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Mary Berry Winter Vegetable Soup with Chestnuts

Mary Berry Winter Vegetable Soup with Chestnuts
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A rich, velvety soup featuring roasted root vegetables and sweet chestnuts, finished with a swirl of cream and fresh herbs. This comforting British classic delivers deep, caramelized flavors and a satisfyingly smooth texture perfect for cold evenings.

Ingredients

Scale
  • 2 tbsp olive oil, divided
  • 1 lb parsnips, peeled and cut into 1-inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 1 large leek (white and light green parts only), thoroughly washed and sliced into 1/2-inch rounds
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 4 cups low-sodium vegetable broth
  • 1 cup vacuum-packed or jarred cooked chestnuts, roughly chopped (reserve 1/4 cup for garnish)
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • For garnish: 2 tbsp fresh parsley, finely chopped, and reserved chopped chestnuts

Instructions

  1. Preheat your oven to 425°F / 218°C. On a large, rimmed baking sheet, toss the parsnip and carrot chunks with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread them in a single layer to ensure even roasting and caramelization. Roast for 25-30 minutes, turning halfway through, until the vegetables are tender and have deep golden-brown edges. This dry-heat cooking concentrates their natural sugars, building the soup’s foundational flavor.
  2. While the roots roast, prepare the aromatics. Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft. Avoid browning them at this stage to keep the flavor base sweet and mellow.
  3. Add the sliced leek to the pot. Cook for another 5 minutes over medium heat, stirring frequently, until the leek has wilted and become fragrant. Leeks can hold grit, so ensure they are thoroughly washed before slicing to prevent a sandy texture in your finished soup.
  4. Stir in the minced garlic and chopped thyme. Cook for just 60 seconds, until the garlic is aromatic. Do not let the garlic brown, as it will turn bitter. This brief bloom releases the essential oils in the herbs and garlic, infusing the oil with flavor.
  5. Once the roasted parsnips and carrots are done, add them directly to the pot with the aromatics. Pour in the vegetable broth, adding the bay leaf and the remaining 3/4 cup of chopped chestnuts. The roasted vegetables will sizzle when they hit the liquid, helping to deglaze any flavorful bits stuck to the bottom of the pot.
  6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and simmer gently for 20 minutes. This slow simmer allows the flavors to meld and the chestnuts to soften completely, contributing their distinctive starchy sweetness to the broth.
  7. After simmering, remove and discard the bay leaf. Carefully transfer the soup in batches to a high-powered blender, filling the blender jar no more than halfway. Alternatively, use an immersion blender directly in the pot. Blend on high until completely smooth and velvety, about 90 seconds per batch. For the silkiest texture, pass the blended soup through a fine-mesh sieve back into the cleaned pot, pressing with a ladle.
  8. Place the pot with the blended soup back over low heat. Stir in the heavy cream and butter until fully incorporated and the butter has melted. Do not let the soup boil after adding the cream, as it can cause separation. Taste and adjust seasoning with additional salt and pepper as needed.
  9. To serve, ladle the hot soup into warm bowls. Garnish each serving with a sprinkle of the reserved chopped chestnuts and a generous pinch of fresh parsley. The garnish adds contrasting texture and a bright, fresh note that cuts through the soup’s richness.
  10. For an optional oven alternative: After step 5, you can transfer the covered Dutch oven to a preheated 350°F / 177°C oven for 25-30 minutes instead of simmering on the stovetop. This hands-off method provides even, gentle heat and is excellent if your stovetop is in use for other dishes.

Notes

Storage: Cool soup completely and store in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat gently in a saucepan over medium-low heat, stirring frequently, until steaming hot. If frozen, thaw first for best texture. If the soup thickens upon storage, thin it with a small amount of broth or water when reheating.

Nutrition

Keywords: Mary Berry winter vegetable soup, winter vegetable soup with chestnuts, British vegetable soup, roasted root vegetable soup, chestnut soup recipe, hearty winter soup, creamy vegetable soup, Christmas soup, holiday starter, comfort food soup, vegetarian main course, festive soup

Find it online: https://britishrecipes.uk/mary-berry-winter-vegetable-soup-with-chestnuts/