The Mary Berry Winter Vegetable Soup is a hearty and nourishing dish that’s perfect for cold days. Packed with a mix of seasonal vegetables, this soup is both healthy and comforting. It’s a simple recipe that makes use of pantry staples and fresh produce, delivering a flavorful, warming meal in no time.
What is Mary Berry Winter Vegetable Soup?
Mary Berry’s winter vegetable soup is a classic, wholesome soup made with a blend of winter vegetables, aromatic seasonings, and a smooth stock base. This soup is creamy yet light, ideal as a starter or a complete meal when paired with crusty bread. It’s versatile and can be customized to include your favorite seasonal vegetables.
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Why You Should Try This Recipe
- Healthy and hearty: Packed with vitamins and nutrients from fresh vegetables.
- Easy to prepare: Simple steps and minimal equipment are required.
- Budget-friendly: Uses seasonal vegetables that are often affordable.
- Customizable: Add your favorite herbs or spices to make it your own.
- Perfect for meal prep: Make a big batch and enjoy it throughout the week.
Ingredients Needed to Make Mary Berry Winter Vegetable Soup
- Carrots (2 large): Peeled and chopped.
- Parsnips (2 medium): Peeled and chopped.
- Potatoes (2 medium): Peeled and diced for creaminess.
- Leeks (2): Trimmed and sliced.
- Onion (1 large): Finely chopped for depth of flavor.
- Vegetable or chicken stock (1 liter): Base for the soup.
- Butter (2 tablespoons): For sautéing the vegetables.
- Salt and pepper: To taste.
- Fresh parsley (for garnish): Optional, for a fresh finish.
Equipment Needed
- Large saucepan or stockpot: For cooking the soup.
- Blender or immersion blender: For pureeing the soup.
- Knife and cutting board: For preparing the vegetables.
- Ladle: For serving.
Instructions to Make Mary Berry Winter Vegetable Soup
Step 1: Prepare the vegetables
- Wash, peel, and chop all the vegetables into roughly equal-sized pieces for even cooking.
Step 2: Sauté the vegetables
- Heat the butter in a large saucepan over medium heat.
- Add the onion, leeks, carrots, and parsnips. Cook for 5–7 minutes, stirring occasionally, until softened.
Step 3: Add the stock and potatoes
- Pour in the vegetable or chicken stock and add the diced potatoes.
- Bring the mixture to a boil, then reduce the heat to a simmer.
Step 4: Cook the soup
- Simmer the soup for 20–25 minutes or until all the vegetables are tender.
Step 5: Blend the soup
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half and leave some vegetables intact.
Step 6: Season and serve
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
What Goes Well With Mary Berry Winter Vegetable Soup
- Crusty bread: Ideal for dipping into the soup.
- Cheese toasties: A warm, cheesy side that complements the soup.
- Salad: A light green salad adds freshness.
- Crackers: Add crunch and texture to the meal.
- Herb butter: Spread on bread for an extra layer of flavor.
- Grilled vegetables: Serve on the side for added variety.
- Roasted nuts: Sprinkle over the soup for a crunchy topping.
Expert Tips for Making the Best Mary Berry Winter Vegetable Soup
- Use fresh, seasonal vegetables: They provide the best flavor and texture.
- Don’t skip sautéing: This step enhances the flavor of the vegetables.
- Adjust the consistency: Add more stock for a thinner soup or let it reduce for a thicker version.
- Add cream or milk: For a creamier soup, stir in a splash of cream or milk at the end.
- Experiment with herbs: Thyme, rosemary, or bay leaves can add depth.
- Prepare in advance: This soup tastes even better the next day as the flavors develop.
Easy Variations of Mary Berry Winter Vegetable Soup
- Add lentils: Include red lentils for added protein and thickness.
- Spice it up: Add a pinch of chili flakes or curry powder for a kick.
- Use sweet potatoes: Swap regular potatoes with sweet potatoes for a sweeter flavor.
- Include greens: Add spinach or kale towards the end of cooking.
- Top with croutons: Add crunchy croutons for extra texture.
Best Practices to Store Mary Berry Winter Vegetable Soup
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Freeze for later: Portion the soup into freezer-safe containers and freeze for up to 3 months.
- Reheat gently: Warm on the stovetop over low heat, stirring occasionally.
Nutrition Value (per serving)
- Calories: 180
- Protein: 4g
- Fat: 7g
- Carbohydrates: 27g
- Fiber: 5g
Final Words
The Mary Berry Winter Vegetable Soup is a classic, comforting recipe that’s perfect for warming up during colder months. With its rich flavor, creamy texture, and nourishing ingredients, this soup is a crowd-pleaser for any occasion. Ready to bring warmth and comfort to your table? Try this recipe today and enjoy the wholesome goodness of homemade soup!
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Mary Berry Winter Vegetable Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: British
Description
Mary Berry’s winter vegetable soup is a classic, wholesome soup made with a blend of winter vegetables, aromatic seasonings, and a smooth stock base. This soup is creamy yet light, ideal as a starter or a complete meal when paired with crusty bread. It’s versatile and can be customized to include your favorite seasonal vegetables.
Ingredients
- Carrots (2 large): Peeled and chopped.
- Parsnips (2 medium): Peeled and chopped.
- Potatoes (2 medium): Peeled and diced for creaminess.
- Leeks (2): Trimmed and sliced.
- Onion (1 large): Finely chopped for depth of flavor.
- Vegetable or chicken stock (1 liter): Base for the soup.
- Butter (2 tablespoons): For sautéing the vegetables.
- Salt and pepper: To taste.
- Fresh parsley (for garnish): Optional for a fresh finish.
Instructions
Step 1: Prepare the vegetables
- Wash, peel, and chop all the vegetables into roughly equal-sized pieces for even cooking.
Step 2: Sauté the vegetables
- Heat the butter in a large saucepan over medium heat.
- Add the onion, leeks, carrots, and parsnips. Cook for 5–7 minutes, stirring occasionally, until softened.
Step 3: Add the stock and potatoes
- Pour in the vegetable or chicken stock and add the diced potatoes.
- Bring the mixture to a boil, then reduce the heat to a simmer.
Step 4: Cook the soup
- Simmer the soup for 20–25 minutes or until all the vegetables are tender.
Step 5: Blend the soup
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half and leave some vegetables intact.
Step 6: Season and serve
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
