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Creamy Curried Mary Berry Parsnip Soup

Indulge in Mary Berry’s creamy parsnip soup, a delightful blend of sweet parsnips with a hint of curry warmth—a perfect comfort for chilly days!


mary berry parsnip soup with chives and roasted parsnips
Mary Berry Parsnip Soup
Prep:
 10 mins Total: 40 mins Yields: 8

Mary Berry Parsnip Soup Recipe

As the days grow cooler, there’s nothing quite like a bowl of hearty soup to comfort and nourish the soul. The curried parsnip soup is a dish that beautifully combines the sweetness of parsnips with the subtle kick of curry.

Mary Berry’s Parsnip Soup transforms everyday parsnips into a velvety, aromatic delight. At its core, it’s a perfect blend of coarsely chopped parsnips, sautéed onion, and garlic, all bathed in a subtle curry-infused broth. The result? A soothing and creamy soup that’s both nourishing and indulgent.

What sets this soup apart is its ingenious use of mild curry powder, which imparts a gentle warmth and depth of flavour without overwhelming the delicate sweetness of the parsnips. It’s a sophisticated twist on a British classic favourite.

Why you’ll like it

Here are a few compelling reasons why you should dive into Mary Berry’s Parsnip Soup:

  • Easy to Make: With straightforward instructions and minimal ingredients, this soup is approachable for both beginner and experienced cooks. It takes less than an hour from start to finish.
  • Vegan and Gluten-Free Options: Suitable for various dietary preferences, you can make this soup vegan by using vegetable oil instead of butter and opting for vegetable stock and plant-based cream. It’s also gluten-free.
  • Warming and Comforting: With its creamy texture and aromatic spices, this soup is like a warm blanket for your taste buds on a chilly day.
mary berry parsnip soup with chives as garnish

Ingredients Needed for Mary Berry Parsnip Soup

  • Butter (30g / 1oz): Butter adds richness and flavour to the soup, enhancing its overall creaminess and depth of taste.
  • Parsnips (750g / 1 1/2 lb coarsely chopped): Parsnips are the star ingredient, providing a sweet and earthy flavour profile to the soup. When coarsely chopped, they add texture and body.
  • Onion (1 large onion, chopped): Onions contribute a savoury and aromatic base to the soup, adding depth and sweetness when sautéed.
  • Garlic clove (1 large garlic clove, crushed): Garlic adds a subtle yet distinct flavour to the soup, enhancing its savoury notes and providing a hint of pungency.
  • Mild curry powder (2 teaspoons): Mild curry powder adds warmth and complexity to the soup, infusing it with a subtle spice that complements the sweetness of the parsnips.
  • Stock (1.8 litres / 3 pints of vegetable stock): Stock serves as the liquid base of the soup, providing depth of flavour and richness.
  • Salt and black pepper (1/8 teaspoon to taste): Salt and black pepper season the soup, balancing its flavours and enhancing its overall taste profile. Adjust according to personal preference.
  • Single cream (200ml / 7 fl oz single cream): Single cream adds creaminess and richness to the soup, creating a smooth and velvety texture.
  • Fresh chives (to garnish): I use fresh chives for garnish, adding a pop of colour and a subtle onion flavour that complements the soup’s ingredients.

Ingredient Variations & Substitutions

  • For a vegan version, replace butter with olive oil and use vegetable stock and plant-based cream.
  • Add a drizzle of honey for a touch of sweetness.
  • Roasting the parsnips brings out their natural sweetness and intensifies their flavour. Pair that with curry spices (as mild or hot as you like) and vegan cream for a flavour-packed and silky parsnip soup.
  • Garlic cloves roasted in their skins add a deep and savoury background flavour to the soup.
  • Adding some whole roasted parsnips as a garnish will provide an extra layer of texture and flavour, enhancing the overall presentation and taste of the dish.

How to cook Mary Berry parsnip soup?

Time needed: 40 minutes

Equipment needed: large pot, food processor or blender, whisker and ladle.

  1. Prepare the Soup Base

    In a large pot, heat butter or oil. Add the diced parsnips, chopped onion, and crushed garlic. Cook this mixture gently, stirring occasionally, for about 5 minutes until the onion is softened but not browned.

  2. Season and Simmer

    Stir in the curry powder, cooking for an additional minute. Then, add the vegetable stock and season with salt and pepper. Bring the mixture to a boil while stirring, then cover and let it simmer gently for approximately 20 minutes or until the parsnips become tender.

  3. Blend

    Carefully transfer the soup to a food processor or blender and blend until it achieves a smooth consistency. Pour the pureed soup back into the cleaned saucepan, gently warming it while stirring constantly.

  4. Add Cream & Season

    Taste and adjust the seasoning as needed. Pour in the single cream, stirring gently to incorporate. Reheat the soup gently if necessary.

