Creamy curried parsnip soup | Mary Berry recipes (2024)

Indulge in Mary Berry’s creamy parsnip soup, a delightful blend of sweet parsnips with a hint of curry warmth—a perfect comfort for chilly days!

Mary Berry Parsnip Soup Recipe

As the days grow cooler, there’s nothing quite like a bowl of hearty soup to comfort and nourish the soul. The curried parsnip soup is a dish that beautifully combines the sweetness of parsnips with the subtle kick of curry.

Mary Berry’s Parsnip Soup transforms everyday parsnips into a velvety, aromatic delight. At its core, it’s a perfect blend of coarsely chopped parsnips, sautéed onion, and garlic, all bathed in a subtle curry-infused broth. The result? A soothing and creamy soup that’s both nourishing and indulgent.

What sets this soup apart is its ingenious use of mild curry powder, which imparts a gentle warmth and depth of flavour without overwhelming the delicate sweetness of the parsnips. It’s a sophisticated twist on a British classic favourite.

Why you’ll like it

Here are a few compelling reasons why you should dive into Mary Berry’s Parsnip Soup:

• Easy to Make: With straightforward instructions and minimal ingredients, this soup is approachable for both beginner and experienced cooks. It takes less than an hour from start to finish.
• Vegan and Gluten-Free Options: Suitable for various dietary preferences, you can make this soup vegan by using vegetable oil instead of butter and opting for vegetable stock and plant-based cream. It’s also gluten-free.
• Warming and Comforting: With its creamy texture and aromatic spices, this soup is like a warm blanket for your taste buds on a chilly day.

Ingredients Needed for Mary Berry Parsnip Soup

• Butter (30g / 1oz): Butter adds richness and flavour to the soup, enhancing its overall creaminess and depth of taste.
• Parsnips (750g / 1 1/2 lb coarsely chopped): Parsnips are the star ingredient, providing a sweet and earthy flavour profile to the soup. When coarsely chopped, they add texture and body.
• Onion (1 large onion, chopped): Onions contribute a savoury and aromatic base to the soup, adding depth and sweetness when sautéed.
• Garlic clove (1 large garlic clove, crushed): Garlic adds a subtle yet distinct flavour to the soup, enhancing its savoury notes and providing a hint of pungency.
• Mild curry powder (2 teaspoons): Mild curry powder adds warmth and complexity to the soup, infusing it with a subtle spice that complements the sweetness of the parsnips.
• Stock (1.8 litres / 3 pints of vegetable stock): Stock serves as the liquid base of the soup, providing depth of flavour and richness.
• Salt and black pepper (1/8 teaspoon to taste): Salt and black pepper season the soup, balancing its flavours and enhancing its overall taste profile. Adjust according to personal preference.
• Single cream (200ml / 7 fl oz single cream): Single cream adds creaminess and richness to the soup, creating a smooth and velvety texture.
• Fresh chives (to garnish): I use fresh chives for garnish, adding a pop of colour and a subtle onion flavour that complements the soup’s ingredients.

Ingredient Variations & Substitutions

• For a vegan version, replace butter with olive oil and use vegetable stock and plant-based cream.
• Add a drizzle of honey for a touch of sweetness.
• Roasting the parsnips brings out their natural sweetness and intensifies their flavour. Pair that with curry spices (as mild or hot as you like) and vegan cream for a flavour-packed and silky parsnip soup.
• Garlic cloves roasted in their skins add a deep and savoury background flavour to the soup.
• Adding some whole roasted parsnips as a garnish will provide an extra layer of texture and flavour, enhancing the overall presentation and taste of the dish.

How to cook Mary Berry parsnip soup?

Cooking Tips & Tricks

• Adjust the consistency by adding more stock for a thinner soup or simmering longer for a thicker one. After blending, continue blitzing the soup for 2 minutes or more until it reaches a silky smooth consistency. While it may seem sufficient once it resembles a purée, prolonged blending yields a more velvety finish. For extra refinement, especially on special occasions, consider passing the soup through a sieve after blending for an exceptionally smooth texture.
• Use mild curry powder to keep the flavours balanced. Additionally, feel free to adjust the amount and heat of the curry powder according to your personal preference. For those who enjoy a bit of heat, feel free to increase the curry powder or opt for a spicier variant. Adjusting the seasoning ensures your parsnip soup perfectly suits your taste buds.
• Taste and season your soup as you go; a pinch of salt and a dash of pepper can make a significant difference

How to serve the parsnip soup

For a versatile and satisfying meal suitable for any occasion, pair Mary Berry’s Parsnip Soup with your choice of accompaniments. Vegan readers can easily swap any animal-based meat suggestions with delicious plant-based alternatives.

