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Mary Berry Parsnip and Ginger Soup Recipe

Mary Berry Parsnip and Ginger Soup recipe
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Print Recipe

Mary Berry’s Parsnip and Ginger Soup is a creamy, blended vegetable soup that features earthy parsnips paired with the gentle heat of fresh ginger. The flavours come together beautifully, offering a nourishing and satisfying bowl of warmth ideal for winter days.

Ingredients

  • Butter or olive oil – 1 tbsp

  • Onion – 1 large, chopped

  • Garlic – 1 clove, minced

  • Fresh ginger – 1 tbsp, grated

  • Parsnips – 600g, peeled and chopped

  • Vegetable or chicken stock – 1 litre

  • Single cream or milk – 100ml (optional)

  • Salt and black pepper – to taste

  • Fresh parsley or chives – for garnish

(Optional: Add a pinch of nutmeg or cumin for extra depth.)

Instructions

Step 1: Soften the onion and garlic

Heat the butter or olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

Step 2: Add ginger and parsnips

Stir in the grated ginger and chopped parsnips, coating them well with the onion mixture. Allow the flavours to mingle for a minute or two.

Step 3: Add stock and simmer

Pour in the stock, bring to a boil, then reduce the heat to low and let it simmer gently for 20–25 minutes, or until the parsnips are tender when pierced with a fork.

Step 4: Blend the soup

Remove the pan from heat and use a hand blender or transfer the mixture to a stand blender. Blend until the soup is completely smooth and creamy.

Step 5: Add cream and season

Return the soup to the pan and stir in the cream or milk (if using). Season with salt and pepper, and heat through gently without boiling.

Step 6: Serve hot

Ladle the soup into warm bowls, garnish with fresh herbs, and serve with crusty bread or toasted baguette slices.

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