This creamy Mary Berry Parsnip Soup is made with sweet parsnips, a mild hint of curry, savory onions, garlic, and rich cream. This recipe creates a velvety and comforting soup that is both simple and elegant. It’s perfect for a cozy lunch or a sophisticated starter for a dinner party, making enough to generously serve six people.
Jump to RecipeMary Berry Parsnip Soup Ingredients
- 30g (1 oz) butter
- 750g (1 ½ lb) parsnips, peeled and chopped
- 1 large onion, chopped
- 1 large garlic clove, crushed
- 2 tsp mild curry powder
- 1.2 litres (2 pints) chicken or vegetable stock
- 200ml (7 fl oz) single cream
- Salt and freshly ground black pepper
- Fresh chives, chopped, to garnish
How To Make Mary Berry Parsnip Soup
- Sauté the vegetables: Melt the butter in a large saucepan or pot over a medium heat. Add the chopped parsnips, onion, and crushed garlic. Cook gently for about 15 minutes, stirring occasionally, until the onion is soft but not browned.
- Add the spice: Stir in the mild curry powder and cook for one more minute until it becomes fragrant. This step toasts the spice and deepens its flavor.
- Simmer the soup: Pour the chicken or vegetable stock into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the parsnips are very tender.
- Blend until smooth: Remove the saucepan from the heat and allow the soup to cool slightly. Use an immersion (stick) blender to blend the soup directly in the pot until it is completely smooth. Alternatively, carefully transfer the soup in batches to a traditional blender and process until velvety.
- Add the cream: Return the soup to a clean pot if you used a countertop blender. Stir in the single cream and season to taste with salt and pepper.
- Gently reheat and serve: Warm the soup over a low heat until it is hot, but be careful not to let it boil as this can cause the cream to split. Ladle the soup into warm bowls, garnish with fresh chives, and serve immediately.

Recipe Tips
- Choose the right parsnips: For a sweeter, more delicate flavor, use small to medium-sized parsnips. Larger, older parsnips can sometimes have a woody core that should be removed before chopping.
- Don’t rush the first step: Gently sweating the onions and parsnips without browning them is key. This process releases their natural sweetness, which forms the delicious base of the soup.
- Be careful when blending: Hot liquids can expand in a blender. If you are not using an immersion blender, do not fill the blender more than halfway and hold the lid down firmly with a tea towel.
- Adjust consistency if needed: If your soup seems too thick, you can thin it out by adding a little more stock or milk until it reaches your desired consistency.
What To Serve With Parsnip Soup
This creamy parsnip soup is wonderful on its own, but it pairs beautifully with a variety of accompaniments. Serve with warm, crusty bread or soft dinner rolls for dipping. For added texture and flavor, top the soup with homemade croutons, a sprinkle of crispy bacon bits, or some toasted seeds like pumpkin or sunflower. A swirl of extra cream or a dollop of crème fraîche can add a touch of luxury. For a light lunch, serve a bowl alongside a simple green salad or a classic cheese sandwich.
How To Store Parsnip Soup Leftovers
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over a low heat, stirring occasionally. Avoid boiling the soup.
- Freeze: This soup freezes very well. For best results, freeze the soup before adding the cream, as dairy can sometimes split when reheated. Let the blended soup base cool completely, then pour it into freezer-safe containers or bags, leaving a little space for expansion. It can be frozen for up to 3 months. To serve, thaw the soup in the refrigerator overnight, then reheat gently on the stovetop and stir in the cream just before serving.
Mary Berry Parsnip Soup Nutrition Facts
- Calories: 250 kcal
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 32mg
- Sodium: 490mg
- Total Carbohydrate: 34g
- Dietary Fiber: 6g
- Sugars: 13g
- Protein: 6g
Frequently Asked Questions
- Can I make this soup vegan? Yes, this recipe is easily adapted. Simply use a light vegetable oil or a vegan butter substitute instead of butter, use vegetable stock, and replace the single cream with a plant-based alternative like oat cream or full-fat coconut milk.
- Is the curry powder essential? The curry powder adds a gentle warmth and depth that complements the sweetness of the parsnips beautifully. However, if you’re not a fan, you can omit it or substitute it with a pinch of nutmeg or ground ginger for a different flavor profile.
- Can I use a different vegetable instead of parsnips? While this recipe is specifically for parsnip soup, you could adapt it using other root vegetables. A combination of carrots and parsnips works well, or you could try using celeriac for a different earthy flavor.
Try More Recipes:
- Mary Berry Leek And Potato Soup Recipe
- Mary Berry Butternut Squash Soup Recipe
- Mary Berry Salmon With Lemon Sauce Recipe
Mary Berry Parsnip Soup Recipe
Course: SoupsCuisine: British6
servings10
minutes35
minutes250
kcalThis classic Mary Berry Parsnip Soup is a creamy and velvety recipe, perfect for a comforting meal. Made with sweet parsnips, onions, and a hint of mild curry powder, it’s blended until smooth and finished with a touch of cream for a luxurious texture.
Ingredients
30g (1 oz) butter
750g (1 ½ lb) parsnips, peeled and chopped
1 large onion, chopped
1 large garlic clove, crushed
2 tsp mild curry powder
1.2 litres (2 pints) chicken or vegetable stock
200ml (7 fl oz) single cream
Salt and freshly ground black pepper
Fresh chives, for garnish
Directions
- Sauté vegetables: In a large pot, melt butter and gently cook parsnips, onion, and garlic for 15 minutes until soft.
- Add spice and stock: Stir in curry powder and cook for 1 minute. Add the stock, bring to a boil, then simmer for 20 minutes until parsnips are tender.
- Blend the soup: Allow to cool slightly, then blend until completely smooth using a stick blender or in a countertop blender in batches.
- Finish and serve: Stir in the cream and season with salt and pepper. Reheat gently without boiling. Serve hot, garnished with fresh chives.