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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: British
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.