Mary Berry Winter Vegetable Soup Recipe

The Mary Berry Winter Vegetable Soup is a wholesome, warming, and comforting recipe ideal for cold days. Packed with seasonal root vegetables, a hint of herbs, and a rich broth, this hearty soup delivers deep flavour and nutrition in every spoonful. Mary Berry’s approach keeps it simple yet nourishing — perfect for a light lunch or a cozy starter during winter gatherings.

What Is Mary Berry’s Winter Vegetable Soup?

Mary Berry’s Winter Vegetable Soup is a rustic-style, vegetable-packed soup made from carrots, parsnips, leeks, potatoes, and turnips simmered slowly in stock until tender. The soup has a natural sweetness from the vegetables and can be blended smooth or served chunky for extra texture. It’s an easy, budget-friendly recipe that highlights the best of winter produce.

Other Popular Mary Berry Soup Recipes

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

Why This Recipe Is Worth Trying

• Healthy and filling – A great way to eat more vegetables.
• Budget-friendly – Uses inexpensive, seasonal ingredients.
• Comforting flavour – Perfect for chilly days.
• Customisable – Easily adapted to what you have on hand.
• Freezer-friendly – Great for batch cooking and meal prep.

Essential Ingredients to Make Mary Berry Winter Vegetable Soup

• Olive oil – 2 tbsp
• Onion – 1 large, finely chopped
• Leeks – 2, trimmed and sliced
• Carrots – 2 large, diced
• Parsnips – 2, diced
• Turnip or swede – 1 small, diced
• Potatoes – 2 medium, peeled and chopped
• Garlic cloves – 2, minced
• Vegetable or chicken stock – 1.2 litres (5 cups)
• Fresh thyme – 1 tsp (or ½ tsp dried thyme)
• Bay leaf – 1
• Salt and freshly ground black pepper – to taste
• Fresh parsley – for garnish

(Optional: add 1 tsp curry powder or smoked paprika for extra warmth.)

Handy Kitchen Tools for Best Results

• Large saucepan or soup pot
• Wooden spoon
• Sharp knife and chopping board
• Measuring jug
• Blender (optional for smooth texture)

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

Step 1: Prepare the vegetables

Peel and chop all the vegetables into evenly sized pieces for even cooking. Finely slice the leeks and onions for a smoother texture.

Step 2: Sauté the aromatics

Heat the olive oil in a large saucepan over medium heat. Add the onion, leeks, and garlic and cook for 5–6 minutes until softened but not browned.

Step 3: Add root vegetables

Add the carrots, parsnips, turnips, and potatoes to the pan. Stir well to coat with the oil and cook for 5 minutes to release their flavour.

Step 4: Pour in the stock and herbs

Add the vegetable or chicken stock, thyme, and bay leaf. Bring to a gentle boil, then reduce the heat to low. Simmer for 25–30 minutes until all the vegetables are soft.

Step 5: Blend or mash (optional)

Remove the bay leaf. For a smooth soup, use a hand blender to puree until creamy. For a rustic texture, lightly mash the vegetables with a potato masher.

Step 6: Adjust seasoning and serve

Taste and adjust with salt and pepper. Ladle into bowls, sprinkle with fresh parsley, and serve hot with crusty bread.

What I Got Wrong (And How I Fixed It)

• Soup too thin – Simmered longer to reduce the liquid.
• Overpowering flavour – Used fewer herbs next time.
• Too bland – Added a dash of paprika and extra salt for depth.
• Vegetables unevenly cooked – Cut them into uniform pieces.

Healthier Version of Mary Berry’s Winter Vegetable Soup

• Use low-sodium stock to reduce salt intake.
• Replace olive oil with a splash of stock for a fat-free sauté.
• Add lentils or beans for added protein and fibre.
• Skip potatoes for a lower-carb version.

Ingredient Substitutions for Mary Berry Winter Vegetable Soup

• Leeks – Use spring onions or celery for a similar flavour.
• Parsnips – Substitute with sweet potatoes.
• Turnip – Replace with swede or celeriac.
• Stock – Vegetable or chicken stock works equally well.

Pairing Ideas: What to Serve With Mary Berry Winter Vegetable Soup

• Crusty bread – Perfect for dipping into the soup.
• Cheese scones – Adds a rich, savoury touch.
• Side salad – A light complement for a balanced meal.
• Roasted vegetables – For a more filling dinner option.
• Grilled cheese sandwich – Comforting and hearty pairing.

Expert Tips to Make Perfect Mary Berry Winter Vegetable Soup

• Chop evenly – Ensures all vegetables cook at the same rate.
• Use seasonal produce – Enhances flavour and freshness.
• Simmer gently – Prevents the vegetables from turning mushy.
• Taste as you go – Adjust seasoning gradually.
• Add herbs at the end – Keeps the aroma fresh.
• Blend partially – Gives both texture and creaminess.
• Serve hot – This soup tastes best when steaming fresh.

Creative Ways to Customize Mary Berry Winter Vegetable Soup

• Add cream or milk – For a creamy, velvety version.
• Include lentils – Boosts protein and adds texture.
• Make it spicy – Stir in curry powder or chili flakes.
• Add greens – Spinach or kale can be added at the end.
• Top with croutons – Adds crunch and contrast.
• Blend with roasted vegetables – Enhances depth and sweetness.

Storing Mary Berry Winter Vegetable Soup the Right Way

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Freeze for up to 3 months in portion-sized containers.
• Thaw overnight – Reheat on the stove before serving.
• Avoid overcooking on reheating – Keeps the vegetables fresh-tasting.

How to Reheat Mary Berry Winter Vegetable Soup (If Needed)

• Stovetop – Warm gently over low heat for 5–7 minutes.
• Microwave – Heat in 1-minute intervals, stirring in between.
• From frozen – Defrost in the fridge overnight and reheat gently.
• Add a splash of stock or water – Helps restore the perfect texture.

Nutritional Breakdown (per serving)

• Calories: ~180 kcal
• Protein: 5g
• Carbohydrates: 30g
• Sugars: 9g
• Fat: 6g
• Fibre: 6g

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FAQs

How do I make Mary Berry’s Winter Vegetable Soup thicker?

If you prefer a thicker texture, remove the lid and simmer the soup for an extra 10 minutes to reduce the liquid. Alternatively, blend half the soup and mix it back in — this keeps some chunkiness while adding natural creaminess without extra ingredients.

Can I make this soup ahead of time?

Yes, this soup is ideal for meal prep. Once cooled, store it in the fridge for up to 4 days or freeze it for up to 3 months. Reheat gently on the stove and add a splash of water or stock to loosen the texture before serving.

What vegetables work best in Mary Berry’s Winter Vegetable Soup?

This soup works beautifully with seasonal root vegetables such as carrots, parsnips, turnips, potatoes, and leeks. You can also add celery, celeriac, or swede, depending on what’s available — they all add flavour and nutrition.

Can I make Mary Berry’s Winter Vegetable Soup without a blender?

Yes, you can make this soup without a blender. Simply use a potato masher to lightly crush the vegetables after cooking. This gives the soup a chunky, rustic texture while keeping it hearty and satisfying.

Wrapping It Up

The Mary Berry Winter Vegetable Soup is the perfect blend of simplicity, warmth, and nutrition. With its mix of seasonal vegetables, aromatic herbs, and natural sweetness, it’s a dish that comforts the body and soul.