Mary Berry Parsnip Soup Recipe

Mary Berry’s Parsnip Soup is a smooth, creamy, and subtly spiced dish that’s perfect for chilly days or as a comforting starter. Parsnips bring a delicate sweetness to the soup, balanced by the richness of cream and the warmth of spices. This easy-to-make soup is packed with flavor and can be customized to your taste. It’s the perfect way to enjoy seasonal produce while creating a hearty, nourishing meal.

What Is Mary Berry Parsnip Soup?

Mary Berry’s Parsnip Soup is a silky-smooth soup made from tender parsnips, onions, and stock, finished with cream for added richness. The parsnips provide a natural sweetness, while spices like cumin or curry powder can add warmth. It’s a versatile soup that works well as a starter or light meal.

Other Popular Recipes

• Mary Berry Cauliflower Soup
• Mary Berry Celeriac Soup
• Mary Berry Carrot and Coriander

Why You Should Try This Recipe

• Seasonal and Fresh: Parsnips are a perfect winter vegetable, providing a hearty flavor.
• Creamy and Comforting: This soup is rich and smooth, ideal for cold days.
• Quick and Easy: Ready in under 30 minutes, making it a convenient option for busy days.
• Customizable: Adjust the level of spice or add extra vegetables to suit your taste.
• Healthy: Packed with vitamins and fiber, this soup is nutritious and satisfying.

Ingredients Needed to Make Mary Berry Parsnip Soup

To make one large pot (serves 4-6), gather the following ingredients:

• 500g (1 lb) parsnips, peeled and chopped: The star ingredient, adding a sweet and earthy flavor.
• 1 large onion, finely chopped: Adds depth and sweetness to the soup.
• 2 cloves garlic, minced: Enhances the overall flavor of the soup.
• 2 tbsp butter or olive oil: For sautéing the vegetables.
• 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup and adds richness.
• 150ml (½ cup) double cream or milk (optional): Adds a creamy finish.
• 1 tsp ground cumin or curry powder (optional): Adds warmth and depth to the soup.
• Salt and pepper, to taste: For seasoning.
• Fresh parsley (optional, for garnish): Adds a fresh touch and color.

Equipment

Here’s what you’ll need to make Mary Berry Parsnip Soup:

• Large pot or Dutch oven: For cooking the soup.
• Wooden spoon or spatula: For stirring the vegetables.
• Blender or immersion blender: Blend the soup to create a smooth consistency.
• Ladle: For serving the soup.

Instructions to Make Mary Berry Parsnip Soup

Step 1: Sauté the Vegetables

• Heat the butter or olive oil in a large pot over medium heat.
• Add the chopped onion and garlic, and sauté for 5-7 minutes, stirring occasionally until softened and fragrant.

Step 2: Add the Parsnips and Stock

• Stir in the chopped parsnips and cook for another 2-3 minutes.
• Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the parsnips are tender.

Step 3: Blend the Soup

• Use an immersion blender or transfer the soup to a blender and blend until smooth. If you prefer a chunkier texture, blend only part of the soup.
• Stir in the double cream or milk (if using) for a creamy finish.

Step 4: Season and Serve

• Taste the soup and season with salt, pepper, and ground cumin or curry powder (if using).
• Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.

What Goes Well with Mary Berry Parsnip Soup?

Here are some great pairings for Mary Berry Parsnip Soup:

• Crusty Bread: Ideal for dipping into the creamy soup.
• Garlic Bread: Adds a crispy, garlicky side to complement the sweet parsnips.
• Cheese Toasties: A warm, cheesy companion for a more filling meal.
• Green Salad: A light, fresh salad pairs well with the richness of the soup.
• Herb Crackers: Adds a crunchy texture to contrast with the smooth soup.

Expert Tips for Making the Best Mary Berry Parsnip Soup

To make your Parsnip Soup even better, follow these tips:

• Use Fresh Parsnips: Fresh parsnips will give the soup the best flavor. Look for firm, white parsnips without blemishes.
• Blend for Desired Texture: Blend the soup until smooth, or leave some chunks of parsnips for added texture.
• Add Spices for Warmth: Ground cumin or curry powder adds warmth and depth to the soup, perfect for cold weather.
• Don’t Overcook the Parsnips: Overcooking can result in a mushy texture, so simmer them just until tender.

Easy Variations of Mary Berry Parsnip Soup

Looking to change up this classic recipe? Try these variations:

• Spicy Parsnip Soup: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
• Vegan Parsnip Soup: Use olive oil instead of butter and skip the cream for a vegan-friendly version.
• Parsnip and Carrot Soup: Add chopped carrots to the soup for a sweeter flavor and bright color.
• Herb-Infused Soup: Add fresh thyme or rosemary while simmering for extra flavor.
• Cheesy Parsnip Soup: Stir in some grated Parmesan or cheddar cheese for a rich, cheesy twist.

Best Practices to Store Mary Berry Parsnip Soup

Here’s how to store your soup for later:

• Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.
• Freezing: The soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
• Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.

Best Practices to Reheat Mary Berry Parsnip Soup

Reheating this soup is simple:

• Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally until heated through.
• Microwave: Heat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through for even heating.

How Can I Make Mary Berry Parsnip Soup Healthier?

For a healthier version of this soup, try these tips:

• Skip the Cream: Use milk or a plant-based alternative to reduce fat and calories.
• Use Low-Sodium Stock: Opt for low-sodium vegetable or chicken stock to control salt intake.
• Add More Vegetables: Stir in spinach, kale, or carrots for added nutrients and fiber.

Nutrition Value (per serving)

• Calories: 180
• Fat: 8g
• Carbohydrates: 25g
• Protein: 3g
• Fiber: 6g
• Sugar: 6g

FAQs

Do parsnips need to be peeled for soup?

Parsnips don’t always need to be peeled for soup, especially if they are young and tender. However, older parsnips may have tougher skin, so it’s recommended to peel them to avoid any bitterness or tough texture in the soup.

How do you reduce the sweetness in parsnip soup?

To reduce the sweetness in parsnip soup, you can add a squeeze of lemon juice or a splash of vinegar to balance the flavors. Adding savory ingredients like garlic, onions, or spices such as cumin or curry powder also helps to cut through the sweetness.

How do you thicken parsnip soup?

To thicken parsnip soup, you can blend a portion or all of the soup using a blender or immersion blender. Alternatively, you can add a small amount of flour or cornstarch mixed with water to the soup, or include a diced potato while cooking for natural thickness.

Should you peel parsnips before boiling?

Peeling parsnips before boiling is recommended, especially for older parsnips, as the skin can be tough and slightly bitter. For younger parsnips, simply washing and scrubbing them well can be enough if you prefer not to peel them.

Can I freeze Mary Berry parsnip soup?

Yes, Mary Berry parsnip soup can be frozen. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until hot.

Can I make Mary Berry parsnip soup dairy-free?

Yes, to make this soup dairy-free, substitute the butter with olive oil and replace the cream with a plant-based alternative such as coconut milk or almond milk. This will still provide a creamy texture without using dairy.

Final Words

The Mary Berry Parsnip Soup Recipe is a comforting and wholesome dish that’s perfect for any occasion. With its creamy texture and sweet, earthy flavor, this soup is sure to become a family favorite.

Try it today and enjoy the delicious simplicity of seasonal vegetables at their best!

More By British Baking Recipes

• Jamie Oliver Cauliflower Soup
• Mary Berry Cauliflower Cheese Soup
• James Martin Broccoli And Stilton Soup
• Mary Berry Broccoli and Stilton Soup

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