There’s something incredibly comforting about a big bowl of vegetable soup. For me, Mary Berry’s Vegetable Soup is more than just a warm dish on a chilly evening.
It reminds me of my childhood when my grandmother used to simmer big pots of soup on Sunday afternoons. The aroma would fill the house, and we’d gather around the table with slices of buttered bread, sharing stories and laughter.
Years later, I discovered Mary Berry’s version of vegetable soup, and it instantly transported me back.
What I love most about this recipe is how wholesome, hearty, and straightforward it is. It’s packed with seasonal vegetables, easy to customize, and incredibly nourishing. Whether you’re feeling under the weather or just need a hug in a bowl, this soup does the trick. The flavors develop beautifully as it simmers, and it always tastes even better the next day.
I started making this soup regularly when I began focusing more on vegetarian cooking. It fits perfectly into my lifestyle, and I find myself going back to it again and again. It’s a recipe that doesn’t ask for much yet delivers every single time. The beauty of it lies in its simplicity and the way it lets each vegetable shine.
This soup is a true celebration of fresh ingredients. It’s the kind of meal that feels lovingly made, even when you’re in a hurry. I’ve shared it with friends, served it at family dinners, and even made big batches to freeze for busy days. If you’ve never tried it, you’re in for a treat. Let me walk you through how I make Mary Berry’s Vegetable Soup in my kitchen and why it continues to be a favorite in my home.
What is Mary Berry Vegetable Soup?
Mary Berry’s Vegetable Soup is a classic British-style soup made using a medley of seasonal vegetables like carrots, potatoes, leeks, and celery. It’s gently simmered with vegetable stock until tender and flavorful. Her version is known for its balanced taste, rustic charm, and straightforward technique that makes it accessible for even beginner cooks. It’s naturally vegetarian and can easily be adapted for vegan diets too.
Why you should try this recipe?
You should try this recipe because it is:
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Easy to make with pantry-friendly ingredients
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Incredibly nutritious and full of fiber, vitamins, and minerals
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Perfect for batch cooking and freezing
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A great way to use up leftover vegetables
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Comforting and suitable for any time of the year
Plus, it’s a recipe that brings warmth to the table and never fails to impress with its home-cooked goodness.
Ingredients needed to make Mary Berry Vegetable Soup
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2 tablespoons olive oil
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1 onion, finely chopped
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2 carrots, peeled and diced
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1 stick celery, diced
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1 leek, cleaned and sliced
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1 potato, peeled and cubed
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1 courgette (zucchini), diced
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1 garlic clove, minced
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1.2 litres vegetable stock
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Salt and pepper, to taste
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1 tablespoon tomato purée
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1 teaspoon dried thyme
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Optional: handful of chopped parsley for garnish
Instruction to make Mary Berry Vegetable Soup
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Heat the olive oil in a large soup pot over medium heat.
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Add the chopped onion and cook for about 3–4 minutes until it becomes soft and translucent.
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Stir in the garlic and cook for another minute until fragrant.
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Add the carrots, celery, leeks, and potatoes. Stir well and let them cook for 5–7 minutes, stirring occasionally.
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Add the courgette and tomato purée, followed by the dried thyme. Stir again to coat all the vegetables.
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Pour in the vegetable stock and bring the mixture to a gentle boil.
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Once it starts boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes or until all vegetables are tender.
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Season with salt and pepper to taste.
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You can serve it chunky or blend half the soup with a stick blender for a slightly creamy texture.
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Garnish with fresh parsley and serve hot with crusty bread.
Mary Berry Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots peeled and diced
- 1 stick celery diced
- 1 leek cleaned and sliced
- 1 potato peeled and cubed
- 1 courgette zucchini, diced
- 1 garlic clove minced
- 1.2 litres vegetable stock
- Salt and pepper to taste
- 1 tablespoon tomato purée
- 1 teaspoon dried thyme
- Optional: handful of chopped parsley for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onion and cook for about 3–4 minutes until it becomes soft and translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Add the carrots, celery, leeks, and potatoes. Stir well and let them cook for 5–7 minutes, stirring occasionally.
