Mary Berry Winter Vegetable Soup Recipe​

This hearty Mary Berry Winter Vegetable Soup is made with a robust mix of root vegetables like carrots, parsnips, and swede, along with onions, celery, and savory stock. The result is a smooth, warming, and velvety dish that is packed with natural sweetness and comfort. It is the perfect warming meal for a chilly evening and makes a delicious lunch or light dinner for 6 people.

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Mary Berry Winter Vegetable Soup Ingredients

• 2 tablespoons butter
• 1 large onion, peeled and roughly chopped
• 2 large carrots, peeled and chopped
• 1 large parsnip, peeled and chopped
• 1/2 small swede (rutabaga), peeled and chopped
• 2 sticks celery, sliced
• 1 medium potato, peeled and cubed (this helps thicken the soup)
• 4 cups (1 liter) vegetable or chicken stock
• Salt and freshly ground black pepper
• Fresh parsley or chives, for garnish

How To Make Mary Berry Winter Vegetable Soup

1. Sauté the aromatics: Melt the butter in a large deep saucepan or pot over medium heat. Add the chopped onion and celery. Cook gently for about 5 minutes until the onion is soft but not browned.
2. Add the vegetables: Add the carrots, parsnip, swede, and potato to the pan. Stir well to coat the vegetables in the butter. Cover the pan with a lid and let the vegetables “sweat” (cook gently in their own steam) on low heat for 10 minutes. This releases their flavor.
3. Simmer the soup: Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover the pan again, and let it simmer for 20 to 30 minutes. The vegetables should be very tender.
4. Blend until smooth: Remove the pan from the heat. Use an immersion blender (stick blender) to blitz the soup until it is completely smooth. If you do not have a stick blender, you can carefully pour the soup into a standard blender in batches.
5. Season and serve: Taste the soup and add salt and pepper as needed. If the soup is too thick, add a little milk or water to thin it down. Ladle into bowls and top with fresh herbs.

Recipe Tips

• Uniform Chopping: Try to chop your vegetables into pieces of roughly the same size. This ensures they all cook at the same speed so you don’t have some mushy pieces and some hard pieces.
• Sweating is Key: Do not skip step 2. Letting the vegetables cook gently in the butter before adding the liquid helps release their natural sweetness and gives the soup a deeper flavor.
• Texture Control: If you prefer a rustic, chunky soup, you can skip the blending step entirely, or only blend half of the soup and mix it back in.
• The Potato Trick: The potato is a natural thickener. It gives the soup a creamy texture without needing to add heavy cream or flour.

What To Serve Winter Vegetable Soup

This soup is a wholesome meal, but it is best enjoyed with some texture on the side. Serve it with warm, crusty bread or cheesy croutons for dipping. For a more filling meal, pair it with a grilled cheese sandwich or a savory scone. If you want to add a bit of luxury, swirl a tablespoon of heavy cream or crème fraîche into the bowl just before serving.

How To Store Winter Vegetable Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: This soup freezes perfectly. Pour the cooled soup into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.

Mary Berry Winter Vegetable Soup Nutrition Facts

• Calories: 140 kcal
• Total Fat: 5g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 450mg
• Total Carbohydrates: 22g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 3g

Frequently Asked Questions

• Can I use different vegetables? Yes. This recipe is very flexible. You can use butternut squash, sweet potato, or leeks. Just try to keep the total amount of vegetables roughly the same so the liquid ratio stays correct.
• Is this soup vegan? To make this soup vegan, simply swap the butter for olive oil or a dairy-free butter alternative, and ensure you use vegetable stock instead of chicken stock.
• How do I make the soup creamier? If you want an extra rich texture, you can stir in half a cup of heavy cream or milk after you have blended the soup.

Try More Recipes:

• Mary Berry​ Roasted Tomato Soup Recipe
• Mary Berry​ Tomato And Basil Soup Recipe
• Mary Berry Tomato Soup With Fresh Tomatoes​ Recipe