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Boxing Day soup
Potato, parsnip and veg soup
- Difficulty: Easy
- Serves 4
- Gluten Free
- Freezable
Preparation
- Total time
- 25 Mins
- Preparation time
- 5 Mins
- Cooking time
- 20 Mins
-
1 large fluffy potato (e.g. Maris Piper/King Edward), peeled and cubed
-
1 tbsp olive oil
-
1 medium onion, finely chopped
-
1 garlic clove, crushed
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1 tsp thyme leaves
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500g left-over Christmas vegetables, roughly chopped, such as sprouts, carrots, parsnips and squash
-
1 x 400g tin white beans (such as flageolet or cannellini)
-
1.2l Knorr Zero Salt Vegetable stock
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1 tsp chopped fresh chives
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Begin by gently frying the onion for a few minutes in the olive oil, then add the garlic, thyme and potato, fry for a further minute before adding the left-over vegetables and stock. Bring to a gentle simmer and cook for 10 minutes.
-
Blend the soup until smooth, pop back on the heat, add the beans and chopped chives, season with milled pepper, simmer for 5 minutes and serve with warm crusty bread and softened butter.
You will need
A hand blender is a must for a smooth lump-free soup - we like this one by Tefal. See more details here at Amazon.
Reviews
-
Polly L(45)
★★★★★ Rated 5 out of 5 stars.Made this with leftovers, but it's so tasty I'm going to make it again from scratch. Will make a massive batch and freeze for quick lunches.
Reviewed on 20/04/20
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