Mary Berry Parsnip And Ginger Soup

Mary Berry’s Parsnip and Ginger Soup is made with parsnips, fresh ginger, garlic, onions, and a blend of spices including cardamom and cumin. This delicious Parsnip and Ginger Soup recipe creates a hearty meal that takes about 40 minutes to prepare and can serve up to 4 people.

Ingredients Needed

• 1 tablespoon (15 mL) extra virgin olive oil
• 1 tablespoon (15 g) unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1-inch piece fresh ginger, peeled and finely chopped
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cumin
• Pinch ground cayenne pepper (optional)
• 1 lb (16 oz) fresh parsnips, peeled and cut into ½-inch chunks
• 3½ cups (780 mL) low-sodium vegetable broth
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¾ cup (180 mL) whole milk

Toppings:

• Toasted sliced almonds, for garnishing
• Heavy cream or full-fat yogurt, for dolloping

How To Make Parsnip And Ginger Soup

1. Heat the oil and butter: Heat olive oil and butter in a large soup pot over medium heat. Add the onion and sauté for 8-10 minutes, stirring occasionally, until the onions are very soft and translucent.
2. Add spices and aromatics: Add garlic, ginger, cardamom, cumin, and optional cayenne pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant.
3. Cook the parsnips: Add the parsnips and stir to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until parsnips are very soft.
4. Blend the soup: Transfer the soup to a high-powered blender (or use an immersion blender) and purée until very smooth. Return the blended soup to the pot, place over low heat, and stir in milk. Season with salt and pepper to taste. If too thick, add a bit of hot water or extra vegetable broth.
5. Serve and garnish: Serve hot, garnished with sliced almonds and a drizzle of cream or dollop of yogurt if desired.

Recipe Tips

• Cook the onions well: Make sure the onions are very soft and translucent before adding other ingredients. This helps build a rich flavor base for the soup.
• Adjust thickness: If the soup is too thick after blending, add a bit of hot water or extra vegetable broth until you reach the desired consistency.
• Blend in batches if needed: If your blender isn’t large enough, blend the soup in batches to ensure it’s smooth and well combined.
• Season gradually: Add salt and pepper in small amounts, tasting as you go. It’s easier to adjust seasoning gradually than to fix an over-seasoned soup.
• Add toppings just before serving: To keep the sliced almonds crisp and the cream or yogurt fresh, add them just before serving.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Parsnip and Ginger Soup cool to room temperature. Transfer to an airtight container and refrigerate for up to 4 days.
• Freeze: Let the soup cool to room temperature before freezing. Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place the container in the refrigerator overnight.
• Reheat: Pour the soup into a pot and heat over medium heat for about 5-10 minutes, stirring occasionally, until it reaches the desired temperature.

Nutrition Facts

Serving Size: 1 cup (about 240 mL)

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 480mg
• Potassium: 450mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Apple Cupcakes
• Mary Berry Chicken Noodle Soup
• Mary Berry Lemon Courgette Cake
• Mary Berry Biscuit Base Lemon Meringue Pie