Mary Berry’s Curried Parsnip Soup masterfully combines the natural sweetness of parsnips with the rich, complex flavors of curry spices, offering a deeply comforting and gratifying experience with every spoonful. This soup shines as a heartwarming choice for cold nights or as an elegant appetizer for your dinner events, guaranteed to win over any crowd.
This soup is great for 6-8 people and can be made in about an hour, making it a good pick for anyone looking for delicious food that’s also easy to make. This guide will show you how to make Mary Berry’s famous soup with tips and different ways to make it just how you like it, fitting your taste and what you need.
Let’s start making this dish that’s both simple and fancy, so you can serve something warm and tasty to your family or guests.
What is Mary Berry Curried Parsnip Soup?
Mary Berry Curried Parsnip Soup is a creamy, spiced soup that marries the natural sweetness of parsnips with the complex flavors of curry powder and other spices. It’s a warming dish that offers both comfort and a touch of elegance to any meal.
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Why You’ll Love This Recipe
- Flavorful and Comforting: The blend of spices and the creamy texture makes it an ultimate comfort food.
- Easy to Make: Simple steps and common ingredients yield an extraordinary dish.
- Versatile: Perfect as a starter or a main, and easily customizable to suit your taste.
Ingredients Needed to Make Mary Berry Curried Parsnip Soup
To make this recipe, you need the following ingredients
- Parsnips: 500g (1.10 lb, 17.64 oz), peeled and chopped
- Onions: 2 medium, finely chopped (no conversion needed)
- Garlic: 2 cloves, minced (no conversion needed)
- Curry Powder: 2 tbsp (no conversion needed)
- Vegetable Stock: 1.2 liters (40.58 fl oz)
- Apple: 1 large, peeled and chopped (approximately 182g, 0.40 lb, 6.42 oz)
- Double Cream: 100ml for cooking (3.53 oz, 0.22 lb)
- Olive Oil: 2 tbsp (approximately 30ml, 1.01 fl oz)
- Salt and Pepper: To taste (no conversion needed)
- Fresh Coriander: For garnish (no conversion needed)
Instructions to Make Mary Berry Curried Parsnip Soup
Follow these simple steps to make this recipe:
Step 1: Sauté the Vegetables
- Heat the Oil: In a large pot, heat the olive oil over medium heat.
- Cook the Onions: Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and curry powder, cooking for another 2 minutes to release their flavors.
Step 2: Simmer the Soup
- Incorporate Parsnips and Apple: Add the chopped parsnips and apple to the pot, mixing well with the spiced onion mixture.
- Pour in Vegetable Stock: Add the vegetable stock, ensuring the ingredients are well-covered. Bring to a boil.
- Let It Simmer: Reduce the heat and let the soup simmer gently for about 30 minutes or until the parsnips are soft.
Step 3: Blend the Soup
- Cool Slightly: Turn off the heat and let the soup cool for a few minutes.
- Blend to Desired Consistency: Use an immersion blender to blend the soup directly in the pot, or transfer it to a blender in batches. Blend until smooth.
Step 4: Final Touches
- Stir in Cream: Return the blended soup to the pot (if you used a stand blender) and stir in the double cream. Heat through over low heat, but do not boil.
- Season to Taste: Adjust the seasoning with salt and pepper according to your preference.
Step 5: Serve
- Garnish and Serve: Pour the soup into bowls. Swirl in a little extra cream, and garnish with fresh coriander leaves. Serve immediately.
What Do I Serve With Mary Berry Curried Parsnip Soup?
Pairing this aromatic and creamy soup with the right accompaniments can transform it into an unforgettable meal.
Here are some suggestions:
- Warm Crusty Bread: Perfect for dipping and savoring every last drop of this rich soup.
- Light Green Salad: A crisp salad with a vinaigrette dressing balances the creaminess of the soup.
- Herb-Infused Croutons: Add texture and an extra flavor dimension to the dish.
- Roasted Chickpeas: For a crunchy, protein-rich addition, sprinkle some spiced roasted chickpeas on top.
Pro Tips to Make Perfect Mary Berry Curried Parsnip Soup
Achieving the perfect bowl of Curried Parsnip Soup is all about focusing on the details, from ingredient selection to final presentation.
