This creamy Mary Berry Parsnip and Apple Soup is made with sweet parsnips, tart cooking apples, savory onions, aromatic curry powder, and a touch of rich cream. This recipe creates a velvety smooth soup with a beautiful balance of sweet, savory, and gently spiced flavors. It’s a perfect elegant starter or a comforting lunch, making enough to serve six people.
Jump to RecipeMary Berry Parsnip And Apple 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 (e.g., Bramley), peeled, cored, and chopped
- 1.2 litres (2 pints) hot vegetable or chicken stock
- 150ml (¼ pint) single cream
- Salt and freshly ground black pepper
- Chopped fresh chives or coriander, to garnish
How To Make Mary Berry Parsnip And Apple Soup
- Sauté the aromatics: In a large, deep saucepan, heat the butter and oil over a medium heat. Add the chopped onions and cook gently for about 5 minutes until they are soft and translucent. Add the crushed garlic and cook for one minute more until fragrant.
- Toast the spices: Stir in the curry powder and ground cumin. Cook, stirring constantly, for one minute. This step toasts the spices and unlocks their rich aroma, which is key to the soup’s flavour.
- Cook the main ingredients: Add the chopped parsnips and apple to the pan. Stir well to ensure they are coated in the spices. Continue to cook for another 2-3 minutes.
- Simmer the soup: Pour the hot stock into the saucepan. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the parsnips and apple are very soft.
- Blend until smooth: Remove the soup from the heat and allow it to cool slightly. Use an immersion (stick) blender to blend the soup in the pot until it is completely smooth and velvety. Alternatively, you can carefully ladle it in batches into a traditional blender.
- Finish and season: Stir in the single cream until it is well combined. Gently reheat the soup over a low heat, but do not allow it to boil. Season to your liking with salt and freshly ground black pepper.
- Serve: Ladle the hot soup into warmed bowls. Garnish with a sprinkle of fresh chives or coriander and serve immediately.

Recipe Tips
- Use a tart apple: For the best flavour balance, use a tart cooking apple like a Bramley. Its acidity cuts through the sweetness of the parsnips and the richness of the cream, preventing the soup from tasting overly sweet.
- Don’t skip toasting the spices: Cooking the curry powder and cumin for a minute before adding the liquid is essential. It removes any raw, dusty taste and deepens their aromatic flavour, adding complexity to the soup.
- Be safe when blending: Hot liquids can expand rapidly in a blender. If using a countertop blender, work in small batches, don’t fill it more than halfway, and hold the lid down firmly with a folded tea towel.
- Adjust consistency if needed: If you find the soup is thicker than you’d like, simply stir in a little more hot stock or a splash of milk until it reaches your desired consistency.
What To Serve With Parsnip And Apple Soup
This creamy and fragrant soup is delightful served with a slice of warm, crusty sourdough or a soft wholemeal roll for dipping. For a bit of texture, top each bowl with homemade croutons, a sprinkle of toasted pumpkin seeds, or some crispy bacon bits. A dollop of plain yogurt or crème fraîche can also add a pleasant tang. For a more substantial lunch, pair a bowl of soup with a classic cheddar cheese sandwich.
How To Store Parsnip And Apple Soup Leftovers
- Refrigerate: Allow the soup to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop over a low heat, stirring occasionally. Do not boil the soup once the cream has been added.
- Freeze: For best results, freeze the soup before adding the cream, as dairy can sometimes separate upon reheating. Let the blended soup base cool completely. Pour it into freezer-safe containers or bags, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir in the cream just before serving.
Mary Berry Parsnip And Apple 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
- Can I make this soup dairy-free? Yes, this soup is very easy to make dairy-free and vegan. Simply use a vegan butter substitute or olive oil instead of butter, ensure you use vegetable stock, and replace the single cream with a plant-based alternative like oat cream or full-fat coconut milk.
- Is this soup spicy? No, it’s more fragrant than spicy. A medium curry powder provides a gentle, warming background flavour that complements the other ingredients. If you are sensitive to spice, you can use a mild curry powder instead.
- Can I leave the curry powder out? You can, but the curry powder adds a specific warmth and depth that is characteristic of this Mary Berry recipe. If you omit it, the soup will be much simpler and sweeter. You could add a pinch of nutmeg or thyme instead for a different flavour profile.
Try More Recipes:
- Mary Berry Curried Parsnip Soup Recipe
- Mary Berry Carrot And Parsnip Soup Recipe
- Mary Berry Parsnip Soup Recipe
Mary Berry Parsnip And Apple Soup
Course: SoupsCuisine: British6
servings15
minutes30
minutes240
kcalA classic Mary Berry Parsnip and Apple Soup recipe. This soup is velvety smooth and creamy, with a perfect balance of sweet parsnips, tart apple, and warm, aromatic spices. An elegant and comforting dish for any occasion.
Ingredients
25g (1oz) butter
1 tbsp sunflower oil
2 medium onions, chopped
1 garlic clove, crushed
1 tbsp medium curry powder
700g (1½ lb) parsnips, chopped
1 large cooking apple, chopped
1.2 litres (2 pints) hot stock
150ml (¼ pint) single cream
Salt and pepper
Directions
- Sauté aromatics: Heat butter and oil in a large pot. Cook onions until soft. Add garlic and cook for 1 minute.
- Toast spices: Stir in the curry powder and cumin and cook for 1 minute until fragrant.
- Cook main ingredients: Add parsnips and apple, then pour in the hot stock. Bring to a boil, then cover and simmer for 20 minutes until tender.
- Blend: Cool slightly, then blend the soup until completely smooth.
- Finish and serve: Stir in the cream and season with salt and pepper. Reheat gently without boiling. Serve hot, garnished with fresh chives.