Mary Berry Parsnip Soup Recipe: A Warm Embrace on Chilly Days

Parsnip Soup, a comforting and delicious concoction, has long been a staple in traditional European cuisine. Its roots are entrenched in the agricultural history of the region, where parsnips, being winter-hardy vegetables, became a popular choice for rustic, hearty soups during the colder months. The natural sweetness of parsnips, combined with their earthy undertones, creates a base for a soup that is both savory and slightly sweet, satisfying various palates.

For those familiar with Mary Berry, her Parsnip Soup recipe embodies what she’s best known for: taking the familiar and making it extraordinary. She brings a blend of tradition and innovation to her dishes, ensuring that they are both approachable for the home cook and impressive enough for a dinner party. Whether you’re a beginner in the kitchen or have years of cooking experience, Mary Berry’s Parsnip Soup is a testament to her culinary prowess and her dedication to making delicious food accessible to all.

The Specialty of Mary Berry Parsnip Soup:

The specialty of Mary Berry Parsnip Soup lies in its simplicity, flavor and the warmth it brings to your palate and soul. Here are some of its key specialties:

Renowned Chef’s Recipe: This soup recipe is attributed to the famous British chef Mary Berry. She is known for her culinary expertise. The fact that it carries her name adds a level of prestige and trustworthiness to the dish.

Comforting Classic: Mary Berry Parsnip Soup is a classic comfort food. It’s a heartwarming and satisfying soup that provides a sense of comfort and nostalgia.

Rich and Creamy Texture: The soup boasts a velvety, creamy texture achieved through blending and the addition of single cream. This luxurious consistency is a standout feature that makes it feel indulgent.

Subtle Curry Flavor: The mild curry powder used in the recipe infuses the soup with a delicate and warming spice, adding a unique twist to the traditional parsnip soup.

Versatile and Customizable: This recipe is highly flexible. You can adjust the level of spiciness, the creaminess and even add your own favorite seasonings to make it uniquely yours.

Nutrient-Rich: Parsnips are a good source of vitamins, minerals and dietary fiber. Which makes this soup not only delicious but also nutritious. It’s a great way to add more vegetables in your diet.

In summary, Mary Berry Parsnip Soup is a special dish that combines the expertise of a renowned chef with the comforting qualities of a classic soup. Its creamy texture, subtle spices, and versatility make it a standout choice for a heartwarming and satisfying meal.

Make Mary Berry Parsnip Soup Recipe Overview:

This Mary Berry Parsnip Soup recipe is a delightful way to warm up on cold days. Creamy, fragrant and packed with flavor, this soup is sure to become a family favorite.

Preparation time: 30 minutes 

Serving:  4 people. 

Ingredients:

• Butter – 60g (2oz)
• Parsnips – 1.5 kg (3 1/3 lb) coarsely chopped 
• Onion – 1 large, chopped
• Garlic cloves – 2 large, crushed
• Mild curry powder – 4 teaspoons 
• Vegetable or Chicken stock – 2.5 liters (5 pints) of 
• Salt  taste wise
• Black pepper 
• Single cream – 400ml (14 fl oz) 
• Fresh chives for garnishing

Instructions:

1. Take a saucepan and melt the butter over medium heat.
2. Chop the parsnips coarsely then add parsnips, onions and garlic to the melted butter.
3. Gently cook the mixture for 5 minutes. stir occasionally. Wait until the onion softens without browning.
4. Stir in the mild curry powder and cook for an additional minute to infuse the flavors.
5. Pour the vegetable or chicken stock in the pan. Season generously with salt and black pepper.
6. Stir well to combine all the ingredients.
7. Wait until the mixture starts boiling..
8. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for approximately 20 minutes until the parsnips are tender when pierced with a fork.
9. Carefully transfer the soup to a food processor or blender.
10. Blend until the mixture achieves a smooth, creamy consistency. You may need to work in batches if using a blender.
11. Pour the pureed soup back into the cleaned saucepan.
12. Gently warm it over low heat while stirring constantly.
13. Taste and adjust the seasoning with more salt or pepper as needed.
14. Add the single cream to the soup, stirring gently to combine.
15. Heat the soup through without boiling, and then serve it immediately, garnishing each serving with freshly chopped chives.

