This easy and delicious Mary Berry Vegetable Soup is a warm, comforting dish perfect for any time of the day. With simple, nutritious ingredients like carrots, squash, and parsnips, this hearty soup is quick to make and full of flavor. You can easily adjust it with what you have on hand!
This Vegetable Soup Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed:
- 50g / 3.5 tbsp butter
- 1 onion, sliced
- 2 carrots, sliced
- 2 parsnips, sliced
- 200g / 7oz butternut squash, peeled, deseeded, and diced
- 1.4 litres / 2½ pints chicken or vegetable stock
How To Make Vegetable Soup?
- Melt the butter: In a large saucepan over medium–high heat, melt the butter. Add the onion, carrots, parsnips, and squash. Fry for 4–5 minutes, stirring frequently, until the vegetables start to soften. Season with salt and pepper.
- Cook the soup: Pour in the stock and bring to a boil. Then, reduce the heat, cover with a lid, and simmer for about 15 minutes until the vegetables are tender.
- Serve: Check the seasoning, and serve hot.
Recipe Tips
- Use fresh veggies: Fresh vegetables taste best. Try to avoid frozen or canned ones.
- Cut evenly: Make sure all your vegetables are cut to the same size so they cook evenly.
- Season early: Add salt and pepper while cooking, not just at the end, to enhance the flavor.
- Simmer gently: After adding the stock, simmer the soup on low heat. Boiling can make the veggies too soft.
- Blend if you like it smooth: For a smoother soup, blend it after cooking. You can make it fully smooth or leave some chunks for texture.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover vegetable soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the vegetable soup cool completely before freezing. Pour it into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to 3 months. To thaw, move the soup to the refrigerator overnight before reheat.
- Reheating: Reheat leftover vegetable soup in a saucepan over medium heat, stirring occasionally, or microwave for 2–3 minutes, stirring halfway. Add water or stock if needed.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 127
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 500mg
- Potassium: 350mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 3g
Try More Mary Berry Recipe:
- Mary Berry Creamy Asparagus Soup
- Mary Berry Chestnut Mushroom Soup
- Mary Berry Chicken Noodle Soup
- Mary Berry Mushroom And Leek Soup
Mary Berry Vegetable Soup
Description
This easy and delicious Mary Berry Vegetable Soup is a warm, comforting dish perfect for any time of the day. With simple, nutritious ingredients like carrots, squash, and parsnips, this hearty soup is quick to make and full of flavor. You can easily adjust it with what you have on hand!
Ingredients
Instructions
- Melt the butter: In a large saucepan over medium–high heat, melt the butter. Add the onion, carrots, parsnips, and squash. Fry for 4–5 minutes, stirring frequently, until the vegetables start to soften. Season with salt and pepper.
- Cook the soup: Pour in the stock and bring to a boil. Then, reduce the heat, cover with a lid, and simmer for about 15 minutes until the vegetables are tender.
- Serve: Check the seasoning, and serve hot.
Notes
- Use fresh veggies: Fresh vegetables taste best. Try to avoid frozen or canned ones.
- Cut evenly: Make sure all your vegetables are cut to the same size so they cook evenly.
- Season early: Add salt and pepper while cooking, not just at the end, to enhance the flavor.
- Simmer gently: After adding the stock, simmer the soup on low heat. Boiling can make the veggies too soft.
- Blend if you like it smooth: For a smoother soup, blend it after cooking. You can make it fully smooth or leave some chunks for texture.
Mary Berry Vegetable Soup