Mary Berry Parsnip Soup

by Caroline Sciberras
0 comment 2 minutes read

Prep Time: 10 mins Cook Time: 30 mins Total: 40 mins Yields: 8

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.


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Mary Berry Parsnip Soup

Mary Berry Parsnip Soup


Units Scale
  • 30g (1oz) butter
  • 750g (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
  • 200ml (7 fl oz) single cream
  • fresh chives to garnish


  1. Melt the butter and then add the diced parsnips, chopped onion, and crushed garlic.
  2. Cook this mixture gently, stirring occasionally, for about 5 minutes until the onion is softened but not browned.
  3. Add the curry powder, stirring and cooking for an additional minute.
  4. Add the stock and season with salt and pepper.
  5. 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.
  6. Transfer the soup to a food processor or blender and blend until it achieves a smooth consistency.
  7. Pour the pureed soup back into the cleaned saucepan, gently warming it while stirring constantly.
  8. Taste and adjust the seasoning as needed.
  9. Add the single cream and gently reheat the soup.
  10. Serve immediately, garnishing each serving with freshly chopped chives.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Lunch/Snack
  • Method: Boiling
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