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Boxing Day soup

Potato, parsnip and veg soup

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Difficulty: Easy
  • Serves 4
  • Gluten Free
  • Freezable

Preparation

Total time
25 Mins
Preparation time
5 Mins
Cooking time
20 Mins
  • 1 large fluffy potato (e.g. Maris Piper/King Edward), peeled and cubed

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 1 garlic clove, crushed

  • 1 tsp thyme leaves

  • 500g left-over Christmas vegetables, roughly chopped, such as sprouts, carrots, parsnips and squash

  • 1 x 400g tin white beans (such as flageolet or cannellini)

  • 1.2l Knorr Zero Salt Vegetable stock

  • 1 tsp chopped fresh chives

  1. Begin by gently frying the onion for a few minutes in the olive oil, then add the garlic, thyme and potato, fry for a further minute before adding the left-over vegetables and stock. Bring to a gentle simmer and cook for 10 minutes.

  2. Blend the soup until smooth, pop back on the heat, add the beans and chopped chives, season with milled pepper, simmer for 5 minutes and serve with warm crusty bread and softened butter.

You will need

A hand blender is a must for a smooth lump-free soup - we like this one by Tefal. See more details here at Amazon.

Reviews

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Polly L(45)

    ★★★★★ Rated 5 out of 5 stars.

    Made this with leftovers, but it's so tasty I'm going to make it again from scratch. Will make a massive batch and freeze for quick lunches.

    Reviewed on 20/04/20

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