Mary Berry’s Winter Vegetable Soup Recipe

This Mary Berry Winter Vegetable Soup is a hearty and healthy recipe, which is made with leeks and spinach. It’s the ultimate comfort food recipe, ready in about 45 minutes.

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Mary Berry Winter Vegetable Soup Ingredients

• 45 g (1 1/2 oz) butter
• 1 leek, trimmed and diced
• 1 onion, chopped
• 1 celery stalk, diced
• 1 small potato, peeled and diced
• 1 turnip, diced
• 1 small carrot, diced
• 3 garlic cloves, crushed
• 1.5 litres (2 1/2 pints) vegetable or chicken stock
• 250 g (8 oz) spinach, coarsely shredded
• 3 spring onions, thinly sliced
• salt and black pepper

How To Make Mary Berry Winter Vegetable Soup

1. Sauté the base vegetables: Melt the butter in a large saucepan. Add the diced leek and cook gently, stirring occasionally, for 5 minutes until it has softened. Add the onion, celery, potato, turnip, carrot, and garlic, and continue to cook for another 8 minutes.
2. Simmer the soup: Pour in the stock and bring the mixture to a boil. Cover the pan, reduce the heat, and simmer, stirring occasionally, for 25 minutes or until all the root vegetables are tender.
3. Wilt the greens and serve: Add the shredded spinach and sliced spring onions to the pot. Cook for just 3 minutes, until the spinach has wilted but is still bright green. Season well with salt and pepper and serve hot.

Recipe Tips

• How to make this soup creamy? For a creamier texture, you can use an immersion blender to partially or fully blend the soup before adding the spinach. Alternatively, stir in a splash of single cream at the end.
• Can I add protein to this soup? Yes, to make it even more substantial, you could add a can of drained cannellini beans or some cooked shredded chicken for the last 5 minutes of cooking.
• Can I use different vegetables? Absolutely. This is a great “clean out the fridge” soup. Parsnips, swede, or butternut squash would all be delicious additions.
• How to make it more filling? To make it a more robust meal, you can add a handful of small pasta shapes or some pearl barley along with the stock, though you may need to adjust the cooking time and add more liquid.

What To Serve With Winter Vegetable Soup

This healthy soup is a light meal on its own, but it’s wonderful with:

• A thick slice of crusty, buttered bread
• A warm cheese scone
• A grilled cheese sandwich for dipping

How To Store Winter Vegetable Soup

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes well. Let it cool, then transfer to freezer-safe containers. It can be stored for up to 3 months. The spinach’s texture might be slightly softer upon reheating.

FAQs

• Can I make this soup vegan? Yes, this recipe is easily made vegan. Simply use olive oil or a plant-based spread instead of butter and ensure you are using vegetable stock.
• Is this soup gluten-free? Yes, the ingredients in this soup are naturally gluten-free.
• Why did my spinach turn a dull, olive green? This happens when spinach is overcooked. For the best result and a vibrant green colour, add the spinach at the very end and cook it for just a few minutes until it has wilted.

Try More Recipes:

• Mary Berry’s Blue Stilton and Onion Soup Recipe
• Mary Berry’s Goulash Soup Recipe
• Mary Berry Lentil and Bacon Soup Recipe
• Mary Berry Pumpkin Soup Recipe