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4.84 from 6 votes

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 Soup
Cuisine English
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Camilla


  • 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


  1. 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.
  2. 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 along with the stock, season and simmer for 20 minutes.
  3. Liquidise the soup, add the cream if using and reheat to serve.
  4. Garnish with the bacon strips.