Name: Mary Berry Curried Parsnip Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: Butter – 25g; Olive oil – 1 tbsp; Onion – 1 large, chopped; Garlic – 1 clove, crushed; Curry powder – 1½ tsp (use mild or medium, depending on preference); Parsnips – 600g, peeled and chopped; Vegetable or chicken stock – 1 litre; Milk or cream – 100ml (optional for richness); Salt and black pepper – to taste; Fresh parsley – for garnish

Mary Berry Curried Parsnip Soup Recipe

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Mary Berry’s Curried Parsnip Soup is a creamy, spiced root vegetable soup made by blending cooked parsnips, onions, and mild curry powder in a smooth, velvety broth. The subtle heat from the curry enhances the natural sweetness of parsnips, creating a beautifully balanced dish.

Author: Ekani Ella
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4
Category: Soup
Method: Simmering
Cuisine: British

Ingredients

Butter – 25g
Olive oil – 1 tbsp
Onion – 1 large, chopped
Garlic – 1 clove, crushed
Curry powder – 1½ tsp (use mild or medium, depending on preference)
Parsnips – 600g, peeled and chopped
Vegetable or chicken stock – 1 litre
Milk or cream – 100ml (optional for richness)
Salt and black pepper – to taste
Fresh parsley – for garnish

(Optional: 1 small apple for sweetness or a pinch of nutmeg for warmth.)

Instructions

Step 1: Cook the onions and garlic

Melt the butter with the olive oil in a large pot over medium heat. Add the onions and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.

Step 2: Add curry powder

Sprinkle in the curry powder and stir continuously for 30 seconds. This releases the spices’ aroma and enhances their flavour.

Step 3: Add parsnips and stock

Add the chopped parsnips and stir to coat them with the spiced mixture. Pour in the stock, bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, or until the parsnips are tender.

Step 4: Blend the soup

Remove the pan from the heat. Use a hand blender or transfer to a stand blender to puree until smooth and creamy. Add a little more stock if the soup is too thick.

Step 5: Add milk or cream

Return the soup to low heat and stir in the milk or cream, if using. Warm through gently but do not boil. Season with salt and pepper to taste.

Step 6: Serve hot

Ladle into bowls and garnish with fresh parsley or a drizzle of cream. Serve with warm crusty bread or naan for a complete meal.

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