Boxing Day Soup

Boxing Day Soup served in a grand silver dish with a spoon topped with chives with a crusty bread roll on the side
  • 6 servings
  • 35 minutes to prepare
Print This


  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp thyme leaves
  • 1 large potato, peeled and cubed
  • 500g leftover Christmas vegetables,roughly chopped (sprouts, carrots, parsnips and squash are good)
  • 1.2ltr turkey or vegetable stock
  • 400g tinned flageolet beans, washed and drained
  • 1 tsp chopped fresh chives
  • Salt and miled pepper


1 Fry the onion gently for a few minutes in the olive oil.

2 Add the garlic, thyme and potato, fry for another minute before adding the leftover vegetables and stock.

3 Bring to a gentle simmer and cook for 10 minutes.

4 Blend it all up until it’s smooth.

5 Put the mixture back on the heat, add the flageolet beans and chopped chives, and season with salt and miled pepper.

6 Simmer for 5 minutes.

7 Serve with warm crusty bread and softened butter.