This delicious recipe is courtesy of Rubies in Rubble, our article of which you can find here. This warming soup is made using the leftovers of that staple Sunday roast, which is perfect for those who invite five people but then cook for 20. If you want to bulk it out further or use up additional ingredients, you can include other vegetables such as sprouts and carrots.
1 tbsp olive oil
1 tbsp mild curry powder
250g cold roast potatoes and parsnips
1-litre chicken or turkey stock
100ml double cream, plus extra to drizzle.
Handful shredded ham
Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat.
Season and serve with a drizzle of cream on top, pepper and a spoonful of Rubies Pink Onion and Chilli relish.
Serve with a side of ciabatta bread with melted Brie and Rubies Pink Onion and Chilli relish.