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Mary Berry Parsnip and Apple Soup

Mary Berry Parsnip and Apple Soup recipe
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Mary Berry’s parsnip and apple soup is a creamy blended soup made by simmering parsnips, apples, onions, and stock until tender, then puréeing into a silky, naturally sweet finish. The combination of root vegetables and fruit gives it a unique depth and comforting richness.

Ingredients

Scale

  • 2 tbsp butter or olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 500g parsnips, peeled and chopped

  • 2 medium apples (preferably Bramley or cooking apples), peeled and chopped

  • 1 litre vegetable or chicken stock

  • Salt and pepper

  • Optional: pinch of nutmeg, splash of cream, fresh thyme

Instructions

Step 1: Start with the Aromatics

Heat the butter or oil in a large pot, then sauté the onions and garlic until soft and fragrant.

Step 2: Add the Parsnips and Apples

Stir in the chopped parsnips and apples, allowing them to coat in the onion mixture.

Step 3: Pour in the Stock

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

Step 4: Simmer Until Everything Is Tender

Cook for 20–25 minutes, or until the apples and parsnips are soft enough to blend.

Step 5: Blend the Soup to Smoothness

Use an immersion blender or a standard blender to purée the soup until creamy and velvety.

Step 6: Adjust Seasoning and Texture

Add salt, pepper, and nutmeg to taste. Add more stock if you prefer a thinner consistency.

Step 7: Serve Warm

Finish with a swirl of cream or a sprinkle of thyme for a lovely visual and flavour boost.

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