Mary Berry Vegetable Soup Recipe

Mary Berry’s Vegetable Soup is a wholesome and comforting dish packed with fresh seasonal vegetables, herbs, and a light stock. It’s simple to prepare, nourishing, and perfect for a family lunch or as a starter for dinner. This recipe highlights Mary Berry’s signature approach to cooking: fuss-free, reliable, and full of flavour.

What is Mary Berry Vegetable Soup?

Mary Berry’s Vegetable Soup is a classic homemade soup made with a medley of chopped vegetables gently simmered in stock until tender. It’s versatile, as you can adjust the vegetables according to the season, and it can be served smooth or chunky depending on your preference.

Try Other Mary Berry Recipes

• Mary Berry Milk Chocolate Cake
• Mary Berry Chocolate Orange Cake
• Mary Berry Lemon Traybake
• Mary Berry Dairy-Free Chocolate Cake
• Mary Berry Goulash Soup

Why This Recipe is Worth Trying

• Healthy and nourishing – Full of vitamins and fibre.
• Budget-friendly – Uses simple, everyday ingredients.
• Versatile – Adaptable to what’s in season or in your fridge.
• Make-ahead friendly – Stores well for several days.
• Family favourite – Mild flavours suitable for all ages.

Essential Ingredients to Make Mary Berry Vegetable Soup

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, sliced
• 2 potatoes, diced
• 1 leek, sliced
• 1 courgette, chopped
• 1.5 litres vegetable or chicken stock
• 2 garlic cloves, crushed
• 1 bay leaf
• 1 tsp dried thyme or mixed herbs
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Handy Kitchen Tools for Best Results

• Large saucepan or stockpot
• Wooden spoon
• Sharp knife and chopping board
• Blender (optional, for smooth soup)
• Ladle for serving

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

Step 1: Prepare vegetables

Wash, peel, and chop all vegetables into even-sized pieces for consistent cooking.

Step 2: Sauté the base

Heat olive oil in a large saucepan. Add onion, carrots, celery, and garlic, cooking gently for 5 minutes until softened.

Step 3: Add remaining vegetables

Stir in potatoes, leek, and courgette. Cook for 2–3 minutes to release flavour.

Step 4: Simmer the soup

Pour in stock, add bay leaf and herbs, then bring to a boil. Reduce heat and simmer for 25–30 minutes until vegetables are tender.

Step 5: Adjust seasoning

Remove bay leaf, season with salt and pepper, and taste for balance.

Step 6: Serve hot

Serve chunky, or blend for a smooth soup. Garnish with fresh parsley before serving.

What I Got Wrong (And How I Fixed It)

• Overcooked vegetables – Made them mushy. Simmering gently kept the texture intact.
• Didn’t sauté base vegetables – Soup lacked depth. Cooking onions, carrots, and celery first improved flavour.
• Added too much salt early – Stock already contained salt. Tasting at the end worked better.

Healthier Ways to Make Mary Berry Vegetable Soup

• Use low-sodium stock to control salt.
• Add leafy greens like spinach or kale before serving.
• Replace potatoes with sweet potatoes for added fibre.
• Use olive oil sparingly or skip it for a fat-free version.

Ingredient Substitutions for Mary Berry Vegetable Soup

• Courgette → Green beans or peas.
• Leek → Extra onion or spring onions.
• Parsley → Fresh coriander or dill.
• Stock → Tomato juice mixed with water for a tangy base.

Pairing Ideas: What to Serve With Vegetable Soup

• Crusty bread – Classic pairing.
• Cheese toasties – Hearty and filling.
• Salad – Lightens the meal.
• Baked potatoes – Makes it more substantial.
• Savory scones – Adds a British twist.

Expert Tips for Vegetable Soup Success

• Chop vegetables evenly – Ensures even cooking.
• Layer flavours – Always sauté aromatics before adding stock.
• Blend in batches – If making smooth soup, avoid overfilling the blender.
• Cool quickly – If storing, cool the soup within 2 hours.
• Freeze in portions – Convenient for meal prep.
• Add herbs at the end – Keeps flavour fresh.

Creative Ways to Customize Vegetable Soup

• Stir in cooked lentils or beans for extra protein.
• Add a splash of cream or coconut milk for richness.
• Spice it up with chilli flakes or curry powder.
• Make it Mediterranean with rosemary and olive oil drizzle.
• Use roasted vegetables for a deeper, caramelised flavour.

Storing Vegetable Soup the Right Way

• Store in an airtight container in the fridge for up to 3 days.
• Freeze in freezer-safe containers for up to 2 months.
• Thaw overnight in the fridge before reheating.

How to Reheat Vegetable Soup

• Stovetop method – Reheat gently in a saucepan until piping hot.
• Microwave method – Heat portions for 3–4 minutes, stirring halfway.
• From frozen – Defrost overnight, then reheat as above.

Nutritional Breakdown (per serving)

• Calories: ~210 kcal
• Protein: 6g
• Carbohydrates: 38g
• Fat: 5g
• Fibre: 7g
• Sodium: 480mg

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FAQs

Do you need to sauté vegetables before making vegetable soup?

Yes, sautéing onions, carrots, celery, and garlic before adding stock builds a flavourful base and enhances the overall taste of the soup.

How do you stop vegetable soup from being bland?

To avoid bland soup, season gradually, use a good-quality stock, and add herbs like thyme, bay leaves, or parsley. A squeeze of lemon at the end can also brighten the flavour.

Can vegetable soup be blended for a smooth texture?

Yes, vegetable soup can be blended using a hand blender or countertop blender. For a creamier consistency, blend fully; for a rustic texture, blend only part of the soup.

How long should you simmer vegetable soup?

Vegetable soup should be simmered for about 25–30 minutes, just until the vegetables are tender but not overcooked.

Wrapping It Up

Mary Berry’s Vegetable Soup is a classic, wholesome dish that proves simple ingredients can create a satisfying and nourishing meal. Perfect for batch cooking, meal prep, or family gatherings, it’s a recipe that offers both comfort and versatility.