Mary Berry Parsnip Soup Recipe

This Mary Berry Parsnip Soup Recipe is a warming and velvety recipe, which features sweet parsnips and fresh ginger. It’s a comforting winter starter, ready in about 35 minutes.

Mary Berry Parsnip Soup Recipe Ingredients

• 50g (2oz) butter
• 1 large onion, roughly chopped
• 600g (1lb 5oz) parsnips, peeled and chopped into 2cm cubes
• 2 garlic cloves, crushed
• 3cm (1¼in) piece fresh ginger, grated
• 1 tsp ground coriander
• ½ tsp ground turmeric (for color)
• 1.5 litres (2½ pints) chicken or vegetable stock
• 200ml (7fl oz) milk
• Salt and freshly ground black pepper
• Fresh coriander or parsnip crisps, to garnish

How To Make Mary Berry Parsnip Soup Recipe

1. Sweat the aromatics: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 5–10 minutes until softened but not browned.
2. Add vegetables and spice: Add the cubed parsnips, crushed garlic, grated ginger, ground coriander, and turmeric. Stir well to coat the vegetables in the butter and spices. Cook for another 2–3 minutes to release the fragrance of the spices.
3. Simmer: Pour in the chicken (or vegetable) stock. Bring the soup to a boil, then reduce the heat, cover with a lid, and simmer gently for about 20 minutes, or until the parsnips are completely tender.
4. Blend: Remove the pan from the heat. Puree the soup using a stick blender (immersion blender) or transfer to a food processor/liquidizer until silky smooth.
5. Finish: Stir in the milk to add creaminess without it being too heavy. Reheat the soup gently if needed, but do not let it boil vigorously. Taste and season generously with salt and black pepper.
6. Serve: Ladle into warmed bowls. Garnish with a swirl of cream, fresh coriander, or homemade parsnip crisps for texture.

Recipe Tips

• Parsnip Core: If you are using very large, old parsnips, the central core can be woody and fibrous. It is best to slice this out before chopping, otherwise, the soup may have a grainy texture even after blending.
• The Ginger: Fresh ginger provides a warming heat that cuts through the earthy sweetness of the parsnips. If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger, but fresh offers a much brighter flavor.
• Turmeric: Mary adds a pinch of turmeric not necessarily for flavor, but to give the soup a vibrant golden color. Without it, parsnip soup can look a bit grey/beige.
• Consistency: If the soup is too thick after blending, thin it down with a little extra stock or water. If it’s too thin, simmer it uncovered for a few minutes to reduce.
• Vegetarian: This recipe is easily made vegetarian by swapping the chicken stock for a good quality vegetable bouillon.

What To Serve With Mary Berry Parsnip Soup Recipe

This soup is elegant enough for a dinner party starter or a hearty lunch.

• Crusty Bread: A warm baguette or sourdough slice.
• Cheese Straws: A crisp, savory puff pastry twist.
• Bacon: Crispy bacon lardons sprinkled on top add a salty crunch.
• Parsnip Crisps: Deep fry thin ribbons of parsnip for a chef-y garnish.

How To Store Mary Berry Parsnip Soup Recipe

• Refrigerate: Store the cooled soup in an airtight container in the fridge for up to 3 days. It may thicken slightly; loosen with a splash of milk when reheating.
• Reheat: Reheat gently on the stove over medium heat until piping hot.
• Freeze: This soup freezes beautifully. Freeze it without the milk if possible (add milk upon reheating), though it freezes fine with it too. Store for up to 3 months.

Mary Berry Parsnip Soup Recipe Nutrition Facts

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 6g
• Sugar: 8g
• Protein: 4g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

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