This classic Mary Berry parsnip soup is a creamy, velvety delight featuring sweet parsnips gently spiced with mild curry powder. It offers comforting warmth and a smooth texture, perfect for a simple lunch or light supper that fills you with wholesome satisfaction.
By Mary Berry
From Mary Berry Recipes
Mary Berry parsnip soup soup achieves a Nutri-Score of B, highlighting its rich fibre and vitamin content from parsnips and onions, balanced with moderate fat from butter and cream—offering a nourishing and comforting soup option.
Equipment
£14.00 (available from £12.50)
£21.35 (available from £15.03)
£15.00 (available from £9.99)
Ingredients
- 2 tbsp butter
- 450g/1 lb (about 4-5 medium) peeled and coarsely chopped parsnips
- 1 large onion, chopped
- 1 large clove garlic, crushed
- 2 tsp mild curry powder
- 1 litre/4 cups hot chicken or vegetable stock
- 175ml/¾ cup single cream
- Salt and freshly ground black pepper, to taste
- Fresh chives, to garnish
Customise
- Parsnips: Substitute with celeriac or combine with sweet apple for a sweeter soup.
- Butter: Use olive oil for a dairy-free version.
- Curry powder: Adjust spice level or substitute with garam masala for a warmer flavour.
- Cream: Replace with coconut cream for a richer, dairy-free alternative.
Method
- Sauté the vegetables: Melt the butter in a large heavy-bottomed saucepan over medium-low heat. Add the chopped parsnips, onion, and crushed garlic. Cover the pan and let the vegetables sweat gently for about 10 minutes until the onion softens without browning.
- Bloom the spices: Remove the lid, stir in the mild curry powder, and cook for one minute, stirring continuously to release the aromas.
- Simmer the soup: Pour in the hot stock, bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the parsnips are very tender when pierced with a knife.
- Blend until silky: Take the pan off the heat and allow the soup to cool slightly. Use an immersion blender to blitz the soup directly in the pot until smooth and velvety. For an extra smooth texture, strain through a fine mesh sieve if desired.
- Finish and serve: Return the soup to a gentle heat and stir in the single cream. Season generously with salt and freshly ground black pepper to taste. Reheat gently without boiling. Serve hot, garnished with a sprinkle of fresh chives.
What can you serve this Mary Berry parsnip soup
- Warm crusty bread – Perfect for dipping and soaking up the creamy parsnip soup.
- Cheese scone – Adds a savoury, crumbly texture contrast to the smooth soup.
- Simple green salad – Refreshes the palate and lightens the meal.
- Crispy bacon bits or croutons – Provide a smoky, crunchy topping to elevate the soup’s texture.
FAQs for Mary Berry Parsnip Soup
- Is this soup spicy? No, it has only mild warming from the curry powder, perfectly complementing the parsnip’s natural sweetness.
- Can I make this soup ahead of time? Yes, the flavour often improves after a day. Reheat gently before serving.
- How do I get a silky smooth texture? Using an immersion blender and optionally passing the soup through a fine sieve ensures ultimate smoothness.
- Can I use different vegetables? Well this is the classic Mary Berry parsnip soup but yes, celeriac or apple can be substituted or added for varied flavour profiles.
- Is the soup suitable for vegetarians? Yes, use vegetable stock to keep it vegetarian-friendly.
Nutri-score Health Check
This Mary Berry parsnip soup recipe scores a Nutri-score of B, indicating a healthy and balanced dish. It delivers vitamins, fibre, and antioxidants from parsnips and onions while containing moderate fat from butter and cream.
Positive Factors
- Parsnips and onions: Provide fibre, vitamins A and C, and antioxidants.
- Mild curry powder: Adds aromatic spices contributing to flavour without extra calories.
Negative Factors
- Butter and cream: Increase saturated fat content—consume in moderation.
Please note the Nutri-score for this Mary Berry parsnip soup has been automated calculated from the ingredients as is only a guide.
Mary also has a carrot and parsnip version of this soup. Give it a try too. You’ll love it.
