Mary Berry Spiced Autumn Soup
A warming and hearty autumn soup with a delightful blend of apples, orange zest, and curry, perfect for chilly nights.
Ingredients
Base ingredients
- 60 g butter Adds a rich, creamy base.
- 2 large onions, coarsely chopped For sweetness and depth of flavor.
- 2 medium potatoes, coarsely chopped Provides heartiness and texture.
- 2 medium carrots, coarsely chopped Adds natural sweetness.
- 3 garlic cloves, crushed Infuses the soup with robust flavor.
- 1 litre vegetable or chicken stock Forms the soup's base; opt for low-sodium if desired.
- 1 zest and juice of 1 orange Brightens the dish and adds a hint of acidity.
- 2 tsp mild curry powder Gives the soup a warm, aromatic spice.
- 2 400g cans chopped tomatoes Adds body and tang.
- 2 eating apples, peeled and chopped Enhances sweetness and texture.
- Salt and black pepper, to taste For seasoning.
For serving
- Herb croûtes Crispy bread for an extra layer of crunch.
Instructions
Preparation
- In a large saucepan, melt the butter over medium heat.
- Add the coarsely chopped onions, potatoes, carrots, and crushed garlic. Cook gently for about 5 minutes until the vegetables start to soften.
- Stir in the mild curry powder and cook for an additional 1–2 minutes, allowing the spices to bloom.
- Pour in the vegetable or chicken stock, orange juice, chopped tomatoes, and diced apples. Season with salt and black pepper to taste.
- Bring the mixture to a simmer and cover. Let it cook for about 30 minutes, until the vegetables are tender.
- Remove the orange zest before blending the soup in batches until smooth.
- Return the blended soup to the pot, reheat gently, and adjust seasoning to your liking.
- Serve hot, garnished with herb croûtes.
Notes
Chop the vegetables uniformly to ensure even cooking. For a smooth texture, blend the soup in batches, but be careful with the hot liquid. The soup's flavor deepens over time, making it a fantastic make-ahead meal.