Spiced parsnip & ham soup

10-30 minutes 4 servings 400 kcal or less boxing day recipes chicken christmas leftovers christmas-kitchen double cream freezable ham potato potatoes quick roast vegetable soup soup turkey stock soup

N/A

Source

Ingredients

1 tbsp olive oil

1 tbsp mild curry powder

250g cold roast potatoes and parsnips

1l chicken or turkey stock

100ml double cream , plus extra to drizzle

small handful shredded ham

Method

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.