Serving Ideas for Mary Berry Parsnip Soup:

Here are some options to serve with Mary Berry Parsnip Soup.

Crusty Bread and Butter: Serve a slice of warm, crusty bread with butter alongside your Mary Berry Parsnip Soup. The combination of the creamy soup and the crunchy bread is pure comfort.

Chive and Parmesan Crisps: Chive and Parmesan Crisps are delightful soup toppers.

Salad Greens: Pair your parsnip soup with a light salad of mixed greens, dressed with a lemon vinaigrette. The salad provides a nice contrast to the creamy soup.

Garlic Croutons: You can serve  homemade garlic croutons. Simply by tossing cubed bread with olive oil, garlic powder and a pinch of salt. Then toss them until they become golden brown. Float these aromatic croutons on your soup for a delightful contrast in textures.

Sour Cream: Add a dollop of sour cream or Greek yogurt to the center of each soup bowl before serving. Swirl it into the soup for a creamy and tangy twist.

Savory Scones: Accompany your soup with savory scones, such as cheddar and chive or rosemary and Parmesan scones. These savory pastries are perfect for dipping into the soup.

Choose one or more of these serving ideas to elevate your Mary Berry Parsnip Soup experience and make it a complete and satisfying meal.

Tips and Tricks:

• To make the soup even smoother, consider using an immersion blender directly in the saucepan.
• Adjust the curry powder quantity to your taste; you can make it milder or spicier.
• You can create a dairy-free version. For that you have to use coconut milk instead of single cream.

Also Try: Mary Berry Chicken Soup with Noodles

Nutritional Value (per serving):

Calories: 450

Fat: 22g

Carbohydrates: 57g

Protein: 6g

Fiber: 10g

FAQs:

Can I freeze this soup?

Yes, you can freeze Mary Berry Parsnip Soup in an airtight container for up to three months. Simply take out the frozen soup and reheat to serve.

What can I substitute for parsnips?

Carrots or sweet potatoes are two great options. 

Is the soup very spicy with the curry powder?

The mild curry powder adds a subtle warmth without making the soup overly spicy. You can increase or decrease the spiciness according to your taste.

Can I use heavy cream instead of single cream?

Yes, heavy cream can be used for a richer and creamier soup.

What side dishes go well with this soup?

Mary Berry Parsnip Soup pairs nicely with a crusty bread, a simple salad, or a cheese and fruit platter for a well-rounded meal.

Conclusion

Mary Berry’s Parsnip Soup is a soul-warming, hearty dish that brings comfort and flavor to your table. With its creamy texture and delightful curry undertones, it’s a wonderful way to embrace the cozy vibes of autumn and winter. Enjoy!

Mary Berry Parsnip Soup Recipe

• Butter – 60g (2oz)
• Parsnips – 1.5 kg (3 1/3 lb coarsely chopped)
• Onion – 1 large (chopped)
• Garlic cloves – 2 large (crushed)
• Mild curry powder – 4 teaspoons
• Vegetable or Chicken stock – 2.5 liters (5 pints of)
• Salt Taste Wise
• Black pepper
• Single cream – 400ml (14 fl oz)
• Fresh chives for garnishing

1. Take a saucepan and melt the butter over medium heat.
2. Chop the parsnips coarsely then add parsnips,onions and garlic to the melted butter.
3. Gently cook the mixture for 5 minutes. stir occasionally.Wait until the onion softens without browning.
4. Stir in the mild curry powder and cook for an additional minute to infuse the flavors.
5. Pour the vegetable or chicken stock in the pan. Season generously with salt and black pepper.
6. Stir well to combine all the ingredients.
7. Wait until the mixture starts boiling..
8. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for approximately 20 minutes until the parsnips are tender when pierced with a fork.
9. Carefully transfer the soup to a food processor or blender.
10. Blend until the mixture achieves a smooth, creamy consistency. You may need to work in batches if using a blender.
11. Pour the pureed soup back into the cleaned saucepan.
12. Gently warm it over low heat while stirring constantly.
13. Taste and adjust the seasoning with more salt or pepper as needed.
14. Add the single cream to the soup, stirring gently to combine.
15. Heat the soup through without boiling, and then serve it immediately, garnishing each serving with freshly chopped chives.

Soup

British

Mary Berry Parsnip Soup Recipe