Name: Mary Berry Carrot and Parsnip Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 2 tbsp butter or olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 500g carrots, peeled and sliced; 300g parsnips, peeled and chopped; 1 litre vegetable or chicken stock; Salt and pepper to taste; Optional: pinch of nutmeg, splash of cream, fresh parsley for garnish

Mary Berry Carrot and Parsnip Soup

Print Recipe

Mary Berry’s carrot and parsnip soup is a smooth blended soup made by simmering carrots, parsnips, onions, and stock until tender. Once blended, the mixture becomes velvety and rich, offering a wholesome soup with natural sweetness and cosy winter flavours.

Author: Ekani Ella
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 6 1x
Category: Soup
Method: Simmering
Cuisine: British

Ingredients

Scale

2 tbsp butter or olive oil
1 onion, chopped
2 garlic cloves, crushed
500g carrots, peeled and sliced
300g parsnips, peeled and chopped
1 litre vegetable or chicken stock
Salt and pepper to taste
Optional: pinch of nutmeg, splash of cream, fresh parsley for garnish

Instructions

Step 1: Sauté the Aromatics

Heat butter or oil in a pot, then cook onion and garlic until soft and fragrant.

Step 2: Add Carrots and Parsnips

Stir in the chopped vegetables, coating them well in the aromatics.

Step 3: Pour in the Stock

Add the vegetable or chicken stock, bring to a boil, then reduce to a gentle simmer.

Step 4: Cook Until Tender

Simmer for 20–25 minutes until the carrots and parsnips are soft.

Step 5: Blend Until Smooth

Blend using a hand blender or regular blender until creamy and velvety.

Step 6: Adjust Seasoning

Taste and season with salt, pepper, and a pinch of nutmeg if desired.

Step 7: Serve Warm

Finish with a drizzle of cream or sprinkle of fresh herbs.

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