Mary Berry Curried Parsnip Soup Recipe [Tips & Tricks]

If you’re looking for a cozy, flavorful dish to warm you up, Mary Berry’s curried parsnip soup recipe is a must-try!

With its perfect blend of sweet parsnips and a gentle kick of curry, this soup is not only comforting but also incredibly easy to make. Mary Berry’s expert touch ensures the flavors come together beautifully, creating a hearty, wholesome meal that’s perfect for any season. Whether you’re an experienced cook or a beginner, this recipe is a great way to explore new flavors while enjoying a satisfying, nutritious bowl of soup.

Mary Berry Curried Parsnip Soup Recipe

Ingredients Needed

To make Mary Berry’s Curried Parsnip Soup, you’ll need a combination of fresh vegetables, spices, and a few essential pantry staples to create a rich, velvety soup that is full of flavor. Each ingredient plays a crucial role in bringing depth and warmth to the dish, ensuring a harmonious blend of savory, slightly sweet, and spicy elements.

1. Parsnips (500g):

The star of the soup, parsnips have a natural sweetness and a subtle earthy flavor. When roasted or cooked, they soften beautifully, providing the base of the soup with a smooth, creamy texture. The sweetness of the parsnips is complemented perfectly by the spices, making them a key ingredient.

2. Onion (1 medium):

Onions add a savory foundation and a touch of sweetness when caramelized. They’re vital for building the flavor base and enhancing the overall richness of the soup.

3. Carrot (1 medium):

Carrots bring their own mild sweetness and earthy tones, pairing nicely with parsnips. They also help thicken the soup, contributing to the creamy consistency.

4. Garlic (2 cloves):

Garlic infuses the soup with a warm, aromatic flavor. It’s not overpowering but adds depth and complexity to the dish.

5. Potato (1 medium, optional):

Some variations of curried parsnip soup may include a potato for additional creaminess. While not essential, the potato helps to thicken the soup and make it even smoother.

6. Ground coriander (1 tsp):

Ground coriander adds a citrusy, slightly spicy flavor that elevates the soup. It’s an essential spice in curry dishes, giving the soup a hint of warmth without overpowering the natural sweetness of the vegetables.

7. Ground cumin (1 tsp):

Cumin provides an earthy, smoky undertone, contributing to the overall depth of the curry flavor. It’s commonly used in many curry-based dishes and helps balance the sweetness of the parsnips.

8. Mild curry powder (1-2 tsp):

The curry powder is the backbone of the soup’s flavor, adding layers of complexity. Since the soup should be flavorful but not overly spicy, a mild curry powder is ideal. You can adjust the amount based on your preference for heat.

9. Vegetable stock (750ml):

The stock serves as the liquid base for the soup, adding additional savory depth to the dish. Using vegetable stock ensures the soup remains vegetarian, but you can substitute with chicken stock if desired for a non-vegetarian version.

10. Olive oil (2 tbsp):

Used for sautéing the vegetables, olive oil helps soften them while providing a touch of richness. It also carries the flavors of the spices through the soup.

11. Salt and pepper (to taste):

Seasoning the soup with salt and pepper is essential for balancing the flavors. Adjust to taste, ensuring the soup is well-seasoned but not overpowering.

12. Fresh coriander (optional, for garnish):

Fresh coriander (cilantro) is often used as a garnish, providing a burst of freshness that contrasts nicely with the richness of the soup. It’s optional but highly recommended for a finishing touch.

Equipment Needed

To make Mary Berry’s Curried Parsnip Soup, you don’t need any specialized equipment, but having a few kitchen essentials will make the process smoother. The following tools will help you create the perfect soup:

1. Large saucepan or stockpot:

A wide, deep saucepan or stockpot is ideal for sautéing the vegetables and simmering the soup. The size of the pot ensures that the ingredients can cook evenly and that the soup can bubble gently as it simmers.

2. Chopping board and sharp knife:

Sharp knives are essential for slicing the parsnips, carrots, onion, garlic, and other vegetables. A chopping board provides a stable surface for chopping, dicing, and mincing.

3. Wooden spoon or spatula:

A wooden spoon or spatula is useful for stirring the vegetables and spices during the cooking process. It helps prevent them from sticking to the bottom of the pan and ensures even cooking.

