Mary Berry Curried Parsnip Soup

This easy curried parsnip soup by Mary Berry is creamy, comforting, and packed with flavor. It’s a quick and simple meal made from common ingredients like parsnips, garlic, and curry powder. Perfect for a chilly day, you can whip it up in under an hour and garnish it with cream and fresh chives for extra richness.

Ingredients Needed

• 50g (2 oz) butter
• 1 tablespoon sunflower oil
• 450g (1 lb) parsnips, cubed
• 1 large garlic clove, crushed
• 1 onion, chopped
• 25g (1 oz) plain flour
• 1 rounded teaspoon curry powder
• 1.2 liters (2 pints) of good vegetable or chicken stock
• Salt and freshly ground black pepper, to taste

For Garnish

• 150ml (¼ pint) single cream
• A few snipped chives

How To Make Curried Parsnip Soup

1. Heat the butter and oil: In a deep pan, melt the butter and heat the sunflower oil. Add the cubed parsnips, crushed garlic, and chopped onion. Fry gently for about 10 minutes, stirring occasionally.
2. Add flour and curry powder: Stir in the plain flour and curry powder, cooking for 1 minute.
3. Stir in stock: Slowly add the stock while stirring, then season with salt and pepper. Bring the soup to a boil.
4. Simmer: Reduce the heat, cover, and simmer for 5 minutes.
5. Cook until tender: If using a conventional oven, cook on low heat for 40 minutes or until the parsnips are tender.
6. Purée the soup: Transfer the soup to a food processor or blender and blend until smooth. Return to the pan and reheat gently.
7. Serve: Ladle the soup into bowls, garnish with a swirl of single cream, and sprinkle with snipped chives.

Recipe Tips

• Cut parsnips evenly: Make sure the parsnips are cut into similar-sized cubes to ensure they cook evenly and become tender at the same time.
• Sauté gently: Fry the garlic, onion, and parsnips over low heat to avoid browning. This brings out their sweetness without burning.
• Use warm stock: Adding warm or hot stock will help the soup come to a boil quicker and prevent cooling down the pan too much.
• Blend thoroughly: Purée the soup until completely smooth for a silky texture. If it’s too thick, add a little more stock while blending.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover curried parsnip soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. The soup will keep well for up to 3 days.
• Freeze: Allow the soup to cool to room temperature, then pour it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan over low heat. Stir occasionally and heat for about 5-10 minutes, until it’s warmed to your liking.

Nutrition Facts

Serving Size: 1 serving (approximately 300g)

• Calories: 144
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 0mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Apple Sauce
• Mary Berry Yorkshire Pudding Recipe
• Mary Berry Boiled Orange Cake
• Mary Berry Pear Pudding