Mary Berry Spiced Autumn Soup Recipe

This Spiced Autumn Soup is a warming and hearty recipe, which is made with apples and curry powder. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Spiced Autumn Soup Ingredients

• 60 g (2 oz) butter
• 2 large onions, coarsely chopped
• 2 potatoes, coarsely chopped
• 2 carrots, coarsely chopped
• 3 garlic cloves, crushed
• pared zest and juice of 1 orange
• 2 tsp mild curry powder
• 1.8 litres (3 pints) vegetable or chicken stock
• 2 x 400 g cans chopped tomatoes
• 2 eating apples, peeled and chopped
• salt and black pepper
• herb croûtes, to serve

How To Make Spiced Autumn Soup

1. Sauté the vegetables: Melt the butter in a large saucepan. Add the onions, potatoes, carrots, garlic, and pared orange zest. Cook gently, stirring from time to time, for about 5 minutes.
2. Add the spice: Add the mild curry powder to the pan and cook, stirring constantly, for 1–2 minutes until fragrant.
3. Simmer the soup: Add the stock, orange juice, canned tomatoes, and chopped apples. Season with salt and pepper. Bring the mixture to a boil, then cover the pan and simmer gently for 30 minutes, or until the vegetables are tender.
4. Blend and serve: Remove and discard the strips of orange zest. Use a food processor or blender to purée the soup until smooth. Return it to the rinsed-out pan, reheat gently, and taste for seasoning. Serve hot, with herb croûtes.

Recipe Tips

• What apples are best for soup? Eating apples like Braeburn, Gala, or Fuji are great choices as they add a lovely background sweetness that balances the curry powder. Avoid very tart apples like Granny Smith unless you prefer a sharper taste.
• How can I make it spicier? For more heat, you can use a medium or hot curry powder instead of mild. A pinch of cayenne pepper or a teaspoon of fresh grated ginger added with the garlic will also add a warming kick.
• Can I make this soup creamy? Absolutely. For a richer, creamier texture, stir in a splash of single cream or coconut milk after blending and before reheating.
• How do I make herb croûtes? Toss cubes of day-old bread with a little olive oil, dried mixed herbs, salt, and pepper. Bake at 200°C (400°F) for 10-15 minutes, or until golden and crisp.

What To Serve With Spiced Autumn Soup

This fragrant soup is a meal in itself, but it’s perfectly complemented by:

• Homemade herb croûtes (as suggested)
• A dollop of plain yogurt or sour cream
• A slice of warm, crusty bread
• A sprinkle of toasted pumpkin seeds

How To Store Spiced Autumn Soup

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. The flavours will meld and can be even better the next day.
• Freeze: This soup freezes very well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight and reheat gently on the stovetop.

FAQs

• Can I make this soup vegan? Yes. To make this recipe vegan, simply use a plant-based butter or olive oil and ensure you are using vegetable stock.
• Is this soup gluten-free? The soup itself is naturally gluten-free. Just be sure to serve it with gluten-free croûtes or bread if required.
• Why add apples to a savory soup? The apple adds a subtle sweetness and fruity note that works beautifully with the earthy root vegetables and the warm spices of the curry powder. It’s a classic autumn flavour combination.

Try More Recipes:

• Mary Berry’s Winter Vegetable Soup Recipe
• Mary Berry’s Blue Stilton and Onion Soup Recipe
• Mary Berry’s Goulash Soup Recipe

Mary Berry Spiced Autumn Soup Recipe

Course: SoupsCuisine: British

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

171

kcal

A warming and fragrant soup with sweet apples, root vegetables, and a gentle hint of curry spice.

Ingredients

• 60 g (2 oz) butter
  

• 2 large onions, chopped
  

• 2 potatoes, chopped
  

• 2 carrots, chopped
  

• 3 garlic cloves, crushed
  

• pared zest and juice of 1 orange
  

• 2 tsp mild curry powder
  

• 1.8 litres (3 pints) vegetable or chicken stock
  

• 2 x 400 g cans chopped tomatoes
  

• 2 eating apples, peeled and chopped
  

• salt and black pepper
  

• herb croûtes, to serve

Directions

• Melt butter in a large pan. Add onions, potatoes, carrots, garlic, and orange zest. Cook gently for 5 minutes.
  
• Stir in the curry powder and cook for 1-2 minutes.
  
• Add the stock, orange juice, tomatoes, and apples. Season, bring to a boil, then cover and simmer for 30 minutes.
  
• Remove the orange zest. Purée the soup in a blender until smooth.
  
• Return to the pan, reheat, and adjust seasoning. Serve hot with herb croûtes.