Now, let’s explore some exciting options to elevate your soup experience:

For Added Crunch:

• Baked Chickpeas: Add a hearty and flavorful crunch to your soup with baked chickpeas, seasoned to perfection.
• Asiago Cheese Toast: Indulge in savoury Asiago cheese toast, a crispy and savoury complement to the soup’s creamy texture.

Indulgent Pairings:

• Crostinis with Shrimp: Treat yourself to crostinis topped with shrimp, adding a luxurious touch to your meal.
• Quiche with Ham: Enjoy a comforting slice of quiche with ham, perfectly complementing the rich flavours of the soup.

Protein-rich Options:

• Baked Chicken Cutlets: Add a protein boost to your meal with crispy baked chicken cutlets, offering a satisfying contrast to the creamy soup.

How to Store the Parsnip Soup?

After cooking the Mary Berry Parsnip Soup, it’s important to store it properly to maintain its freshness and flavour. Here’s how to do it:

1. Cooling Down: The key to safely storing soup is to cool it down quickly. To achieve this, consider using an ice bath method. Place the pot of soup in a larger container filled with ice water, stirring occasionally to speed up the cooling process. Once the soup reaches room temperature, it can be divided into smaller portions for storage.
2. Refrigeration: Once cooled, transfer the soup into airtight containers or resealable plastic bags. Label each container with the date to keep track of its freshness. Store the soup in the refrigerator for up to three days. Remember to taste the soup before reheating to ensure it hasn’t spoiled.
3. Freezing: For longer storage, consider freezing the parsnip soup. Be cautious if you have already added the cream to the parsnip soup as it may separate and become grainy when frozen. I suggest adding the cream for when you reheat and eat the soup. Leave about an inch of space between the soup and the top of the container to account for expansion. Label the containers and freeze them for up to three months.

Reheating Mary Berry Curried Parsnip Soup

When you’re ready to enjoy the Mary Berry Curried Parsnip Soup again, follow these steps to reheat it safely:

1. Thawing: If the soup is frozen, thaw it overnight in the refrigerator. Avoid defrosting soup at room temperature to prevent bacterial growth.
2. Stovetop Reheating: Transfer the thawed soup to a saucepan and reheat it over medium heat. Add the cream if you have omitted it before freezing. Then bring the soup to a gentle boil for at least three minutes to ensure any potential bacteria are killed off.
3. Microwave Reheating: Alternatively, you can reheat individual portions of soup in the microwave. Heat the soup in microwave-safe bowls, stirring occasionally to ensure even heating. Again, make sure the soup reaches a boil for at least three minutes.
4. Check for Freshness: Before serving, taste the reheated soup to ensure it hasn’t spoiled during storage. If it smells or tastes off, it’s best to discard it.

By following these guidelines, you can safely store and reheat the Mary Berry Parsnip Soup, ensuring it remains delicious and safe to eat.

Health Info

You might like more…

MORE SOUP RECIPES:

• Mary Berry Celeriac Soup
• Jamie Oliver Pumpkin Coconut Milk Soup
• Mary Berry Tomato Soup
• Carrots and Sweet Potato Soup
• Spicy Red Lentil Dahl

FAQ

Final Takeaway (4_/5)

Savour the comforting goodness of Creamy Curried Mary Berry Parsnip Soup, a delightful blend of sweet parsnips, aromatic spices, and creamy texture. While it requires some chopping and blending, this versatile dish is accessible to cooks of all levels. For storing, any leftovers can be refrigerated in an airtight container for up to 3-4 days, though freezing is not recommended due to the inclusion of cream.

When serving, consider pairing it with crusty bread or a side salad for a complete meal. Garnish each serving with freshly chopped chives for an added burst of flavour and a touch of elegance. With its storing tips and serving suggestions, this soup promises to be a satisfying addition to any table, offering warmth and flavour in every spoonful.

Enjoy your delicious and comforting bowl of Creamy Curried Mary Berry Parsnip Soup!

Verdict 4/5: Roast the parsnips for a 5_/5 rating !