- Select Fresh Parsnips: Their natural sweetness is key to the soup’s depth of flavor.
- Balance the Spices: Start conservatively with curry powder; you can always add more.
- Creamy Consistency: Blend thoroughly to achieve a smooth, velvety texture without lumps.
- Final Seasoning: Adjust salt and pepper after adding cream to ensure the right balance.
Variations of Mary Berry Curried Parsnip Soup
This soup is wonderfully adaptable, allowing for numerous variations to suit different tastes and dietary preferences.
- Add a Kick with Ginger: A teaspoon of freshly grated ginger adds warmth and spice.
- For a Vegan Twist: Substitute the double cream with coconut milk for a dairy-free version.
- Introduce Textural Contrast: Garnish with toasted pumpkin seeds for a delightful crunch.
- Experiment with Herbs: Stir in fresh thyme or rosemary for an aromatic lift.
How do I Store Mary Berry Curried Parsnip Soup Leftovers?
Ensuring your delicious soup remains just as tasty the next day involves a few simple steps:
- Cool Before Storing: Let the soup come to room temperature to prevent bacterial growth.
- Use Airtight Containers: Transfer the soup into airtight containers to keep it fresh and prevent odors.
- Refrigerate Promptly: Place the containers in the refrigerator if you plan to consume the soup within 3-4 days.
- Freeze for Longer Storage: For extended storage, freeze the soup in suitable containers or freezer bags.
How do I Reheat Mary Berry Curried Parsnip Soup Leftovers?
Reheating your soup properly can make it just as comforting as when it was first made:
- Thaw If Frozen: If the soup is frozen, let it thaw in the refrigerator overnight.
- Slow and Steady on the Stove: Warm the soup over medium-low heat, stirring occasionally, until heated through.
- Microwave with Care: If using a microwave, cover the soup and heat in short bursts, stirring in between to ensure even warming.
- Adjust Consistency If Needed: If the soup has thickened upon storage, thin it with a little water or stock during reheating.
Nutritional Value per Serving:
- Calories: Approximately 150-200 kcal
- Protein: 1-2g
- Carbohydrates: 20-25g
- Sugars: 6-10g (from parsnips and apple)
- Fat: 10-15g
- Saturated Fat: 5-7g (from double cream and olive oil)
- Fiber: 4-5g
- Sodium: Low (varies with added salt)
FAQs
Can I make Mary Berry Curried Parsnip Soup without cream?
Yes, you can make this soup without cream. For a dairy-free option, you can use coconut milk or a dairy-free cream substitute to maintain the creamy texture. This adjustment makes the recipe suitable for vegan and lactose-intolerant diets while still delivering a rich flavor.
What’s the best way to blend Curried Parsnip Soup?
The best way to blend Curried Parsnip Soup for a smooth consistency is by using an immersion blender directly in the pot. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a stand blender. Make sure to blend until smooth, and always be cautious of the hot liquid to prevent spills or burns.
Can I freeze Curried Parsnip Soup for later use?
Absolutely, Curried Parsnip Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I adjust the spiciness of the soup?
To adjust the spiciness of the soup, start by adding a small amount of curry powder, then taste and add more as needed. Everyone’s spice tolerance varies, so it’s best to add gradually. For those who enjoy extra heat, a dash of cayenne pepper or extra curry powder can be added to enhance the warmth and depth of the soup.
Can I replace the vegetable stock with chicken stock in the soup?
Absolutely, chicken stock can be used instead of vegetable stock to add depth to the soup’s flavor. It’s a suitable option for those who aren’t strictly vegetarian.
What can I use if I don’t have curry powder for the soup?
If you’re out of curry powder, you can make a quick blend using ground turmeric, cumin, coriander, and a bit of chili powder. Start with equal parts of each spice and adjust to taste.
Final Words
Mary Berry’s Curried Parsnip Soup is simple, cozy, and full of tasty flavors. It’s a great recipe whether you’re just starting to cook or you’ve been cooking for years. The soup is creamy and smells amazing. Feel free to try different things and use the tips I talked about to make the soup just how you like it. Have fun making this warm and comforting dish that’s sure to make you feel good all over.
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Ingredients
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Category: Sides, Soups and Starter