  5. Serve

    Ladle the soup into bowls and garnish each serving with freshly chopped chives. Serve immediately and enjoy the creamy goodness of Mary Berry’s Parsnip Soup.mary berry parsnip soup with chives as garnish

Cooking Tips & Tricks

  • Adjust the consistency by adding more stock for a thinner soup or simmering longer for a thicker one. After blending, continue blitzing the soup for 2 minutes or more until it reaches a silky smooth consistency. While it may seem sufficient once it resembles a purée, prolonged blending yields a more velvety finish. For extra refinement, especially on special occasions, consider passing the soup through a sieve after blending for an exceptionally smooth texture.
  • Use mild curry powder to keep the flavours balanced. Additionally, feel free to adjust the amount and heat of the curry powder according to your personal preference. For those who enjoy a bit of heat, feel free to increase the curry powder or opt for a spicier variant. Adjusting the seasoning ensures your parsnip soup perfectly suits your taste buds.
  • Taste and season your soup as you go; a pinch of salt and a dash of pepper can make a significant difference

How to serve the parsnip soup

For a versatile and satisfying meal suitable for any occasion, pair Mary Berry’s Parsnip Soup with your choice of accompaniments. Vegan readers can easily swap any animal-based meat suggestions with delicious plant-based alternatives.

Now, let’s explore some exciting options to elevate your soup experience:

For Added Crunch:

  • Baked Chickpeas: Add a hearty and flavorful crunch to your soup with baked chickpeas, seasoned to perfection.
  • Asiago Cheese Toast: Indulge in savoury Asiago cheese toast, a crispy and savoury complement to the soup’s creamy texture.

Indulgent Pairings:

  • Crostinis with Shrimp: Treat yourself to crostinis topped with shrimp, adding a luxurious touch to your meal.
  • Quiche with Ham: Enjoy a comforting slice of quiche with ham, perfectly complementing the rich flavours of the soup.

Protein-rich Options:

  • Baked Chicken Cutlets: Add a protein boost to your meal with crispy baked chicken cutlets, offering a satisfying contrast to the creamy soup.

How to Store the Parsnip Soup?

After cooking the Mary Berry Parsnip Soup, it’s important to store it properly to maintain its freshness and flavour. Here’s how to do it:

  1. Cooling Down: The key to safely storing soup is to cool it down quickly. To achieve this, consider using an ice bath method. Place the pot of soup in a larger container filled with ice water, stirring occasionally to speed up the cooling process. Once the soup reaches room temperature, it can be divided into smaller portions for storage.
  2. Refrigeration: Once cooled, transfer the soup into airtight containers or resealable plastic bags. Label each container with the date to keep track of its freshness. Store the soup in the refrigerator for up to three days. Remember to taste the soup before reheating to ensure it hasn’t spoiled.
  3. Freezing: For longer storage, consider freezing the parsnip soup. Be cautious if you have already added the cream to the parsnip soup as it may separate and become grainy when frozen. I suggest adding the cream for when you reheat and eat the soup. Leave about an inch of space between the soup and the top of the container to account for expansion. Label the containers and freeze them for up to three months.

Reheating Mary Berry Curried Parsnip Soup

When you’re ready to enjoy the Mary Berry Curried Parsnip Soup again, follow these steps to reheat it safely:

  1. Thawing: If the soup is frozen, thaw it overnight in the refrigerator. Avoid defrosting soup at room temperature to prevent bacterial growth.
  2. Stovetop Reheating: Transfer the thawed soup to a saucepan and reheat it over medium heat. Add the cream if you have omitted it before freezing. Then bring the soup to a gentle boil for at least three minutes to ensure any potential bacteria are killed off.
  3. Microwave Reheating: Alternatively, you can reheat individual portions of soup in the microwave. Heat the soup in microwave-safe bowls, stirring occasionally to ensure even heating. Again, make sure the soup reaches a boil for at least three minutes.
  4. Check for Freshness: Before serving, taste the reheated soup to ensure it hasn’t spoiled during storage. If it smells or tastes off, it’s best to discard it.

By following these guidelines, you can safely store and reheat the Mary Berry Parsnip Soup, ensuring it remains delicious and safe to eat.

Health Info

Macros
19g
CARBS
8g
FATS
3g
PROTEINS
Diets
    budgetvegetariangluten-free
Health Score
4/10
Notes
  • Glycemic Index: 42 (Low)
  • Glycemic Load: 8 (Low)

Nutrition Facts

Serving Size1bowl
Servings1
Amount Per Serving
Calories153
% Daily Value *
Total Carbohydrate19g
7%
Dietary Fiber4.4g
18%
Sugar6.3g
Total Fat8g
13%
Saturated Fat4.89g
25%
Trans Fat0g
Protein2.6g
6%
Cholesterol8mg
3%
Sodium795.4mg
34%

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FAQ

Can I freeze this soup?

If you’re going to freeze it omit the cream and then add it when reheating. If you do have any leftovers with cream I suggest leaving the soup cool before transferring to an airtight container and storing it in the fridge for up to 3 days. For best results, reheat the soup on the hob. This soup will thicken once cooled so add a good splash of hot water to it to loosen it up.

Can you reheat soup with cream in it?

