MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boxing Day Soup
Categories: Vegetables, Potatoes, Curry, Dairy
Yield: 3 Servings

1 tb Sunflower oil
1 md Onion; chopped
2 Celery ribs; chopped
2 md Potatoes (350g/12oz); peeled
- in small chunks
1 tb Curry paste
1 3/16 l (5 c) vegetable stock; made
- from a stock cube
550 g Leftover roasted or boiled
- vegetables, such as
- Brussels sprouts, carrots,
- parsnips & squash, rough
- chopped
Natural yogurt or creme
- fraiche; to serve

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.

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.

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 puree. Thin
down to the consistency you like with hot water or stock
(we added 300ml/10 oz) then taste for seasoning. Cool and
freeze, or serve in bowls with spoonfuls of yogurt or
creme fraiche swirled on top.

Printed in Good Food magazine, January 2002

Recipe from: http://www.bbcgoodfood.com

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