Mary Berry Parsnip Soup Recipe

Mary Berry Parsnip Soup is a classic British starter featuring sweet parsnips and warming curry powder. This velvety dish uses single cream and fresh chives for a smooth, rich finish.

Sautéing the parsnips slowly in butter is the step you can’t rush if you want that deep flavour. If you don’t let them soften properly before adding the stock, you’ll end up with a grainy texture that no blender can fix. I make sure they’re starting to catch just a little colour to bring out that natural sweetness from the root vegetables. This slow start is what builds the base of the whole dish and makes it taste like you spent hours on it!

The mild curry powder is doing more work than you’d think in this recipe. Without it, the soup is just sweet mash, but that tiny bit of spice turns it into something special that warms you up. It’s the one my family asks for as soon as the weather turns cold and the parsnips are in season. I’ve found that using a good quality stock makes all the difference to the final depth of the soup.

Jump to Recipe

Mary Berry Parsnip Soup Ingredients

• 30g (1 oz) butter
• 750g (1 lb 10 oz) 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

1. Sauté the vegetables: Melt the butter in a large, heavy-based saucepan or a stock pot over a medium heat on the hob until it starts to foam. Add the peeled and chopped parsnips, the chopped onion, and the crushed garlic into the melted butter and stir them well to coat every piece. Cook the vegetables gently for about 15 minutes while stirring every few minutes to make sure the onion turns soft and see-through without taking on any dark colour.
2. Add the spice: Sprinkle the two teaspoons of mild curry powder over the softened parsnips and onions in the pot. Stir the spice through the mixture and cook for exactly one minute until you can smell the warm fragrance filling the kitchen.
3. Simmer the soup: Pour the 1.2 litres (2 pints) of chicken or vegetable stock over the parsnips and stir the bottom of the pan to loosen any bits. Turn the heat up to bring the liquid to a boil then immediately turn it down to a low simmer. Put the lid on the pot and cook for 20 minutes until the parsnips feel very soft when you press them against the side with a spoon.
4. Blend until smooth: Pull the saucepan away from the heat and let the hot liquid stop bubbling before you start blending. Place a stick blender directly into the pot and liquidise the mixture until the soup is completely smooth with no lumps of parsnip or onion left. If you use a countertop blender, pour it in small batches and hold the lid down with a tea towel.
5. Add the cream: Pour the 200ml (7 fl oz) of single cream into the blended soup and stir it through until the colour is even and pale. Grind in plenty of black pepper and add a small pinch of salt then taste to check the seasoning.
6. Gently reheat and serve: Place the pot back on a low heat and stir while the soup warms through to a serving temperature. Make sure the liquid doesn’t come to a boil once the cream is in or the texture might split. Ladle the hot soup into warmed bowls and sprinkle the chopped fresh chives over the top of each portion before serving.

Recipe Tips

• Chop into small cubes. Cutting the parsnips into small, even pieces means they’ll soften much faster and blend into a much smoother finish. If you leave large chunks, they often stay hard in the middle and leave your soup with a gritty texture.
• Don’t let the onions brown. If you cook the onions too fast and they turn dark, the final soup will have a bitter taste and a muddy appearance. Keep the heat medium-low and take your time during the first 15 minutes to keep the flavours sweet and light.
• Use a powerful blender. A high-speed stick blender is the best tool for this job because it creates that velvety texture that defines a good Mary Berry recipe. If you find your soup still has small bits in it, keep blending for another two minutes or pass it through a fine sieve.
• Add stock slowly. If you’re worried about the soup being too thin, add three-quarters of the stock first and then add the rest after blending to get your preferred thickness. Different parsnips have different water content, so this trick helps you control the final consistency every time.
• Warm your bowls. This is a thick soup that holds heat well, but serving it in cold bowls will make it go lukewarm before you’ve finished the first spoonful. Run your bowls under hot water or put them in a low oven for a few minutes before you ladle the soup out.
• Season at the end. Wait until you’ve added the single cream before you put in the final salt and pepper as the dairy changes how the salt tastes. Adding salt too early can make the soup taste too sharp once the cream is mixed in.

What To Serve With Parsnip Soup

Warm crusty bread or garlic flatbreads are the best choice for mopping up every drop of this thick soup. You could also serve it with a side of salty bacon bits or crunchy croutons for a bit of texture.

If you’re serving this as a lunch, a small green salad with a sharp dressing helps balance out the richness of the cream. Some people like to serve it with a swirl of honey or a few toasted pumpkin seeds on top for an extra crunch.

How To Store Parsnip Soup

Fridge

Keep the soup in an airtight container for up to three days once it’s cold. Make sure you don’t put the hot pot directly into the fridge as it can raise the temperature and spoil other food.

Reheat

Put the soup in a pan over a low hob and stir often to keep the heat even. Avoid using a microwave on high power because it can make the cream split and leave the soup with an oily texture.

Freeze

Pour the soup into freezer bags once it’s completely cold, leaving a small gap at the top for the liquid to expand. It stays good for up to three months and should be defrosted in the fridge overnight before you reheat it.

Mary Berry Parsnip Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 185
• Protein: 4g
• Fat: 11g
• Carbohydrates: 19g
• Sugar: 8g
• Sodium: 450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use parsnips with woody cores?

No, you should remove the tough middle part of very large parsnips because it won’t blend smoothly even with a powerful blender. Stick to medium parsnips for the best flavour and texture in this soup.

What is the best stock for Mary Berry Parsnip Soup?

Vegetable stock keeps the flavour light and sweet, but chicken stock adds a deeper savoury note if you prefer a richer taste. Always use a low-salt stock if you can so you have more control over the final seasoning.

Does this soup work with coconut milk instead of cream?

Yes, you can swap the single cream for the same amount of tinned coconut milk if you want a slightly different flavour. It still creates a very smooth finish and goes well with the mild curry powder.

Why is my soup grainy?

This usually happens if the parsnips weren’t simmered for long enough or if you didn’t sauté them sufficiently at the start. Make sure they are completely soft before you start the blending process to get a velvety result.

Can I use a different spice instead of curry powder?

Yes, you can use ground coriander or cumin for a more subtle warmth if you don’t have mild curry powder in the cupboard. Just make sure to still toast the spices for a minute to get the best flavour out of them.

Try More Recipes:

• Mary Berry Leek And Potato Soup​ Recipe
• Mary Berry Butternut Squash Soup​ Recipe
• Mary Berry Salmon With Lemon Sauce​ Recipe