Mary Berry Parsnip and Apple Soup Recipe

This comforting parsnip and apple soup is smooth, lightly sweet, and beautifully balanced with a gentle savoury depth. The natural sweetness of parsnips pairs perfectly with apples to create a velvety, warming bowl that feels both nourishing and elegant. It is simple to prepare, making it ideal for beginners, and comes together in under an hour. Perfect for chilly days or as a light starter.

Ingredients

For the soup

• 25g butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g parsnips, peeled and chopped
• 2 medium apples, peeled, cored and chopped
• 750ml vegetable stock
• 150ml milk or cream
• Salt and black pepper, to taste

For serving

• Fresh parsley or chives, chopped
• Crusty bread

How to Make Mary Berry Parsnip and Apple Soup

• Prepare the base: Melt the butter with the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft but not browned. Stir in the garlic and cook for another minute.
• Add vegetables and fruit: Add the chopped parsnips and apples to the pan. Stir well so everything is coated in the buttery mixture.
• Simmer the soup: Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and simmer for 20–25 minutes until the parsnips are completely tender.
• Blend until smooth: Remove from the heat and blend the soup using a hand blender until completely smooth and creamy.
• Add creaminess: Stir in the milk or cream and season with salt and black pepper to taste. Gently reheat without boiling.
• Serve: Ladle into bowls and garnish with fresh herbs. Serve warm with crusty bread.

Tips

How do I get a perfectly smooth soup?

Blend thoroughly using a hand blender or countertop blender. For an extra silky finish, pass the soup through a fine sieve.

Can I make the soup richer?

Yes, replace milk with double cream or add a small knob of butter at the end for extra richness.

Why does my soup taste too sweet?

Balance the sweetness by adding a pinch of salt or a splash of lemon juice to brighten the flavour.

Can I use different apples?

Yes, slightly tart apples such as Bramley work best as they balance the sweetness of the parsnips.

Serving Suggestions

• Serve with warm crusty bread or toasted sourdough
• Add a swirl of cream for a decorative finish
• Pair with a simple green salad for a light meal
• Top with crispy bacon bits for added texture

Storage

Room temperature

Do not leave the soup out for more than 2 hours. Cool quickly before storing.

Refrigerator

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

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly. Add a splash of milk if needed to refresh the texture.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 22g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 4g
• Sodium: 420mg

Values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Parsnip and Apple 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 and apple soup with a gentle sweetness and creamy texture, perfect for chilly days.

Ingredients

• 25g butter

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 500g parsnips, chopped

• 2 apples, chopped

• 750ml vegetable stock

• 150ml milk or cream

• Salt and pepper

• Fresh herbs, to serve

Directions

• Melt butter and oil, cook onion until soft.
• Add garlic, parsnips and apples, stir well.
• Pour in stock and simmer until tender.
• Blend until smooth.
• Add milk or cream and season.
• Serve warm with garnish.

Notes

• Use tart apples for balance.
• Blend thoroughly for a smooth texture.
• Add cream for extra richness if desired.