Mary Berry Spiced Autumn Soup
Warm up this fall with Mary Berry’s Spiced Autumn Soup Recipe, a delightful blend of seasonal vegetables and apples that embodies the cozy essence of autumn. This comforting soup combines the earthy richness of potatoes, carrots, and onions with the natural sweetness of apples and a hint of orange zest. Perfect for weeknight dinners or entertaining guests, it offers a nourishing hug in a bowl. Serve it alongside crusty bread or crunchy herb croûtes for an inviting meal that warms both heart and soul.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
Scale
- 60g butter
- 2 large onions, coarsely chopped
- 2 medium potatoes, coarsely chopped
- 2 medium carrots, coarsely chopped
- 3 garlic cloves, crushed
- Zest and juice of 1 orange
- 2 tsp mild curry powder
- 1.8 litres vegetable or chicken stock
- 2 x 400g cans chopped tomatoes
- 2 eating apples, peeled and chopped
- Salt and black pepper to taste
Instructions
- In a large saucepan, melt the butter over medium heat. Add the onions, potatoes, carrots, garlic, and orange zest; cook for about 5 minutes until softened.
- Stir in the mild curry powder and cook for an additional 1-2 minutes to enhance the flavors.
- Pour in the vegetable or chicken stock, orange juice, chopped tomatoes, and diced apples. Season with salt and pepper to taste. Bring to a simmer, cover, and cook for about 30 minutes until all vegetables are tender.
- Remove the orange zest and blend in batches until smooth or use an immersion blender directly in the pot.
- Return blended soup to the pot; reheat gently if needed. Adjust seasoning before serving hot with herb croûtes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg