Mary Berry Curried Parsnip Soup

There’s something about the smell of onions and spices hitting warm oil that feels like a proper hug from the stove. I first made this soup one drizzly Tuesday in November — you know the kind, when the grey starts to seep into your bones and a salad just won’t cut it. I had some tired parsnips in the veg drawer, half an onion, and not a whole lot of energy, if I’m honest.

But the result? A golden, velvety soup with just the right whisper of curry — earthy, creamy, comforting without being heavy. It’s one of those bowls that makes you close your eyes for a second after the first spoonful. I’ve made it heaps since, and it never lets me down.

Why You’ll Love It

• It’s shockingly easy — like, embarrassingly simple for something this good.
• You can make it ahead and it tastes better the next day (soup magic).
• It freezes like a dream — batch cook it, freeze it, forget it, thank yourself later.
• The cream is optional, which means it works for dairy-free days or posh ones alike.
• The warm spices turn basic veg into something that feels a bit special.
• No blender? No problem — a potato masher will get you halfway there in a pinch.

Ingredients

• 750g parsnips, peeled and chopped
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.2L vegetable stock (or just enough to cover)
• Salt and pepper, to taste
• 150ml double cream (optional but lush)
• Fresh parsley, chopped, to garnish

How to Make It

Start with the onions and garlic:

Heat your olive oil in a big saucepan — medium heat is your friend here. Toss in the onions and garlic with a good pinch of salt and let them get soft and fragrant (about 5–6 minutes). Don’t rush it.

Toss in the parsnips:

Add the chopped parsnips and give everything a proper stir. Let them get to know the pan for another 5 minutes. You want a little golden colour if you can be bothered.

Wake up the spices:

Sprinkle in the cumin and coriander. Stir it all together until your kitchen smells like something lovely is happening. Spoiler: it is.

Add the stock and simmer:

Pour in your vegetable stock and bring it to a gentle boil. Then turn the heat down, pop a lid on, and let it simmer quietly for 20–25 minutes. Go do something else while it softens — fold laundry, scroll aimlessly, drink tea.

Blend it up:

Once the parsnips are soft enough to mash with a spoon, take the pot off the heat and blend until smooth. Use a stick blender if you’ve got one — if not, do it in batches with a normal blender (careful, it’s hot).

Add cream if you fancy it:

Stir in the cream if you’re using it, and taste for salt and pepper. I usually add a little squeeze of lemon here too — just brightens it.

Serve and garnish:

Ladle into bowls, top with a scatter of fresh parsley, and maybe a swirl of cream if you’re feeling fancy. Serve with warm bread or naan for full cozy points.

Common Mistakes and How to Dodge Them

Why’s my soup too sweet?
Parsnips can be naturally sweet — balance it out with a squeeze of lemon or a pinch more salt and cumin.

It’s too thick!
Just add more stock or hot water, a little at a time, until it’s how you like it.

I don’t have cream — help!
No problem. Use coconut milk for a twist or leave it out completely. It’s still lovely.

Soup’s bland?
It probably needs more salt. Or try adding a dash of Worcestershire sauce for extra depth.

Storage and Reheating

Fridge:
Cool completely, then store in a lidded container for up to 4 days. It gets better overnight, I swear.

Freezer:
Freeze in portions — I like to use zip bags laid flat so they stack neatly. Keeps for 3 months.

To Reheat:

• Microwave: Short bursts, stir often. Don’t forget to cover it or you’ll redecorate your microwave.
• Stovetop: Low and gentle. Add a splash of stock or water if it’s too thick.

Frequently Asked Questions

Can I make this soup vegan?
Yep — just skip the cream or sub in coconut milk or a plant-based alternative.

Can I add other veg?
Absolutely. A bit of carrot or sweet potato would slot in nicely. Just keep the ratios similar so it doesn’t go too thick.

Can I use curry powder instead of separate spices?
Yes! A teaspoon or two of mild curry powder works perfectly if you don’t have cumin and coriander on hand.

What protein can I add to make it a full meal?
Try stirring in cooked lentils, chickpeas, or topping with a poached egg (trust me — so good).

Nutrition Facts (Per Serving)

• Calories: 250
• Fat: 15g
• Saturated Fat: 8g
• Carbs: 25g
• Sugars: 10g
• Fibre: 6g
• Protein: 4g
• Sodium: 800mg

More Mary Berry Recipes:

• Mary Berry Mushroom Soup
• Mary Berry Cauliflower Soup
• Mary Berry Carrot And Orange Soup