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Mary Berry Curried Parsnip Soup

Mary Berry Curried Parsnip Soup

Mary Berry's curried parsnip soup is silky, gently spiced, and made from the simplest ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Soup
Cuisine: British
Calories: 255
Ingredients Method Notes

Ingredients
  

  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 celery sticks roughly chopped
  • 2 garlic cloves crushed
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper optional
  • 1 kg parsnips peeled, cored if large, and roughly chopped
  • 1 eating apple peeled, cored, and roughly chopped
  • 1.2 litres vegetable or chicken stock
  • 150 ml double cream or coconut cream
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • To Serve:
  • Swirl of cream or coconut cream
  • Toasted pumpkin seeds or flaked almonds
  • Pinch of curry powder or smoked paprika
  • Fresh parsley or coriander
  • Warm bread or naan

Method
 

  1. Melt butter with olive oil in a large pan over medium heat. Cook onion and celery for 8–10 minutes until softened. Add garlic, cook 1 minute.
  2. Add all the spices. Stir for 1–2 minutes to bloom in the butter.
  3. Add parsnips and apple. Stir to coat in spiced butter. Cook 2–3 minutes. Pour in stock. Bring to the boil, then simmer covered for 25–30 minutes until parsnips are completely tender.
  4. Remove from heat. Blend until completely smooth.
  5. Return to low heat. Stir in cream and lemon juice. Warm through gently — do not boil. Taste and season generously.
  6. Ladle into warm bowls. Add cream swirl, toasted seeds, a pinch of curry powder, and fresh herbs. Serve with warm bread.

Notes

Use fresh, firm parsnips — old ones become bitter.
Remove the woody core from large parsnips before chopping.
Bloom the spices in butter for 1–2 minutes — essential for depth of flavour.
Add the apple — it adds subtle brightness without tasting obviously of fruit.
Finish with lemon juice — it lifts and balances the whole soup.
Freeze before adding cream for up to 3 months.
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