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Mary Berry Carrot And Parsnip Soup

Mary Berry Carrot And Parsnip Soup
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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

 

  1. Prepare the Vegetables: Peel and chop the carrots and parsnips into evenly sized pieces. Chop the onion and mince the garlic.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or coriander. Serve with crusty bread for a complete meal.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-carrot-and-parsnip-soup/