Mary Berry Winter Vegetable Soup Recipe – Cozy, Green, and Properly Restorative

I didn’t expect to fall this hard for a winter vegetable soup. The first time I made Mary Berry’s winter version, I rushed it on a grey Tuesday afternoon, half‑listening to the radio, convinced it would be perfectly fine but nothing memorable. I was wrong—and not in the neat, Instagram way. I overcooked the spinach, dulled it to a swampy green, and the whole thing tasted flatter than it should have.

So I made it again the following weekend, slower this time, using the leeks I’d picked up at the local market and spinach that was still squeaking when I washed it. That second pot was a different story altogether: soft, sweet leeks, properly tender roots, and spinach that stayed bright and fresh. If you’ve ever thought vegetable soup was boring, this one nearly changed my mind—let me show you what made the difference.

Why This Recipe is Great

This soup works because it’s gentle. No hard frying, no aggressive spices—just letting winter vegetables do their thing.

Most recipes rush the base, but taking time to soften the leek in butter really matters. I didn’t think an extra few minutes would change much, but it absolutely did. The potato and turnip quietly thicken the broth without shouting about it, and adding the spinach right at the end keeps everything tasting fresh rather than tired.

It surprised me how satisfying it felt without cream. It’s light, but not flimsy—exactly what I want when it’s cold but I don’t fancy anything heavy.

Ingredients

• Butter – Adds warmth and richness. I tried olive oil once; it worked, but the soup lost that cosy roundness.
• Leek – Sweet and mellow. Don’t rush it or it stays sharp.
• Onion – Builds depth alongside the leek.
• Celery – Quiet background savouriness. You miss it when it’s not there.
• Potato – Gives body. I used a floury one; waxy didn’t thicken enough.
• Turnip – Slight peppery edge that keeps things interesting.
• Carrot – Soft sweetness to balance the greens.
• Garlic – Just enough to warm things up without turning it into garlic soup.
• Stock (veg or chicken) – Use one you’d happily drink on its own. It shows.
• Spinach – Fresh, added at the end. Frozen went mushy when I tested it.
• Spring onions – A fresh finish that lifts the whole bowl.

Making It Yours (Without Ruining It)

• Vegan: I’ve swapped butter for olive oil—still good, just less cosy.
• Extra filling: Cannellini beans added in the last 5 minutes worked well.
• Creamy version: I blended half the soup once before adding spinach. Lovely, but don’t overdo it.
• Different veg: Parsnip and swede both worked; butternut squash made it noticeably sweeter.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Spinach turned dull green	Cooked too long	Add it right at the end, 2–3 minutes only
Soup tasted flat	Weak stock	Use a good-quality stock or reduce it slightly
Veg unevenly cooked	Pieces cut different sizes	Dice everything roughly the same

How to Make Mary Berry’s Winter Vegetable Soup

1. Melt the butter gently in a large saucepan. Add the leek and cook for about 5 minutes until soft but not coloured. It should smell sweet, not sharp.
2. Stir in the onion, celery, potato, turnip, carrot, and garlic. Cook for another 8 minutes, stirring now and then. The veg should look glossy and softened.
3. Pour in the stock and bring to the boil. Cover, turn the heat down, and simmer for about 25 minutes, until the root veg are tender when nudged with a spoon.
4. Add the spinach and spring onions. Cook for 2–3 minutes—just until the spinach collapses but stays green.
5. Season properly. I always think soup needs more salt than you expect.

Tips From My Kitchen

• I dice everything small and even—cooks better and eats nicer.
• My hob runs hot, so I keep the soup at a very gentle simmer.
• If reheating, I add a splash of water or stock—it thickens as it sits.

Storage + Serving

• Keeps: 3 days in the fridge, tightly covered.
• Freezes: Up to 3 months. Spinach softens slightly but still tastes good.
• Serve with: Crusty bread, a cheese scone, or a toasted cheese sandwich for dipping.

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FAQ

Can I make Mary Berry’s winter vegetable soup ahead of time?

Yes, I often do. This soup actually tastes better the next day once the flavours have had time to settle. Let it cool completely, store it in the fridge, and reheat gently on the hob with a splash of water or stock.

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Can I freeze Mary Berry’s winter vegetable soup?

Absolutely. I freeze it in individual portions for up to 3 months. The spinach softens slightly when reheated, but the flavour holds up well. Defrost overnight in the fridge, then reheat gently.

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Why did my spinach turn dark green or dull?

That’s nearly always from overcooking. Spinach only needs 2–3 minutes at the very end. If it simmers any longer, it loses both colour and freshness.

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Can I blend winter vegetable soup?

Yes. I’ve tested blending half the soup for a thicker texture while keeping some vegetables whole. Fully blending works too, but I recommend seasoning again afterwards as blending dulls salt perception.

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Is Mary Berry’s winter vegetable soup healthy?

Yes. It’s naturally low in fat, packed with vegetables, and contains no cream. It’s filling without being heavy, especially if served with wholegrain bread.

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Can I make this soup vegan or gluten-free?

Yes to both. Use olive oil instead of butter and vegetable stock. The recipe contains no gluten as written.

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Other Recipes You May Like

• Mary Berry Jerusalem Artichoke And Celery Soup
• Mary Berry Minestrone Soup Recipe
• Mary Berry English Onion Soup Recipe

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