Make the most of your leftovers carrots, parsnips, onions, and potatoes by making a hearty soup. The stuffing croutons are so good you'll want them all year round.
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Serves
4
Sage & Onion Stuffing Mix
Vegetable Stock
Roasted Vegetables
Double Cream
Parmesan
Parsley
Olive Oil
Salt
Black Pepper
Serves
4
Sage & Onion Stuffing Mix
Vegetable Stock
Roasted Vegetables
Double Cream
Parmesan
Parsley
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C. Add water to the stuffing following pack instructions, then spread the stuffing in a thin layer over the base of a large, lightly greased baking tray. Rough-up with a fork and pop in the oven for 20 mins. After it’s cooked, break the stuffing up and toss in a little oil, then pop back in the oven for 20-30 mins until crispy – keep checking on it and giving it a mix, so it doesn't burn. Meanwhile, finely chop your parsley.
Step 2.
Set a large pot over a medium heat and add the stock. Roughly chop up the vegetables and add them to the stock, then simmer for 10 mins. Cool slightly, then blend with a stick blender until smooth. Mix through the cream. Taste and season with salt and pepper. Once the stuffing is crisp, pour the soup into bowls and top with a drizzle of cream, crispy stuffing, Parmesan and some parsley.
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