I don’t know about you but at Christmas we had loads left over. With us being a family of four and not being big eaters we knew that there was going to be plenty left the next day. We had loads of leftover turkey (not that we wasted it all in the soup machine), loads of leftover vegetables, spare roast potatoes and don’t get me started about all the pigs in blankets and stuffing balls we had left.
We always do some bubble and squeak on Boxing Day (you can see the recipe here) but beyond that it would always be the typical stews and casseroles.
On Christmas Day night after we had eaten our Christmas Dinner I made some of the leftovers into baby food for my 13 month old daughter and then I tried it and it was like the most amazing tasting blended food I had ever had.
I then decided to play about with the ingredients a bit to see what else I could do with it and this is how our roast dinner leftover soup has come together.
We have a roast dinner once a week and this could be applied in the same way, just like you could use it for your Thanksgiving feast as well.
This is based around the leftovers that we personally had in, but it totally depends on what ingredients you have spare and how creamy and healthy you want your soup.
- 2 Yorkshire Puddings
- 30g Cooked Turkey
- 100g Vegetable Bake
- 5 Roast Potatoes
- 5 Roast Parsnips
- 2Tbsp Mash
- 25g Brussel Sprouts
- 1Tbsp Gravy
- 1 Tsp Chives
- 2 Tsp Parsley
- 100ml Water
- Salt & Pepper
- Chop everything into medium chunks so that everything will cook evenly, especially if you have some large chunks of vegetables or if the roasties are too big.
- Add the leftovers into the soup machine and also add the water.
- Add the seasoning and place on the cook and blend feature for 10 minutes. It only needs to be on for a short time as the ingredients are already cooked and they mainly need heating up and blending.
- Serve with some warm crusty bread.
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