This delicious Mary Berry Spiced Autumn Soup is a simple and warming meal, perfect for chilly days. Packed with tender vegetables, sweet apples, and a hint of orange, it’s creamy, nutritious, and full of flavour. Made with common pantry staples like potatoes and carrots, it’s an easy recipe you’ll want to make again and again!
This Spiced Autumn Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 60 g butter
- 2 large onions, coarsely chopped
- 2 medium potatoes, coarsely chopped
- 2 medium carrots, coarsely chopped
- 3 garlic cloves, crushed
- Zest and juice of 1 orange
- 2 tsp mild curry powder
- 1.8 litres (3 pints) vegetable or chicken stock
- 2 x 400 g cans chopped tomatoes
- 2 eating apples, peeled and chopped
- Salt and black pepper, to taste
- Herb croûtes, to serve
How To Make Spiced Autumn Soup Recipe
- Sauté the vegetables: Melt the butter in a large saucepan. Add the onions, potatoes, carrots, garlic, and orange zest. Cook gently, stirring occasionally, for about 5 minutes.
- Add the spices: Sprinkle in the mild curry powder and cook for 1–2 minutes, stirring constantly to release the flavour.
- Simmer the soup: Add the stock, orange juice, chopped tomatoes, and apples. Season with salt and black pepper. Bring to a boil, cover, and simmer gently for 30 minutes until the vegetables are tender. Discard the orange zest.
- Blend the soup: Purée the soup in a food processor or blender until smooth. Return to the rinsed saucepan, reheat gently, and adjust seasoning if needed.
- Serve and enjoy: Ladle the hot soup into bowls and serve with herb croûtes for a crunchy topping.
Recipe Tips
- Chop vegetables evenly: Cut the onions, potatoes, and carrots into similar-sized pieces to ensure they cook evenly and soften at the same time.
- Don’t skip the curry powder step: Cooking the curry powder for 1–2 minutes helps bring out its flavour, making the soup rich and aromatic.
- Remove the orange zest before blending: Leaving the zest in can make the soup bitter, so discard it before puréeing.
- Blend in batches for safety: If using a blender, don’t overfill it with hot soup to avoid spills or accidents.
- Adjust seasoning at the end: After reheating, taste and adjust the salt and pepper to make the soup perfectly balanced.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers spiced autumn soup in an airtight container in the fridge for up to 3 days.
- Freeze: Put leftovers spiced autumn soup in a freezer-safe container. Freeze for up to 3 months. Defrost in the fridge overnight and reheat on the stove.
- Reheating: Warm leftovers spiced autumn soup on the stove over medium heat for 5 to 7 minutes, stirring occasionally, until hot. Alternatively, microwave in a heatproof bowl, covered, for 2 to 3 minutes, stirring halfway for even heating.
Nutrition Facts
Serving Size: 1 cup (approximately 250g)
- Calories: 171
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 600mg
- Potassium: 700mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 3g
Try More Mary Berry Recipes:
Mary Berry Spiced Autumn Soup Recipe
Description
This delicious Mary Berry Spiced Autumn Soup is a simple and warming meal, perfect for chilly days. Packed with tender vegetables, sweet apples, and a hint of orange, it’s creamy, nutritious, and full of flavour. Made with common pantry staples like potatoes and carrots, it’s an easy recipe you’ll want to make again and again!
Ingredients
Instructions
- Sauté the vegetables: Melt the butter in a large saucepan. Add the onions, potatoes, carrots, garlic, and orange zest. Cook gently, stirring occasionally, for about 5 minutes.
- Add the spices: Sprinkle in the mild curry powder and cook for 1–2 minutes, stirring constantly to release the flavour.
- Simmer the soup: Add the stock, orange juice, chopped tomatoes, and apples. Season with salt and black pepper. Bring to a boil, cover, and simmer gently for 30 minutes until the vegetables are tender. Discard the orange zest.
- Blend the soup: Purée the soup in a food processor or blender until smooth. Return to the rinsed saucepan, reheat gently, and adjust seasoning if needed.
- Serve and enjoy: Ladle the hot soup into bowls and serve with herb croûtes for a crunchy topping.
Notes
- Chop vegetables evenly: Cut the onions, potatoes, and carrots into similar-sized pieces to ensure they cook evenly and soften at the same time.
- Don’t skip the curry powder step: Cooking the curry powder for 1–2 minutes helps bring out its flavour, making the soup rich and aromatic.
- Remove the orange zest before blending: Leaving the zest in can make the soup bitter, so discard it before puréeing.
- Blend in batches for safety: If using a blender, don’t overfill it with hot soup to avoid spills or accidents.
- Adjust seasoning at the end: After reheating, taste and adjust the salt and pepper to make the soup perfectly balanced.
Mary Berry Spiced Autumn Soup Recipe