Mary Berry Parsnip Soup Recipe

Mary Berry Parsnip Soup is a delicious and creamy soup recipe that is perfect for cold days. It is easy to make and features parsnips, onion, garlic, curry powder, coconut milk, and vegetable stock. The soup is blended until smooth and creamy, and topped with crunchy croutons and fresh herbs.

Today, I’m going to show you how to make Mary Berry Parsnip Soup, a delicious and creamy soup that is perfect for cold days.

What is Mary Berry Parsnip Soup?

Mary Berry Parsnip Soup is a soup recipe created by the famous British cook and author, Mary Berry. She is known for her simple and elegant dishes that are easy to make at home. This soup is one of her signature recipes, and it features parsnips, onion, garlic, curry powder, coconut milk, and vegetable stock. The soup is blended until smooth and creamy, and topped with crunchy croutons and fresh herbs.

Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

• It’s easy to make. You only need a few ingredients and a blender or an immersion blender to make this soup. It takes less than an hour from start to finish.
• It’s vegan and gluten-free. This soup is suitable for vegans and gluten-free diets, as it does not contain any dairy or wheat products. You can also use vegetable oil instead of butter if you prefer.
• It’s warming and comforting. This soup has a rich and creamy texture, and a spicy and aromatic flavor from the curry powder and the coconut milk. It will warm you up from the inside out on a chilly day.
• It’s nutritious and filling. Parsnips are root vegetables that are high in fiber, vitamin C, potassium, and antioxidants. They also have a natural sweetness that balances the spiciness of the soup. Coconut milk adds healthy fats and creaminess to the soup, while vegetable stock provides hydration and minerals.

Ingredients Needed to Make Mary Berry Parsnip Soup

To make this soup, you will need the following ingredients:

• 1 tbsp of butter or vegetable oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp of curry powder
• 1 tsp of ground cumin
• 1/2 tsp of ground coriander
• 1/4 tsp of ground turmeric
• 1/4 tsp of ground ginger
• 1/4 tsp of cayenne pepper (optional)
• 1 lb of parsnips, peeled, cored (if necessary), and chopped
• 4 cups of vegetable stock
• 1 cup of coconut milk
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

For the croutons, you will need:

• 3 thick slices of good bread, such as sourdough, cut into 1-inch pieces
• 1 tbsp of olive oil
• 2 oz of Gruyère cheese, finely grated (optional)
• Salt and pepper, to taste

Instructions to Make Mary Berry Parsnip Soup

Follow these steps to make this soup:

Step 1: Cook the onion and garlic

In a large pot, heat the butter or oil over medium heat. Add the onion and garlic, and cook for about 5 minutes, stirring occasionally, until soft and translucent.

Step 2: Add the spices and parsnips

Stir in the curry powder, cumin, coriander, turmeric, ginger, and cayenne pepper (if using). Cook for another 2 to 3 minutes, until fragrant. Add the parsnips and cook for another 5 minutes, stirring occasionally.

Step 3: Add the stock and simmer

Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for about 25 to 30 minutes, or until the parsnips are tender.

Step 4: Blend the soup

Carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth. You may need to do this in batches depending on the size of your blender.

Step 5: Stir in the coconut milk and season

Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Reheat the soup gently if needed.

Step 6: Make the croutons

While the soup is simmering, you can make the croutons. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the bread cubes with olive oil and cheese (if using) in a large bowl. Season with salt and pepper to taste. Spread them in a single layer on the prepared baking sheet. Bake for about 10 minutes, or until crisp and golden.

How do I serve Mary Berry Parsnip Soup?

To serve this soup, ladle it into bowls and top with some croutons and fresh cilantro or parsley. You can also drizzle some extra coconut milk or cream over the soup for extra richness. Enjoy this soup with some crusty bread or a green salad for a complete meal.

What do I serve with Mary Berry Parsnip Soup?

This soup is a hearty and satisfying dish on its own, but you can also serve it with some other dishes to make it more filling and varied.

Here are some suggestions:

1. Savory Additions:

• Meaty Enhancements: Introduce cooked ham hock or crisp-fried bacon for added smokiness and protein, or replace vegetable stock with their stocks for intensified flavor.

2. Vegetable Complements:

• Roasted Roots: Pair with assorted roasted root vegetables like carrots or sweet potatoes to harmonize with the soup’s inherent sweetness and creaminess.

3. Crunch and Flavor:

• Cheese Scones: Offer savory cheese scones for a contrasting crunch and complementary flavor. Choose a variety aligned with the croutons’ flavor.

4. Refreshing Contrast:

• Apple Salad: Balance the soup’s richness with a fresh apple salad, featuring sliced apples, lettuce, walnuts, and a zesty lemon dressing.

Tips and Mistakes to Avoid When Making Mary Berry Parsnip Soup

To make the best Mary Berry Parsnip Soup, here are some tips and mistakes to avoid:

Here are some frequently asked questions about Mary Berry Parsnip Soup:

Can this soup be frozen?

Yes, you can freeze this soup for up to 3 months in an airtight container. Make sure to cool it completely before freezing it. To reheat it, thaw it in the fridge overnight and then heat it on the stove or in the microwave until hot.

Can this soup be made vegan?

Yes, you can make this soup vegan by using vegetable stock or broth instead of chicken stock or broth, and by using coconut milk instead of cream. You can also skip the cheese on the croutons if you make your own.

Can this soup be made in the slow cooker?

Yes, you can make this soup in the slow cooker by reducing the stock to 350 ml instead of 750 ml and cooking it on low for 7-8 hours or high for 3-4 hours. Then, blend the soup and stir in the coconut milk as usual.

Final Words

I hope you enjoyed this recipe for Mary Berry Parsnip Soup, and that you will try it soon. It’s a great way to use parsnips and make a cozy and delicious soup. Let me know what you think of this recipe in the comments below, and don’t forget to share it with your friends and family. Thank you for reading!