Yes, you can reheat soups containing cream, but it’s essential to do so gently over low heat to avoid separating the ingredients. Stir frequently to ensure even heating and prevent boiling, which can cause separation. If reheating from frozen, thaw soups in the refrigerator and use them promptly to maintain quality and consistency.

Can I make this ahead?

Yes, you can make this soup up to 3 days ahead. Make the soup, leave it to cool then transfer it to a suitable container. Leave it in the fridge and reheat it on the hob. This soup is great for bringing to work, you can heat it and pour it into a good flask. You can also make the parsnip crisps a day or two in advance. Keep

Can you leave skin on parsnips for soup?

Parsnips can be cooked with the skin on, however, this soup is smooth and creamy and leaving the skin on would affect the smoothness. Therefore, I recommend peeling the parsnips on this occasion.

Final Takeaway (4/5)

Savour the comforting goodness of Creamy Curried Mary Berry Parsnip Soup, a delightful blend of sweet parsnips, aromatic spices, and creamy texture. While it requires some chopping and blending, this versatile dish is accessible to cooks of all levels. For storing, any leftovers can be refrigerated in an airtight container for up to 3-4 days, though freezing is not recommended due to the inclusion of cream.

When serving, consider pairing it with crusty bread or a side salad for a complete meal. Garnish each serving with freshly chopped chives for an added burst of flavour and a touch of elegance. With its storing tips and serving suggestions, this soup promises to be a satisfying addition to any table, offering warmth and flavour in every spoonful.

Enjoy your delicious and comforting bowl of Creamy Curried Mary Berry Parsnip Soup!

Verdict 4/5: Roast the parsnips for a 5/5 rating !

Mary Berry Parsnip Soup

Mary Berry Parsnip Soup

Caroline Sciberras
Prepare to embrace the warm and comforting embrace of Mary Berry's Parsnip Soup. This delightful creation takes humble parsnips and elevates them into a rich, creamy, and utterly delicious soup that's perfect for any season. With a hint of mild curry powder, the sweetness of parsnips, and the luxurious touch of single cream, this soup is a flavor sensation that'll warm your soul. Whether you're looking for a satisfying bowl of soup for a cozy night in or an elegant appetizer to impress your guests, Mary Berry's Parsnip Soup is your answer.
Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch/Snack
Servings 8
Calories 152 kcal

Ingredients
  

  • 30 g 1oz butter
  • 750 g 1 1/2 lb parsnips, coarsely chopped
  • 1 large onion chopped
  • 1 large garlic clove crushed
  • 2 teaspoons mild curry powder
  • 1.8 litres 3 pints of vegetable or chicken stock
  • salt and black pepper
  • 200 ml 7 fl oz single cream
  • fresh chives to garnish

Instructions
 

  • Soften the onion, garlic and parsnips. Melt the butter and then add the diced parsnips, chopped onion, and crushed garlic. Cook this mixture gently, stirring occasionally, for about 5 minutes until the onion is softened but not browned.
  • Add curry & stock. Add the curry powder, stirring and cooking for an additional minute, and then add the stock and season with salt and pepper. Allow the mixture to come to a boil while stirring, then cover and let it simmer gently for approximately 20 minutes or until the parsnips become tender.
  • Blend. Transfer the soup to a food processor or blender and blend until it achieves a smooth consistency. Pour the pureed soup back into the cleaned saucepan, gently warming it while stirring constantly.
  • Add cream & season. Taste and adjust the seasoning as needed. Add the single cream and gently reheat the soup.
  • Serve. Serve immediately, garnishing each serving with freshly chopped chives.

Notes

Adjust the consistency by adding more stock for a thinner soup or simmering longer for a thicker one. After blending, continue blitzing the soup for 2 minutes or more until it reaches a silky smooth consistency. While it may seem sufficient once it resembles a purée, prolonged blending yields a more velvety finish. For extra refinement, especially on special occasions, consider passing the soup through a sieve after blending for an exceptionally smooth texture.
Use mild curry powder to keep the flavours balanced. Additionally, feel free to adjust the amount and heat of the curry powder according to your personal preference. For those who enjoy a bit of heat, feel free to increase the curry powder or opt for a spicier variant. Adjusting the seasoning ensures your parsnip soup perfectly suits your taste buds.
Taste and season your soup as you go; a pinch of salt and a dash of pepper can make a significant difference
VARIATIONS & INGREDIENT SUBSTITUTIONS
Adjust the consistency by adding more stock for a thinner soup or simmering longer for a thicker one. After blending, continue blitzing the soup for 2 minutes or more until it reaches a silky smooth consistency. While it may seem sufficient once it resembles a purée, prolonged blending yields a more velvety finish. For extra refinement, especially on special occasions, consider passing the soup through a sieve after blending for an exceptionally smooth texture.
Use mild curry powder to keep the flavours balanced. Additionally, feel free to adjust the amount and heat of the curry powder according to your personal preference. For those who enjoy a bit of heat, feel free to increase the curry powder or opt for a spicier variant. Adjusting the seasoning ensures your parsnip soup perfectly suits your taste buds.
Taste and season your soup as you go; a pinch of salt and a dash of pepper can make a significant difference.

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