This is a fantastic soup to use up all that leftover veg after Christmas or if like me you went elsewhere for Christmas the cheap veg you bought in the supermarket after Christmas! Again it tasted better after a day or so than when eaten straight away.
Boxing Day Soup (adapted from Good Food Magazine January 2002)
1 tbsp sunflower oil
1 medium onion, chopped
1 medium leek, sliced
2 medium potatoes, peeled and cut into small chunks
1 tbsp curry paste
1.2l vegetable stock
550g leftover roasted or boiled vegetables, such as Brussels sprouts, carrots, parsnips or squash, roughly chopped
To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the leeks and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
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.
Tip the leftover veg into the pan and warm through for a few minutes. Using a hand blender whizz the soup to a puree and then thin down to the consistency you like with hot water or stock, then taste for seasoning. Serve