Mary Berry’s Christmas Soup is a comforting and hearty dish perfect for the holiday season. This soup combines seasonal vegetables, festive spices, and a touch of creaminess to create a warm and flavorful bowl of goodness.
What is Mary Berry Christmas Soup?
Mary Berry’s Christmas Soup is a seasonal dish made with a base of root vegetables like parsnips and carrots, flavored with warming spices, and finished with a creamy texture. It’s an ideal starter for holiday meals or a satisfying way to use up leftovers after Christmas.
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Why You Should Try This Recipe
- Festive Flavors: Seasonal ingredients and spices make it perfect for the holidays.
- Easy to Make: Straightforward steps and simple ingredients.
- Customizable: Add your favorite vegetables or spices.
- Make-Ahead Friendly: Perfect for preparing in advance.
- Comforting and Nutritious: A wholesome way to enjoy the season’s best produce.
Ingredients Needed to Make Mary Berry Christmas Soup
For the Soup
- Butter (30g): Adds richness to the soup.
- Onion (1 large, finely chopped): Forms the flavorful base.
- Leek (1, sliced): Adds sweetness and depth.
- Carrots (2, peeled and diced): Adds natural sweetness.
- Parsnips (2, peeled and diced): Provides a creamy texture and earthy flavor.
- Potatoes (2 medium, peeled and diced): Helps thicken the soup.
- Chicken or Vegetable Stock (1 liter): Forms the soup’s base.
- Bay Leaf (1): Adds a subtle aromatic note.
- Ground Nutmeg (1/4 tsp): Adds a warm, festive flavor.
- Double Cream (100ml): For a creamy finish (optional).
- Salt and Pepper (to taste)
For Garnish
- Croutons: Adds crunch.
- Fresh Parsley or Chives: For a pop of color.
- Crispy Bacon Bits: Optional, for extra flavor.
Equipment Needed
- Large saucepan
- Wooden spoon
- Blender or immersion blender
- Ladle
Instructions to Make Mary Berry Christmas Soup
Step 1: Sauté the vegetables
In a large saucepan, melt the butter over medium heat. Add the onion and leek, and sauté for 5 minutes until softened but not browned.
Step 2: Add the root vegetables
Stir in the carrots, parsnips, and potatoes. Cook for another 5 minutes, stirring occasionally.
Step 3: Add the stock and spices
Pour in the chicken or vegetable stock and add the bay leaf and ground nutmeg. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Blend the soup
Remove the bay leaf and blend the soup until smooth using a blender or immersion blender. For a chunkier texture, blend only part of the soup.
Step 5: Add the cream
Stir in the double cream if using, and heat gently without boiling.
Step 6: Serve
Ladle the soup into bowls and garnish with croutons, fresh parsley or chives, or crispy bacon bits, as desired.
What Goes Well With Mary Berry Christmas Soup
- Crusty Bread: Perfect for dipping into the soup.
- Cheese Toasties: Adds a rich, cheesy contrast.
- Green Salad: A light and refreshing side dish.
- Mulled Wine: Complements the festive flavors.
- Roasted Nuts: For a crunchy accompaniment.
- Smoked Salmon: Adds a luxurious touch.
Expert Tips for Making the Best Mary Berry Christmas Soup
- Don’t Overcook the Vegetables: Simmer just until tender to retain flavor.
- Blend to Your Liking: Adjust the consistency by blending all or part of the soup.
- Add Extra Spices: Cinnamon or cloves can enhance the festive flavor.
- Use Homemade Stock: For a richer and more flavorful base.
- Prepare Ahead: The soup can be made a day in advance and reheated gently.
Easy Variations of Mary Berry Christmas Soup
- Make It Vegan: Use plant-based butter, stock, and cream alternatives.
- Add Protein: Stir in cooked shredded turkey or ham for a heartier soup.
- Spice It Up: Add a pinch of cayenne pepper for a hint of heat.
- Include More Vegetables: Add squash, sweet potatoes, or celery for extra flavor.
- Top with Cheese: Sprinkle-grated Parmesan or cheddar over the soup before serving.
Best Practices to Store Mary Berry Christmas Soup
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the soup completely and freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat Gently: Warm the soup over low heat, stirring occasionally, to avoid splitting the cream.
Nutrition Value (per serving):
- Calories: 180
- Carbohydrates: 25g
- Protein: 4g
- Fat: 8g
- Fiber: 4g
FAQs
Can I make Mary Berry Christmas Soup in advance?
Yes, this soup can be made up to two days in advance. Store it in an airtight container in the fridge and reheat gently on the stove when ready to serve.
Can I freeze Mary Berry’s Christmas Soup?
Yes, the soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
How can I make this soup vegan?
To make the soup vegan, use plant-based butter, vegetable stock, and a dairy-free cream alternative such as coconut cream or oat cream.
What toppings work best for Mary Berry Christmas Soup?
Great toppings include croutons, fresh herbs like parsley or chives, crispy bacon bits, grated cheese, or a drizzle of cream for added richness.
Final Words
Mary Berry’s Christmas Soup is a delicious and heartwarming addition to your holiday meals. Packed with seasonal flavors and simple to prepare, this soup is a crowd-pleaser that everyone will enjoy.
Make it ahead to ease your holiday preparations and savor a bowl of festive comfort!
More By British Baking Recipes
Print
Mary Berry Christmas Soup Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Christmas Soup is a seasonal dish made with a base of root vegetables like parsnips and carrots, flavored with warming spices, and finished with a creamy texture. It’s an ideal starter for holiday meals or a satisfying way to use up leftovers after Christmas.
Ingredients
For the Soup
- Butter (30g): Adds richness to the soup.
- Onion (1 large, finely chopped): Forms the flavorful base.
- Leek (1, sliced): Adds sweetness and depth.
- Carrots (2, peeled and diced): Adds natural sweetness.
- Parsnips (2, peeled and diced): Provides a creamy texture and earthy flavor.
- Potatoes (2 medium, peeled and diced): Helps thicken the soup.
- Chicken or Vegetable Stock (1 liter): Forms the soup’s base.
- Bay Leaf (1): Adds a subtle aromatic note.
- Ground Nutmeg (1/4 tsp): Adds a warm, festive flavor.
- Double Cream (100ml): For a creamy finish (optional).
- Salt and Pepper (to taste)
For Garnish
- Croutons: Adds crunch.
- Fresh Parsley or Chives: For a pop of color.
- Crispy Bacon Bits: Optional, for extra flavor.
Instructions
Step 1: Sauté the vegetables
In a large saucepan, melt the butter over medium heat. Add the onion and leek, and sauté for 5 minutes until softened but not browned.
Step 2: Add the root vegetables
Stir in the carrots, parsnips, and potatoes. Cook for another 5 minutes, stirring occasionally.
Step 3: Add the stock and spices
Pour in the chicken or vegetable stock and add the bay leaf and ground nutmeg. Season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Blend the soup
Remove the bay leaf and blend the soup until smooth using a blender or immersion blender. For a chunkier texture, blend only part of the soup.
Step 5: Add the cream
Stir in the double cream if using, and heat gently without boiling.
Step 6: Serve
Ladle the soup into bowls and garnish with croutons, fresh parsley or chives, or crispy bacon bits, as desired.
