Mary Berry’s Marigold Soup is a comforting, vibrant, and wholesome dish that encapsulates the essence of traditional British cuisine, with a modern twist. The soup is named after its rich golden color, which comes from the inclusion of Marigold vegetable stock, a beloved ingredient in many kitchens for its depth of flavor. The Marigold stock is made from a blend of vegetables and herbs, and it provides the soup with a savory, umami-rich base. Combined with a variety of fresh ingredients, this soup is a perfect blend of textures and flavors.
What sets Mary Berry’s Marigold Soup apart is its simplicity yet elegant balance of flavors. It is not overly rich or heavy but instead is light and refreshing, perfect for a cozy lunch or a starter at a dinner. The inclusion of Marigold stock elevates the dish, providing a satisfying depth that feels like a hug in a bowl. With its easy-to-follow instructions and accessible ingredients, this soup is an ideal option for both beginners and seasoned cooks.
Mary Berry’s Marigold Soup Recipe
Ingredients Needed
To create Mary Berry’s Marigold Soup, you’ll need a straightforward list of ingredients, most of which are likely already in your pantry. Here’s what you’ll need to gather:
- 1 onion (finely chopped): This forms the aromatic base of the soup, adding sweetness and a soft bite once cooked.
- 1 clove of garlic (minced): Garlic brings in a subtle pungency and depth of flavor that complements the other ingredients.
- 2 tablespoons of olive oil or butter: The oil or butter is essential for sautéing the vegetables and giving the soup a velvety richness.
- 2 medium carrots (peeled and chopped): Carrots contribute a natural sweetness and a slight earthiness to the dish.
- 1 medium potato (peeled and chopped): Potatoes help to thicken the soup and add a creamy texture when blended.
- 1-2 teaspoons of Marigold vegetable stock powder: This is the key ingredient that gives the soup its signature flavor. Marigold stock powder is rich, savory, and packed with vegetable goodness.
- 4 cups of water: This serves as the base liquid for the soup, allowing the ingredients to simmer and meld together.
- A small bunch of fresh thyme (optional): Thyme adds a delicate herbal note that pairs well with the other flavors.
- Salt and freshly ground black pepper to taste: These seasonings enhance the overall flavor profile, allowing the natural sweetness of the vegetables to shine through.
Equipment Needed
Mary Berry’s Marigold Soup doesn’t require any fancy equipment, but a few essential tools will make the cooking process easier:
- A large saucepan or stockpot: This will be the vessel for sautéing the vegetables and simmering the soup.
- A wooden spoon or spatula: A sturdy spoon is needed to stir the vegetables as they sauté and prevent them from burning.
- A sharp knife: For chopping the vegetables into small, even pieces, which helps them cook evenly.
- A chopping board: To safely chop your ingredients and keep things organized.
- Blender or immersion blender: After the soup has cooked, you’ll need to blend it to achieve a smooth and creamy texture. An immersion blender is ideal for this, but a regular blender works just as well.
- Measuring spoons and cups: For accuracy, especially when adding the Marigold stock powder and water.
- A ladle: If you want to serve the soup in bowls with ease.
Instructions To Make Mary Berry’s Marigold Soup
- Prepare the vegetables: Begin by peeling and chopping the carrots, onion, and potato into small, even pieces. The smaller the pieces, the faster they will cook and the smoother your soup will be.
- Sauté the aromatics: Heat the olive oil or butter in a large saucepan over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant. This creates the foundation of the soup’s flavor.
- Add the vegetables: Stir in the chopped carrots and potato, allowing them to cook for a couple of minutes with the onions and garlic, stirring occasionally.
- Simmer the soup: Pour in the water, and then add the Marigold vegetable stock powder. Stir well to combine, ensuring the stock dissolves completely. If you like, add the fresh thyme sprigs at this point. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are soft and fully cooked.
- Blend the soup: Once the vegetables are tender, remove the soup from the heat. If you used fresh thyme, discard the sprigs. Use an immersion blender to blend the soup until smooth and velvety. If you’re using a regular blender, let the soup cool slightly before blending in batches. Be cautious of the hot liquid!
- Season to taste: After blending, taste the soup and adjust the seasoning with salt and freshly ground black pepper. You may also choose to add a little more Marigold stock powder if you prefer a stronger flavor.
- Serve and enjoy: Ladle the smooth, golden soup into bowls, and enjoy it on its own or paired with a warm crusty loaf of bread for dipping.
Tips And Tricks
- For a richer flavor: Add a splash of double cream or a dollop of crème fraîche just before serving. This will add a luxurious texture and a subtle creaminess to the soup.
