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
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Serves
4
Sage & Onion Stuffing Mix
Vegetable Stock
Roasted Vegetables
Double Cream
Parmesan
Parsley
Olive Oil
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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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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