Mary Berry Vegetable Soup Recipe

I always forget how much I love this soup until I’ve got the first spoonful in my mouth — hot, fragrant, a little zingy from the ginger, and packed with veg that still has a bit of bite. It’s the kind of thing you throw together on a weeknight but secretly feel a bit smug about. Like, yes, I made this from scratch, and no, it’s not another sad tinned soup day.

Mary Berry’s take on vegetable soup feels wonderfully unexpected. It’s got an Asian edge — five-spice, soy sauce, fresh chili — but still feels warm and familiar, like a well-wrapped scarf. It’s what I reach for when I want comfort but also something that feels clean and fresh. You know the feeling? Full but not weighed down, flavourful but not fussy.

Why You’ll Love It

• Fast but full of flavour – You can knock it up in half an hour, and it tastes like something that simmered all afternoon.
• Healthy but not boring – No blandness here. The ginger, chili, and lime keep it lively.
• Easy to riff on – Swap mushrooms, switch noodles, skip the chili — make it yours.
• One pot, minimal mess – Bless that.
• Great for leftovers – The flavours get deeper and better overnight.
• Perfect for colds – It’s basically soup with a warm hug and a kick.

Ingredients

• 1.8 litres vegetable stock (low-sodium if you like)
• 2 inches fresh root ginger, peeled and grated
• 6 spring onions, sliced
• 1 red chili, finely chopped (leave the seeds in for more heat)
• 1 tbsp light muscovado sugar
• 1½ tsp Chinese five-spice powder
• 1 tbsp soy sauce
• 50g fine egg noodles
• 150g shiitake mushrooms, sliced
• 1 Bok choy, sliced
• 1 tbsp sweet chili sauce
• Juice of ½ a small lime
• Chopped fresh coriander, to serve

How to Make It

Get the base bubbling:

Pour the stock into a big saucepan and bring it to a boil. Don’t wander off just yet — it happens quicker than you think.

Build the flavour:

Stir in the ginger, spring onions, chili, sugar, five-spice, soy sauce, and sweet chili sauce. Turn the heat down to a gentle simmer and let it burble away for 5 minutes. Smells amazing already.

Drop in the noodles and mushrooms:

Add the noodles and mushrooms. Let everything cook for another 3–4 minutes, just until the noodles are soft and the mushrooms are silky.

Finish with greens and zing:

Toss in the sliced Bok choy and squeeze in the lime juice. Stir it through and taste — does it need more salt? More lime? A dash more soy?

Let it mingle:

Let the soup simmer on low for 2 more minutes, just enough to warm the Bok choy without turning it to mush.

Serve it up:

Ladle into warm bowls and scatter over fresh coriander. I like to keep extra chili flakes on the table in case anyone wants to dial up the heat.

Common Mistakes and How to Dodge Them

Too salty?
This can happen fast with stock, soy, and chili sauce in the mix. Use low-sodium stock and taste before adding more salt.

Soggy noodles?
Add them right before serving if you’re making it ahead — otherwise, they’ll soak up too much broth and go floppy.

Mushy veg?
Don’t let the Bok choy cook too long. Two minutes is all it needs.

Too mild?
Add more chili or a splash of vinegar or lime at the end to liven it up.

Storage and Reheating

Fridge:
Cool completely, then store in an airtight container for 3–4 days. The flavours deepen beautifully.

Freezer:
It freezes alright, but skip the noodles if you plan to freeze — they don’t hold up well. Add fresh ones when reheating.

Reheat:

• Stovetop: Gently warm on medium-low until hot through.
• Microwave: In a covered bowl, 1-minute bursts, stirring in between.

Frequently Asked Questions

Can I use chicken stock instead?
Sure, but the soup won’t be vegetarian. It does add depth if you’re not veggie, though.

Don’t like mushrooms?
No problem. Try thinly sliced carrots, mangetout, or even baby corn for crunch.

Is it spicy?
Not overly. The chili gives it warmth, not a burn-your-face-off vibe — unless you want that, in which case… go wild.

Can I make it ahead?
Absolutely. Just leave out the noodles and Bok choy until you reheat — then add them fresh.

Nutrition Facts (Per Serving)

• Calories: 99
• Fat: 3.1g
• Carbs: 19.8g
• Sugar: 9.2g
• Fibre: 3g
• Protein: 3.1g
• Sodium: 1198mg

Try More Mary Berry Recipes:

• Mary Berry 10-Minute Tomato Soup
• Mary Berry Tomato And Basil Soup
• Mary Berry Broccoli And Stilton Soup