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Mary Berry Parsnip Soup Recipe

Mary Berry Parsnip Soup Recipe

Mary Berry's parsnip soup is sweet, silky, and warmly spiced — the most comforting winter soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Portions
Course: Soup
Cuisine: British
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 garlic cloves crushed
  • 2 cm fresh ginger finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 800 g parsnips peeled, cored if large, roughly chopped
  • 1 medium potato about 150g, peeled and roughly chopped
  • 1.2 litres vegetable or chicken stock
  • 150 ml double cream
  • Juice of ½ lemon
  • Salt and pepper
  • To Serve:
  • Cream or crème fraîche
  • Crispy bacon lardons optional
  • Fresh parsley
  • Ground cumin
  • Crusty bread

Method
 

  1. Melt butter with olive oil over medium heat. Cook onion 8–10 minutes until soft. Add garlic and ginger — 1 minute.
  2. Add spices — stir 1–2 minutes until fragrant.
  3. Add parsnips and potato. Stir to coat. Pour in stock. Bring to the boil then simmer covered 20–25 minutes until completely tender.
  4. Blend until completely smooth.
  5. Return to low heat. Stir in cream and lemon juice. Warm through. Season generously.
  6. Ladle into warm bowls. Swirl cream, add bacon if using, scatter parsley and cumin. Serve with crusty bread.

Notes

Core large parsnips — the woody centre can be bitter.
Add a potato for extra body without changing the flavour.
Bloom spices in fat before adding liquid — always.
Finish with lemon juice — essential for balance.
Crispy bacon on top is highly recommended.
Freeze before adding cream for up to 3 months.
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