One thing that I see a lot around Christmas time is people complaining about food waste. More specifically, vegetable waste. It seems to be the one thing that people consistently buy in excess but don’t always use the surplus of. Mains and potatoes are eaten for days but vegetables fall to the wayside, which we don’t want. This Christmas leftovers soup recipe can help you use your surplus of either precooked or vegetables, depending on what you have left. And there’s some added harissa to mix things up when you’ve reached your limit of rosemary and sage.
I prepped the vegetables in this recipe the same way I would typically make my Christmas Day veg, with syrup and a light hint of chilli. I know chilli on your Christmas parsnips isn’t quite for everyone, but if you have plain roasted vegetables, maple roasted, or roasted in some sort of herb butter, this recipe will still work. And all the traditional Christmas flavours will be complementary to the ones I’ve added here.
Nutritional Information
This recipe makes four small or two large servings. The following information is based on two servings per recipe.
Each serving contains 203 calories, 3.5g of protein and 9.5g of fibre. This recipe is rich in micronutrients, containing 20% of the recommended daily amount of vitamins B1 and B3 and 25% of the RDA of B2, B5, B6 and folate, as well as a third of your daily vitamin C and over 100% of your daily vitamin A.
How to store and does it keep?
Store in an airtight container and keep refrigerated and consume within 4 days. This recipe is freezer friendly if you want to make a larger batch, but defrost before reheating and serve within 24 hours of defrosting.
Christmas Leftover Soup Recipe
Easy lightly spiced harissa infused root vegetable soup to use leftover Christmas vegetables.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Christmas Leftover Soup
Ingredients
- 3 medium parsnips
- 250 g carrots
- 1 tbsp date syrup
- 1 tsp mild chilli powder
- Pinch of salt
- Generous amounts of black pepper
- 4 ½ cups vegetable stock
- 1 tsp harissa seasoning
Instructions
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Preheat oven to 190°c
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If your parsnips and carrots aren’t precooked, add them to a bowl and toss in the oil, syrup, chilli powder and salt and pepper then tip the contents of the bowl into a roasting dish.
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Place the roasting dish in the centre of the oven for 40-45 minutes until the vegetables are crisp, golden and lightly crispy.
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Once cooked, transfer the cooked vegetable to a large saucepan and add 4 ½ cups of vegetable stock. Leave the vegetables and stock on a low heat for 3-5 minutes, then blend them together, either in the pan with a stick blender or transfer the mixture to a heat safe blender.
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When the mix is almost fully blended, add the harissa seasoning, then blend until completely smooth.
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Return the pan to the heat for a few minutes to warm the soup back through, if necessary.
Serve and enjoy!
Until tomorrow,
Sophie
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