Mary Berry Vegetable Soup Recipe | British Chefs Table (2024)

This Mary Berry Vegetable Soup Recipe is a flavorful dish made from vegetable stock, ginger, spring onions, red chili, Chinese five-spice powder, soy sauce, egg noodles, shiitake mushrooms, Bok choy, sweet chili sauce, lime juice, and coriander. It takes 30 minutes to make and serves 6.

Try More Mary BerryRecipes:

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

💗 What Makes This Dish A Must-Try:

• Quick. Ready in 30 minutes.
• Flavorful. Infused with ginger, chili, and five-spice powder
• Healthy. Packed with vegetables and low-fat ingredients.
• Versatile. Easily adaptable to personal taste and dietary preferences.

❓ What Is Mary Berry Vegetable Soup Recipe?

Mary Berry’s Vegetable Soup Recipe is a savory dish made with vegetable stock, ginger, and shiitake mushrooms, known for its rich taste and hearty texture. It is named after chef Mary Berry.

🍅 Mary Berry Vegetable Soup Recipe Ingredients

• 1.8 litres of vegetable stock
• 2 inches of peeled and grated fresh root ginger
• 6 sliced spring onions
• 1 finely chopped red chilli
• 1 tbsp. of light muscovado sugar
• 1 ½ tsp. of Chinese five-spice powder
• 1 tbsp. of soy sauce
• 50g of fine egg noodles
• 150g of sliced shiitake mushrooms
• 1 sliced Bok choy
• 1 tbsp. sweet chili sauce
• ½ small lime juice
• Chopped coriander

🥘 Instructions For Mary Berry Vegetable Soup Recipe

1. Put the vegetable stock in a big pot and heat it until it boils.
2. Put in the sugar, chili, ginger, spring onions, soy sauce, five-spice powders, and sweet chili sauce. Turn down the heat in the pan and let everything cook slowly for five minutes.
3. Put in the noodles and mushrooms. Let it cook for three to four minutes until the noodles are fully cooked.
4. Add the bok choy and lime juice to the soup and mix them. Taste the soup to make sure it tastes right.
5. Keep the blend on low heat for two more minutes.
6. To serve, pour the vegetable soup into cups and top with chopped coriander.

💭 Recipe Tips

• Use low-sodium vegetable stock to control the saltiness.
• Adjust the spiciness by adding or reducing the amount of red chili.
• Ensure the soup is not too thick by controlling the amount of noodles and vegetables.
• Substitute shiitake mushrooms with other varieties if needed.
• Taste and adjust the seasoning before serving.

🥖 What To Serve With Vegetable Soup Recipe?

Serve Mary Berry’s Vegetable Soup with crusty bread, a side salad, or a light sandwich for a complete and satisfying meal the soup pairs well with a variety of fresh and wholesome accompaniments.

🎚 How To Store Vegetable Soup?

• In the fridge. Cool the traditional Mary Berry Vegetable Soup before storing it in an airtight container. Store it in the fridge for 3–4 days.
• The freezer. Let the soup cool fully before freezing it in a freezer-safe container with room to expand. The container can be frozen for three months with the date labeled.

🥵 How To Reheat Vegetable Soup?

• On The Stovetop. Reheat the soup on the stovetop over low heat, stirring occasionally to ensure even heating.
• In The Microwave. Alternatively, microwave individual portions in 1-minute intervals, stirring in between, until thoroughly heated.

FAQs

Try More Mary BerryRecipes:

• Mary Berry Pumpkin Soup
• Mary Berry Celery Soup
• Mary Berry Parsnip And Ginger Soup

Mary Berry Vegetable Soup Recipe Nutrition Facts

Amount Per Serving

• Calories: 99
• Total Fat: 3.1g
• Saturated Fats: 2.8g
• Sugar: 9.2g
• Carbohydrates: 19.8g
• Dietary Fiber: 3g
• Sodium: 1198mg
• Protein: 3.1g

Make your meal special! Click here to find beautiful Bowls for Soup that everyone will love:

• KKGUD Vintage Ceramic Cereal Bowls for Soup Cereal Rice Salad Noodles

Mary Berry Vegetable Soup Recipe

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Soups,Sides,Dinner,Lunch Recipe Keys:VVegetable Soup Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:99 kcal Best Season:Spring

Description

This Mary Berry Vegetable Soup Recipe is a flavorful dish made from vegetable stock, ginger, spring onions, red chili, Chinese five-spice powder, soy sauce, egg noodles, shiitake mushrooms, Bok choy, sweet chili sauce, lime juice, and coriander. It takes 30 minutes to make and serves 6

Ingredients

• 1.8 litres of vegetable stock
  
• 2 inches of peeled and grated fresh root ginger
  
• 6 sliced spring onions
  
• 1 finely chopped red chilli
  
• 1 tbsp. of light muscovado sugar
  
• 1 ½ tsp. of Chinese five-spice powder
  
• 1 tbsp. of soy sauce
  
• 50g of fine egg noodles
  
• 150g of sliced shiitake mushrooms
  
• 1 sliced Bok choy
  
• 1 tbsp. sweet chili sauce
  
• ½ small lime juice
  
• Chopped coriander

Instructions

1. Put the vegetable stock in a big pot and heat it until it boils.
   
2. Put in the sugar, chili, ginger, spring onions, soy sauce, five-spice powders, and sweet chili sauce. Turn down the heat in the pan and let everything cook slowly for five minutes.
   
3. Put in the noodles and mushrooms. Let it cook for three to four minutes until the noodles are fully cooked.
   
4. Add the bok choy and lime juice to the soup and mix them. Taste the soup to make sure it tastes right.
   
5. Keep the blend on low heat for two more minutes.
   
6. To serve, pour the vegetable soup into cups and top with chopped coriander.

Notes

• Use low-sodium vegetable stock to control the saltiness.
• Adjust the spiciness by adding or reducing the amount of red chili.
• Ensure the soup is not too thick by controlling the amount of noodles and vegetables.
• Substitute shiitake mushrooms with other varieties if needed.
• Taste and adjust the seasoning before serving.

Keywords:Mary Berry Vegetable Soup Recipe