Mary Berry Marigold Soup

This delicious Mary Berry Marigold Soup is a quick and nutritious winter warmer, perfect for chilly days. Packed with tender root vegetables, it’s both creamy and chunky for a satisfying texture. Simple to make with everyday ingredients like carrots, swede, and squash, this vibrant orange soup is a cheerful meal that freezes beautifully for later!

This Marigold Soup Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed

• 25g butter
• 2 onions, thinly sliced
• 250g butternut squash, peeled and finely diced
• 250g swede , peeled and finely diced
• 350g carrots , peeled and finely diced
• 1.2 litres chicken or vegetable stock (2 pints)
• 25g pumpkin seeds, toasted
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How To Make Marigold Soup

1. Fry the vegetables: Melt the butter in a large, deep saucepan. Add the onions, butternut squash, swede, and carrots. Fry over high heat for 5 minutes, stirring frequently.
2. Simmer the soup: Pour in the stock and season with salt and freshly ground black pepper. Cover the pan and bring to the boil. Reduce the heat and simmer for 15 minutes or until all the vegetables are tender.
3. Blend for texture: Using a slotted spoon, scoop out about a third of the vegetables. Blend these until smooth using a hand blender or food processor. Return the purée to the saucepan and stir well. Taste and adjust the seasoning if needed.
4. Serve with garnishes: Ladle the soup into bowls. Sprinkle each serving with toasted pumpkin seeds and freshly chopped parsley. Serve immediately while hot.

Recipe Tips

• Dice vegetables evenly: Cut the squash, swede, and carrots into equal-sized pieces so they cook evenly and soften at the same time.
• Use fresh stock: Fresh chicken or vegetable stock adds rich flavour. If using cubes, dissolve them completely for the best taste.
• Don’t overblend: Purée only a third of the soup to keep a nice balance of creamy and chunky textures.
• Toast pumpkin seeds: Toast the seeds in a dry pan for extra crunch and a nutty flavour.
• Season gradually: Add salt and pepper in stages to avoid over-seasoning, and always taste before serving.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers marigold soup in an airtight container and store it in the fridge for up to 2 days.
• Freeze: Place leftovers marigold soup in freezer-safe containers with some space at the top. Freeze for up to 3 months. To thaw, leave it in the fridge overnight and reheat on the stove.
• Reheating: Warm leftovers marigold soup  gently on the stove over medium heat, stirring occasionally until hot for 5 minutes. Alternatively, microwave in a covered bowl for 3 minutes, stirring halfway, for even heating.

Nutrition Facts

• Calories: 150 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 600mg
• Potassium: 700mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Honey-Glazed Parsnip Soup
• Mary Berry Japanese Noodle Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup