Mary Berry’s Vegetable Soup is made with butter, onion, carrots, parsnips, butternut squash, and chicken or vegetable stock. This easy vegetable soup recipe creates a hearty and delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Vegetable Soup Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Vegetable Soup Ingredients:
- 50g / 3.5 tbsp butter
- 1 onion, sliced
- 2 carrots, sliced
- 2 parsnips, sliced
- 200g / 7oz butternut squash, peeled, deseeded, and diced
- 1.4 litres / 2½ pints chicken or vegetable stock
How To Make Mary Berry Vegetable Soup?
- Melt the butter: In a large saucepan over medium–high heat, melt the butter. Add the onion, carrots, parsnips, and squash. Fry for 4–5 minutes, stirring frequently, until the vegetables start to soften. Season with salt and pepper.
- Cook the soup: Pour in the stock and bring to a boil. Then, reduce the heat, cover with a lid, and simmer for about 15 minutes until the vegetables are tender.
- Serve: Check the seasoning, and serve hot.
Recipe Tips
- Use fresh veggies: Fresh vegetables taste best. Try to avoid frozen or canned ones.
- Cut evenly: Make sure all your vegetables are cut to the same size so they cook evenly.
- Season early: Add salt and pepper while cooking, not just at the end, to enhance the flavor.
- Simmer gently: After adding the stock, simmer the soup on low heat. Boiling can make the veggies too soft.
- Blend if you like it smooth: For a smoother soup, blend it after cooking. You can make it fully smooth or leave some chunks for texture.
What To Serve With Vegetable Soup?
This hearty vegetable soup pairs well with crusty bread, a fresh green salad, garlic bread, or a grilled cheese sandwich. It can also be served alongside roasted vegetables, a baked potato, a simple quinoa salad, or a side of steamed greens for a delicious and healthy dinner.
How To Store Leftovers?
- Refrigerate: First, let the leftover vegetable soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the vegetable soup cool completely before freezing. Pour it into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to 3 months. To thaw, move the soup to the refrigerator overnight.
How To Reheat Leftovers?
- In The Oven: Preheat the oven to 180°C (350°F). Transfer the soup to an oven-safe dish and cover it with foil. Heat for about 20-25 minutes until it’s warmed through.
- In The Microwave: Place the soup in a microwave-safe bowl, cover it loosely with a lid or microwave-safe wrap, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until it’s hot and steaming, which should take about 5-7 minutes.
Mary Berry Vegetable Soup Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 127
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 500mg
- Potassium: 350mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 3g
Try More Mary Berry Recipe:
- Mary Berry Creamy Asparagus Soup
- Mary Berry Chestnut Mushroom Soup
- Mary Berry Chicken Noodle Soup
- Mary Berry Mushroom And Leek Soup
Mary Berry Vegetable Soup
Description
Mary Berry’s Vegetable Soup is made with butter, onion, carrots, parsnips, butternut squash, and chicken or vegetable stock. This easy vegetable soup recipe creates a hearty and delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the butter: In a large saucepan over medium–high heat, melt the butter. Add the onion, carrots, parsnips, and squash. Fry for 4–5 minutes, stirring frequently, until the vegetables start to soften. Season with salt and pepper.
- Cook the soup: Pour in the stock and bring to a boil. Then, reduce the heat, cover with a lid, and simmer for about 15 minutes until the vegetables are tender.
- Serve: Check the seasoning, and serve hot.
Notes
- Use fresh veggies: Fresh vegetables taste best. Try to avoid frozen or canned ones.
- Cut evenly: Make sure all your vegetables are cut to the same size so they cook evenly.
- Season early: Add salt and pepper while cooking, not just at the end, to enhance the flavor.
- Simmer gently: After adding the stock, simmer the soup on low heat. Boiling can make the veggies too soft.
- Blend if you like it smooth: For a smoother soup, blend it after cooking. You can make it fully smooth or leave some chunks for texture.