Fry the shallot and rashers of bacon in a little sunflower oil until tender.
Add 2-3 chopped raw, or cooked, leftover carrots and parsnips and the leek.
Fry for 3-4 minutes then add enough turkey or chicken stock to cover and simmer for 5 minutes.
Add the shredded leftover cooked turkey, season if necessary, then add a little red Thai curry paste to taste, to give heat and pungency as desired.
Great seasonal waste-busting tip
As well as leftover meat, you can add grated raw carrot, apple and slices of orange to Boxing Day salads.
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