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Mary Berry Parsnip Soup Recipe

Mary Berry Parsnip Soup Recipe

A creamy, velvety parsnip soup inspired by Mary Berry, made with sweet parsnips, mild curry powder, and a swirl of cream. It’s cozy, simple, and perfect for a quick lunch or light supper.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Soups
Cuisine: British
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter adds rich flavor
  • 1 lb parsnips peeled & chopped
  • 1 large onion chopped
  • 1 clove garlic crushed
  • 2 tsp mild curry powder warm not spicy
  • 4 cups chicken or vegetable stock hot
  • ¾ cup single cream or light cream
  • — — salt & black pepper to taste
  • — — fresh chives garnish

Equipment

  • 1 Large saucepan for sweating vegetables & simmering
  • 1 Wooden spoon for stirring
  • 1 Immersion blender or regular blender
  • 1 Chef’s knife for chopping
  • 1 Cutting board prep surface

Method
 

Step 1
  1. Melt the butter in a large saucepan over medium–low heat. Add the parsnips, onion, and garlic. Cover and let them sweat for about 10 minutes until the onion softens but doesn’t brown.
    Mary Berry Parsnip Soup Recipe
Step 2
  1. Stir in the mild curry powder and cook for 1 minute to bloom the spices and bring out their aroma.
    Mary Berry Parsnip Soup Recipe
Step 3
  1. Pour in the hot stock, bring the mixture to a boil, then cover and simmer gently for 20 minutes until the parsnips are tender.
    Mary Berry Parsnip Soup Recipe
Step 4
  1. Remove from heat and blend the soup using an immersion blender until completely smooth and velvety.
    Mary Berry Parsnip Soup Recipe
Step 5
  1. Return the soup to low heat and stir in the cream. Season with salt and black pepper to taste. Warm gently without boiling.
    Mary Berry Parsnip Soup Recipe
Step 6
  1. Ladle into bowls and garnish with fresh chives before serving.
    Mary Berry Parsnip Soup Recipe

Notes

Sweating the vegetables slowly gives the soup a deeper sweetness. For an extra silky finish, strain the blended soup through a fine-mesh sieve.