- Make it vegan: If you prefer a vegan version, simply swap the butter for olive oil, and ensure your Marigold stock is plant-based (most of them are).
- Flavor variations: While this recipe is wonderfully simple, you can add other vegetables like parsnips, leeks, or celery for a different twist. Just make sure to adjust the cooking time accordingly.
- Make ahead: Mary Berry’s Marigold Soup stores well and can be kept in the fridge for up to 3 days. For longer storage, it can be frozen for up to 3 months. When reheating, add a little extra water or stock if the soup becomes too thick.
- Extra toppings: Garnish the soup with fresh herbs like parsley or chives, or sprinkle some toasted seeds or croutons on top for added crunch.
Mary Berry’s Marigold Soup is the ultimate in simple yet satisfying comfort food. It brings together a handful of humble ingredients, yet the result is a warm, nourishing dish that is both delicious and versatile. Whether you are making it for a cozy evening in or as a starter for a dinner party, this soup is sure to impress with its rich, savory depth of flavor. It’s also incredibly easy to make, with a minimal amount of hands-on preparation, making it ideal for both beginner cooks and seasoned chefs alike.
The beauty of this soup lies in its adaptability. You can enjoy it exactly as it is, or tweak it to suit your personal tastes or dietary needs. With just a few tips and tricks, you’ll be able to elevate this dish to new heights. So, gather your ingredients, grab your favorite soup pot, and get ready to enjoy a bowl of Mary Berry’s Marigold Soup that’s sure to warm both your heart and your taste buds.
Easy Recipe Variations For Mary Berry’s Marigold Soup
Mary Berry’s Marigold Soup is a delightful dish that, with its vibrant colors and comforting flavors, has become a favorite for many. But like most great recipes, it offers plenty of opportunities for personalization and creative variations. Whether you’re seeking to alter the flavor profile, add some nutritional value, or simply mix things up with seasonal ingredients, here are a few variations to consider.
1. Add More Vegetables
One of the easiest and healthiest ways to customize Mary Berry’s Marigold Soup is by adding more vegetables. While the original recipe may be focused on a few core ingredients, you can toss in vegetables like carrots, parsnips, or sweet potatoes. These root vegetables not only intensify the flavor but also add more body and depth to the soup. The sweetness of roasted carrots or the earthy tone of parsnips will blend beautifully with the golden hues of the marigold.
2. Incorporate Herbs And Spices
Experimenting with different herbs and spices is another fun way to adjust the flavor. For example, a pinch of turmeric could amplify the golden color and deepen the earthy tones, while adding a dash of smoked paprika brings a slight smokiness that contrasts nicely with the soup’s natural sweetness. Fresh thyme, basil, or rosemary can also infuse the soup with fragrant, herbal notes that make each spoonful a bit more dynamic.
3. Blend In Some Protein
While Mary Berry’s Marigold Soup is wonderfully light and healthy, it could easily become a more filling, protein-packed meal by adding some cooked chicken, turkey, or even lentils. Shredded chicken can give the soup a more substantial feel, while lentils are a fantastic option for a vegetarian twist. You can even add some quinoa for a hearty, protein-rich grain that complements the soup’s texture without overpowering the flavors.
4. A Creamy Twist
If you’re looking for a richer, more indulgent version of the soup, consider adding a splash of cream or a dollop of crème fraîche at the end of cooking. This extra touch will create a smooth, velvety finish, making the soup even more luxurious. Alternatively, you can use coconut milk for a dairy-free, slightly tropical flavor. For a lighter twist, a spoonful of Greek yogurt can provide a creamy consistency with a tangy contrast.
5. Roasted Vegetables
For a different texture and richer flavor, try roasting the vegetables before adding them to the soup. Roasting brings out the natural sugars and deepens the flavor of ingredients like onions, carrots, and squash, giving your Marigold Soup a new depth. Simply toss the vegetables in olive oil, salt, and pepper, roast them in the oven until golden, and then blend them into your soup base. This method offers a smokier, caramelized flavor profile that is quite delightful.
Storing Leftovers
Leftover Mary Berry’s Marigold Soup is a fantastic thing to have on hand because it holds up well for a few days and can easily be repurposed for future meals. The rich flavors meld together even more after resting in the fridge, making it even tastier the next day.
1. Refrigeration
If you plan to store the soup for up to 3 days, simply let it cool to room temperature before transferring it to an airtight container. When stored properly, the soup will maintain its flavor and texture for up to three days. Just reheat it on the stove over low heat, stirring occasionally to ensure it heats evenly.
