Mary Berry Emerald Isle Garden Soup Recipe

The first time I made this, I was in a bit of a fridge-clearing mood—half a broccoli, a courgette I’d forgotten about, and a bag of frozen peas I’d meant to use weeks ago. I didn’t expect much.

But what surprised me was the colour—stunning bright green—and the flavour, which was clean, sweet, and gently savoury. I did overdo the blending on my first go (it turned gluey—whoops), and I didn’t save those tiny broccoli florets, which turned out to be the best bit.

Once I made those tweaks—light blend, florets at the end—it became one of my all-time spring favourites. Let me show you why it works.

A FEW REASONS THIS JUST WORKS

• Layered greens, not one-note – It’s not just broccoli. Leeks, peas, courgettes, and even a bit of green pepper give it complexity without feeling heavy.
• Tiny broccoli florets at the end – This was Mary’s genius touch. They stay bright and crunchy, giving texture to every spoonful.
• It’s delicious hot or cold – Like a chilled pea soup but fresher. Great for using up summer veg or warming up on a cold day.

INGREDIENTS + WHY THEY MATTER

• Broccoli (350g) – You’ll use every bit. Dice the stalk, blend the big florets, save the little ones for crunch.
• Leeks (3) – Softer than onions, they give sweetness and silkiness when cooked down.
• Courgettes (2 large) – They blend to a creamy texture without needing cream.
• Green pepper – Adds brightness and just a little bitterness to balance the sweet veg.
• Frozen peas (225g) – Sweet, fresh, and vibrant. Just make sure they’re defrosted first.
• Chicken or veg stock (900ml) – A flavour base. I used chicken stock once, and it added a deeper savoury edge.
• Sunflower oil + butter – The mix gives richness and helps soften the veg.
• Double cream (optional) – Just a drizzle at the end adds luxury.

INGREDIENT SWAPS THAT HOLD UP

• Vegan? Skip the butter and cream. Use olive oil and maybe a splash of oat cream. Still lovely.
• No courgette? Use spinach or frozen peas instead—just reduce cooking time.
• Want more protein? Stir in a can of cannellini beans before blending. Makes it heartier and still silky.
• Gluten-free? Already is—just check your stock.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup turned dull and grey	Overcooked the broccoli	Simmer only for a few minutes
Texture was gluey	Over-blended the courgettes	Blend just until smooth—don’t go overboard
Lost all crunch	Added tiny florets too early	Add them at the very end and only boil briefly

HOW TO MAKE MARY BERRY’S EMERALD ISLE GARDEN SOUP

PREP THE BROCCOLI
Peel and finely dice the stalk. Break the rest into large florets, and cut a small handful into tiny florets. Set those tiny ones aside.

COOK THE BASE VEG
Heat 1 tbsp sunflower oil and a knob of butter in a large pan. When foaming, add 3 sliced leeks and cook for 2 minutes. Stir in 1 diced green pepper, 2 diced courgettes, the broccoli stalk, and 1 crushed garlic clove. Cook for 2–3 more minutes.

ADD STOCK AND SIMMER
Pour in 800ml of the 900ml stock (reserve a little). Season with salt and pepper. Cover and simmer for 5 minutes.

ADD PEAS + BROCCOLI FLORETS
Add the defrosted 225g petits pois and the larger broccoli florets. Simmer for 4 minutes until everything is tender.

BLEND UNTIL SMOOTH
Use a hand blender or food processor to blitz until smooth. Add the reserved 100ml stock if it’s too thick.

ADD THE TINY FLORETS
Return to the boil and stir in the reserved tiny florets. Boil for 2 minutes only.

SERVE
Ladle into bowls and swirl with double cream if using. Add crusty bread and you’re sorted.

TIPS FROM MY KITCHEN

• I always slice a few extra leeks and freeze them—handy for quick soups like this.
• For a chilled version, skip the tiny florets and chill the blended soup for at least 3 hours.
• Add a squeeze of lemon if serving cold—it really brightens the flavour.

STORAGE + SERVING

• Fridge: Keeps 2 days in a sealed container.
• Freezer: Freeze up to 3 months. Defrost in fridge overnight.
• Reheat: Gently on the hob, or microwave in short bursts.
• Serve with: Toasted sourdough, oatcakes, or even a cold potato salad on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I serve this soup cold?
A: Yes, and it’s lovely that way. Chill well and skip the cream if it feels too rich.

Q: Is there a dairy-free version?
A: Definitely. Use oil instead of butter and skip the cream. Still creamy from the courgettes.

Q: Can I make this with frozen broccoli?
A: You can, but it’s best with fresh. Frozen works in a pinch—just skip the floret garnish.

Q: Can I make this ahead of time?
A: Yes. It keeps beautifully and the flavour deepens after a day.

Try More Recipes:

• Mary Berry Chicken Noodle Soup
• Mary Berry Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons
• Mary Berry Celeriac & Watercress Soup Recipe