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You are here: Home / Soups / Leftover Winter Vegetable Soup

Leftover Winter Vegetable Soup

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Sprouts, parsnips, carrots, celery, onion, gammon stock

I made this Leftover Winter Vegetable Soup just before Christmas as I’d made a glazed gammon joint and therefore had lovely gammon stock and vegetables left over from it. I was also very aware that like most Brits I’d over bought on the sprout front and had a bag I needed to use up before the big day!

Hence this soup just kind of evolved and I also managed to use up some bacon and cream that were going begging (Nigel Slater would be proud of me)! The result was absolutely delicious with the gammon and vegetables all marrying off beautifully and the bacon garnish was just perfect.

I will definitely be making Leftover Winter Vegetable Soup again and will use a ham stock cube in future if I don’t have fresh gammon stock.

I am entering this soup into Kate at Turquoise Lemons  “No Waste Food Challenge”  where the theme is Christmas leftovers.

 

So once you’ve fried any raw vegetable (if you’re using any) then you add your cooked vegetables and stock.

Sprouts, parsnips, carrots, celery, onion, gammon stock

Then it’s just a case of simmering for 20 mins, liquidising and adding optional cream!

Sprouts, parsnips, carrots, celery, onion, gammon stock

Then reheat and garnish with strips of bacon.

More Winter Soup Recipes

For more winter  soup inspiration you might like the following:

  • Curried Root Vegetable Soup
  • Glenda’s Winter Lentil Soup
  • Lentil & Ham Soup
  • Curried Parsnip & Coriander Soup

Sprouts, parsnips, carrots, celery, onion, gammon stockNow there must be some leftover bread I can sprinkle with water and reinvigorate in the oven!

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4.84 from 6 votes
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Leftover Winter Vegetable Soup

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!
Course Appetiser, entree, Light Lunch, Starter
Cuisine British
Keyword leftovers, vegetable, winter
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Camilla Hawkins

Ingredients

  • 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

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.

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Reader Interactions

Comments

  1. Kelly

    08/07/2015 at 2:36 pm

    Looks Delish
    will defo be trying this recipe

    Reply
  2. Paul Wilson

    28/05/2015 at 12:20 am

    I’m all out of winter veg for now. 🙁

    Reply
  3. tiggerific1973

    17/05/2015 at 6:48 pm

    It has a gorgeous colour and I bet it tastes fantastic!

    Reply
    • Camilla

      17/05/2015 at 8:13 pm

      It does taste really good thanks:-)

      Reply
  4. Margaret Akel

    01/04/2015 at 4:44 pm

    this is a delicious recipe

    Reply
  5. Paul Wilson

    19/01/2015 at 12:16 am

    Great way to use up leftover veg.

    Reply
  6. William Gould

    02/01/2015 at 8:51 am

    One thing I like about winter is the eating of more soup!

    Reply
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