This Mary Berry Sweet Potato Soup is a comforting and flavorful dish, perfect for cooler days or when you’re in need of a hearty, healthy meal. The natural sweetness of the sweet potatoes is balanced with savory spices, making this soup both delicious and nutritious. It’s easy to make and perfect for batch cooking or freezing for later.
What is Mary Berry Sweet Potato Soup?
Mary Berry’s sweet potato soup is a smooth, creamy soup made with sweet potatoes, onions, garlic, and vegetable stock. The soup is gently spiced and pureed to create a velvety texture. This simple yet elegant soup is ideal as a starter or a light lunch and can be served with crusty bread or topped with your favorite garnishes.
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Why You Should Try This Recipe
- Healthy and wholesome: Sweet potatoes are packed with nutrients like vitamin A and fiber.
- Simple and quick: Requires only a few ingredients and minimal prep time.
- Comforting and warm: Ideal for chilly days or when you want a cozy meal.
- Freezer-friendly: You can make a large batch and freeze it for later.
- Versatile: You can customize the flavors by adding your favorite herbs or spices.
Ingredients Needed to Make Mary Berry Sweet Potato Soup
- 1kg sweet potatoes (peeled and diced): Provides the natural sweetness and smooth texture for the soup.
- 1 onion (chopped): Adds a savory base flavor.
- 2 garlic cloves (minced): Enhances the flavor with a subtle garlic note.
- 750ml vegetable stock: Adds depth and helps to create the right consistency.
- 2 tbsp olive oil: For sautéing the vegetables.
- 150ml double cream (optional): Adds creaminess to the soup.
- Salt and pepper: To season the soup to taste.
- Optional garnish: Fresh herbs like parsley or chives, or a drizzle of cream.
Equipment Needed
- Large saucepan or pot: For cooking the soup.
- Blender or immersion blender: To puree the soup to a smooth consistency.
- Ladle: For serving the soup.
- Knife and cutting board: For chopping the vegetables.
Instructions to Make Mary Berry Sweet Potato Soup
Step 1: Sauté the onions and garlic
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for another minute.
Step 2: Cook the sweet potatoes
Add the diced sweet potatoes to the pan and stir to coat them in the oil and onion mixture. Cook for 5 minutes to allow the sweet potatoes to start softening.
Step 3: Add the stock
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the sweet potatoes are soft and fully cooked through.
Step 4: Blend the soup
Remove the pot from the heat. Use a blender or an immersion blender to puree the soup until smooth and creamy. If the soup is too thick, you can add a bit more stock to reach your desired consistency.
Step 5: Add cream (optional)
If you want a richer soup, stir in the double cream. Season the soup with salt and pepper to taste and gently heat for another 5 minutes, but do not let it boil.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or a sprinkle of black pepper. Serve hot with crusty bread or your favorite sides.
What Goes Well With Mary Berry Sweet Potato Soup
- Crusty bread: Perfect for dipping into the smooth soup.
- Garlic bread: Adds a flavorful, crispy accompaniment to the creamy texture.
- Grilled cheese sandwich: A comforting side that pairs well with the sweetness of the soup.
- Fresh salad: A light, refreshing salad balances the richness of the soup.
- Pumpkin seeds: A crunchy topping that complements the soup’s smooth texture.
Expert Tips for Making the Best Mary Berry Sweet Potato Soup
- Use fresh sweet potatoes: For the best flavor, use fresh, firm sweet potatoes.
- Blend until smooth: To achieve a velvety texture, ensure you blend the soup thoroughly. Use an immersion blender for ease or a traditional blender for an extra-smooth finish.
- Season to taste: Don’t forget to taste the soup before serving and adjust the seasoning as needed.
- Add spices: You can enhance the flavor by adding spices like cumin, paprika, or a pinch of cayenne pepper.
- Make it vegan: Skip the cream or use coconut milk for a dairy-free version.
Easy Variations of Mary Berry Sweet Potato Soup
- Spicy sweet potato soup: Add chili flakes or a dash of hot sauce for a spicy kick.
- Herbed sweet potato soup: Stir in fresh herbs like thyme or rosemary for added flavor.
- Coconut sweet potato soup: Swap the cream for coconut milk to give the soup a tropical twist.
- Carrot and sweet potato soup: Add carrots along with the sweet potatoes for a sweeter, earthier flavor.
- Curried sweet potato soup: Add a teaspoon of curry powder for a spiced variation.
Best Practices to Store Mary Berry Sweet Potato Soup
- Refrigerate: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze: Sweet potato soup freezes well. Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
- Reheat: To reheat, warm the soup gently in a saucepan over low heat, stirring occasionally. Add a splash of water or stock if needed to adjust the consistency.
Best Practices to Reheat Mary Berry Sweet Potato Soup
- Stovetop: Reheat the soup over low heat in a saucepan, stirring occasionally until warmed through.
- Microwave: For a quicker option, reheat in the microwave in short intervals, stirring between each to ensure even heating.
- Add liquid if needed: If the soup has thickened in the fridge or freezer, add a bit of water or stock while reheating to return it to the desired consistency.
Nutrition Value (per serving):
- Calories: 220 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 5g
- Sodium: 400mg
Final Words
This Mary Berry Sweet Potato Soup is a delicious, nourishing dish that’s perfect for any time of year. With its smooth texture and subtly sweet flavor, it’s sure to become a go-to recipe in your kitchen.
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Mary Berry Sweet Potato Soup
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s sweet potato soup is a smooth, creamy soup made with sweet potatoes, onions, garlic, and vegetable stock. The soup is gently spiced and pureed to create a velvety texture. This simple yet elegant soup is ideal as a starter or a light lunch and can be served with crusty bread or topped with your favorite garnishes.
Ingredients
- 1kg sweet potatoes (peeled and diced): Provides the natural sweetness and smooth texture for the soup.
- 1 onion (chopped): Adds a savory base flavor.
- 2 garlic cloves (minced): Enhances the flavor with a subtle garlic note.
- 750ml vegetable stock: Adds depth and helps to create the right consistency.
- 2 tbsp olive oil: For sautéing the vegetables.
- 150ml double cream (optional): Adds creaminess to the soup.
- Salt and pepper: Season the soup to taste.
- Optional garnish: Fresh herbs like parsley or chives, or a drizzle of cream.
Instructions
Step 1: Sauté the onions and garlic
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for another minute.
Step 2: Cook the sweet potatoes
Add the diced sweet potatoes to the pan and stir to coat them in the oil and onion mixture. Cook for 5 minutes to allow the sweet potatoes to start softening.
Step 3: Add the stock
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the sweet potatoes are soft and fully cooked through.
Step 4: Blend the soup
Remove the pot from the heat. Use a blender or an immersion blender to puree the soup until smooth and creamy. If the soup is too thick, you can add a bit more stock to reach your desired consistency.
Step 5: Add cream (optional)
If you want a richer soup, stir in the double cream. Season the soup with salt and pepper to taste and gently heat for another 5 minutes, but do not let it boil.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or a sprinkle of black pepper. Serve hot with crusty bread or your favorite sides.
