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!
Servings 6
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.