Mary Berry Parsnip Soup Recipe

Cuisine: British
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

Welcome again to my cozy kitchen, where today I’m stirring up something that honestly makes my house smell like comfort itself.

This Mary Berry parsnip soup recipe is one of those simple, foolproof dishes I reach for anytime I need something velvety, warm, and incredibly soothing.

Parsnips are somewhat underrated. In my opinion, they look humble, even a little comical at times, but they make the most naturally sweet, creamy soup when cooked gently.

Add just a little mild curry powder, as Mary Berry does, and suddenly the whole thing opens up with this gentle warmth that’s not spicy but just aromatic in the nicest way.

Every time I make this soup, I’m reminded that classic recipes don’t need fancy tricks. A bit of butter, some quiet time “sweating” the veggies, and a good stock—those small moments build layers of flavor.

And honestly, it’s a perfect midweek lunch or light supper because it’s ready in under an hour. I love meals like that where I don’t have to fuss too much.

Hi, My Name is Dipendra Kumar. I like cooking food for my friends and family. My friends call me a pro chef, some of them tell me my hands are magical, and my food tastes awesome.

Before I jump in, here’s everything you’ll need.

Equipment

Here’s my little lineup of equipment that makes everything easier:

• 1 Large saucepan or Dutch oven — for sautéing and simmering
• 1 Wooden spoon — for stirring the veggies
• 1 Immersion blender — or a countertop blender if you want it ultra smooth
• 1 Ladle — to serve the soup beautifully
• 1 Chopping board + knife — for prepping the veggies

Ingredients

The ingredients in food are called quickki. The more accurate the spices, the better the food. The quality of the spices, the taste of the spices give a different taste to the food.

I added the full ingredient table you prefer. These measurements create a soup that’s wonderfully thick and creamy, just how Mary Berry makes hers.

Amount	Unit	Name	Notes
2	tbsp	butter	adds rich flavor
1	lb	parsnips	peeled & coarsely chopped
1	large	onion	chopped
1	clove	garlic	crushed
2	tsp	mild curry powder	gentle warmth, not spicy
4	cups	chicken or vegetable stock	hot
¾	cup	single cream	light cream works too
—	—	salt & black pepper	to taste
—	—	fresh chives	garnish

How to Make Mary Berry Parsnip Soup

Step 1

I start by melting the butter over a medium-low heat in my big saucepan. As soon as it’s gently foaming, I toss in the chopped parsnips, onion, and that crushed clove of garlic.

Then I cover the pot with a lid and let them “sweat” for about 10 minutes. This step is honestly magic.

The veggies soften without browning, and their natural sweetness kind of sneaks out slowly. Sometimes I give the pot a shake just to feel like I’m doing something helpful.

Step 2

After the vegetables are softened, I stir in the mild curry powder and cook it for just one minute more. This blooming step is so important—it wakes up the spices. The pot suddenly smells warm and earthy without being hot or spicy. It’s such a comforting aroma.

Step 3

Next, I pour in my hot stock. I usually use vegetable stock when I want a lighter feel, but chicken stock gives a richer body, so either works beautifully.

Once the stock is in, I bring everything to a boil, then pop the lid back on and lower the heat so the soup simmers quietly for about 20 minutes.

When the parsnips are soft enough to pierce with a knife, I know they’re ready for blending.

Step 4

I take the pot off the heat for a few minutes to cool slightly—mostly so I don’t fog up my glasses while blending.

Then I use my immersion blender right in the pot and blitz until the soup is creamy, velvety, and completely smooth.

If you want restaurant-level silkiness, you can totally pass the soup through a sieve, but honestly, the immersion blender works pretty great most days.

Step 5

When the soup is perfectly smooth, I return it to a gentle heat. I stir in the single cream, and suddenly the color softens into that lovely pale gold shade.

I taste it now and season generously with salt and black pepper—parsnips need a bit more seasoning than people think.

Then I warm it through gently, making sure it doesn’t boil, because boiling can make cream split.

Step 6

And now comes the best part: serving. I ladle the hot soup into warm bowls and finish each one with a tiny sprinkle of fresh chives. If I’m feeling extra indulgent, I’ll add crunchy croutons or even a crumble of crispy bacon.

Recipe Tips

I really love sharing the little things that make a simple soup taste like something special.

Make the most flavor

Sweating the onions, parsnips, and garlic slowly in butter is one of the biggest flavor boosts in this whole recipe.

It caramelizes their sweetness gently without browning, and you really taste the difference later.

Blooming the spices

That tiny one-minute step of cooking the curry powder makes the soup smell aromatic and almost nutty. It’s like the difference between a bland broth and something you want to hug.

For the smoothest texture

An immersion blender makes cleanup easy, but if I’m cooking to impress guests, I’ll blend in a countertop blender and strain it. It becomes honestly cloud-like.

Watch out for woody parsnip cores

Bigger, older parsnips sometimes have a tough center. I always cut it out because it can make the soup fibrous.

What to Serve With It

Honestly, I could eat this soup with just a spoon, but here’s how I usually enjoy it.

Warm, crusty bread

Dipping bread into this creamy bowl is heavenly. Sometimes I toast slices with butter and garlic.

Crispy bacon or crunchy croutons

Either one adds texture and salty contrast that makes each spoonful even better.

Simple green salad

When I’m craving a light lunch, a fresh salad next to this cozy soup keeps things balanced.

How to Store Parsnip Soup

One of the best parts? This soup stores and reheats beautifully.

Refrigerate

Let it cool completely, then store it in an airtight container for up to 3 days.

Freeze

It freezes great, but I always freeze it before adding cream. When I reheat it later, I stir in fresh cream so the texture stays silky.

land?

Probably under-seasoning. Parsnips need salt to shine, so taste at the end and adjust. Sometimes I even squeeze a bit of lemon for brightness.

Can I swap the parsnips?

Yes, celeriac works beautifully, or you can use half celeriac, half parsnips. Even a sweet apple added in the beginning tastes amazing.

FAQs:-

Conclusion

I really love making this Mary Berry parsnip soup because it always brings this warm, cozy feeling to my kitchen, and honestly, it’s so simple that even on busy days, I can pull it together.

I hope you enjoy it as much as I do, with all its sweet, creamy flavors that kinda calm me down every time.

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