This easy and comforting carrot and parsnip soup by Mary Berry is perfect for a quick, nutritious meal. With a creamy texture and a touch of spice from chilli flakes, it’s both simple and flavorful. You can easily adjust the spice level or use whatever root vegetables you have on hand for added flexibility.
Ingredients Needed
- 1 tbsp olive oil
- 1 onion, roughly chopped
- Sea salt, to season
- ¼–½ tsp dried chilli flakes
- 250g/9oz carrots, peeled and roughly chopped
- 250g/9oz parsnips peeled and roughly chopped
- 1.2 litres/2 pints vegetable stock
- Freshly ground black pepper
- ¼–½ tsp apple cider vinegar (optional)
How To Make Carrot And Parsnip Soup
- Heat the oil: Heat the olive oil in a large lidded saucepan over medium-high heat.
- Cook the onion: Add the chopped onion with a pinch of salt and fry gently for 8–10 minutes until soft and lightly golden.
- Add chilli flakes: Stir in the dried chilli flakes and cook for an additional minute.
- Add vegetables and stock: Add the carrots, parsnips, vegetable stock, and a generous grinding of black pepper.
- Bring to a boil: Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the vegetables are tender.
- Blend the soup: Use a stick blender to blend the soup until smooth.
- Season to taste: Adjust seasoning with salt, and pepper, and add apple cider vinegar if you feel the soup needs a little brightness.
Recipe Tips
- Chop the vegetables evenly: Make sure the carrots and parsnips are cut into similar-sized pieces so they cook at the same rate.
- Sauté the onion slowly: Cook the onion over medium heat until it’s soft and golden for a deeper, richer flavor in the soup.
- Adjust the chilli flakes to taste: If you prefer a milder soup, use fewer chilli flakes, or add more if you like extra spice.
- Blend until smooth: Use a stick blender to make the soup perfectly smooth, or leave it slightly chunky for more texture.
- Taste before adding vinegar: The apple cider vinegar is optional—add it only if the soup feels like it needs more brightness.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, pour the soup into a freezer-safe container, and freeze for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat on medium, stirring occasionally, until it’s fully warmed through. This should take about 5–7 minutes.
Nutrition Facts
Serving Size: 1 cup (about 250ml)
- Calories: 125
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 350mg
- Potassium: 410mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Chicken Liver Pate
- Mary Berry Farmhouse Loaf Recipe
- Mary Berry Yoghurt Cake Recipe
- Mary Berry Homity Pie Recipe
Mary Berry Carrot And Parsnip Soup
Description
This easy and comforting carrot and parsnip soup by Mary Berry is perfect for a quick, nutritious meal. With a creamy texture and a touch of spice from chilli flakes, it’s both simple and flavorful. You can easily adjust the spice level or use whatever root vegetables you have on hand for added flexibility.
Ingredients
Instructions
- Heat the oil: Heat the olive oil in a large lidded saucepan over medium-high heat.
- Cook the onion: Add the chopped onion with a pinch of salt and fry gently for 8–10 minutes until soft and lightly golden.
- Add chilli flakes: Stir in the dried chilli flakes and cook for an additional minute.
- Add vegetables and stock: Add the carrots, parsnips, vegetable stock, and a generous grinding of black pepper.
- Bring to a boil: Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the vegetables are tender.
- Blend the soup: Use a stick blender to blend the soup until smooth.
- Season to taste: Adjust seasoning with salt, and pepper, and add apple cider vinegar if you feel the soup needs a little brightness.
Notes
- Chop the vegetables evenly: Make sure the carrots and parsnips are cut into similar-sized pieces so they cook at the same rate.
- Sauté the onion slowly: Cook the onion over medium heat until it’s soft and golden for a deeper, richer flavor in the soup.
- Adjust the chilli flakes to taste: If you prefer a milder soup, use fewer chilli flakes, or add more if you like extra spice.
- Blend until smooth: Use a stick blender to make the soup perfectly smooth, or leave it slightly chunky for more texture.
- Taste before adding vinegar: The apple cider vinegar is optional—add it only if the soup feels like it needs more brightness.
Mary Berry Carrot And Parsnip Soup