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Mary Berry Parsnip Soup

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Calories: 152.78|Fat: 8.05|Carbohydrates: 19.02|Protein: 2.6 | 40 minutes
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Creamy, curried parsnip soup with caramelised onions. Mary Berry's parsnip soup is comforting, cosy and perfect for cold wintery days.
Mary Berry Parsnip Soup

Parsnips, with their sizable winter tubers, boast a white hue and a sweet flavor reminiscent of carrots. Packed with vitamins, minerals, and fiber, they’re a true nutritional powerhouse. What’s fantastic is their versatility – from roasting to frying to enjoying raw in salads.

Now, onto the soup. What makes it truly remarkable is its simplicity. It’s all about allowing the natural flavors of parsnips and garlic to shine through. No need for fancy spices or hard-to-find ingredients – just good old-fashioned cooking, where the focus is solely on the essence of these wholesome ingredients.

Why You’ll Like It

Some people might be a bit hesitant about making homemade soup, thinking it requires loads of ingredients and time. But that’s not the case at all! Truth is, you can turn a simple root vegetable into something delicious and healthy with just a few budget-friendly ingredients.

For this creamy Parsnip Soup recipe, we’re making everything in the pan in just 20 minutes.  No need to fuss about roasting anything, and most things you’ll already have in your cupboard.

In short:
  • Uses budget-friendly ingredients.
  • Make-ahead option.
  • Comforting, warming and satisfying.
  • Gluten-free, vegetarian and vegan-friendly.

Tips & Tricks

  • Texture: Adjust the consistency by adding more stock for a thinner soup or simmering longer for a thicker one. For a smoother texture, blend the soup for more than two minutes for a velvety finish.
  • Taste and Seasoning: Taste and season your soup as you go. A pinch of salt and a dash of pepper can make a significant difference. Use mild curry powder to keep the flavours balanced.
  • Onions and Garlic: To save time, consider using garlic powder and onion granules instead of fresh onions and garlic. However, if you prefer fresh ingredients, you can prepare them ahead of time and store them in the refrigerator. Just be mindful that they may become soggy.
  • Low-Fat Option: For a lower-fat version, omit the single cream and add some milk at the very end of the simmering process.

Variations & Ingredient Substitutions

  • Go vegan: Replace butter with olive oil and use vegetable stock and plant-based cream.
  • Sweeter: Add a drizzle of honey for a touch of sweetness.
  • Garlic & Parsnip: Enhance the soup’s flavour by roasting the parsnips to bring out their natural sweetness and add a nutty-like flavour. Roasting the garlic cloves further enriches the soup.
  • Parsnip chips: Elevate the soup with crisped parsnip chips, made to perfection in the oven, serving as both a delightful garnish and a standalone yummy snack.
  • Coconut cream: Swap single cream with coconut cream, which pairs particularly well with curry spices, adding depth to the dish.
  • Walnuts: Blend walnuts along with parsnips to create an indulgent soup with a hint of nutty aroma.
  • Aromatic Herbs: For those preferring a more traditional palate, replace spices with chopped fresh herbs such as sage, thyme, or rosemary.

mary berry parsnip soup with chives and roasted parsnips

How To Store The Parsnip Soup?

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

  1. Refrigeration: Cool the parsnip soup, and transfer it into airtight containers Refrigerate for up to three days.
  2. Freezing: For longer storage, you need to freeze the soup. Ideally, you shouldn’t add the cream if you already know it’s going to be frozen.  Pour into air-tight containers, label and freeze them for up to three months.
  3. Reheating: Thaw the overnight in the refrigerator. Avoid defrosting soup at room temperature to prevent bacterial growth.
    • 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.
    • Microwave Reheating: 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.

How to Serve the Parsnip Soup?

When the colder months roll around, it’s the perfect time to take advantage of seasonal vegetables and indulge in comforting, hug-in-a-bowl dishes like parsnip soup – fuss-free and straightforward, yet far from boring.

This soup comes in handy whenever I need a quick lunch or a low-maintenance dinner option. Sometimes we just need a recipe where we can throw everything into one pan and be done keeping it simple and quick. While soups using roasted veggies have their undeniable charm, the superpower of this soup is in the way it proves that fuss-free inexpensive ingredients can turn into an indulgent dish for all the family in just a matter of minutes.

With just the right amount of spice that you can adjust to your liking, and a creamy texture from the vegetables, stock, and milk, it hits all the right notes. And if you have a little extra time, I highly recommend giving these cheese croûtes from my favourite onion soup recipe a try

Health Info

  • Calories: 152.78
  • Sugar: 6.3
  • Sodium: 795.36
  • Fat: 8.05
  • Carbohydrates: 19.02
  • Fiber: 4.4
  • Protein: 2.6
Mary Berry Parsnip Soup

Mary Berry Parsnip Soup

  • Gluten Free Recipes Icon
  • Low Carb Recipes Icon
  • Low Glycemic Recipes Icon
  • Vegetarian Recipes Icon
Author Caroline Sciberras
Servings 8 people
Calories 152.78
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Fat: 8.05|Carbohydrates: 19.02|Protein: 2.6


Creamy, curried parsnip soup with caramelised onions. Mary Berry's parsnip soup is comforting, cosy and perfect for cold wintery days.


  • 30 g (1oz) butter
  • 750 g (1½ lb) parsnips, coarsely chopped
  • 1 large onion chopped
  • 1 large garlic clove crushed
  • 2 teaspoons mild curry powder
  • 1.8 (3 pints ) litres of vegetable or chicken stock
  • salt and black pepper
  • 200 ml (7 fl oz) single cream
  • fresh chives to garnish


  • 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 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.
  • 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.
  • Taste and adjust the seasoning as needed. Add the single cream and gently reheat the soup.
  • Serve immediately, garnishing each serving with freshly chopped chives.

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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.

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

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