Mary Berry Emerald Isle Garden Soup Recipe

This delicious Mary Berry Emerald Isle Garden Soup is a quick and nutritious meal, perfect for any season. Its vibrant green color comes from fresh broccoli, peas, and courgettes, blended into a creamy, smooth base. Enjoy it hot with crusty bread or cold on a sunny day. Plus, it’s flexible—use whatever veggies you have!

This Emerald Isle Garden Soup Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed

• 350g broccoli
• 1 tbsp sunflower oil
• A knob of butter
• 3 leeks, sliced
• 1 green pepper, deseeded and finely diced
• 2 large courgettes, diced
• 1 garlic clove, crushed
• 900ml (1½ pints) chicken or vegetable stock (plus extra if needed)
• 225g frozen petits pois, defrosted
• Salt and freshly ground black pepper
• 2–3 tbsp pouring double cream (optional, for serving)

How To Make Emerald Isle Garden Soup Recipe

1. Prepare the broccoli: Remove the stalk and peel off the tough outer layer. Dice the stalk finely, separate the broccoli into large florets, and slice a small portion into tiny florets. Reserve the tiny florets for later.
2. Cook the base vegetables: Heat a wide saucepan over medium heat, then add the sunflower oil and butter. Once the butter is foaming, add the leeks and fry for 2 minutes. Stir in the green pepper, courgettes, broccoli stalk, and garlic, cooking for 2–3 minutes.
3. Simmer the soup: Pour in most of the stock (reserve 100ml/3½fl oz), season with salt and freshly ground black pepper, cover, and simmer for 5 minutes. Add the petits pois and the larger broccoli florets, and cook for a further 4 minutes until tender.
4. Blend the soup: Use a hand blender or food processor to blend the soup until smooth, adding the reserved stock if needed to reach your preferred consistency.
5. Add the final touches: Bring the soup back to the boil and stir in the reserved tiny broccoli florets. Boil for 2 minutes, then serve hot with a swirl of double cream, if desired, and crusty bread on the side.

Recipe Tips

• Use fresh and vibrant vegetables: Fresh broccoli, leeks, and courgettes will give the soup a bright colour and fresh taste. Avoid using older vegetables as they can dull the flavour and texture.
• Don’t overcook the broccoli: Only simmer the broccoli for a few minutes to keep its colour and nutrients. Overcooking will turn the soup dull green.
• Blend thoroughly for a creamy texture: Use a high-speed blender or hand blender to make the soup completely smooth. Lumpy soup can affect the eating experience.
• Adjust the thickness carefully: If the soup is too thick, add small amounts of stock until it reaches the consistency you like. Avoid adding too much at once to prevent it from becoming watery.
• Add tiny florets last: The reserved small broccoli florets should be added at the end for a nice crunch. They only need 2 minutes to cook, so don’t add them too early.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers emerald isle garden soup in an airtight container in the fridge for up to 2 days.
• Freeze: Place leftovers emerald isle garden soup in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating on the stove or in the microwave.
• Reheating: Warm leftovers emerald isle garden soup gently on the stove over medium heat for 5 minutes, stirring occasionally, or microwave it in a bowl, covered, for 2–3 minutes until hot.

Nutrition Facts

Serving Size: 1 cup (approximately 250g)

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 400mg
• Potassium: 500mg
• Total Carbohydrate: 18g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry Asparagus Soup Recipe
• Mary Berry Celeriac & Watercress Soup Recipe