Mary Berry Parsnip Soup Recipe

This Mary Berry Parsnip Soup is a warming, smooth, and comforting recipe made with sweet parsnips, fresh ginger, garlic, and gentle spices. It is an easy winter starter that is ready in about 35 minutes.

Mary Berry Parsnip Soup Ingredients

• 50g (2oz) butter
• 1 large onion, roughly chopped
• 600g (1lb 5oz) parsnips, peeled and cut into 2cm cubes
• 2 garlic cloves, crushed
• 3cm (1¼in) piece of fresh ginger, grated
• 1 tsp ground coriander
• ½ tsp ground turmeric, for colour
• 1.5 litres (2½ pints) chicken or vegetable stock
• 200ml (7fl oz) milk
• Salt and freshly ground black pepper
• Fresh coriander or parsnip crisps, to garnish

How To Make Mary Berry Parsnip Soup

1. Cook the onion

Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 5–10 minutes, until softened but not browned.

2. Add the parsnips and spices

Add the parsnips, garlic, ginger, ground coriander, and turmeric. Stir well to coat everything in the butter and spices. Cook for another 2–3 minutes to bring out the flavours.

3. Simmer

Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat, cover with a lid, and simmer gently for about 20 minutes, or until the parsnips are completely tender.

4. Blend

Remove the saucepan from the heat. Use a stick blender to blend the soup until smooth and velvety. You can also use a food processor or liquidizer.

5. Add the milk

Stir in the milk to make the soup creamy without making it too heavy. Gently reheat if necessary, but do not let it boil vigorously. Season with salt and freshly ground black pepper.

6. Serve

Ladle the soup into warmed bowls. Garnish with fresh coriander, a swirl of cream, or homemade parsnip crisps.

Recipe Tips

Remove the parsnip core

If you are using very large or older parsnips, check the centre for a tough, woody core. Slice it out before chopping to help give the finished soup a smoother texture.

Use fresh ginger

Fresh ginger gives the soup a bright, warming flavour that works especially well with the natural sweetness of the parsnips. If you do not have fresh ginger, use 1 teaspoon of ground ginger instead.

Add turmeric for colour

The small amount of turmeric gives the soup a lovely golden colour. Without it, parsnip soup can look quite pale or beige.

Adjust the consistency

If the soup is too thick after blending, add a little extra stock or water. If it is too thin, simmer it uncovered for a few minutes until it reaches the consistency you like.

Make it vegetarian

For a vegetarian version, simply replace the chicken stock with good-quality vegetable stock.

Mary Berry Curried Parsnip Soup

The combination of ginger, ground coriander, and turmeric gives this soup a gently spiced flavour. If you enjoy Mary Berry curried parsnip soup, this version has the same kind of warming, lightly curried character while allowing the natural sweetness of the parsnips to shine.

For a stronger curried parsnip soup, you can increase the spices slightly to suit your taste. The ginger adds warmth, while coriander and turmeric complement the earthy flavour of the parsnips.

What To Serve With Parsnip Soup

This soup is elegant enough for a dinner-party starter but simple enough for a comforting lunch.

• Crusty bread: Warm baguette or sourdough is perfect for dipping.
• Cheese straws: Crisp, savoury pastry twists make a lovely accompaniment.
• Crispy turkey bacon: Sprinkle crispy turkey bacon pieces over the soup for a salty crunch.
• Parsnip crisps: Thin, crisp parsnip ribbons make an attractive garnish.

Can I Make Carrot and Parsnip Soup?

Yes. Carrots work very well with parsnips and can be used to make a delicious carrot and parsnip soup. The carrots add extra natural sweetness and give the soup a slightly brighter colour.

You can replace some of the parsnips with chopped carrots while keeping the same basic cooking method.

Can I Roast the Parsnips First?

Yes. Roasting the parsnips with a little oil and honey before adding them to the soup gives them a deeper, caramelised flavour. However, the simmered method used here is quicker and produces a lighter soup.

If you are looking for Mary Berry roast parsnips, roasted parsnips also make an excellent side dish and can be served alongside this soup.

Can I Use Cream Instead of Milk?

Absolutely. For a richer version, replace the milk with single cream, or add a swirl of double cream just before serving.

The milk keeps the soup creamy while still allowing the flavour of the parsnips and ginger to stand out.

What If I Don’t Like Coriander?

If you do not like coriander, you can replace the ground coriander with cumin for a different earthy flavour. You can also leave it out completely and allow the ginger to provide the main flavour.

How To Store Mary Berry Parsnip Soup

• Refrigerate: Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
• Reheat: Reheat gently on the stove over medium heat until piping hot. If the soup has thickened, add a splash of milk or stock.
• Freeze: This soup freezes well. If possible, freeze it before adding the milk and stir in the milk when reheating. It can also be frozen with the milk for up to 3 months.

Nutrition Information

Estimated per serving, based on 6 servings:

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 6g
• Sugar: 8g
• Protein: 4g

Frequently Asked Questions

Can I roast the parsnips first?

Yes. Roasting the parsnips with honey and oil gives them a deeper, caramelised sweetness. However, the simmered method is quicker and lighter.

Can I use cream instead of milk?

Yes. Use single cream for a richer soup, or add a swirl of double cream just before serving.

Can I make this soup vegetarian?

Yes. Simply use vegetable stock instead of chicken stock.

What makes this soup taste curried?

The combination of ground coriander, turmeric, garlic, and fresh ginger gives the soup its warm, gently spiced flavour. You can adjust the spices if you prefer a stronger curry taste.

Can I serve Parmesan parsnips with this soup?

Yes. Crispy roasted parsnips with Parmesan make a delicious accompaniment. If you are looking for Delia Smith Parmesan parsnips or Delia parsnips Parmesan, they can work particularly well as a savoury side dish alongside a smooth parsnip soup.

Are Mary Berry and Delia Smith parsnip recipes similar?

Both styles work well with the natural sweetness of parsnips, but they can use different flavours and cooking methods. For this soup, the focus is on smooth parsnips, ginger, garlic, and gentle spices, while Parmesan-roasted parsnips are better served as a crispy side dish.

Try More Recipes:

• Delia Smith Fatless Sponge Recipe

Mary Berry Parsnip Soup Recipe

Recipe by Mary Randolph

0.0 from 0 votes

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

220

kcal

A warming, silky soup combining the natural sweetness of parsnips with the gentle heat of fresh ginger and turmeric for a golden winter starter.

Ingredients

• 50g (2oz) butter

• 1 large onion

• 600g (1lb 5oz) parsnips

• 2 garlic cloves

• 3cm (1¼in) piece of fresh ginger

• ½ tsp ground turmeric

• 1.5 litres (2½ pints) chicken or vegetable stock

• 200ml (7fl oz) milk

• Salt and freshly ground black pepper

• Fresh coriander or parsnip crisps

Directions

• Melt butter in a large saucepan; add onion and cook for 5–10 minutes until softened.
• Add parsnips, garlic, ginger, coriander and turmeric; cook for 2–3 minutes.
• Add stock, bring to a boil, then cover and simmer for 20 minutes, until parsnips are tender.
• Blend until smooth and creamy.
• Stir in milk, season with salt and pepper, and gently reheat if needed.
• Serve warm with fresh coriander, cream or parsnip crisps.

Notes

• Remove woody cores from large parsnips to ensure a smooth texture.
• Turmeric adds a lovely golden color to an otherwise pale soup.
  
• Serve with parsnip crisps for a professional touch.