Homemade soup is a brilliant way to use up all that leftover Christmas veg and creates lots of simple, freezable meals that are easy to warm up when you get home or take to work with you for lunch.
Don’t be afraid to experiment when it comes to making soups. I usually go with the vegetables that need using up the soonest to create a really inexpensive, filling meal.
Ingredients (serves 4)
3 x leeks
4 x sticks of celery
1 x white onion
3 x parsnips
2 x carrots
Handful of fresh thyme
1tsp cumin powder
2tbsp vegetable stock
Salt and pepper to season
Cumin seeds and black pepper to serve (optional)
Method
Roughly chop the vegetables and add them to a pan. Add enough cold water to just about cover the veg.
Stir in a teaspoon of cumin powder and two tablespoons of vegetable stock
Place the pan on a low heat with a lid on it and warm the vegetables through for 40 minutes to an hour until soft.
Remove from the heat and allow to cool.
Blitz the soup together in a food processor until smooth and creamy. Add a little salt and pepper and return to the pan over a low heat.
Serve with a sprinkling of cumin seeds and twist of black pepper, or pour into a few empty plastic water bottles to freeze and use throughout the month.
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