Description
Mary Berry’s Vegetable Soup is a simple yet flavorful dish made with a variety of vegetables such as carrots, celery, onions, potatoes, and leeks. The vegetables are simmered in a light vegetable stock, creating a nourishing and warming soup that’s easy to prepare. It can be served chunky or blended for a smoother texture.
Ingredients
Scale
To make one large pot (serves 4-6), gather the following ingredients:
- 2 tbsp olive oil: For sautéing the vegetables.
- 1 large onion, finely chopped: Adds sweetness and depth.
- 2 cloves garlic, minced: Adds aromatic flavor.
- 2 carrots, peeled and chopped: Adds natural sweetness and texture.
- 2 celery sticks, chopped: Adds a savory depth and crunch.
- 1 large potato, diced: Thickens the soup and adds heartiness.
- 1 leek, sliced: Adds a mild onion flavor.
- 1.5 liters (6 cups) vegetable stock: Forms the base of the soup and adds flavor.
- Salt and pepper, to taste: For seasoning.
- Fresh parsley, chopped (optional, for garnish): Adds freshness.
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Step 2: Add the Potatoes and Leek
- Stir in the diced potato and sliced leek, and cook for another 3-4 minutes until they start to soften.
Step 3: Add the Stock and Simmer
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 20-25 minutes until the vegetables are tender.
Step 4: Blend (Optional)
- If you prefer a smooth soup, use an immersion blender or transfer the soup to a blender and blend until smooth.
- If you prefer a chunky texture, leave the soup as it is or blend just half of it.
Step 5: Season and Serve
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley if desired.