Mary Berry Carrot and Parsnip Soup Recipe

This Mary Berry Carrot and Parsnip Soup is a comforting, gently sweet vegetable soup with a smooth and creamy texture. The natural sweetness of carrots pairs beautifully with earthy parsnips, creating a balanced and warming flavour. It is an easy, beginner-friendly recipe that requires minimal preparation and simple ingredients. Ready in about 40 minutes, it makes a perfect light lunch or starter for a cosy meal.

Ingredients

For the Soup

• 25g butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 300g carrots, peeled and sliced
• 300g parsnips, peeled and chopped
• 800ml vegetable stock
• 100ml double cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)

How to Make Mary Berry Carrot and Parsnip Soup

• Prepare the vegetables: Peel the carrots and parsnips and cut them into small pieces so they cook quickly and evenly. Finely chop the onion.
• Cook the onion: Melt the butter together with the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
• Add the vegetables: Stir in the carrots and parsnips, coating them well in the butter and onion mixture.
• Add the stock: Pour in the vegetable stock and bring everything to a gentle boil.
• Simmer the soup: Reduce the heat and simmer for about 20 minutes until the vegetables are completely tender.
• Blend until smooth: Use a hand blender to blend the soup directly in the pan until smooth and creamy.
• Add cream and seasoning: Stir in the double cream and season with salt and black pepper to taste.
• Warm and serve: Heat the soup gently for a minute or two and serve hot with fresh parsley if desired.

Tips for the Best Carrot and Parsnip Soup

How do I make the soup extra smooth?

Blend the soup thoroughly using a hand blender or countertop blender. For an even silkier texture, you can pass it through a fine sieve after blending.

Can I make the soup without cream?

Yes, you can leave out the cream or replace it with a splash of milk or a dairy-free alternative. The soup will still be smooth and flavourful.

How can I enhance the flavour?

A pinch of nutmeg or a small piece of fresh ginger added during cooking can deepen the flavour and complement the sweetness of the vegetables.

Why does my soup taste too sweet?

Carrots and parsnips are naturally sweet. A squeeze of lemon juice or a pinch of salt can help balance the flavour.

Serving Suggestions

• Serve with warm crusty bread or a buttered roll.
• Top with a swirl of cream or Greek yoghurt.
• Add crunchy croutons for extra texture.
• Pair with a simple green salad for a light meal.

Storage

Room Temperature

This soup should not be left at room temperature for more than 2 hours. Allow it to cool before storing.

Refrigerator

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until hot.

Freezing

The soup freezes very well. Place it in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 190 kcal
• Carbohydrates: 22g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 5g
• Sodium: 520mg

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

FAQs

Mary Berry Carrot and Parsnip Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

bowls

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Calories

190

kcal

40

minutes

A smooth and comforting carrot and parsnip soup with gentle sweetness and a creamy texture. A simple homemade vegetable soup perfect for a light meal.

Ingredients

• 25g butter

• 1 tbsp olive oil

• 1 onion, finely chopped

• 300g carrots, peeled and sliced

• 300g parsnips, peeled and chopped

• 800ml vegetable stock

• 100ml double cream

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (optional)

Directions

• 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 softened.
• Add the sliced carrots and chopped parsnips and stir well.
• Pour in the vegetable stock and bring the mixture to a gentle boil.
• Reduce the heat and simmer for about 20 minutes until the vegetables are tender.
• Blend the soup using a hand blender until completely smooth.
• Stir in the double cream and season with salt and pepper.
• Warm gently and serve hot topped with fresh parsley if desired.

Notes

• Use fresh seasonal vegetables for the best flavour.
• Add extra stock if you prefer a thinner soup.
• A swirl of cream or yoghurt makes a lovely garnish.