Mary Berry Curried Parsnip Soup Recipe

Warming mild curry powder and earthy parsnips elevate this curried parsnip soup to a winter-warmer favorite you’ll always want in your Sunday lunch collection. It’s delicious with warm crusty bread, crispy parsnip crisps, a dollop of Greek yogurt, salted butter; in fact most things.

Mary Berry Curried Parsnip Soup Recipe Ingredients

• 30 g butter
• 750 g parsnips, coarsely chopped
• 1 large onion, chopped
• 1 large garlic clove, crushed
• 2 tsp mild curry powder
• 1.8 litres vegetable or chicken stock
• Salt and black pepper to taste
• 200 ml single cream
• Snipped fresh chives, for garnish

How To Make Mary Berry Curried Parsnip Soup Recipe

1. Soften the vegetables: Melt the butter in a large saucepan over a gentle heat. Add the coarsely chopped parsnips, chopped onion, and crushed garlic. Cook them gently, stirring occasionally, for about 5 minutes until the onion has softened but has not taken on any color.
2. Spice it up: Stir the mild curry powder into the softened vegetables and cook for exactly 1 minute to wake up the aromatics. Pour in the vegetable or chicken stock and season well with salt and black pepper. Bring the mixture to a boil, stirring occasionally.
3. Simmer until tender: Once boiling, reduce the heat to a simmer and cover the pan. Let it cook gently for about 20 minutes, or until the parsnips are completely tender and yield easily to a fork.
4. Purée to perfection: Use a food processor or a hand blender to purée the soup until it is silky and smooth. Return the soup to the rinsed-out pan and heat it gently over a low flame, stirring constantly to ensure it warms through evenly.
5. Make it creamy: Stir in the single cream and reheat the soup gently. Be careful not to let it reach a vigorous boil once the cream has been added. Serve immediately in warmed bowls, garnished with a generous sprinkle of fresh snipped chives.

Recipe Tips

• How to get the smoothest texture: If your parsnips are particularly large, they may have a woody core. For the smoothest soup, remove the very center of the core before chopping, as this part doesn’t always blend as well as the outer flesh.
• Why the “gentle” sauté matters: You want the onions and parsnips to soften without browning. Caramelizing them changes the flavor profile from “bright and sweet” to “deep and nutty,” which can sometimes clash with the delicate curry spices.
• How to adjust the heat: This recipe calls for mild curry powder to suit a traditional palate. If you prefer a cheekier kick, swap it for a medium or hot Madras powder, but remember to add it slowly and taste as you go.
• Best way to handle the cream: Always add the cream at the very end. If you boil the soup too hard after adding dairy, the cream can sometimes split, affecting the velvety mouthfeel.

What To Serve With Mary Berry Curried Parsnip Soup Recipe?

This Mary Berry Curried Parsnip Soup Recipe is a rich, comforting meal that needs a rustic or zesty pairing! A thick slice of Warm Sourdough Bread with salted butter is the classic choice for dipping into the creamy broth. For a bit of extra texture, a handful of Crispy Parsnip Crisps adds a lovely crunch that pairs perfectly with the smooth soup! A dollop of Greek Yogurt or a glass of Chilled White Wine pairs wonderfully with the sweet and spicy parsnip notes.

How To Store Mary Berry Curried Parsnip Soup Recipe

• Refrigerate: Store the cooled soup in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently in a saucepan over medium-low heat. If the soup has thickened too much in the fridge, add a small splash of stock to loosen it.
• Freeze: This soup freezes very well before the cream is added. If you plan to freeze it, stop after the purée stage. When ready to eat, thaw, reheat, and then stir in the fresh cream.

Mary Berry Curried Parsnip Soup Recipe Nutrition Facts

• Calories: 197 kcal (per serving based on 6)
• Total Fat: 11 g
• Saturated Fat: 7 g
• Cholesterol: 25 mg
• Sodium: 860 mg
• Total Carbohydrates: 18 g
• Protein: 4 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Mary Berry Curried Parsnip Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

197

kcal

A silky, creamy parsnip soup with a gentle hint of curry spice, finished with single cream and fresh chives.

Ingredients

• 750 g parsnips, chopped

• 1.8 L stock

• 200 ml single cream

• 30 g butter

• 1 onion & 1 garlic clove

• 2 tsp mild curry powder

• Fresh chives for garnish

Directions

• Melt butter and gently cook parsnips, onion, and garlic for 5 minutes until soft.
• Stir in curry powder for 1 minute, then add stock and seasonings.
• Bring to a boil, cover, and simmer for 20 minutes until parsnips are tender.
• Purée until smooth using a blender or food processor.
• Return to the pan, stir in the cream, and reheat gently without boiling.
• Serve with a garnish of fresh chives.

Notes

• Use a mild curry powder to keep the sweetness of the parsnips front and center.
• If the soup is too thick, simply add a bit more stock before serving.
• Always taste for seasoning after adding the cream, as dairy can mellow the salt levels.