Mary Berry​ Curried Parsnip Soup Recipe

This creamy Mary Berry Curried Parsnip Soup is made with sweet parsnips, crisp apple, aromatic curry powder, savory onions, and a touch of rich cream. This recipe creates a velvety smooth and wonderfully fragrant soup with a perfect balance of sweet and gentle spice. It’s an elegant starter for a dinner party or a comforting lunch on a cool day, making enough to serve six people.

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Mary Berry Curried Parsnip Soup Ingredients

• 25g (1oz) butter
• 1 tbsp sunflower oil
• 2 medium onions, chopped
• 1 garlic clove, crushed
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 700g (1½ lb) parsnips, peeled and chopped
• 1 large cooking apple (like Bramley), peeled, cored, and chopped
• 1.2 litres (2 pints) vegetable or chicken stock
• 150ml (¼ pint) single cream
• Salt and freshly ground black pepper
• Fresh coriander or chives, to garnish

How To Make Mary Berry Curried Parsnip Soup

1. Sauté the aromatics: Heat the butter and oil in a large saucepan or stockpot over a medium heat. Add the chopped onions and cook gently for 5-7 minutes until they are soft and translucent but not browned. Add the crushed garlic and cook for one more minute until fragrant.
2. Toast the spices: Stir in the curry powder and ground cumin. Cook for another minute, stirring constantly. This step is crucial as it toasts the spices, which releases their full aroma and deepens their flavour.
3. Cook the parsnips and apple: Add the chopped parsnips and apple to the pot. Stir well to coat everything in the spices. Cook for 2-3 minutes, stirring occasionally.
4. Simmer the soup: Pour in the hot vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the parsnips and apple are very tender.
5. Blend until velvety smooth: Remove the pan from the heat and let the soup cool for a few minutes. Use an immersion (stick) blender to process the soup directly in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until velvety.
6. Finish with cream: Return the soup to the pot if necessary. Pour in the single cream and stir to combine. Gently reheat the soup over a low heat until it is hot, but do not let it boil, as this can cause the cream to split. Season to taste with salt and pepper.
7. Serve: Ladle the hot soup into warm bowls. Garnish with a sprinkle of fresh, chopped coriander or chives and serve immediately.

Recipe Tips

• Use a cooking apple: A tart cooking apple like a Bramley is best for this recipe. Its sharpness provides a beautiful contrast to the sweet parsnips and prevents the soup from becoming overly sweet.
• Don’t burn the spices: Be sure to stir the curry powder and cumin constantly for the minute they are cooking. This toasts them perfectly, but they can burn quickly, which would give the soup a bitter taste.
• Blend thoroughly for a smooth finish: For an extra-velvety texture, take your time when blending. If you want a truly restaurant-quality finish, you can pass the blended soup through a fine-mesh sieve to remove any remaining fibrous bits.
• Taste and adjust seasoning: Always taste the soup before serving. It may need a little more salt to enhance all the flavours or an extra pinch of pepper. The final seasoning makes all the difference.

What To Serve With Curried Parsnip Soup

This fragrant soup is delicious on its own but is elevated when served with the right accompaniments. Offer warm naan bread or crusty sourdough for dipping into the creamy soup. A dollop of plain yogurt or crème fraîche on top adds a cool, tangy contrast to the warm spices. For extra texture and flavour, garnish with crispy fried onions, toasted pumpkin seeds, or a handful of fresh coriander. A simple cheese toastie on the side also makes for a wonderfully comforting lunch pairing.

How To Store Curried Parsnip Soup Leftovers

• Refrigerate: Once the soup has cooled completely, transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. To serve, reheat it gently in a saucepan over a low heat, stirring occasionally to prevent it from sticking. Do not let it boil.
• Freeze: This soup freezes very well. For the best texture upon reheating, it’s advisable to freeze the soup before adding the cream. Let the blended soup base cool completely, then pour it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove and stir in the cream just before serving.

Mary Berry Curried Parsnip Soup Nutrition Facts

• Calories: 240 kcal
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 550mg
• Total Carbohydrate: 29g
• Dietary Fiber: 7g
• Sugars: 14g
• Protein: 4g

Frequently Asked Questions

• Is this soup very spicy? No, this soup has a gentle warmth rather than being fiery. Using a medium curry powder provides a lovely aromatic flavour without too much heat. If you prefer a milder taste, you can use a mild curry powder.
• Can I make this soup vegan? Yes, it’s very easy to adapt. Simply use olive oil or a vegan butter alternative, ensure you use vegetable stock, and substitute the single cream with a plant-based cream, such as oat cream or full-fat coconut milk, for a rich finish.
• What can I use if I don’t have a cooking apple? If you can’t find a Bramley or other cooking apple, you can use a tart eating apple like a Granny Smith. The key is to use an apple that provides some acidity to balance the sweetness of the parsnips.

Try More Recipes:

• Mary Berry​ Carrot And Parsnip Soup Recipe
• Mary Berry Parsnip Soup Recipe
• Mary Berry Leek And Potato Soup​ Recipe