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    3 soups to treat your tastebuds at Christmas

    Soup is a winter favourite and the perfect meal to warm you up accompanied with a fresh crusty roll. You can make soup out of almost anything – here are three of the best festive soup recipes for you to try this Christmas.

    1. Turkey soup 


    Why not make the most out of your perky turkey this year and make your own stock!

    All you have to do is boil your turkey carcase (and other leftover tasty trimming) along with pepper, salt, 2 sprigs of thyme, 2 bay leaves, carrot and celery batons and an onion halved. Bring to boil in a large pot and simmer.

    After two hours strain the stock and discard unwanted debris.

    For the soup you will need:

    450g root veg, celery and onions chopped, per pint of turkey stock

    1 heaped tsp butter per 450g veg

    salt and pepper to season


    Sweat the chopped veg in butter in a lidded pan for 10 minutes on a low heat

    Pour in relevant measure of stock (1 pint of stock : 450g veg) and simmer gently for 1 1/2 hours.

    Finally, purèe with liquidiser or food processor and season to taste.


    2. Brocolli and Stilton soup


    You will need:

    3 tablespoons olive oil

    1 clove garlic

    6 spring onions chopped

    2 tsp dried thyme

    1 kg broccoli

    1250ml hot vegetable stock

    200g crumbled Stilton cheese

    Ground black pepper

    1 long fresh red chilli pepper deseeded & finely chopped


    Heat up oil in pan and sweat onions for a few minutes on medium heat, add thyme and broccoli and cook for a minute.

    Add hot vegetable stock  and crumbled Stilton and bring to boil, play lid on the pan and cook for 5 minutes.

    Purèe with liquidiser or food processor and add salt and pepper to taste.

    Finally top with chopped chilli to serve.

    3.Roasted sweet potato & carrot soup


    You will need:

    500g sweet potatoes peeled and cubed

    300g carrots peeled and cubed

    3 tbsp olive oil

    2 onions diced

    2 garlic cloves, crushed

    1l vegetable stock

    100ml crème fraîche


    Heat oven to 200C, put carrots and sweet potato in a tray and drizzle half the olive oil. Roast for 25-30 minutes until caramelised.

    With the remainer of the olive oil heat in saucepan and sweat onions on medium heat for 10 minutes. Add crushed garlic and stock and simmer for 5-10 minutes.

    Added roasted veg and use a hand held blender to purèe. Once smooth stir in creme fraichè and season with salt and pepper to taste.


    Would like to win very own soup maker and try out these delicious recipes? Just click here to open door number 22 on our advent calendar!


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