Description
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.
Ingredients
Scale
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.
Instructions
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.