Mary Berry’s Vegetable Soup recipe is a dish that I hold dear to my heart, especially during those colder months when all you crave is something warm and comforting.
It’s a recipe that embodies the essence of home cooking, combining a variety of vegetables in a simple, yet delicious way.
Mary Berry, a culinary icon known for her straightforward and foolproof recipes, has crafted a vegetable soup that is both nourishing and satisfying, without requiring any complicated techniques or hard-to-find ingredients.
What Goes Best with Mary Berry Vegetable Soup Recipe
Mary Berry’s Vegetable Soup is wonderfully versatile and pairs beautifully with a range of accompaniments.
My personal favorite is serving it with a slice of crusty bread or a warm baguette, perfect for dipping into the soup and ensuring not a drop goes to waste.
For a heartier meal, a grilled cheese sandwich or a side salad with a light dressing complements the soup’s flavors without overshadowing its comforting warmth.
Ingredients
The beauty of this soup lies in its simplicity and the use of readily available ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 1 zucchini, diced
- 1 cup of frozen peas
- 1 can of chopped tomatoes
- 4 cups of vegetable stock
- Salt and pepper to taste
- Fresh herbs (such as parsley or thyme) for garnish
How to Prepare Mary Berry Vegetable Soup Recipe
- Sauté the Base Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until they start to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the Remaining Vegetables: Incorporate the potato, zucchini, and frozen peas into the pot, stirring to mix them with the other vegetables.
- Pour in the Liquids: Add the chopped tomatoes and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer.
- Cook the Soup: Let the soup simmer gently for about 20-25 minutes, or until all the vegetables are tender.
- Garnish and Serve: Once the vegetables are cooked through, check the seasoning and adjust if necessary. Serve the soup hot, garnished with fresh herbs.
Mary Berry Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 large potato peeled and diced
- 1 zucchini diced
- 1 cup of frozen peas
- 1 can of chopped tomatoes
- 4 cups of vegetable stock
- Salt and pepper to taste
- Fresh herbs such as parsley or thyme for garnish
Instructions
- Sauté the Base Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until they start to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the Remaining Vegetables: Incorporate the potato, zucchini, and frozen peas into the pot, stirring to mix them with the other vegetables.
- Pour in the Liquids: Add the chopped tomatoes and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer.
- Cook the Soup: Let the soup simmer gently for about 20-25 minutes, or until all the vegetables are tender.
- Garnish and Serve: Once the vegetables are cooked through, check the seasoning and adjust if necessary. Serve the soup hot, garnished with fresh herbs.
Notes
Is this soup vegan? Yes, as long as vegetable stock is used, this soup is vegan-friendly.
Can I make it in a slow cooker? Yes, you can easily adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How to Serve Mary Berry Vegetable Soup Recipe
This soup is best served hot, directly after cooking. Ladle it into bowls and sprinkle with freshly chopped herbs for a burst of color and flavor. Accompany with crusty bread, a grilled cheese sandwich, or a light salad for a complete meal.
How to Reheat Mary Berry Vegetable Soup Recipe
- Microwave: Transfer a portion of the soup into a microwave-safe container and cover. Heat on high for 2-3 minutes, stirring halfway through the heating time.
- Oven: While reheating soup in the oven isn’t practical, you can keep it warm in a covered oven-safe dish at a low temperature until ready to serve.
- Stovetop: Pour the soup into a pot and reheat gently over medium heat, stirring occasionally, until hot. Add a little water if the soup has thickened too much upon storage.
How to Store Leftovers of Mary Berry Vegetable Soup Recipe
Cool the soup completely before transferring it into airtight containers. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Mary Berry Vegetable Soup Recipe
- Can I add other vegetables? Absolutely! This soup is incredibly adaptable. Feel free to add any other vegetables you have on hand.
- Is this soup vegan? Yes, as long as vegetable stock is used, this soup is vegan-friendly.
- Can I make it in a slow cooker? Yes, you can easily adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Nutritional Information
The nutritional content of Mary Berry’s Vegetable Soup will vary depending on the specific ingredients used, but generally, it is low in calories while being high in vitamins and minerals from the variety of vegetables used. A rough estimate per serving might include:
- Calories: 100-150
- Fat: 4-6g
- Carbohydrates: 15-20g
- Fiber: 3-5g
- Protein: 3-5g
- Sodium: Varies based on the stock used
This soup is a testament to the power of simple, wholesome ingredients coming together to create a dish that’s both comforting and nourishing. It’s a recipe that I turn to time and again, knowing it will always bring warmth and satisfaction to my table.
