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
- 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.
- 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.
- 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.
- 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.
- 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
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Mary Berry Emerald Isle Garden Soup Recipe
Description
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!
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
Mary Berry Emerald Isle Garden Soup Recipe