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.
Then it’s just a case of simmering for 20 mins, liquidising and adding optional cream!
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
Now there must be some leftover bread I can sprinkle with water and reinvigorate in the oven!
Leftover Winter Vegetable Soup
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.
Mark
Excellent. looks amazing great use of lefovers.
Dawn Carter
I know it’s not yet Christmas, but I’m going to try this! Sounds delicious!
Carolyn Clapham
Even though we’re almost as far away from Christmas as possible, this sounds like a great idea to me because at this moment I have a fridge full of veg that desperately need using up 🙂
Adam Garratt
Love how the soup has turned a lovely hue of gold. I dd something similar with a large glut of potatoes I had that were on the turn, whizzed up with some stock, sage, bay and onion it was a delight. Although my blender is on it’s way out so I think I need to invest in a new one.
Camilla
Thanks Adam. Oh I couldn’t live without my stainless steel stick blender!
KMayers
A perfect thing to do with left over veg – and I must admit that I do love a tasty soup!
Charlie
Now we know what to do with the gammon sauce and sprouts. . it’s lovely too
Paul Wilson
A great recipe for a day like today.
Camilla
Too true:-)
Tracy Nixon
This is a great recipe – I made this soup and the family loved it thank you!
Camilla
Great, so glad you loved it:-)
Paul Wilson
It’s about the right time of year for this.
Tracy Nixon
Thanks for this lovely soup recipe. I love making homemade sup, especially during the colder months, so will give this a try!