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Boxing Day soup

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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45 mins
Serves 4
Easy
Ingredients

1 tbsp Mr Hugh’s basil infused rapeseed oil
1 medium onion
2 celery
2 medium potatoes, about 350g
1.2L vegetable stock
550g leftover roasted or boiled vegetables, such as Brussels sprout, carrots, parsnips and squash
Natural yogurt or crème fraîche, to serve

Method

Method:
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.

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.

To serve, tip the leftover veg 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 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 crème fraîche swirled on top.

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