Mary Berry Vegetable Soup

This isn’t the kind of soup you plan a dinner party around. It’s the one you make on autopilot when you’ve had a long day, your veg drawer is full of odds and ends, and you just want something warm in a bowl that’ll make you feel vaguely virtuous.

I’ve made this soup on cold Sunday afternoons with buttered toast, on days when I needed to “use things up,” and once while fighting off a cold with zero appetite (it worked). What I love about Mary’s version is it doesn’t overcomplicate. It’s just good veg, cooked gently, with butter and stock doing the heavy lifting. You can blend it smooth or leave it chunky—I do both, depending on mood.

WHAT MAKES THIS RECIPE SPECIAL

It’s the kind of recipe that makes you feel good without trying too hard. Here’s why it works:

• All butter, no oil – Adds flavour and a bit of richness without cream.
• No faff, no thickener – Just gently softened veg and decent stock.
• Customisable – You can swap in nearly anything you’ve got, and it still works.

INGREDIENTS + WHY THEY MATTER

• Butter (50g) – Adds depth and a comforting richness. I’ve tried oil—it’s not the same.
• Onion (1, sliced) – Gives a sweet base note. Sliced, not chopped, makes it feel more rustic.
• Carrots (2, sliced) – Slight sweetness and body.
• Parsnips (2, sliced) – Adds earthy warmth and creaminess.
• Butternut Squash (200g) – Sweet and soft when cooked.
• Stock (1.4L chicken or veg) – Use good stock (not overly salty). Homemade or low-sodium cubes are both fine.

MAKING IT YOURS (WITHOUT RUINING IT)

• No squash? Use sweet potato, celeriac, or even turnip—it’ll still taste great.
• Need it dairy-free? Swap butter for olive oil or dairy-free spread.
• Want protein? Add a drained tin of white beans and blitz at the end.
• Love spice? A pinch of curry powder or smoked paprika takes this in a whole new direction.

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

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Veg turned mushy	Boiled too hard	Keep the simmer gentle and steady
Soup tasted flat	Didn’t season in layers	Add salt + pepper early, not just at the end
Texture felt thin	Didn’t include enough root veg	Use parsnip/squash for natural thickness
Soup was too thick	Simmered uncovered too long	Add a splash more stock or water as needed

HOW TO MAKE MARY BERRY’S VEGETABLE SOUP

Sauté the Veg
Melt 50g butter in a large saucepan over medium heat. Add 1 sliced onion, 2 sliced carrots, 2 sliced parsnips, and 200g diced butternut squash. Fry gently for 4–5 minutes, stirring often, until veg just starts to soften. Season with salt and pepper.

Add Stock + Simmer
Pour in 1.4 litres of stock. Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes, or until all veg is tender.

Blend (Optional)
You can serve it chunky, or blend it all (or partially) depending on your texture preference.

Serve
Ladle into warm bowls. Add an extra knob of butter or a swirl of cream if you fancy.

TIPS FROM MY KITCHEN

• I always slice the veg instead of dicing—it gives a nicer texture, even when blended.
• I blend just half the soup and stir it back in—it’s smooth but still has some bite.
• My stock cubes are salty, so I go easy on salt at the start, then taste at the end.
• Leftover soup thickens in the fridge—I always add a splash of water when reheating.

STORAGE + SERVING

Fridge: Lasts 3–4 days in a sealed container.
Freezer: Cool completely. Freeze in portions for up to 3 months.
Reheat: On the hob, low heat, with a splash of stock or water.
Serve with: Crusty bread, cheese toasties, or just on its own when you want to keep it light.

FREQUENTLY ASKED QUESTIONS

Q: Can I add potatoes?
Yes—add 1 medium potato, peeled and diced, with the rest of the veg. It thickens the soup nicely.

Q: Can I make this in a slow cooker?
You can, but sauté the veg first for flavour. Then cook on low for 6–8 hours.

Q: Can I use frozen veg?
Technically yes, but the texture won’t be as good. Stick with fresh if possible.

Q: What herbs go well with this?
Thyme, parsley, or even a bay leaf simmered in with the stock all work nicely.

Try More Recipes:

• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup
• Mary Berry Emerald Isle Garden Soup Recipe