Mary Berry’s Carrot and Parsnip Soup is a wonderfully comforting, velvety soup perfect for the colder months. The natural sweetness of the carrots and parsnips blends beautifully with the gentle spices and creamy texture, making it a simple yet delicious meal. This recipe is easy to prepare, healthy, and full of warm, vibrant flavors that are ideal for a cozy lunch or starter.
What is Mary Berry’s Carrot and Parsnip Soup?
Mary Berry’s Carrot and Parsnip Soup is a hearty and creamy soup made with fresh carrots, parsnips, onions, and a touch of warming spices. The soup is blended to a smooth consistency and is perfect for a light meal or an elegant starter. It can be made with simple pantry ingredients, making it an easy go-to recipe for any occasion.
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Why You Should Try This Recipe
- Healthy and Nutritious: Packed with vitamins and fiber from the carrots and parsnips.
- Easy to Make: Minimal ingredients and quick preparation time.
- Comforting and Warming: Ideal for cold weather or when you need something hearty and satisfying.
- Perfect for Freezing: Great for batch cooking and freezing for later use.
- Vegan-Friendly: Can easily be made vegan by using vegetable stock and omitting cream.
- Smooth and Creamy: Blended to a perfect, velvety texture.
Ingredients Needed to Make Mary Berry Carrot and Parsnip Soup
- 500g carrots (peeled and chopped)
- 400g parsnips (peeled and chopped)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1.2 liters vegetable or chicken stock
- 2 tbsp olive oil or butter
- 1 tsp ground cumin (optional, for extra warmth)
- 1 tsp ground coriander
- 150ml single cream (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander (for garnish)
Equipment Needed
- Large saucepan or stockpot
- Hand blender or regular blender
- Wooden spoon
- Knife and chopping board
Instructions to Make Mary Berry Carrot and Parsnip Soup
- Prepare the Vegetables: Peel and chop the carrots and parsnips into evenly sized pieces. Chop the onion and mince the garlic.
- Sauté the Vegetables: Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onions and garlic and cook until softened about 5 minutes. Stir in the ground cumin and ground coriander and cook for another minute to release the flavors.
- Add the Carrots and Parsnips: Add the chopped carrots and parsnips to the pan and stir to combine with the onions and spices. Cook for 2-3 minutes, stirring occasionally.
- Add the Stock and Simmer: Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for about 25-30 minutes, or until the vegetables are tender.
- Blend the Soup: Once the vegetables are soft, remove the pan from the heat. Use a hand blender to blend the soup until smooth and creamy. If you’re using a regular blender, blend the soup in batches, being careful to allow steam to escape.
- Season and add Cream: Stir in the single cream (if using) and season with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more stock or water to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or coriander. Serve with crusty bread for a complete meal.
What Goes Well With Mary Berry Carrot and Parsnip Soup
- Crusty Bread: A fresh baguette or sourdough bread is perfect for dipping into the soup.
- Grilled Cheese Sandwich: Pair the soup with a warm, cheesy sandwich for a hearty meal.
- Garlic Bread: Toasted garlic bread adds a crispy texture to complement the smooth soup.
- Salad: A light green salad provides a refreshing contrast to the creamy soup.
- Croutons: Sprinkle homemade croutons on top for added crunch.
- Greek Yoghurt: A dollop of Greek yoghurt adds creaminess and a tangy flavor to the soup.
- Chili Flakes: Add a touch of heat by sprinkling chili flakes on top.
Expert Tips for Making the Best Mary Berry Carrot and Parsnip Soup
- Cut Vegetables Evenly: Ensure the carrots and parsnips are cut into similar-sized pieces to cook evenly.
- Adjust Spices: If you prefer a milder flavor, reduce the amount of cumin or coriander, or leave them out altogether.
- Blend in Batches: When using a regular blender, blend the soup in batches to avoid overfilling, and allow the steam to escape to prevent pressure buildup.
- Creamy Without Cream: For a vegan option, you can omit the cream and still achieve a smooth texture by blending the soup thoroughly.
- Thicker Soup: For a thicker consistency, reduce the amount of stock slightly and blend the soup to your preferred texture.
