A healthy and warming soup to help you use up all of your leftovers from Christmas dinner.
Tip: Lots of vegetable substitutions can be made, but red cabbage is best avoided.
Serves 8
25g butter
1 tbsp olive oil
1 onion, chopped
1 clove of garlic, finely chopped
2 tbsp cooked pancetta or bacon
275g cooked carrots
275g cooked parsnips or swede
150g cooked root vegetables
275g cooked potato
350ml turkey gravy
600ml water
ground white pepper, as needed
150 ml double cream
Fresh herbs, as needed
Preparation Time: 18 minutes. Cooking Time: 30 minutes.
1. Heat the butter and oil in a medium AGA saucepan on the boiling plate, hotplate on boiling setting or induction hob on high.
2. Add the onion and fry for about 5 minutes until softened but not coloured.
3. Add the chopped garlic and bacon, if using, and cook for a further minute.
4. Add the carrots, parsnips, green vegetables and potato and stir well to combine and heat through.
5. Pour in the gravy and boiling water. Bring to the boil, cover and cook on the simmering plate, hotplate on simmering setting or induction hob on medium for 20 minutes.
6. Using a slotted spoon, reserve about a mugful of the vegetable pieces. Blitz the remainder of the soup until smooth, roughly chop the reserved pieces and add to the soup to give some texture. Taste and correct the seasoning.
7. Serve with a swirl of cream stirred through just before serving, fresh herbs of your choice, with plenty of crusty bread or with open sandwiches.
