At Christmas, we tend to prepare way more food than we’ll ever eat in one session. What to do with the leftovers?
Vegetables are best eaten freshly cooked and leftovers look rather sad after being zapped in the microwave for a quick meal. (Hang on, did I just confess my guilt?!?)
The Brits came up with a clever idea of making bubble and squeak but there is only so much you can eat before you grow fed up of it. Here’s another solution: soup.
The beauty of this soup is that it’s a doodle to rustle up, and very quick if you’re using cooked potato as well. That’s right.
If you happen to have leftover roast potatoes or mash, you can use them instead of raw potatoes. You’ll save time too by not having to cook the raw potatoes.
Just fry up some onions and garlic, add the leftover vegetables and stock, heat through the mixture and give it all a great big whizz with a blender until smooth.
It’s as easy as that. Just keep an eye on the ratios you use – if you follow the recipe’s you’ll be fine.
Don’t fret either if you served your greens or sprouts with bits. You know. Stuff like cheese, chestnuts, bacon or nuts. Chunk them all in for extra depth of flavour.
In my case, after shooting this Christmas vegetable side dish, I had so much left over that I turned it into the soup you see now. Bacon, blue cheese and pecans all tipped in.
Add cream to the soup if you’re feeling decadent. It can be spruced up with numerous toppings and this case I used blue cheese, bacon and chives.
Don’t be afraid to use leftover gammon or turkey to make it a more sizeable meal. Another delicious way to enjoy Brussels sprouts is to sous vide. Learn how to sous vide them here. Happy Boxing Day!
More smooth vegetable soup recipes
Need some more soup for the soul? Check out these divine recipes.
- Soup maker mushroom soup
- Slimming world butternut squash soup
- Swede soup
- Zucchini and leek soup
- Sweet potato and red pepper soup
- Marrow soup
- Wild garlic soup
- Leek and onion soup
- Pumpkin and sweet potato soup
- Vegan leek and potato soup
- Carrot soup
- Slow cooker sweet potato soup
- Chestnut soup
- Watercress soup
- Chickpea soup
- Brussels sprouts soup
- Cauliflower and potato soup
- Broccoli and stilton soup
- Leek and potato soup
- Butternut squash and orange soup
- Curried carrot and split pea soup
- Asparagus soup
- Avocado soup
- Pea soup
- Kabocha squash and butter bean soup
- Kabocha squash soup
- Potato and fennel soup
- Curried butternut squash and apple soup
- Broccoli, pea and leek soup
- Jerusalem artichoke soup
Are you wondering what to do with leftover Brussels sprouts? Make this Brussels sprout soup recipe! Ideal for using up Sunday roast and Christmas leftovers!
- 30ml (2 tbsp) vegetable oil
- 1 onion, chopped
- 2 cloves garlic, peeled and sliced
- 250g (8oz) potato, peeled and sliced
- 1l (2pts) vegetable stock
- 500g (1lb) cooked brussels sprouts
- 75ml (5 tbsp) double cream [optional]
- Gently fry the onion and garlic in the oil until translucent and softened.
- Add the potato with 500ml (1pt) of stock and simmer until cooked.
- Add the brussels sprouts to the pot and pour in the remaining stock.
- When the ingredients have heated through, blend until smooth.
- Serve with double cream if desired, and your favourite bread.
Garnish the soup with any of the following: slivered almonds, chives, leftover gammon, bacon bits or blue cheese. If cooked potato is used you can skip the boiling step and simply heat all leftover ingredients through before blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boil
- Cuisine: British
- Serving Size: 508g
- Calories: 282
- Sugar: 5.1 g
- Sodium: 142 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Carbohydrates: 25.8 g
- Fiber: 5.5 g
- Protein: 5.5 g
- Cholesterol: 5 mg
Keywords: brussel sprout soup, brussel sprout recipes, Christmas leftover recipe, what to do with leftover brussel sprouts