Mary Berry’s Curried Parsnip Soup Recipe

This Mary Berry Curried Parsnip Soup is a creamy and warming recipe, which is made with fresh parsnips and mild curry powder. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Mary Berry Curried Parsnip Soup Ingredients

• 30 g (1 oz) butter
• 750 g (1 1/2 lb) parsnips, coarsely chopped
• 1 large onion, chopped
• 1 large garlic clove, crushed
• 2 tsp mild curry powder
• 1.8 litres (3 pints) vegetable or chicken stock
• salt and black pepper
• 200 ml (7 fl oz) single cream
• snipped fresh chives, to garnish

How To Make Mary Berry Curried Parsnip Soup

1. Sauté the vegetables: Melt the butter in a large saucepan over a gentle heat. Add the chopped parsnips, onion, and crushed garlic. Cook, stirring occasionally, for 5 minutes until the onion is soft but not coloured.
2. Add curry and stock: Stir in the curry powder and cook for 1 minute. Gradually blend in the stock and season with salt and pepper.
3. Simmer the soup: Bring the mixture to a boil, stirring. Cover the pan, reduce the heat, and simmer gently for 20 minutes, or until the parsnips are tender.
4. Blend the soup: Purée the soup in a food processor or blender until it is completely smooth. Return the soup to the rinsed-out pan.
5. Finish with cream and serve: Reheat the soup gently, stirring constantly. Stir in the single cream and heat through without boiling. Taste for seasoning and serve at once, garnished with fresh chives.

Recipe Tips

• How to adjust the spice level? This recipe uses mild curry powder for a gentle warmth. For more heat, you can use a medium or hot curry powder, or add a pinch of cayenne pepper.
• Can I make this soup dairy-free? Yes. Substitute the butter with olive oil or coconut oil, and replace the single cream with a full-fat coconut milk or another plant-based cream alternative.
• How to get a richer flavor? For a deeper, sweeter flavor, you can roast the chopped parsnips and onion in the oven at 200°C (400°F) for 20-25 minutes before adding them to the saucepan.
• What if the soup is too thick? If you prefer a thinner consistency, simply stir in a little more stock or water until it reaches the texture you like.

What To Serve With Curried Parsnip Soup

This rich and creamy soup is delicious with breads that can soak up its flavor.

• Warm naan bread or flatbread
• A thick slice of crusty white bread
• A dollop of plain yogurt or sour cream
• A sprinkle of toasted seeds or nuts

How To Store Curried Parsnip Soup

• Refrigerate: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze this soup, but be aware that cream-based soups can sometimes change texture slightly upon reheating. Let it cool completely, then freeze in a suitable container for up to 3 months. Thaw overnight and reheat gently, stirring well.

FAQs

• Can I make this soup in advance? Absolutely. This soup is perfect for making ahead of time. The flavors will even improve overnight. Store it in the fridge and reheat gently, but wait to add the cream and chives until just before serving.
• Why does my parsnip soup taste bitter? This can sometimes happen if the parsnips have a particularly large, woody core. To avoid this, it’s best to cut out and discard the central core from larger parsnips before chopping them.
• Can I use a different cream? Yes, you can use heavy cream or double cream for an even richer, more decadent soup. However, single cream provides a lovely creamy texture without being overly heavy.

Try More Recipes:

• Mary Berry Watercress Soup Recipe
• Mary Berry Tomato Soup Recipe
• Mary Berry Creamy Carrot and Orange Soup Recipe
• Mary Berry’s Butternut Squash Soup Recipe

Mary Berry Curried Parsnip Soup Recipe

Course: SoupsCuisine: British

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

147

kcal

A creamy, warming, and gently spiced soup that’s perfect for a chilly day.

Ingredients

• 30 g (1 oz) butter
  

• 750 g (1 1/2 lb) parsnips, coarsely chopped
  

• 1 large onion, chopped
  

• 1 large garlic clove, crushed
  

• 2 tsp mild curry powder
  

• 1.8 litres (3 pints) vegetable or chicken stock
  

• 200 ml (7 fl oz) single cream
  

• salt and black pepper
  

• snipped fresh chives, to garnish

Directions

• Melt butter in a large saucepan. Add parsnips, onion, and garlic, and cook gently for 5 minutes until onion is soft.
  
• Stir in the curry powder and cook for 1 minute.
  
• Blend in the stock, season with salt and pepper, and bring to a boil.
  
• Cover and simmer for 20 minutes until parsnips are tender.
  
• Purée the soup in a blender until smooth.
  
• Return to the pan, stir in the single cream, and reheat gently without boiling.
  
• Serve immediately, garnished with fresh chives.