- Add the courgette and tomato purée, followed by the dried thyme. Stir again to coat all the vegetables.
- Pour in the vegetable stock and bring the mixture to a gentle boil.
- Once it starts boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes or until all vegetables are tender.
- Season with salt and pepper to taste.
- You can serve it chunky or blend half the soup with a stick blender for a slightly creamy texture.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
- Always sauté the onion and garlic properly to build the base flavor.
- Use fresh herbs when available for an extra depth of flavor.
- If you like a thicker soup, blend half of it and mix it back in.
- Taste as you go and adjust seasoning toward the end.
- Add a squeeze of lemon just before serving for a fresh finish.
Nutritional value
This soup is low in calories and high in nutrients. Approximate values per serving (based on 6 servings):- Calories: 120 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 5g
- Fiber: 4g
- Sodium: 400mg
What goes well with Mary Berry Vegetable Soup
This soup pairs beautifully with:
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Crusty bread or warm dinner rolls
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A simple green salad with lemon vinaigrette
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Grated cheese sprinkled on top
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A grilled cheese sandwich for a heartier meal
My tips to make the best Mary Berry Vegetable Soup
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Always sauté the onion and garlic properly to build the base flavor.
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Use fresh herbs when available for an extra depth of flavor.
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If you like a thicker soup, blend half of it and mix it back in.
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Taste as you go and adjust seasoning toward the end.
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Add a squeeze of lemon just before serving for a fresh finish.
Easy variations of Mary Berry Vegetable Soup
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Add a can of drained chickpeas or white beans for protein.
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Stir in a handful of spinach or kale at the end for extra greens.
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Swap the potato for sweet potato for a subtle sweetness.
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Use pearl barley or small pasta shapes to make it more filling.
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Spice it up with a pinch of chili flakes if you like a little heat.
Best way to store Mary Berry Vegetable Soup
Let the soup cool completely before storing. You can:
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Refrigerate in an airtight container for up to 4 days
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Freeze in individual portions for up to 3 months
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Reheat on the stove over medium heat or in the microwave until hot
Always stir well before reheating and add a splash of water or stock if it thickens too much.
Nutritional value
This soup is low in calories and high in nutrients. Approximate values per serving (based on 6 servings):
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Calories: 120 kcal
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Carbohydrates: 18g
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Protein: 3g
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Fat: 5g
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Fiber: 4g
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Sodium: 400mg
These values can vary depending on the specific vegetables and stock used.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well. Just adjust the cooking time slightly as they may cook faster.
Can I make this in advance?
Absolutely. This soup tastes even better the next day.
Can I make it creamy?
Yes, blend part or all of the soup, or add a splash of cream if desired.
Is it gluten-free?
Yes, as long as the vegetable stock used is gluten-free.
Can I add lentils?
Of course. Red lentils cook quickly and add both texture and protein.
Conclusion
Every time I make Mary Berry’s Vegetable Soup, it feels like I’m cooking a bowl of love. There’s something about the process of chopping fresh vegetables, stirring a bubbling pot, and breathing in the fragrant steam that is deeply satisfying. It’s not just about eating something warm and hearty, it’s about the experience of slowing down, of being present in your kitchen, and creating something that truly nourishes.
This soup has become a staple in my meal rotation. It’s helped me get through rainy days, busy weeks, and even those times when I’m feeling a little under the weather. I love how customizable it is. Sometimes I’ll throw in whatever vegetables I have left in the fridge, or I’ll add a handful of lentils to bulk it up. No matter how I tweak it, it never disappoints.
My family always requests it when we’re having a cozy night in. I’ve even taken it to potlucks and shared it with neighbors. It’s one of those recipes that quietly works its way into your life and becomes part of your story. And like all the best recipes, it carries a sense of tradition and comfort.
If you’re looking for a way to eat more vegetables or just want something wholesome and homemade, this soup is the perfect choice. Whether you serve it as a starter, a light lunch, or a main meal with bread and cheese on the side, it always delivers.
I hope you give this recipe a try and make it your own. And who knows, maybe one day it’ll become a favorite in your home too, just as it has in mine.
