Mary Berry Parsnip And Apple Soup​

Mary Berry Parsnip And Apple Soup is a classic British starter. This smooth blend features earthy parsnips, tart Bramley apples, and warming curry spices for a balanced winter lunch.

Sautéing the onions until they are truly soft and see-through is where the base sweetness starts. If you rush this part or let the garlic brown, the soup ends up tasting sharp or bitter instead of mellow. Make sure you use a heavy-bottomed pan so the vegetables soften evenly without catching on the heat.

I’ve tried a few versions of parsnip soup and this one from Mary Berry is the one I keep going back to because the apple adds a brightness that cuts through the starch. It’s my favourite way to use up garden parsnips in the autumn and always goes down well at a family lunch. It’s a reliable starter that feels special but uses basic ingredients that most of us already have in the kitchen.

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Mary 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

1. Sauté the aromatics: Melt the butter with the sunflower oil in a large, deep saucepan over a medium heat. Add the chopped onions and cook them gently for about 5 minutes until they are soft and see-through. Add the crushed garlic and cook for one minute more until the scent fills the kitchen.
2. Toast the spices: Stir the medium curry powder and ground cumin into the softened onion mixture. Mix the spices constantly for one full minute so they release their oils without sticking to the bottom or burning.
3. Cook the main ingredients: Tip in the peeled parsnip chunks and the chopped cooking apple pieces. Turn them over in the spiced oil using a wooden spoon until every piece is bright yellow and coated. Cook for another 2-3 minutes to let the heat penetrate the vegetables before you pour in any liquid.
4. Simmer the soup: Pour the hot vegetable or chicken stock into the saucepan. Bring the liquid to a boil then turn the heat down to low immediately to maintain a gentle bubble. Cover the pot with a tight-fitting lid and simmer for about 20 minutes until the parsnips mash easily against the side of the pot with a spoon.
5. Blend until smooth: Remove the pan from the heat and take the lid off to let the steam escape. Use a stick blender to liquidise the mixture until it’s completely velvety with no visible lumps or fibres. Work the blender around the edges of the pan to catch every bit of vegetable until the texture is uniform.
6. Finish and season: Pour in the single cream and stir until the soup is a uniform pale colour throughout. Warm it through gently on a low heat for 2-3 minutes without letting it reach a boil. Taste a spoonful and add salt and pepper until the earthy root flavours and sweet apple notes are balanced.
7. Serve: Ladle the hot liquid into warmed bowls to help keep the soup at the right temperature for longer. Scatter the chopped chives or coriander over the top and carry them straight to the table while they are steaming.

Recipe Tips

• Peel deeply. Parsnip skins can be bitter and fibrous. Remove the outer layer entirely to ensure the smoothest texture after blending.
• Use Bramley apples. These cooking apples break down completely and provide the necessary acidity. Dessert apples stay too firm and are often too sweet for this specific balance.
• Don’t boil the cream. High heat can cause single cream to split or become grainy. Keep the temperature low once the dairy is added to the pot.
• Toast your spices. Frying the curry powder in fat before adding liquid is essential. It removes the raw floury taste and deepens the colour of the finished soup.
• Prep ahead. You can make the soup base up to two days in advance. Just wait to add the cream until you’re ready to serve and reheat.
• Thin it out. If the soup feels too thick after blending, splash in a little extra stock or water. Parsnips vary in starchiness and can thicken the liquid more than you expect.
• Check the core. If your parsnips are very large, they might have a tough, woody centre. Cut the parsnips in half lengthways and slice out any hard middle parts before chopping the rest into chunks.

What To Serve With Parsnip And Apple Soup

Serve this with thick slices of crusty granary bread or warm buttered rolls to mop up the bowl. It’s also great with a handful of parsnip crisps on top for extra crunch or some toasted pumpkin seeds.

A dollop of Greek yoghurt or a swirl of extra cream adds a nice touch for a dinner party. Try pairing it with a simple side salad or a sharp cheddar cheese toastie if you’re serving it for a bigger weekend lunch.

How To Store Parsnip And Apple Soup

Fridge

Keep leftovers in an airtight container for up to three days once they have cooled. The flavour often improves after the first night as the spices have more time to develop.

Reheat

Warm the soup in a saucepan over a low heat on the hob. Stir it often and don’t let it reach a hard boil to protect the texture of the cream.

Freeze

This soup freezes well for up to three months if you leave the cream out during the initial cooking. Defrost it overnight in the fridge then stir the single cream in while you are reheating it on the hob.

Mary Berry Parsnip And Apple Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 210
• Protein: 3g
• Fat: 12g
• Carbohydrates: 22g
• Sugar: 9g
• Sodium: 450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why is my soup grainy?

Parsnips have a woody core that can stay fibrous if they aren’t cooked until very soft. Peel them deeply and blend for several minutes to get that signature smooth texture.

Can I use parsnips only?

No, because the apple provides a vital tartness that balances the earthy root vegetable. Without it, the soup can taste quite heavy and flat.

How do I thicken Mary Berry Parsnip And Apple Soup?

Let the soup simmer uncovered for five minutes before you blend it to let some of the water evaporate. You can also add an extra parsnip to the pot if you prefer a very thick consistency.

Can I use a food processor instead of a stick blender?

Yes, but you must let the liquid cool for ten minutes first to avoid pressure building up under the lid. Process in small batches and pour the smooth soup into a clean pan to finish.

Try More Recipes:

• Mary Berry​ Curried Parsnip Soup Recipe
• Mary Berry​ Carrot And Parsnip Soup Recipe
• Mary Berry Parsnip Soup Recipe