Mary Berry Vegetable Soup is made with butter, onion, carrots, parsnips, butternut squash, and chicken or vegetable stock. This delicious Mary Berry Vegetable Soup recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- A large knob of butter
- 1 onion, sliced
- 2 carrots, sliced
- 2 parsnips, sliced
- 200g (7 oz) butternut squash, peeled, deseeded, and diced
- 1.4 litres (2½ pints) chicken or vegetable stock (about 6 cups)
How To Make Vegetable Soup
- Melt the butter: Melt the butter in a large saucepan over medium-high heat.
- Add the vegetables: Add the onion, carrots, parsnips, and squash, and fry for 4–5 minutes, stirring frequently, until the vegetables are starting to soften. Season with salt and pepper.
- Pour in the stock: Pour in the stock and bring to the boil.
- Simmer the soup: Reduce the heat, cover with a lid, and simmer for about 15 minutes until the vegetables are tender.
- Check seasoning and serve: Check the seasoning and serve hot.
Recipe Tips
- Cut vegetables evenly: Cut the vegetables into similar sizes to ensure they cook evenly and soften at the same time.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper to your preference. A little extra seasoning can enhance the flavors.
- Blend for a smooth texture: If you prefer a smooth soup, use a blender or stick blender after cooking to puree the vegetables to your desired consistency.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover vegetable soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, allow the soup to cool completely and then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes until hot, making sure not to let it boil.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 156
- Total Fat: 2g
- Saturated Fat: 0.4g
- Cholesterol: 0mg
- Sodium: 924mg
- Potassium: 1039mg
- Total Carbohydrate: 29g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Pork Belly
- Mary Berry Ground Almond Cake
- Mary Berry Plum Crumble
- Mary Berry Pear And Almond Tart
Mary Berry Vegetable Soup Recipe
Description
Mary Berry Vegetable Soup is made with butter, onion, carrots, parsnips, butternut squash, and chicken or vegetable stock. This delicious Mary Berry Vegetable Soup recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the butter: Melt the butter in a large saucepan over medium-high heat.
- Add the vegetables: Add the onion, carrots, parsnips, and squash, and fry for 4–5 minutes, stirring frequently, until the vegetables are starting to soften. Season with salt and pepper.
- Pour in the stock: Pour in the stock and bring to the boil.
- Simmer the soup: Reduce the heat, cover with a lid, and simmer for about 15 minutes until the vegetables are tender.
- Check seasoning and serve: Check the seasoning and serve hot.
Notes
- Cut vegetables evenly: Cut the vegetables into similar sizes to ensure they cook evenly and soften at the same time.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper to your preference. A little extra seasoning can enhance the flavors.
- Blend for a smooth texture: If you prefer a smooth soup, use a blender or stick blender after cooking to puree the vegetables to your desired consistency.
Mary Berry Vegetable Soup Recipe