4. Blender or hand blender (immersion blender):

To achieve a smooth, velvety texture, you’ll need either a countertop blender or an immersion blender (hand blender). A blender will allow you to puree the soup in batches, while an immersion blender can be used directly in the pot for a quicker, less-messy process.

5. Measuring spoons:

Accurate measurements of the spices and other ingredients are crucial for balancing the flavors. Measuring spoons help ensure the curry powder, cumin, and coriander are added in the right amounts.

6. Ladle:

A ladle will help you serve the soup without making a mess, and it’s perfect for transferring the soup into bowls or storage containers.

7. Serving bowls and spoon:

For serving, you’ll need bowls to dish out the soup, and a spoon to enjoy it. A garnish of fresh coriander adds an extra layer of flavor and a touch of color.

How To Make Mary Berry’s Curried Parsnip Soup

Making Mary Berry’s Curried Parsnip Soup is a straightforward process that involves layering flavors through sautéing, simmering, and blending. Here’s a step-by-step guide:

Step 1: Prepare the ingredients

Start by peeling and chopping the parsnips, carrots, and potato (if using). Dice the onion and garlic finely. Set everything aside, so it’s ready to go when you need it.

Step 2: Sauté the vegetables

In a large saucepan or stockpot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until they are soft and fragrant. Add the chopped parsnips, carrots, and potato (if using), stirring to combine.

Step 3: Add the spices

Add the ground coriander, cumin, and curry powder to the pot. Stir well to coat the vegetables in the spices. This step allows the spices to toast and release their essential oils, deepening the flavor.

Step 4: Pour in the stock

Once the spices are fragrant and the vegetables are well-coated, pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.

Step 5: Blend the soup

Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot, or transfer the soup in batches to a countertop blender.

Blend until smooth and creamy. If the soup is too thick, add a little extra stock or water to reach your desired consistency.

Step 6: Season to taste

Taste the soup and season with salt and pepper as needed. If you want a bit more warmth, you can add a little more curry powder, or if it’s too spicy, balance it with a touch of cream or a spoonful of yogurt.

Step 7: Serve and garnish

Ladle the soup into bowls and garnish with freshly chopped coriander, if desired. Serve hot with crusty bread on the side for a complete meal.

Expert Tips

1. Use fresh spices:

For the best flavor, use freshly ground spices. This enhances the aromatic qualities of the cumin, coriander, and curry powder, making your soup even more flavorful.

2. Adjust the spice level:

If you prefer a spicier soup, you can add a pinch of cayenne pepper or chili flakes. Alternatively, for a milder soup, reduce the curry powder or skip the chili flakes altogether.

3. Add a dash of cream or coconut milk:

For a richer, creamier texture, consider adding a splash of double cream or a can of coconut milk towards the end of cooking. This not only enhances the smoothness but adds a subtle sweetness that pairs beautifully with the spices.

4. Serve with toppings:

To add some texture and freshness, try topping the soup with a dollop of yogurt or a sprinkle of roasted seeds (like pumpkin or sunflower seeds). You can also serve it with some warm, buttery bread for dipping.

5. Make it ahead of time:

Curried parsnip soup is perfect for making in advance. The flavors deepen over time, so you can make it a day or two before serving. Just store it in an airtight container in the fridge and reheat gently when ready to serve.

Mary Berry’s Curried Parsnip Soup is the epitome of comfort food with a delightful twist. The combination of sweet parsnips, aromatic spices, and smooth texture makes it a standout dish that is both nourishing and satisfying. Perfect for cold weather or when you need a warm, flavorful bowl of soup, it’s easy to make with simple ingredients that you likely already have in your pantry.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is approachable and rewarding. By following the straightforward steps and applying a few expert tips, you can craft a rich, velvety soup that will impress your guests or provide a comforting meal for yourself. So, grab your ingredients, put on your apron, and let the wonderful scents of curry and roasted vegetables fill your kitchen!

Easy Recipe Variations For Mary Berry’s Curried Parsnip Soup

Mary Berry’s Curried Parsnip Soup is already a delightful fusion of earthy parsnips and aromatic spices, but there are plenty of creative variations you can try to put your personal touch on this classic recipe. Whether you’re looking to make it heartier, add a tangy twist, or experiment with different flavor profiles, here are some easy ways to modify the soup to suit your tastes or dietary needs.

