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Mary Berry Parsnip Soup Recipe

Mary Berry Parsnip Soup
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Print Recipe

Mary Berry’s Parsnip Soup is a creamy blended vegetable soup made with parsnips, onions, and stock, enhanced with mild spices like curry powder or nutmeg. It’s velvety in texture, naturally sweet, and perfect for warming up cold days.

Ingredients

  • Butter – 25g

  • Olive oil – 1 tbsp

  • Onion – 1 large, chopped

  • Garlic – 1 clove, crushed

  • Parsnips – 500g, peeled and diced

  • Curry powder or nutmeg – 1 tsp (optional)

  • Vegetable or chicken stock – 1 litre

  • Milk or cream – 100ml

  • Salt and black pepper – to taste

  • Fresh parsley or chives – for garnish

(Optional: Add an apple or a potato for extra sweetness or creaminess.)

Instructions

Step 1: Sauté the onion and garlic

Melt the butter with the olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.

Step 2: Add parsnips and spices

Add the diced parsnips to the pan. Sprinkle in curry powder or nutmeg, and stir well to coat the vegetables. Cook for 2–3 minutes to release the aromas.

Step 3: Add stock and simmer

Pour in the stock and bring to a gentle boil. Lower the heat and simmer for 20 minutes, or until the parsnips are tender when pierced with a fork.

Step 4: Blend until smooth

Remove the pan from the heat and use a hand blender to puree the soup until smooth and creamy. If it’s too thick, add a little extra stock or milk to reach your desired consistency.

Step 5: Add cream and season

Return the soup to low heat and stir in the cream or milk. Season with salt and pepper to taste, and warm through gently (do not boil).

Step 6: Serve hot

Ladle the soup into bowls, garnish with fresh parsley or chives, and serve with crusty bread or warm rolls.

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