Mary Berry Parsnip Soup

Mary Berry Parsnip Soup is a comforting, creamy soup with a naturally sweet and earthy flavour. The parsnips cook down into a silky texture, creating a smooth bowl of soup that feels both light and satisfying. This recipe is simple enough for beginners and uses everyday ingredients to create a warm, nourishing dish. It takes about 40 minutes from start to finish, making it perfect for a quick homemade lunch or starter.

Ingredients

For the Soup

• 500g parsnips, peeled and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 25g unsalted butter
• 1 tbsp olive oil
• 750ml vegetable stock
• 100ml double cream
• ½ tsp ground nutmeg
• Salt and freshly ground black pepper, to taste

For Garnish (Optional)

• Fresh parsley, finely chopped
• Extra swirl of cream
• Crusty bread for serving

How to Make Mary Berry Parsnip Soup

• Prepare the vegetables: Peel the parsnips and cut them into small chunks so they cook quickly and evenly. Finely chop the onion and crush the garlic.
• Cook the base: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft and translucent.
• Add garlic and parsnips: Stir in the crushed garlic and chopped parsnips. Cook for another 2 minutes so the vegetables begin to release their flavour.
• Add stock and simmer: Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and let the soup simmer for about 20 minutes until the parsnips are very soft.
• Blend the soup: Remove the pan from the heat and blend the soup with a stick blender until completely smooth and creamy.
• Add cream and seasoning: Stir in the double cream and ground nutmeg. Season with salt and freshly ground black pepper to taste.
• Warm and serve: Return the soup to low heat for a few minutes if needed. Ladle into bowls and garnish with fresh parsley or a swirl of cream.

Tips for the Best Parsnip Soup

How do I get a perfectly smooth texture?

Cook the parsnips until they are completely tender before blending. This helps the soup blend easily into a smooth and silky texture.

Can I make the soup thicker?

Use slightly less stock or simmer the soup for a few extra minutes after blending to reduce it and create a thicker consistency.

How can I boost the flavour?

Add a pinch of ground cumin or curry powder while cooking the onions. This brings warmth and depth to the soup.

Can I make it dairy free?

Replace the butter with olive oil and swap the cream for coconut milk or a plant based cream alternative.

Serving Suggestions

• Serve with warm crusty bread or toasted sourdough
• Add homemade garlic croutons for extra texture
• Pair with a light salad for a balanced lunch
• Top with roasted parsnip strips for extra flavour

Storage

Room Temperature

Allow the soup to cool slightly, but do not leave it at room temperature for more than 2 hours.

Refrigerator

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

Freezing

This soup freezes well. Pour into freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 26 g
• Protein: 3 g
• Fat: 11 g
• Saturated Fat: 6 g
• Sodium: 520 mg

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

FAQs