Mary Berry Parsnip and Apple Soup
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.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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2 tbsp butter or olive oil
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1 onion, chopped
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2 garlic cloves, minced
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500g parsnips, peeled and chopped
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2 medium apples (preferably Bramley or cooking apples), peeled and chopped
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1 litre vegetable or chicken stock
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Salt and pepper
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Optional: pinch of nutmeg, splash of cream, fresh thyme
Instructions
Heat the butter or oil in a large pot, then sauté the onions and garlic until soft and fragrant.
Stir in the chopped parsnips and apples, allowing them to coat in the onion mixture.
Add the stock, bring to a gentle boil, then reduce to a simmer.
Cook for 20–25 minutes, or until the apples and parsnips are soft enough to blend.
Use an immersion blender or a standard blender to purée the soup until creamy and velvety.
Add salt, pepper, and nutmeg to taste. Add more stock if you prefer a thinner consistency.
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/