This is a really filling soup made of some of my favourite bits of Christmas food. It smells really lovely with the clementine zest and juice, but any orange citrus fruit will be good too. Once a upon a time I was vegetarian and I used to love nuts at Christmas so you can add nuts to these as I have or leave them out if you’re not a nutty person!
It is also great to make if you have excess veg left after the Christmas dinner that you didn’t need to use. We quite often have that dozen or so sprouts left in the veg draw after and the odd parsnip!!! It is quite a thick soup so if it is too thick for you just add a little extra stock, water or milk.
To make the vegetarian Christmas soup you need:
1 onion chopped
1 garlic clove chopped
2 parsnips chopped
4 carrots chopped
2 celery sticks chopped
8-10 Brussel sprouts sliced
1 & 1/4pt of vegetable stock
Zest and juice of 1 clementine
1 tablespoon of olive oil
2oz cheddar cheese grated
1 tablespoon of cranberry sauce
Handful of chopped fresh parsley
2 tablespoons finely chopped nuts hazel or walnuts are nice (optional)
Fresh thyme sprigs
1/2 tsp smoked paprika
1/2 tsp ground cumin
salt and black pepper
- Heat oil and fry onions for 3 minutes, then add garlic and cook for a further 1 minute. Add some black pepper, smoked paprika and cumin and cook for another 1 minute.
- Add all the vegetables and cook for 5-10 minutes until softening. Add vegetable stock and a few sprigs of thyme then bring to the boil and then simmer until vegetable are cooked, about 20 minutes.
- Add clementine juice and zest, parsley, some chopped thyme leaves, cranberry sauce, chopped nuts and the grated cheese. Heat through for a minute or two and then blend until smooth.
- Season with salt and pepper if needed.
Garnish of fresh parsley, a little grated cheese and a sprinkling of chopped nuts and serve with some nice bread.
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