1. Add More Vegetables for Extra Depth: If you want to boost the nutritional value and texture of the soup, consider adding extra vegetables. Root vegetables like carrots or sweet potatoes work wonderfully with the parsnips, giving the soup a more robust and hearty feel. Alternatively, you can throw in a handful of spinach or kale near the end of the cooking process for added freshness and color.

2. Spice It Up: If you like a little more heat in your soup, try adding fresh chili or a pinch of cayenne pepper along with the curry powder. This will bring an extra layer of warmth and complexity. Alternatively, using smoked paprika instead of regular paprika can give the soup a subtly smoky undertone that complements the curry’s flavors.

3. Incorporate Coconut Milk: For a creamier, slightly tropical twist, substitute part or all of the vegetable stock with coconut milk. This adds a rich, velvety texture while also infusing a gentle sweetness that pairs beautifully with the spices. It’s an excellent choice if you’re looking for a dairy-free or vegan variation.

4. Herb Infusion: Mary Berry’s recipe calls for a simple seasoning blend, but you can amp up the flavor by incorporating fresh herbs. A few sprigs of thyme or rosemary, added during the simmering stage, can bring out an aromatic earthiness that perfectly complements the curry. For a burst of freshness, try stirring in some chopped cilantro or parsley just before serving.

5. Topping Ideas: One of the best parts of any soup is the toppings. For this curried parsnip version, consider a dollop of tangy yogurt or sour cream, which can help balance the heat and richness of the soup. Alternatively, roasted pumpkin seeds or crumbled cashews add a crunchy texture and nuttiness that contrasts nicely with the creamy base.

Best Practices To Store Leftovers

Once you’ve enjoyed a delicious bowl of Mary Berry’s Curried Parsnip Soup, it’s natural to want to save some for later. Proper storage ensures that the soup remains as flavorful and fresh as when you first made it.

1. Cool the Soup Properly: Before you store any leftovers, make sure the soup has cooled down to room temperature. This prevents condensation from forming in the container, which could lead to unwanted moisture and affect the soup’s texture and taste. If you’re in a rush, you can speed up the cooling process by dividing the soup into smaller portions.

2. Use Airtight Containers: Store your soup in airtight containers to maintain its flavor and prevent any odors from leaking into the soup. Glass jars or plastic containers with secure lids work well. For larger batches, consider portioning the soup into smaller containers so you can grab just the amount you need when reheating.

3. Refrigeration: If you plan to eat the leftovers within a few days, store the soup in the refrigerator. It should be good for up to 3-4 days. Always label the container with the date so you can keep track of its freshness.

4. Freezing for Longer Storage: If you want to keep the soup for a longer period, freezing is an excellent option. Make sure to use freezer-safe containers or bags and leave a little space at the top of the container to allow for expansion as the soup freezes. When you’re ready to eat it, thaw the soup in the refrigerator overnight and reheat it gently on the stove.

5. Reheating Tips: Reheat leftover soup slowly over low to medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot. If the soup has thickened in storage, you can add a splash of water or stock to return it to your desired consistency.

What Goes Well With Curried Parsnip Soup

Curried Parsnip Soup is hearty, creamy, and full of flavor, making it a perfect starter or light main dish. But pairing it with the right accompaniments can elevate the meal, balancing out the richness and offering contrast in textures and flavors. Here are some excellent choices to serve alongside or top your soup:

1. Crusty Bread: A warm, crusty baguette, sourdough loaf, or whole-grain bread is an ideal pairing. The bread offers a satisfying crunch and can be used to soak up the delicious soup, providing a perfect balance to the creamy, spiced texture. For an extra touch, serve the bread with a little butter or olive oil for dipping.

2. Salads: A crisp, fresh salad with vibrant greens can complement the creamy and spiced nature of the soup. A simple salad made of mixed greens, a tangy vinaigrette, and some roasted nuts or seeds provides a nice contrast to the smoothness of the soup. For a more robust side, you could go for a beetroot salad with feta, which adds a bit of earthiness and tang.

