This carrot and parsnip soup dish from Mary Berry uses only a few simple ingredients and the natural sweetness of carrots and parsnips. This recipe takes a total of 40 minutes and makes enough food for 4 people, making it a quick and easy way to make a tasty and healthy meal.
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💗 Reasons To Add This Recipe To Your Repertoire:
- Rich Flavors. Mary Berry’s Carrot and Parsnip Soup is a delicious mix of fresh carrots and parsnips that gives it a rich flavor that will make you want more.
- Easy Preparation. This recipe is easy to make and only takes 30 minutes from start to finish, which makes it great for busy days or evening meals.
- Nourishing And Wholesome. This soup is a healthy choice for a comforting meal because it is full of important nutrients from vegetables.
- Serves A Crowd. The recipe makes enough for 4 plates, so it’s perfect for sharing with family and friends or saving for later.
🌰Mary Berry Carrot And Parsnip Soup Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- black peppercorns, ground to make ½ tsp
- thyme, a handful of leaves
- 2 large carrots, chopped
- 2 large parsnips, chopped
- 1-liter vegetable stock
- 50ml double cream (optional)
🥣 Mary Berry Carrot And Parsnip Soup Instructions
- In a large saucepan, heat the sunflower oil and cook the onion with a large sprinkling of salt over low heat for 10 minutes, adding a splash of water if the onion begins to stick.
- Cook the garlic, black pepper, and thyme for several minutes. Toss the carrots and parsnips in the oil, then add the stock, bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until the vegetables are tender.
- Pour in the double cream, if using, and blitz the soup with a stick blender until entirely smooth. Season and divide among four dishes; if desired, drizzle with additional cream.
💠Recipe Tips
- To preserve the natural flavors and nutrients of the vegetables, avoid overcooking them.
- For the finest flavor and texture, use fresh carrots and parsnips.
- When it comes to spices, start with a tiny amount and adapt to taste.
- Add broth gradually to get the proper thickness; it is easier to thin the soup than it is to thicken it.
- When making substitutes, double-check the ingredients to avoid any potential allergens or dietary restrictions.
🥖 Serving Ideas For This Delicious Carrot And Parsnip Soup
Pair Mary Berry’s Carrot and Parsnip Soup with crusty bread or garlic bread for a filling and comforting meal. Serve with a side salad made of fresh greens and a tangy dressing for a heartier meal. The delicate taste of the soup goes well with these sides, making for a healthy and delicious meal.
🎚 Storage Guidelines For Carrot And Parsnip Soup
- In The Fridge. Traditional Mary Berry Carrot and Parsnip Soup should be stored in an airtight container after it has cooled fully keep in the fridge for up to 3 days.
- In The Freezer. The soup can be frozen in individual servings by dividing it into freezer-safe containers or bags, sealing it, and labeling it with the date chill for as long as three months.
🔥 How To Reheat Mary Berry Carrot And Parsnip Soup?
- On The Stovetop. Heat the soup over low to medium heat, stirring periodically heat soup to the desired temperature.
- In The Microwave. Cover and microwave the soup. Stir the soup every 30 seconds until it’s hot.
- In The Oven. Preheat the oven to 325°F (160°C) cover the soup with aluminum foil in an oven-safe dish.
- In The Slow Cooker. Slow simmer the soup stir occasionally and heat slowly until thoroughly warmed.
FAQs
Is It Possible To Make This Soup In A Slow Cooker Or Instant Pot?
Yes, you can make this soup in a slow cooker or Instant Pot for a convenient and hands-off cooking method.
How Do I Prevent The Soup From Becoming Too Thick?
To prevent the soup from becoming too thick, add additional broth or water gradually until the desired consistency is reached.
What Type Of Seasoning Works Best With This Soup?
Seasonings like thyme, cumin, or nutmeg work well with this soup, enhancing the flavors of carrots and parsnips.
Can I Add Protein, Such As Chicken Or Tofu, To The Soup To Make It A Complete Meal?
Yes, you can add a protein like chicken or tofu to the soup to make it a complete and filling meal.
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Mary Berry Carrot And Parsnip Soup Nutrition Facts
Amount Per Serving
- Calories: 185 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 2g
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Mary Berry Carrot And Parsnip Soup
Description
This carrot and parsnip soup dish from Mary Berry uses only a few simple ingredients and the natural sweetness of carrots and parsnips. This recipe takes a total of 40 minutes and makes enough food for 4 people, making it a quick and easy way to make a tasty and healthy meal.
Ingredients
Instructions
- In a large saucepan, heat the sunflower oil and cook the onion with a large sprinkling of salt over low heat for 10 minutes, adding a splash of water if the onion begins to stick.
- Cook the garlic, black pepper, and thyme for several minutes. Toss the carrots and parsnips in the oil, then add the stock, bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until the vegetables are tender.
- Pour in the double cream, if using, and blitz the soup with a stick blender until entirely smooth. Season and divide among four dishes; if desired, drizzle with additional cream.
Notes
- To preserve the natural flavors and nutrients of the vegetables, avoid overcooking them.
- For the finest flavor and texture, use fresh carrots and parsnips.
- When it comes to spices, start with a tiny amount and adapt to taste.
- Add broth gradually to get the proper thickness; it is easier to thin the soup than it is to thicken it.
- When making substitutes, double-check the ingredients to avoid any potential allergens or dietary restrictions.