Mary Berry Courgette Soup Recipe

The Mary Berry Courgette Soup is a light, velvety, and flavourful dish that’s ideal for any season. Simple yet satisfying, it highlights the natural sweetness of courgettes while creating a smooth, creamy texture that’s both comforting and refreshing. With just a handful of ingredients and minimal preparation, this soup is an effortless way to enjoy a healthy, homemade meal that feels elegant enough for any occasion.

What Is Mary Berry Courgette Soup?

Mary Berry’s Courgette Soup is a creamy vegetable soup made from courgettes (zucchini), onions, potatoes, and stock, blended until silky smooth. It’s finished with a splash of cream or milk for richness and can be served hot or chilled. This recipe offers a perfect balance of lightness and flavour, making it a go-to option for quick lunches or simple dinners.

Other Popular Mary Berry Soup Recipes

• Mary Berry Chicken and Vegetable Soup
• Mary Berry Chicken and Chorizo Tray Bake
• Mary Berry Winter Vegetable Soup
• Mary Berry Winter Coleslaw
• Mary Berry Cream of Asparagus Soup

Why This Recipe Is Worth Trying

• Healthy and light – Packed with vitamins and low in calories.
• Simple ingredients – Uses pantry staples and fresh produce.
• Quick to prepare – Ready in less than 30 minutes.
• Versatile – Enjoy it hot in winter or cold in summer.
• Smooth and elegant – Perfect for family meals or dinner parties.

Essential Ingredients to Make Mary Berry Courgette Soup

• Butter – 2 tbsp
• Onion – 1 large, chopped
• Garlic cloves – 2, minced
• Courgettes – 600g, sliced (about 3 medium)
• Potato – 1 medium, peeled and diced (for natural thickness)
• Vegetable or chicken stock – 1 litre (4 cups)
• Double cream or milk – 100ml (optional, for richness)
• Fresh parsley – 2 tbsp, chopped
• Salt and freshly ground black pepper – to taste

(Optional: a squeeze of lemon juice or a sprinkle of grated Parmesan before serving.)

Handy Kitchen Tools for Best Results

• Large saucepan or stockpot
• Sharp knife and chopping board
• Blender or hand blender
• Wooden spoon
• Measuring jug

Step-by-Step Guide to Making Mary Berry Courgette Soup

Step 1: Sauté the aromatics

In a large saucepan, melt the butter over medium heat. Add the onion and garlic, cooking gently for 5 minutes until softened and fragrant, but not browned.

Step 2: Add the courgettes and potato

Stir in the courgettes and diced potato, coating them well with the butter mixture. Cook for 3–4 minutes to release their flavour.

Step 3: Add the stock

Pour in the vegetable or chicken stock, season with salt and pepper, and bring to a gentle boil. Reduce the heat, cover, and simmer for 15–20 minutes or until the vegetables are soft and tender.

Step 4: Blend the soup

Remove from the heat and allow to cool slightly. Blend the soup using a hand blender or jug blender until smooth and creamy. If you prefer a chunkier texture, blend only part of the mixture.

Step 5: Add cream and finish

Return the soup to the pan. Stir in double cream or milk, and warm gently for 2–3 minutes without boiling. Adjust seasoning to taste.

Step 6: Serve hot or chilled

Ladle into bowls and garnish with fresh parsley. For an elegant touch, drizzle with cream or olive oil and serve with crusty bread or cheese scones.

What I Got Wrong (And How I Fixed It)

• Soup too watery – Used less stock or simmered uncovered to reduce.
• Too bland – Added a small squeeze of lemon juice or grated Parmesan.
• Courgettes overcooked – Simmered gently to preserve flavour and colour.
• Soup separated – Avoided boiling after adding cream.

Healthier Version of Mary Berry’s Courgette Soup

• Replace butter with olive oil for a lighter option.
• Use skimmed milk instead of cream.
• Choose low-sodium vegetable stock for reduced salt.
• Add spinach or kale for an extra nutrient boost.

Ingredient Substitutions for Mary Berry Courgette Soup

• Potato – Use cauliflower or cannellini beans for creaminess.
• Butter – Swap for olive oil or plant-based margarine.
• Cream – Substitute with coconut milk or Greek yogurt.
• Parsley – Try basil, mint, or dill for different flavours.

Pairing Ideas: What to Serve With Mary Berry Courgette Soup

• Garlic bread – Adds crunch and depth.
• Cheese toasties – Perfect for a satisfying lunch.
• Crusty baguette – Great for dipping.
• Side salad – Keeps the meal light and balanced.
• Savory scones – Adds a homely, British touch.

Expert Tips to Make Perfect Mary Berry Courgette Soup

• Use fresh courgettes – Smaller ones have better flavour and texture.
• Don’t overboil – Keeps colour vibrant and prevents bitterness.
• Add potato sparingly – Too much makes the soup overly thick.
• Blend in stages – For smoother consistency and control.
• Add herbs at the end – Preserves aroma and freshness.
• Serve immediately – Tastes best hot and freshly made.

Creative Ways to Customize Mary Berry Courgette Soup

• Add peas – For sweetness and extra colour.
• Include leeks – Adds a gentle onion flavour.
• Make it spicy – Add a pinch of chili flakes or curry powder.
• Creamy version – Stir in soft cheese like Boursin or cream cheese.
• Vegan twist – Use plant-based milk and olive oil instead of dairy.
• Topped with croutons – Adds crunch and texture.

Storing Mary Berry Courgette Soup the Right Way

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Freeze cooled soup (without cream) for up to 2 months.
• Thaw overnight – Reheat slowly on the stove until hot.
• Add cream after reheating – Prevents curdling during storage.

How to Reheat Mary Berry Courgette Soup (If Needed)

• Stovetop – Heat gently over low heat, stirring occasionally.
• Microwave – Warm in 1-minute intervals, stirring in between.
• From frozen – Thaw completely, then reheat slowly.
• Add a splash of milk or stock – Helps restore smooth texture.

Nutritional Breakdown (per serving)

• Calories: ~180 kcal
• Protein: 5g
• Carbohydrates: 15g
• Sugars: 6g
• Fat: 10g
• Fibre: 3g

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FAQs

How do I make courgette soup thicker without cream?

To thicken courgette soup naturally, add a diced potato or a handful of cooked cannellini beans while simmering. Once blended, these ingredients create a smooth, creamy consistency without needing cream or flour.

Can I use large courgettes for Mary Berry’s courgette soup?

Yes, but keep in mind that larger courgettes may have more water and a slightly bitter taste. To balance the flavour, remove the seeds before cooking and add a squeeze of lemon juice or extra herbs for freshness.

Why does my courgette soup taste bland?

Courgette soup can taste mild if under-seasoned. Enhance the flavour by sautéing onions and garlic until golden before adding courgettes. A touch of lemon juice, Parmesan, or fresh herbs like basil or mint can also brighten the taste.

Can I freeze Mary Berry’s courgette soup?

Yes, this soup freezes very well. Let it cool completely, then store it in airtight containers for up to 2 months. For best results, freeze it before adding cream and stir in the cream after reheating to maintain smoothness.

Wrapping It Up

The Mary Berry Courgette Soup is a simple yet sophisticated dish that proves healthy food can be wonderfully flavourful. With its silky-smooth texture, delicate courgette taste, and light creaminess, it’s perfect for any time of year.

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