersion stick blender until thick and smooth.
Step 3	Gently reheat for 5 minutes until the soup is hot. Season to taste and serve in warmed bowls with crusty bread.