2. Freezing Leftovers
Mary Berry’s Marigold Soup freezes beautifully, making it perfect for meal prep or saving for a rainy day. To freeze, let the soup cool completely, then pour it into freezer-safe containers, leaving a little space at the top for expansion. You can also portion it into smaller servings to thaw individual bowls at a time. The soup will keep in the freezer for up to 3 months. When you’re ready to enjoy it, simply defrost overnight in the fridge and reheat gently on the stove.
Pro Tip: If you’ve added cream or dairy to the soup, keep in mind that freezing might cause a slight separation. However, once reheated, the soup will still be delicious, and a quick stir will often bring it back to its original creamy consistency.
What To Eat With Mary Berry’s Marigold Soup?
Mary Berry’s Marigold Soup is delicious and hearty on its own, but when paired with the right side dishes, it can become an even more satisfying and balanced meal. Here are a few ideas for what to eat alongside your bowl of Marigold Soup:
1. Crusty Bread
You can’t go wrong with a warm, crusty loaf of bread to dip into the soup. A baguette or sourdough works especially well. The tang of sourdough complements the sweetness of the soup, while the crustiness adds a delightful crunch. Try spreading some butter or olive oil on the bread to enhance the experience.
2. Grilled Cheese Sandwich
For a truly comforting meal, pair your soup with a classic grilled cheese sandwich. The gooey cheese and crispy toasted bread provide a contrast in both texture and flavor. You can also elevate your grilled cheese by adding ingredients like tomato, caramelized onions, or even a bit of pesto for added depth.
3. A Simple Salad
A light, fresh salad can balance the richness of the soup. Think of a mix of baby greens, arugula, or spinach, topped with a tangy vinaigrette. You can add roasted nuts or seeds for crunch, or perhaps some crumbled feta or goat cheese for extra creaminess. The freshness of the salad complements the soup’s smooth, comforting texture.
4. Roasted Vegetables
For a more substantial side, roasted vegetables work wonders. The caramelized edges of roasted Brussels sprouts, cauliflower, or beets make for an earthy, sweet contrast to the smoothness of the soup. You can even drizzle a little balsamic vinegar over the veggies for a bit of acidity to balance the richness of the soup.
5. Cheese And Crackers
If you’re looking for something light and snackable, a cheese platter with a variety of cheeses, such as sharp cheddar, goat cheese, or even some aged parmesan, served alongside crackers, is a great choice. The tangy cheese will cut through the soup’s richness, while the crackers offer a nice crunch.
Conclusion
Mary Berry’s Marigold Soup is a versatile, wholesome, and comforting dish that can be enjoyed in many different ways. Its basic recipe is already packed with flavor, but there’s plenty of room for creativity, whether by adding extra vegetables, changing up the seasonings, or making it heartier with protein. Storing leftovers is easy, and the soup freezes well, making it an excellent option for meal prep or future meals. Paired with some crusty bread, a fresh salad, or even a grilled cheese sandwich, this soup offers a truly satisfying meal for any occasion. No matter how you choose to enjoy it, Mary Berry’s Marigold Soup is a timeless, cozy recipe that’s sure to bring warmth to your kitchen year-round.
FAQs
What Ingredients Are Needed For Mary Berry’s Marigold Soup?
Mary Berry’s Marigold Soup recipe is simple and flavorful, requiring the following ingredients: a tablespoon of vegetable oil, one chopped onion, two medium carrots, one celery stalk, a few cloves of garlic, a teaspoon of ground turmeric for that signature golden hue, a tablespoon of Marigold vegetable stock powder (or similar bouillon), and vegetable stock (usually around 1 liter). You can also add some seasoning to taste, including salt, pepper, and fresh parsley for garnish.
How Do You Make Mary Berry’s Marigold Soup Step-by-step?
To make Mary Berry’s Marigold Soup, start by heating the vegetable oil in a large pan. Add the chopped onion and cook for about 5 minutes until softened. Then, stir in the carrots, celery, garlic, and turmeric, cooking for an additional 5 minutes. Once the vegetables are softened and fragrant, pour in the vegetable stock and add the Marigold stock powder. Bring everything to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Blend the soup with a hand blender or in a stand blender until smooth. Taste and adjust the seasoning if needed. Finally, serve with a sprinkle of fresh parsley.
Can I Substitute The Marigold Stock Powder In The Recipe?
Yes, if you don’t have Marigold vegetable stock powder, you can substitute it with any other vegetable stock cube or powder. Just make sure to adjust the quantity according to the brand you’re using, as some might be saltier or stronger than others. You could also make your own homemade vegetable stock using fresh herbs and vegetables if you prefer a more personalized touch.
