Delicious Curried Parsnip Soup Recipe By Mary Berry

Looking for a delicious and warming soup recipe to impress your guests? Look no further! The answer lies in the delightful combination of curried parsnip soup Mary Berry-style. This mouthwatering recipe not only satisfies your cravings for a cozy bowl of soup, but also fills your kitchen with amazing aromas as the curry spices infuse with the sweet parsnips. Get ready to indulge in a culinary adventure as we explore the simple yet flavorful steps to create this delectable dish. So, tie on your apron and let’s dive into the world of curried parsnip soup Mary Berry-style!

Delicious Curried Parsnip Soup Recipe by Mary Berry

Curried Parsnip Soup Mary Berry


Curried parsnip soup is a delicious and hearty dish that is perfect for those chilly days when you need something warm and comforting. This particular recipe is inspired by the renowned British chef, Mary Berry, who is known for her expertise in creating simple yet flavorful dishes. In this article, we will dive into the details of Mary Berry’s curried parsnip soup recipe, exploring its ingredients, cooking techniques, and tips for customization. So, grab your apron and let’s get cooking!

The Versatility of Parsnips

Parsnips, often overlooked in the vegetable aisle, are the star ingredient in this soup. These root vegetables have a sweet and earthy flavor that becomes even more pronounced when cooked. Their unique taste pairs perfectly with the warm spices of curry, creating a harmonious and comforting flavor profile.

Parsnips are incredibly versatile and can be used in a variety of dishes. Apart from soups, they can be roasted, mashed, or even used in desserts. Their natural sweetness makes them a great addition to both savory and sweet recipes, adding depth and complexity to any dish.

Mary Berry’s Curried Parsnip Soup Recipe

Now, let’s take a closer look at Mary Berry’s curried parsnip soup recipe. Here are the ingredients you will need:

  • 750g parsnips, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon curry powder
  • 1.2 liters vegetable stock
  • 150ml double cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Step 1: Preparing the Parsnips

Start by peeling and chopping the parsnips into small chunks. The size of the chunks will affect the cooking time, so try to keep them relatively uniform to ensure even cooking. Set the prepared parsnips aside.

Step 2: Sautéing the Onion and Garlic

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. This process will help release the flavors of the onion and garlic, enhancing the overall taste of the soup.

Step 3: Adding the Parsnips and Curry Powder

Add the chopped parsnips to the pot and stir them together with the onion and garlic. Sprinkle the curry powder over the vegetables and continue to stir, ensuring that the parsnips are evenly coated with the spices. The curry powder will infuse the soup with its warm and aromatic flavors.

Step 4: Simmering and Blending

Pour the vegetable stock into the pot, covering the parsnips completely. Bring the mixture to a boil and then reduce the heat to a simmer. Let the soup simmer for around 20 minutes, or until the parsnips are tender and can be easily pierced with a fork.

Once the parsnips are cooked, remove the pot from the heat and allow the soup to cool slightly. Using a blender or an immersion blender, puree the soup until smooth and creamy. The texture should be velvety and luxurious, with no chunks of parsnips remaining.

Step 5: Adding the Cream and Seasoning

Return the pot to low heat and stir in the double cream. This will add richness and creaminess to the soup, elevating its flavor and texture. Season with salt and pepper according to your taste preferences. Remember to taste as you season and adjust accordingly.

Step 6: Serving and Garnishing

Once the soup is heated through, it is ready to be served. Ladle it into bowls and garnish with a drizzle of cream, a sprinkle of freshly chopped parsley, or a pinch of curry powder for an extra pop of color and flavor. Serve piping hot with crusty bread or croutons on the side.

Customization Tips

While Mary Berry’s curried parsnip soup recipe is delicious as is, feel free to experiment and customize it to suit your taste preferences. Here are a few ideas to get you started:

  • Spice it up: If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup. Adjust the amount according to your heat tolerance.
  • Herb infusion: Introduce additional flavors by infusing the soup with herbs like thyme, rosemary, or coriander. Simply add the herbs while simmering the soup and remove them before blending.
  • Textural variation: Add some texture to your soup by reserving a small portion of the cooked parsnips and chopping them into small pieces. Stir them into the blended soup before serving for a delightful contrast of smoothness and crunchiness.
  • Serving suggestions: Pair your curried parsnip soup with different toppings such as crispy bacon bits, crumbled feta cheese, or toasted nuts for added complexity and visual appeal.

Closing Thoughts

Mary Berry’s curried parsnip soup is a delightful and satisfying dish that highlights the earthy sweetness of parsnips and the warm flavors of curry. With its creamy texture and aromatic taste, this soup is perfect for warming you up on cold days or serving as a comforting appetizer. By following Mary Berry’s recipe and adding your own personal touch, you can create a soup that is uniquely yours. So, grab your apron, gather the ingredients, and embark on a culinary journey with this scrumptious curried parsnip soup.

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Frequently Asked Questions

What are the ingredients required to make curried parsnip soup Mary Berry style?

The ingredients needed for curried parsnip soup Mary Berry style include parsnips, onions, vegetable stock, curry powder, cream, salt, and pepper.

How do I prepare curried parsnip soup Mary Berry style?

To make curried parsnip soup Mary Berry style, start by peeling and chopping the parsnips and onions. Then, heat some oil in a large pan and sauté the vegetables until they start to soften. Add the curry powder and cook for a minute. Next, pour in the vegetable stock and let the soup simmer until the parsnips are tender. Use a blender or immersion blender to puree the soup until smooth. Finally, stir in the cream and season with salt and pepper to taste.

Can I make curried parsnip soup without cream?

Yes, if you prefer a lighter version of curried parsnip soup, you can omit the cream. The soup will still have a delicious flavor from the curry powder and vegetables.

Is it possible to make curried parsnip soup in advance?

Absolutely! Curried parsnip soup can be made in advance and stored in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop before serving.

Can I freeze curried parsnip soup?

Yes, curried parsnip soup can be frozen for future use. Make sure to cool the soup completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.

Final Thoughts

Curried parsnip soup, as prepared by Mary Berry, offers a delightful blend of flavors and textures. The warmth and spice of the curry complement the sweetness of the parsnips, resulting in a truly satisfying and comforting dish. The recipe is straightforward and easy to follow, making it a perfect choice for both experienced and novice chefs. Whether you’re looking for a nourishing meal on a chilly day or a flavorful appetizer for a dinner party, curried parsnip soup Mary Berry is a versatile and delicious option. Give it a try and enjoy the rich, aromatic goodness of this extraordinary soup.

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