Discover Mary Berry’s hearty vegetable soup, a nutritious and adaptable recipe packed with fresh vegetables and vibrant flavours. Perfect for a comforting meal that’s both healthy and delicious.
The beauty of this soup lies in its simplicity and the use of readily available ingredients. It is testament to the power of simple, wholesome ingredients coming together to create a dish that’s both comforting and nourishing.
Preparation time
10 mins to 15 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Mary Berry
From Saturday Kitchen
This vegetable soup receives an A: Excellent Nutri-score rating, offering high nutritional value with low calories and abundant vegetables.
Equipment
£29.99 (available from £24.07)
Ingredients
- Olive oil: 2 tablespoons
- Large onion: 1, chopped
- Carrots: 2, peeled and diced
- Celery stalks: 2, diced
- Garlic cloves: 2, minced
- Potato: 1 large, peeled and diced
- Zucchini: 1, diced
- Frozen peas: 1 cup
- Chopped tomatoes: 1 can
- Vegetable stock: 4 cups
- Salt and pepper: to taste
- Fresh herbs: parsley or thyme for garnish
Method
Sauté Base Vegetables
- Heat olive oil in a large pot over medium heat
- Add onion, carrots, and celery
- Cook until softened, approximately 5 minutes
- Stir in minced garlic, cook for an additional minute
Add Remaining Vegetables
- Incorporate potato, zucchini, and frozen peas
- Stir to mix thoroughly
Add Liquids and Simmer
- Pour in chopped tomatoes and vegetable stock
- Season with salt and pepper
- Bring to a boil, then reduce heat to simmer
- Cook for 20-25 minutes until vegetables are tender
Serve
- Check and adjust seasoning
- Serve hot
- Garnish with fresh herbs
Nutritional Insights
- Calories: Approximately 150-200 per serving
- Protein: 5-7g
- Fiber: High, due to multiple vegetables
- Suitable for: Vegan, vegetarian, gluten-free diets
Cooking Variations
- Slow Cooker Method: Combine all ingredients, cook on low 6-8 hours or high 3-4 hours
- Additional Vegetables: Adaptable recipe, can include seasonal vegetables
- Protein Boost: Add beans or lentils for extra protein
Storage Recommendations
- Refrigeration: Up to 4-5 days in airtight container
- Freezing: Excellent for freezing, up to 3 months
- Reheating: Gently warm on stovetop, may need additional stock
Recipe FAQ
Is this soup vegan?
Yes, as long as vegetable stock is used, this soup is vegan-friendly.
Can I make it in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This soup is incredibly adaptable. What other vegetables can I add?
Feel free to add any vegetables you have on hand, such as leeks, butternut squash, parsnips, or spinach. Just ensure they are chopped to a similar size for even cooking.
How long will this soup keep in the refrigerator?
The soup can be stored in an airtight container in the refrigerator for 4-5 days.
Can I freeze this vegetable soup?
Yes, this soup freezes very well. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
What can I serve with this soup?
Serve with crusty bread, croutons, or a slice of wholegrain toast. For added protein, you could include a dollop of Greek yogurt or sprinkle with toasted seeds.
How can I make the soup more filling?
Add cooked quinoa, lentils, or beans to increase protein and make the soup more substantial.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just ensure your vegetable stock is certified gluten-free.