Mary Berry Parsnip Soup Recipe

This Mary Berry Parsnip Soup is a comforting, velvety soup with a naturally sweet and earthy flavour. The parsnips blend beautifully with onion, stock, and a touch of cream to create a smooth and satisfying bowl. It is a simple recipe that feels elegant enough for a starter yet hearty enough for lunch. The soup is easy to prepare and takes around 40 minutes from start to finish.

Ingredients

For the Soup

• 500g parsnips, peeled and chopped
• 1 medium onion, finely chopped
• 1 medium potato, peeled and diced
• 1 garlic clove, crushed
• 25g butter
• 1 tbsp olive oil
• 750ml vegetable stock
• 100ml double cream
• Salt and freshly ground black pepper

For Garnish (Optional)

• 2 tbsp fresh parsley, finely chopped
• A swirl of double cream
• Croutons

How to Make Mary Berry Parsnip Soup

• Prepare the vegetables: Peel the parsnips and potato, then chop them into small chunks. Finely chop the onion and crush the garlic so everything cooks evenly.
• Cook the base: Melt the butter with the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft but not browned.
• Add the garlic and vegetables: Stir in the crushed garlic, chopped parsnips, and diced potato. Cook for another 2 minutes, stirring so the vegetables are lightly coated in butter.
• Pour in the stock: Add the vegetable stock and bring the mixture to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes until the parsnips and potato are completely tender.
• Blend the soup: Remove the pan from the heat and blend the soup using a hand blender until smooth and creamy. A countertop blender can also be used if preferred.
• Add cream and season: Stir in the double cream and season with salt and freshly ground black pepper to taste. Warm the soup gently for a few minutes before serving.
• Serve: Ladle the soup into warm bowls and finish with chopped parsley, croutons, or a swirl of cream if desired.

Tips for the Best Parsnip Soup

How do I make the soup extra smooth?

Blend the soup thoroughly with a hand blender until completely silky. Passing it through a fine sieve after blending can also create an ultra-smooth texture.

Can I make the soup richer?

For a richer flavour, replace half the vegetable stock with chicken stock and add a little extra cream before serving.

Why add potato to parsnip soup?

Potato helps thicken the soup naturally and gives it a velvety texture without needing too much cream.

How do I balance the sweetness of parsnips?

A pinch of black pepper or a squeeze of lemon juice at the end helps balance the natural sweetness and brightens the flavour.

Serving Suggestions

• Serve with warm crusty bread or buttered toast.
• Pair with a simple green salad for a light lunch.
• Add crispy bacon bits for extra flavour.
• Top with homemade croutons for texture.

Storage

Room Temperature

The soup can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Freezing

This soup freezes well for up to 3 months. Allow it to cool completely before freezing. Defrost overnight in the refrigerator and reheat gently, adding a little stock if needed.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 6g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on the exact ingredients used.

FAQs

Mary Berry Parsnip Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A smooth and comforting parsnip soup made with onions, potato, stock and a touch of cream. This simple Mary Berry style soup is perfect for a warming starter or light lunch.

Ingredients

• 500g parsnips, peeled and chopped

• 1 medium onion, finely chopped

• 1 medium potato, peeled and diced

• 1 garlic clove, crushed

• 25g butter

• 1 tbsp olive oil

• 750ml vegetable stock

• 100ml double cream

• Salt and black pepper to taste

• Fresh parsley or croutons for garnish (optional)

Directions

• Melt butter with olive oil in a saucepan and cook the chopped onion until soft.
• Add crushed garlic, chopped parsnips and diced potato and cook for 2 minutes.
• Pour in vegetable stock and bring to a boil.
• Reduce heat and simmer for about 20 minutes until vegetables are tender.
• Blend the soup until smooth using a hand blender.
• Stir in double cream and season with salt and pepper.
• Warm gently and serve with parsley or croutons.

Notes

• Use fresh parsnips for the best flavour.
• Add extra stock if the soup becomes too thick.
• The soup freezes well for up to 3 months.