- Reheat Gently: When reheating, warm the soup slowly over medium heat to prevent the cream from curdling.
Easy Variations of Mary Berry Carrot and Parsnip Soup
- Spicy Carrot and Parsnip Soup: Add a pinch of cayenne pepper or chili powder for extra heat.
- Carrot, Parsnip, and Ginger Soup: Grate fresh ginger into the soup for a warm, zesty flavor.
- Vegan Option: Use coconut milk instead of cream for a rich, dairy-free alternative.
- Roasted Vegetable Soup: Roast the carrots and parsnips in the oven before adding them to the soup for a deeper, caramelized flavor.
- Add Lentils: Add red lentils for extra protein and fiber, turning the soup into a more filling meal.
- Lemon Twist: Stir in a little lemon juice before serving for a bright, citrusy finish.
Best Practices to Store Mary Berry Carrot and Parsnip Soup
- Airtight Container: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for Later: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months.
- Thawing: Thaw frozen soup in the fridge overnight before reheating.
- Label: Label the container with the date to keep track of freshness.
Best Practices to Reheat Mary Berry Carrot and Parsnip Soup
- Stovetop Reheating: Reheat the soup gently in a saucepan over medium heat, stirring occasionally until warmed through.
- Microwave Reheating: For quicker reheating, place individual portions in the microwave and heat on medium power, stirring halfway through.
- Avoid Overheating: Be careful not to boil the soup once reheated, especially if you’ve added cream.
How Can I Make Mary Berry Carrot and Parsnip Soup Healthier?
- Skip the Cream: Omit the cream for a lighter version of the soup.
- Use Olive Oil: Swap butter for olive oil to make it a heart-healthy option.
- More Vegetables: Add extra vegetables like celery, leeks, or potatoes for more fiber and nutrients.
- Lower-Sodium Stock: Use low-sodium stock to control the salt content in the soup.
- Boost with Protein: Stir in cooked lentils or chickpeas for added protein and texture.
Nutrition Value (per serving):
- Calories: 210
- Fat: 9g
- Carbohydrates: 29g
- Protein: 3g
- Sugar: 10g
- Fiber: 7g
Final Words
This Mary Berry Carrot and Parsnip Soup Recipe is a delicious, comforting, and nutritious dish that’s perfect for warming up on cold days. With its smooth, creamy texture and natural sweetness, it’s a family-friendly recipe that’s easy to prepare and serve. Whether for lunch or dinner, this soup is sure to become a go-to favorite!
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Mary Berry Carrot And Parsnip Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Carrot and Parsnip Soup is a hearty and creamy soup made with fresh carrots, parsnips, onions, and a touch of warming spices. The soup is blended to a smooth consistency and is perfect for a light meal or an elegant starter. It can be made with simple pantry ingredients, making it an easy go-to recipe for any occasion.
Ingredients
Scale
- 500g carrots (peeled and chopped)
- 400g parsnips (peeled and chopped)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1.2 liters vegetable or chicken stock
- 2 tbsp olive oil or butter
- 1 tsp ground cumin (optional, for extra warmth)
- 1 tsp ground coriander
- 150ml single cream (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander (for garnish)
Instructions
- Prepare the Vegetables: Peel and chop the carrots and parsnips into evenly sized pieces. Chop the onion and mince the garlic.
- Sauté the Vegetables: Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onions and garlic and cook until softened, about 5 minutes. Stir in the ground cumin and ground coriander and cook for another minute to release the flavors.
- Add the Carrots and Parsnips: Add the chopped carrots and parsnips to the pan and stir to combine with the onions and spices. Cook for 2-3 minutes, stirring occasionally.
- Add the Stock and Simmer: Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for about 25-30 minutes, or until the vegetables are tender.
- Blend the Soup: Once the vegetables are soft, remove the pan from the heat. Use a hand blender to blend the soup until smooth and creamy. If you’re using a regular blender, blend the soup in batches, being careful to allow steam to escape.
- Season and Add Cream: Stir in the single cream (if using) and season with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more stock or water to reach your desired consistency.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or coriander. Serve with crusty bread for a complete meal.
