Mary Berry Curried Parsnip Soup Recipe

This Mary Berry Curried Parsnip Soup is a comforting, gently spiced soup with a smooth, creamy texture and a naturally sweet flavour from the parsnips. The addition of mild curry powder brings warmth without overpowering the delicate taste of the vegetables. It is an easy soup that feels both nourishing and satisfying, perfect for a light lunch or starter. The recipe is simple to prepare and takes about 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
• 25g butter
• 1 tbsp mild curry powder
• 750ml vegetable stock
• 150ml milk
• Salt and freshly ground black pepper, to taste

For Serving

• 2 tbsp fresh cream (optional)
• Fresh parsley or chives, finely chopped
• Crusty bread, to serve

How to Make Mary Berry Curried Parsnip Soup

• Prepare the vegetables: Peel the parsnips and potato, then chop them into small chunks so they cook quickly and evenly. Finely chop the onion.
• Cook the onion: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft and translucent, stirring occasionally.
• Add the curry flavour: Stir in the curry powder and cook for about 1 minute so the spice releases its aroma.
• Add the vegetables and stock: Tip in the chopped parsnips and potato, then pour in the vegetable stock. Stir well and bring 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: Remove the pan from the heat and blend the soup using a hand blender until completely smooth. A countertop blender can also be used in batches.
• Add milk and seasoning: Stir in the milk and season with salt and freshly ground black pepper to taste. Warm the soup gently without boiling.
• Serve: Ladle into bowls, swirl in a little cream if using, and sprinkle with chopped herbs before serving.

Tips for the Best Curried Parsnip Soup

How do I get a perfectly smooth soup?

Blend the soup thoroughly while it is still warm. A stick blender works best, but a countertop blender will also give a very smooth texture.

Can I make the soup thicker?

The potato naturally thickens the soup, but you can reduce the stock slightly or simmer the soup a little longer if you prefer a thicker consistency.

How can I adjust the spice level?

Use mild curry powder for a gentle flavour. If you prefer more warmth, add an extra half teaspoon of curry powder or a pinch of chilli flakes.

Can I make this soup dairy free?

Yes. Replace the butter with olive oil and use a splash of oat or almond milk instead of dairy milk.

Serving Suggestions

• Serve with warm crusty bread or buttered toast
• Add a swirl of cream or yogurt for richness
• Top with crispy croutons for extra texture
• Pair with a light salad for a simple lunch

Storage

Room Temperature

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

Refrigerator

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra stock if needed.

Freezing

This soup freezes well for up to 3 months. Freeze in portion-sized containers and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 185 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 520mg

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

FAQs

Mary Berry Curried 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 curried parsnip soup with gentle spice, creamy texture and natural sweetness from parsnips. Perfect as a light lunch or warming starter.

Ingredients

• 500g parsnips, peeled and chopped

• 1 medium onion, finely chopped

• 1 medium potato, peeled and diced

• 25g butter

• 1 tbsp mild curry powder

• 750ml vegetable stock

• 150ml milk

• Salt and black pepper to taste

Directions

• Melt butter in a large saucepan and cook the chopped onion for about 5 minutes until soft.
• Stir in the curry powder and cook for 1 minute until fragrant.
• Add the chopped parsnips and diced potato to the pan.
• Pour in the vegetable stock and bring to a gentle boil.
• Reduce heat and simmer for 20 minutes until vegetables are tender.
• Blend the soup until smooth using a hand blender or countertop blender.
• Stir in the milk and season with salt and pepper.
• Heat gently and serve hot with cream and herbs if desired.

Notes

• Adjust the curry powder depending on how spicy you like your soup.
• The soup can be blended very smooth or left slightly textured if preferred.
• Freezes well for up to 3 months.