Mary Berry Parsnip And Ginger Soup

You ever just… stand in front of the fridge, cold and annoyed, staring at half a parsnip and wondering what you’re doing with your life? That was me last November. It was raining sideways. I was wearing mismatched socks and thinking about cancelling plans for the third time that week. And then I remembered Mary Berry’s ginger-parsnip soup — soft, spicy, smells like Christmas if Christmas were quieter and wore wool slippers.

It’s one of those soups that makes you feel like you’ve got your life together. Even if you’re eating it straight out the pan, leaning on the counter, watching reruns with the dog. Creamy, a bit of heat, and somehow… posh? You’ll see.

Why You’ll Love It

• Has that slow, warming ginger kick that feels like a heated blanket for your insides
• Parsnips get silky sweet once blended — underrated veg, honestly
• One pot. No faff. Very little washing up.
• Feels like it came from a café where everything costs £12
• Makes loads — and it reheats like a dream, maybe even better the next day
• Easy to veganise, if you’re in that kind of mood

Ingredients

• 4 large parsnips, peeled and chopped (don’t stress about perfection)
• About 1 inch fresh ginger, peeled and grated (you can go more if you fancy)
• 1 onion, chopped (mine was starting to sprout — still worked)
• 2 garlic cloves, smashed and minced
• 4 cups veg stock (cube or fancy, up to you)
• ½ cup double cream — or coconut cream if you’re ditching dairy
• Salt & pepper — season like you love yourself
• Parsley — optional, but looks nice

How to Make It

Start with the smell:

Grab a big pan. Bit of oil. Throw in the chopped onion and garlic. Medium heat. Stir now and then till they’re soft and your kitchen smells like someone knows what they’re doing.

Time for the stars:

Add your parsnips and ginger. Stir it all together like you mean it. Let them sit and sizzle for a few minutes. Things should start smelling pretty glorious now.

Pour the magic:

In goes the stock. Make sure everything’s just covered — it doesn’t need to swim. Bring it to a gentle boil, then knock the heat down and let it burble away for 20ish minutes. Don’t wander off too far — it’ll need a stir or two.

Blend like you trust yourself:

When the parsnips are fork-soft, blend it up. Hand blender is easiest (and less mess), but a regular one works — just go in batches and don’t fill it to the top (hot soup burns are not character-building, they’re just painful).

Creamy dreams:

Back in the pan, stir in the cream. Don’t let it boil now — just warm it gently. Taste. Season. Add more ginger or pepper if it’s feeling too shy.

Serve it how you live:

Into bowls, mugs, or straight from the ladle. Top with parsley if you want to feel like you’re in a cookbook. Crusty bread on the side = joy.

Common Mistakes and How to Dodge Them

I added too much ginger and now it tastes medicinal.
Been there. Next time, start smaller. You can always add more, but you can’t un-ginger it.

My soup’s too thick. Help.
Bit more stock or even hot water. Stir and reheat. Sorted.

Why is it bland?
Probably under-salted. Veg stock can be sneaky like that. Always taste after blending and tweak.

Used old parsnips and it’s a bit woody.
Fresh is best. If the middle’s tough, cut that core out before cooking.

Storage and Reheating

Fridge: Let it cool, then chuck it in a container with a lid. Keeps for about 4–5 days.
Freezer: Yes! Freeze in portions. Defrost overnight in the fridge or microwave if you’re wild.
Stovetop reheat: Low and slow. Stir now and then. Don’t let it boil post-cream.
Microwave: Fine. Just cover it loosely and stir halfway. Tastes even better the next day.

Frequently Asked Questions

Can I make it without cream?
Yup — coconut cream is lush. Or leave it out and just blend really well for a lighter version.

Can I make this spicy-spicy, not just gingery?
Totally. Toss in a pinch of chilli flakes or a bit of cayenne. Balance it though — you don’t want soup that fights back.

Is this good for kids?
Mine ate it. Then dipped toast in it. Then asked for “that creamy white soup” again next week. Win.

Nutrition Facts (Per Serving):

• Calories: ~150
• Fat: 8g
• Carbs: 20g
• Protein: 2g
• Sodium: depends on your stock
• Sugar: around 5g (natural)