Boxing Day soup

Gluten Free
Health score
34%
Boxing Day soup
45 min.
4
326kcal

Suggestions


Are you looking for a delicious and hearty dish to make the day after a festive feast? Look no further than this delightful Boxing Day Soup! Perfect for using up leftover roasted or boiled vegetables, this gluten-free recipe transforms yesterday's meal into a comforting, nutritious soup that everyone will love.

With a zesty hint of curry paste and a variety of textures from tender potatoes and vibrant veggies, every spoonful is a warming delight. This soup not only saves you from food waste but also provides a quick and easy solution for a satisfying lunch or dinner. Ready in just 45 minutes, it’s ideal for those cozy winter days when you'd rather stay in than spend hours in the kitchen.

Not only does Boxing Day Soup offer a delightful burst of flavors, but it's also packed with nutrients, keeping you energized and satisfied. Topped with a generous swirl of natural yogurt or crème fraîche, it adds a creamy richness that perfectly complements the spices. So why not embrace the post-holiday spirit and treat yourself and your loved ones to a bowl of this vibrant soup? It’s an excellent way to celebrate the season of giving while indulging in a wholesome, delicious meal!

Ingredients

  • tbsp unrefined sunflower oil 
  • medium onion chopped
  •  celery stalks chopped
  • medium potatoes peeled cut into small chunks
  • tbsp curry paste 
  • 1.2 vegetable stock 
  • 550 roasted such as brussels sprout, carrots, parsnips and squash, roughly chopped leftover boiled
  • servings yogurt 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • blender

Directions

  1. To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
  2. Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
  3. To serve, tip the leftover veg into the pan and warm through for a few minutes.
  4. Pour the soup into a food processor or blender and blitz to a smooth pure. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crme frache swirled on top.

Nutrition Facts

Calories326kcal
Protein41.59%
Fat26.7%
Carbs31.71%

Properties

Glycemic Index
51.69
Glycemic Load
15.92
Inflammation Score
-8
Nutrition Score
21.031304390534%

Flavonoids

Apigenin
0.06mg
Luteolin
0.03mg
Isorhamnetin
1.38mg
Kaempferol
1.04mg
Myricetin
0.01mg
Quercetin
6.34mg

Nutrients percent of daily need

Calories:325.55kcal
16.28%
Fat:9.52g
14.64%
Saturated Fat:2.24g
13.99%
Carbohydrates:25.43g
8.48%
Net Carbohydrates:22.45g
8.16%
Sugar:4.87g
5.41%
Cholesterol:86.75mg
28.92%
Sodium:1268.94mg
55.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.34g
66.69%
Vitamin B6:1.39mg
69.35%
Selenium:38.57µg
55.11%
Vitamin B1:0.71mg
47.18%
Vitamin B3:9.06mg
45.3%
Phosphorus:379.48mg
37.95%
Potassium:1009.52mg
28.84%
Vitamin C:23.4mg
28.36%
Vitamin A:1237.99IU
24.76%
Zinc:2.84mg
18.93%
Vitamin B2:0.3mg
17.72%
Magnesium:63.33mg
15.83%
Vitamin B5:1.38mg
13.82%
Fiber:2.98g
11.93%
Vitamin B12:0.7µg
11.75%
Vitamin E:1.64mg
10.92%
Manganese:0.21mg
10.51%
Copper:0.21mg
10.31%
Iron:1.73mg
9.63%
Folate:23.06µg
5.76%
Vitamin D:0.55µg
3.67%
Calcium:33.24mg
3.32%
Vitamin K:2.91µg
2.77%