Curried Vegetable Soup
 
Leftover cooked vegetables, with a curry kick, make a warming and comforting soup.
 
Takes 30–45 minutes • Serves 4

1 tbsp sunflower oil

1 medium onion, chopped

2 celery sticks, chopped

2 medium potatoes, about 350g/12oz total weight, peeled and cut into small chunks

1 tbsp curry paste

1.2 litres/2 pints vegetable stock, made from a stock cube

550g/1lb 4oz leftover roasted or boiled vegetables, such as Brussels sprouts, carrots, parsnips and squash, roughly chopped

natural yogurt or crème fraîche, to serve

 
1 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 Tip the leftover vegetables into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the desired consistency with hot water or stock (about 300ml/½ pint), then taste for seasoning. Serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.

 
• Per serving 211 kcalories, protein 8g, carbohydrate 21g, fat 11g, saturated fat 1g, fibre 7g, added sugar none, salt 1.19g