the complate explain

mary berry vegetable soup recipe

mary berry vegetable soup recipe

mary berry vegetable soup recipe

Welcom to   solsarin site  ,Keep reading and find the answer about “ mary berry vegetable soup recipe”.
Stay with us.
Thank you for your support.

mary berry vegetable soup recipe
mary berry vegetable soup recipe

15 Mary Berry Dishes to Warm You Up This Winter

Cosy cooking for chilly months

As the days get shorter and the temperature falls, we’re looking for some winter recipe inspiration. Mary Berry’s Complete Cookbook is full of winter recipes for every occasion, whether you’re after comfort food or a family dish. Here are some of our favourite Mary Berry dishes, from roast chicken to sticky toffee pudding, guaranteed to keep you cosy all winter.

Mary Berry’s Complete Cookbook

Voted No. 1 IndyBest Celebrity CookbookPacked with over 650 everyday Mary Berry recipes, this is the biggest ever cookbo…


Butternut Squash Soup

Once you’ve roasted butternut squash, puree it to make this winter soup. Serve it piping hot with a bread roll for the ultimate cosy feel.

Sunday Roast Chicken

A classic roast chicken is a guaranteed family favourite. With its crisp skin, light and juicy stuffing, and accompaniment of rich gravy, this roast chicken is hard to beat.

Spicy Meatballs

One for the meat lovers, these spicy meatballs will soon get you warmed up. Easy to make, these can be served with dips or as part of a pasta dish.

Treacle Pudding

Make comfort food sweet and stay warm when dinner’s done with a treacle pudding – serve hot!

Chicken Casserole

Casserole is a perfect go-to winter food. This easy chicken casserole recipe will keep the whole family warm all winter.

Roast Duck with Cranberries

Shake up your winter cooking this year with some roast duck. The cranberry stuffing gives this a real festive feel.

Traditional Steak and Kidney Pie

We all love a good pie, and this steak and kidney pie is a classic. Save time on the day by cooking the meat a day in advance.

Sticky Toffee Pudding

You can’t go wrong with a warm pudding this winter, and the melted toffee sauce on this delicious winter dessert is to die for.

Mushroom Lasagne

mary berry vegetable soup recipe
mary berry vegetable soup recipe

Stay warm this winter with a delicious vegetarian twist on a family favourite. Packed with spinach and mushroom, it’s got all the vitamins to ward off a winter cold.

Veggie Burgers

Bonfire night is important for two reasons: fireworks and food. Chuck some of these veggie burgers on the barbeque for a unique winter warmer.

Cottage Pie with Cheesy Potato Topping

Few recipes can beat a simple cottage pie. This traditional recipe is the perfect winter comfort food.

Winter Vegetable Soup

This tasty winter vegetable soup is a great vegetarian dish to warm up this winter, perfect as a starter or standalone meal.

Slow-roast Belly of Pork

If you fancy trying a new meat with your roast dinner, look no further. This slow-roasted pork is best served with thick gravy.

Hot Chocolate Soufflés

Don’t forget pudding! This delicious dessert will satisfy your sweet tooth and warm you up. What could be better?

Farmer’s Bacon Bake

With tasty bacon, a mix of vegetables, and a cheese sauce to finish, this farmer’s bacon bake is well worth cooking up this winter.

Mary Berry’s Celeriac & Watercress Soup

by Mary Berry


1. Heat the oil in a large deep saucepan. Add the onion and fry over a medium heat for 5 minutes until just starting to brown. Add the celeriac and fry for 4-5 minutes, stirring occasionally, until starting to colour. Pour in the stock and season with salt and pepper.

2. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15-20 minutes until completely tender.

3. Add the watercress and stir over the heat for 2-3 minutes until wilted. Blend until smooth, either with a hand blender or in a free-standing blender or food processor. Swirl through the crème fraîche or double cream and check the seasoning.

4. Serve piping got with the reserved watercress springs and a fresh muffin.


2 tbsp sunflower oil
2 large onions, roughly chopped
750g peeled celeriac, diced
1 1/2 litres vegetable or chicken soup
200g watercress, reserve a few sprigs for garnish
About 4 tbsp crème fraîche or double cream
Salt and fresh ground black pepper



Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It’s ready in about 20 minutes or so, it’s super easy to make, and delicious too.

Winter might be behind us, but a bowl of soup is always welcome, especially when we keep picking up all sorts of random bugs and viruses that make us poorly.

And when I feel like I can’t eat anything heavy, this leek and potato soup is heaven in a bowl. It’s big on flavours, light, but filling at the same time, and dead easy to make. No need for any fancy ingredients here, just a few veggies, a bit of broth, some simple seasoning, and you get the best soup you could ask for.

Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses brothAnd the veggies are cooked until tender, but left to their nice chunky texture. It’s lighter, and as tasty as the traditional version.



This soup can be ready in just about 20 minutes, and that’s from scratch.

  • peel, wash and chop the potatoes and carrots, wash and chop the leek, both white and green parts will be used
  • heat up the olive oil, add the butter and allow it to melt

For a vegan-friendly recipe, you can only add olive oil, otherwise the butter gives a richer flavour, and goes very well with the leeks.

  • sautee the leeks for 2-3 minutes until they begin to soften

This really brings out some fantastic flavours, and takes the soup to a whole new level.

  • add the potatoes and carrots, give it a good stir, then add the broth/stock, and let to cook for 12-15 minutes until the veggies are tender

If you’d like to keep the soup vegetarian, use vegetable broth, otherwise, for even more flavour, the chicken broth will work wonders.

  • add the tomato paste, season well and add the herbs

And that’s it, a fantastic soup for the whole family. I can guarantee you that even fussy little ones will absolutely love it!


If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don’t like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.

Random Posts

You can definitely freeze the soup as well, and it should last for a few months without any problem. But be mindful that the texture of the potatoes might change, and become slightly mushy when heat up.


Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don’t happen to have mixed herbs, or Italian herbs, thyme is the next best thing.

If you’ve liked my CHUNKY LEEK AND POTATO SOUP WITHOUT CREAM or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

mary berry vegetable soup recipe
mary berry vegetable soup recipe
3.78 from 97 votes
Chunky Leek and Potato Soup (No Cream)
Prep Time
2 mins
Cook Time
18 mins
Total Time
20 mins

Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It’s ready in about 20 minutes or so, it’s super easy to make, and delicious too.

Course: Soup
Cuisine: British
Keyword: leek and potato recipes
Servings2 servings
Calories382 kcal
AuthorDaniela Apostol
  • 1 leek, trimmed
  • 4 potatoes
  • 1 large carrot
  • 3 cups vegetable stock/broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried mixed herbs (basil, marjoram, oregano)
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  •  teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  1. Peel, wash and chop the potatoes and carrots.

  2. Wash the leek, and chop it as well.

  3. Heat up the oil, add the butter and allow it to melt.

  4. Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.

  5. Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.

  6. Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.

related posts

No more posts to show
Dior Sauvage Elixir x read more about