Mary Berry’s vegetable soups are comforting classics for good reason. This velvety carrot and parsnip soup is no exception. With its pretty orange color, smooth texture, and sweet earthy flavors, it’s a joy to make and eat on chilly days. Let me walk you through how to make this wonderful soup.
What is Mary Berry’s Carrot and Parsnip Soup?
This is a creamy blended vegetable soup featuring carrots and parsnips as the stars of the show. By combining the natural sweetness of carrots with the earthy nuttiness of parsnips, this soup has an incredible depth of flavor. The addition of onions, garlic, and broth creates a base that lets the flavors of the carrots and parsnips shine.
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Why You’ll Love This Recipe
Here’s what makes this soup so special:
- It’s simple to make with easy-to-find ingredients
- The blend of carrots and parsnips creates amazing flavor
- It’s velvety smooth without needing any cream
- The hint of garlic and thyme gives it an aromatic flavor
- It’s endlessly versatile – enjoy it on its own or with fun garnishes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb carrots, peeled and sliced
- 1 lb parsnips, peeled and chopped
- 4 cups vegetable or chicken broth
- 1⁄4 teaspoon dried thyme
- Salt and pepper to taste
Step to Make Mary Berry Carrot and Parsnip Soup
Step 1: Saute Onion
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion.
- Saute the onion for about 5 minutes or until it becomes translucent.
Step 2: Add Garlic
- Once the onion is translucent, integrate the minced garlic.
- Allow it to cook for about 1 minute or until it’s fragrant.
Step 3: Incorporate Main Ingredients
- Carefully add the sliced carrots and the chopped parsnips to the pot.
- Pour in 4 cups of your chosen broth.
- Sprinkle in ¼ teaspoon of dried thyme.
- Season the mixture with salt and pepper to your liking.
Step 4: Bring to Boil
- Stir the mixture well.
- Allow it to reach a boiling point.
Step 5: Simmer
- Once boiling, reduce the heat to a simmer.
- Let the soup simmer for 15-20 minutes or until the vegetables are very tender.
Step 6: Blending
- After ensuring the vegetables are tender, use an immersion blender to puree the soup right in the pot.
- Continue blending until the soup achieves a completely smooth texture.
Step 7: Adjust Consistency and Seasoning
- If the soup is too thick, add more broth to reach your desired consistency.
- Taste the soup and adjust the seasoning, adding more salt, pepper, or thyme as needed.
Step 8: Serve
- Once satisfied with the texture and seasoning, serve the soup in bowls.
- Garnish with fresh thyme or any of your preferred garnishes mentioned in the suggestions.
- Enjoy your homemade, velvety carrot and parsnip soup!
How Do I Serve Mary Berry’s Carrot and Parsnip Soup
This smooth soup is delicious on its own but can be enhanced with fun garnishes.
- Fresh thyme, chives, or parsley
- A swirl of plain Greek yogurt
- A drizzle of honey or maple syrup
- Chopped toasted walnuts or pecans
- Crumbled bacon or pancetta
- Grated cheddar or Parmesan cheese
- Croutons or oyster crackers
What to Serve with the Soup
Pair this soup with sides like:
- Crusty bread or rolls
- A crisp green salad
- Roast chicken or pork
- A cheese plate with brie or gruyere
- Roasted root vegetables
- Sauteed greens like kale or spinach
Tips for Making the Best Carrot Parsnip Soup
Follow these tips for soup success:
- Choose fresh, firm carrots and parsnips. Old produce can be woody.
- Peel the vegetables thoroughly.
- Cut carrots and parsnips into even-sized pieces.
- Simmer gently to prevent scorching on the bottom.
- Use a rich vegetable or chicken broth for maximum flavor.
- Puree thoroughly until completely smooth.
- Season well with salt, pepper, and thyme.
- Finish with a flavorful garnish.
How DO I Reheat Mary Berry Carrot and Parsnip Soup
Decide the Method:
Choose between stovetop, microwave, or oven.
2. Bring to Room Temperature:
Allow the soup to sit out for about 10 minutes for even reheating.
- Pour soup into a pot.
- Warm over medium-low heat, stirring occasionally, for 5-7 minutes.
- Transfer soup to a microwave-safe dish.
- Microwave on high for 2 minutes, stirring midway.
- Preheat oven to 350°F (175°C).
- Place soup in an oven-safe dish and cover with foil.
- Warm for 20-25 minutes.
Serve and Enjoy:
Once reheated, garnish if desired, and relish the rich flavors!
This creamy, nutritious soup is packed with vitamins and minerals. Some of the key nutrients include:
- Calories: 125 per 1-cup serving
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 350mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Total Sugars: 4g
- Protein: 3g
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Can you leave skin on parsnips for soup?
Yes, you can leave the skin on parsnips for soup. However, it’s essential to wash and scrub them thoroughly to remove any dirt. Using the skin can add a slightly earthier flavor to the soup. If you prefer a smoother texture and a milder taste, it’s recommended to peel the parsnips.
Do you need to peel parsnips?
Peeling parsnips is not mandatory, but it depends on personal preference and the dish you’re preparing. The skin of parsnips is edible but can sometimes be tough or have a bitter taste. For dishes like soups or purees, peeling parsnips can result in a smoother consistency and a more refined flavor. For roasted dishes, the skin can add a rustic touch and texture.
What happens to the flavor of vegetables such as parsnips and carrots when cooked?
When vegetables like parsnips and carrots are cooked, their natural sugars begin to caramelize, leading to a sweeter and more intensified flavor. The process of cooking breaks down the cell walls, releasing the inherent flavors more fully. Moreover, cooking methods like roasting can add a depth of flavor by introducing caramelized edges, while boiling or steaming maintains a more natural vegetable taste. In essence, cooking can enhance the sweetness and richness of parsnips and carrots, making them more flavorful and palatable.
Can I use all carrots instead of parsnips?
While you can use all carrots, the parsnips add an earthy, nutty flavor that perfectly complements the sweetness of the carrots. I’d recommend keeping at least a few parsnips for the best flavor.
What kind of broth works best?
A good vegetable or chicken broth lets the flavors of the carrots and parsnips shine. Go for a store-bought broth with minimal added seasonings.
Is it okay to skip the immersion blender step?
Blending the soup creates the characteristic velvety texture. Not blending will result in a chunkier, more rustic texture with visible vegetable pieces.
How long does the soup keep?
Properly stored in an airtight container in the fridge, the soup will keep for 3-4 days. The flavors meld nicely over time.
Can I freeze any leftovers?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers or bags. It will keep for 2-3 months in the freezer.
I hope you enjoy this wonderful, soul-warming carrot and parsnip soup. Its simplicity and flavor make it a true Mary Berry classic. Let me know how it turns out when you make it!