3. Cheese and Crackers: If you’re looking to add a bit of elegance to the meal, a cheese and cracker platter works beautifully with curried parsnip soup. Soft cheeses like goat cheese, brie, or camembert add a creamy element, while sharp cheeses such as cheddar or blue cheese offer a delightful contrast. The crackers provide crunch and a lightness that balances out the soup’s richness.

4. Roasted or Grilled Vegetables: Pairing the soup with roasted or grilled vegetables like cauliflower, broccoli, or bell peppers can be a great way to add variety and texture. Roasting the vegetables brings out their natural sweetness, creating a perfect counterpoint to the spices in the soup.

5. Chutneys or Pickles: The slightly sweet and tangy flavors of chutneys or pickles can be an excellent way to cut through the richness of the curried soup. Mango chutney or a zesty lime pickle provides just the right balance of acidity and sweetness, enhancing the flavor profile of the soup.

Conclusion

Mary Berry’s Curried Parsnip Soup is a wonderfully comforting and versatile dish that brings warmth and flavor to any table. With its creamy texture, subtle sweetness from the parsnips, and aromatic spice blend, it’s an ideal choice for a cozy meal or a starter for a more elaborate dinner. The ease with which you can customize the recipe makes it adaptable to any palate or dietary preference, whether you prefer to spice it up, make it vegan, or add extra vegetables for added depth.

When it comes to storing leftovers, a few best practices can ensure that the soup retains its delicious taste and texture. Proper cooling, airtight containers, and mindful reheating will allow you to enjoy it as much on the second day (or week) as you did the first.

Whether you serve it with crusty bread, a fresh salad, or roasted vegetables, Curried Parsnip Soup pairs well with a variety of sides that enhance its richness. In short, this soup is not only a warm and satisfying meal but also a base for creativity in the kitchen, making it a go-to dish for any occasion.

FAQs

What Ingredients Do I Need For Mary Berry’s Curried Parsnip Soup?

For Mary Berry’s curried parsnip soup, you’ll need parsnips, onions, garlic, curry powder, vegetable stock, butter, olive oil, salt, pepper, and fresh coriander for garnish. Optional ingredients include cream for a smoother texture.

Can I Use Other Root Vegetables In Place Of Parsnips For This Recipe?

Yes, you can substitute parsnips with other root vegetables like carrots or sweet potatoes. However, the flavor and texture of the soup will change slightly, as parsnips have a distinct, slightly nutty sweetness.

How Spicy Is Mary Berry’s Curried Parsnip Soup?

The soup has a mild to medium spice level, depending on the amount of curry powder you use. If you prefer a spicier version, you can add more curry powder or even a pinch of chili flakes.

Can I Make Mary Berry’s Curried Parsnip Soup Vegan?

Yes, the recipe can be easily made vegan by using plant-based butter or olive oil, and vegetable stock instead of chicken stock. Additionally, omit any cream or use a non-dairy alternative like coconut cream for richness.

How Long Does Mary Berry’s Curried Parsnip Soup Take To Cook?

The total time for Mary Berry’s curried parsnip soup is around 45 minutes to 1 hour. This includes preparation and cooking time. The soup itself cooks in about 30-40 minutes after sautéing the vegetables.

Can I Freeze Mary Berry’s Curried Parsnip Soup?

Yes, this soup freezes well. Allow it to cool completely before transferring to an airtight container.

It can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.

How Can I Make The Soup Creamier?

To make the soup creamier, you can add a splash of double cream or coconut cream while blending. Alternatively, blend the soup for longer to achieve a smoother texture. Adding a potato to the recipe also adds creaminess.

Can I Make Mary Berry’s Curried Parsnip Soup In A Slow Cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onions, garlic, and curry powder in a pan before adding them to the slow cooker with the parsnips and stock. Cook on low for 6-8 hours, then blend before serving.

How Can I Adjust The Flavor Of Mary Berry’s Curried Parsnip Soup?

If you want to adjust the flavor, you can experiment by adding a bit of apple for sweetness, lemon juice for brightness, or a small amount of ginger to enhance the curry flavor. Taste and adjust the seasoning with salt and pepper as needed.

Can I Make Mary Berry’s Curried Parsnip Soup Without A Blender?

Yes, if you don’t have a blender, you can use a potato masher or immersion blender to achieve a chunky texture, or simply leave the soup as is for a more rustic, hearty feel. The flavor will still be delicious.