This Mary Berry Parsnip and Apple Soup Recipe is a creamy and warming soup, which is made with sweet parsnips and tart apples. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Mary Berry Parsnip and Apple Soup Ingredients
- 25g (1 oz) butter
- 1 large onion, chopped
- 500g (1 lb 2 oz) parsnips, peeled and chopped
- 1 large Bramley apple (or other tart cooking apple), peeled, cored, and chopped
- 1 litre (1 ¾ pints) vegetable or chicken stock
- 150ml (¼ pint) double cream or single cream
- Salt and freshly ground black pepper
- Optional: 1 tsp mild curry powder
- To serve: fresh chives, crusty bread
How To Make Mary Berry Parsnip and Apple Soup
- Sauté the onion: Melt the butter in a large saucepan or Dutch oven over a medium heat. Add the chopped onion and cook gently for about 5 minutes until softened but not browned.
- Soften the parsnips and apple: Add the chopped parsnips and apple to the pan. If using, stir in the curry powder. Cook for 2-3 minutes, stirring occasionally.
- Simmer the soup: Pour in the stock and bring the mixture to a boil. Reduce the heat, cover the pan with a lid, and let it simmer gently for 15-20 minutes, or until the parsnips and apple are very tender.
- Blend until smooth: Remove the pan from the heat. Use an immersion (stick) blender to blend the soup until it is completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Finish with cream: Return the soup to the clean pan if using a countertop blender. Stir in the cream and gently reheat the soup over a low heat, but do not let it boil. Season to taste with salt and pepper. Serve hot, garnished with fresh chives, alongside crusty bread.
Recipe Tips
- What kind of apple is best for this soup? A tart cooking apple like a Bramley is ideal because it breaks down beautifully and its tartness balances the sweetness of the parsnips. If you can’t find one, a Granny Smith is a good substitute.
- How do I get a silky-smooth texture? For an extra-smooth, velvety soup, you can pass the blended mixture through a fine-mesh sieve before you add the cream. This will remove any fibrous bits from the parsnips.
- Can I make this soup ahead of time? Absolutely. This soup is perfect for making ahead. Let it cool completely and store it in the refrigerator for up to 3 days. Reheat gently on the stove and add the cream just before serving.
- How can I make this soup vegan? This is easily adaptable for a vegan diet. Simply use a plant-based butter or olive oil instead of dairy butter, and substitute the double cream with a plant-based alternative like oat cream or cashew cream. Ensure you use vegetable stock.
What To Serve With Parsnip and Apple Soup
This creamy soup is a meal in itself but is elevated when served with:
- Warm, crusty bread or a cheese scone
- A swirl of cream and a sprinkle of chopped fresh chives
- Toasted walnuts or homemade croutons for crunch
- Crispy bacon bits or fried sage leaves
How To Store Parsnip and Apple Soup
- Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup freezes very well. For best results, freeze it before adding the cream. Let it cool, then pour into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream before serving.
Parsnip and Apple Soup Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 18g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup without cream?
Yes, you can. The soup will still be delicious but will have a less rich and creamy texture. You could also stir in a tablespoon of milk or a dollop of plain yogurt when serving for a lighter touch of creaminess.
Why does my parsnip soup taste slightly bitter?
Sometimes, very large or old parsnips can have a woody, bitter core. To avoid this, use medium-sized parsnips and consider cutting out and discarding the tough central core before chopping.
Can I roast the vegetables first for more flavor?
Of course. Roasting the chopped parsnips and apple at 200°C/400°F for 20-25 minutes until tender and lightly caramelized will add a wonderful depth and nuttiness to the finished soup.
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 Recipe
Description
A classic and comforting soup from Mary Berry, this recipe balances the earthy sweetness of parsnips with the subtle tartness of apple for a silky, warming bowl.
Ingredients
Instructions
- Melt the butter in a large pan over medium heat. Add the onion and cook for 5 minutes until softened.
- Stir in the chopped parsnips, apple, and the optional curry powder. Cook for another 2 minutes, stirring occasionally.
- Pour in the stock. Bring it to a boil, then reduce the heat, cover the pan, and let it simmer for 15-20 minutes until the vegetables are very tender.
- Remove the pan from the heat. Use a stick blender to blend the soup until it’s completely smooth.
- Stir in the cream and gently reheat the soup over a low heat, making sure it does not boil.
- Season to taste with salt and freshly ground black pepper.
- Serve hot, garnished with fresh chives, with crusty bread on the side.
Notes
- Apple Choice: A tart cooking apple like Bramley or Granny Smith is recommended to balance the sweetness of the parsnips.
- Make it Vegan: For a vegan version, use olive oil or plant-based butter and substitute the double cream with a dairy-free alternative like oat or cashew cream.
- Freezing: The soup freezes beautifully for up to 3 months. It’s best to freeze it before adding the cream. Thaw completely before reheating, then stir in the cream just before serving.
Mary Berry Parsnip and Apple Soup Recipe
