This Mary Berry Curried Parsnip Soup is a creamy and velvety recipe, which is made with sweet parsnips and a hint of mild curry powder. It’s the ultimate comfort food, a classic, foolproof soup that’s perfect for a simple lunch or a light supper, ready in under an hour.
Mary Berry Curried Parsnip Soup Ingredients
A classic combination for a truly rich and flavorful soup.
- 2 tbsp butter
- 1 lb (about 4-5 medium) parsnips, peeled and coarsely chopped
- 1 large onion, chopped
- 1 large clove of garlic, crushed
- 2 teaspoons mild curry powder
- 4 cups (about 1 litre) chicken or vegetable stock, hot
- 3/4 cup (about 175ml) single cream
- Salt and freshly ground black pepper
- Fresh chives, to garnish
How To Make Mary Berry Curried Parsnip Soup
A step-by-step guide to this wonderfully rich and simple soup.
- Sauté the Vegetables: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over a medium-low heat. Add the chopped parsnips, onion, and crushed garlic. Cover the pan and let the vegetables “sweat” gently for about 10 minutes, until the onion is softened but not browned.
- Bloom the Spices: Uncover the pan, stir in the curry powder, and cook for one more minute, stirring constantly, until it is very fragrant.
- Simmer the Soup: Pour in the hot stock. Bring the mixture to a boil, then reduce the heat, cover the pan again, and let it simmer for about 20 minutes, or until the parsnips are very tender when pierced with a knife.
- Blend Until Silky: Remove the pan from the heat and let the soup cool slightly. Use an immersion (stick) blender to blitz the soup directly in the pot until it is completely smooth and velvety.
- Finish and Serve: Return the soup to a gentle heat. Stir in the single cream. Taste the soup and season generously with salt and pepper. Reheat gently until it is hot, but do not let it boil. Ladle the hot soup into warm bowls and garnish with a sprinkle of fresh chives.
Recipe Tips
For the creamiest, most flavorful parsnip soup.
- How to get the most flavor? “Sweating” the vegetables in butter with the lid on is a crucial first step. This gentle cooking process coaxes out their natural sweetness. Toasting the curry powder for a minute before adding the liquid also “blooms” the spices, making them much more aromatic and flavorful.
- Can I make this ahead of time? Absolutely! Soups are a perfect make-ahead meal. The flavor is often even better the next day as the ingredients have time to meld.
- How to get the smoothest soup? An immersion (stick) blender is the easiest way to blend the soup with minimal cleanup. For an even more velvety, restaurant-quality texture, you can carefully transfer the soup in batches to a countertop blender, or pass the blended soup through a fine-mesh sieve.
- What if my parsnips have a woody core? Very large, older parsnips can sometimes have a tough, woody core. If you notice this when you are chopping them, it’s a good idea to cut it out and discard it before cooking to ensure a smooth, non-fibrous soup.
What To Serve With Parsnip Soup
Classic accompaniments for a comforting bowl of soup.
This classic, creamy soup is a complete meal in a bowl. It’s fantastic with:
- A slice of warm, crusty bread or a cheese scone for dipping
- Crispy, crumbled bacon or crunchy croutons sprinkled on top
- A simple green salad for a light lunch
How To Store Parsnip Soup
This soup makes for fantastic leftovers.
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes beautifully. Let it cool completely, but it’s best to freeze it before adding the cream. Portion it into freezer-safe containers. When reheating, you can thaw it and then stir in the fresh cream.
Mary Berry Curried Parsnip Soup Nutrition Facts
An estimated guide per serving.
- Calories: 310 kcal
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, a mild curry powder adds a wonderful, gentle warmth and aromatic complexity to the soup, not a fiery heat. It beautifully complements the sweetness of the parsnips.
The most common cause of a bland soup is under-seasoning. Be sure to salt the water for the vegetables and taste the soup at the very end, adding more salt and pepper as needed until the flavors really pop. A final squeeze of lemon juice can also brighten everything up.
Yes. As the recipe notes suggest, you could substitute some or all of the parsnips with celeriac for a different but equally delicious earthy flavor. A sweet apple is also a classic addition to parsnip soup.
Try More Recipes:
- Mary Berry Carrot and Parsnip Soup Recipe
- Mary Berry Parsnip Soup Recipe
- Mary Berry Leek and Potato Soup Recipe
Mary Berry Curried Parsnip Soup Recipe
Description
A classic, creamy, and velvety parsnip soup from Mary Berry, gently spiced with a hint of mild curry powder for a comforting and easy meal.
Ingredients
Instructions
- In a large saucepan, melt the butter. Add the parsnips, onion, and garlic. Cover and “sweat” on a low heat for 10 minutes until soft.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Pour in the hot stock, bring to a boil, then cover and simmer for 20 minutes until the parsnips are very tender.
- Remove the pan from the heat. Use a hand blender to blitz the soup until completely smooth.
- Return the soup to a gentle heat and stir in the single cream.
- Season to taste with salt and pepper. Reheat gently, but do not let it boil.
- Serve hot, garnished with fresh chives.
Notes
- Sweating the vegetables slowly in butter at the start is the key to a deep, sweet flavor base.
- For the smoothest possible soup, you can pass the blended mixture through a fine-mesh sieve.
