Curried Parsnip Soup Mary Berry

Mary Berry Curried Parsnip Soup

Let’s check out Mary Berry’s awesome recipe for Curried Parsnip Soup! It’s super tasty and perfect for warming you up. We’ll also cover some FAQs about getting parsnips ready for soup, give some handy tips, and talk about how to store and reheat them. Alright, let’s check out this yummy recipe and figure out how to make the perfect Curried Parsnip Soup.

More Recipes:

Do You Need To Core Parsnips For Soup?

 While it is not necessary to core parsnips for soup, removing the tough inner core can result in a smoother and creamier texture. However, smaller and younger parsnips typically have a tender core, making it unnecessary to remove them.

Do You Peel Parsnips For Soup? 

Yes, peel parsnips for the soup to achieve a smooth texture and improved flavor. To peel parsnips, simply rinse them, then use a vegetable peeler or sharp knife to remove the outer skin.

How To Prepare A Parsnip For Soup? 

To prepare parsnips for soup, follow these simple steps:

  1. Rinse the parsnips under cold water to remove any dirt or debris.
  2. Peel the parsnips using a vegetable peeler or sharp knife.
  3. If desired, remove the core by cutting the parsnip into quarters and trimming out the inner core.
  4. Chop the parsnips into even-sized pieces for even cooking.
Mary Berry Curried Parsnip Soup
Mary Berry Curried Parsnip Soup

Mary Berry Curried Parsnip Soup Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper (optional)
  • 1 lb parsnips, peeled, cored (if necessary), and chopped
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, for garnish

How To Make Mary Berry Curried Parsnip Soup:

  1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, cooking until softened and translucent, about 5 minutes.
  2. Stir in the curry powder, cumin, coriander, turmeric, ginger, and cayenne pepper (if using). Cook for 2-3 minutes, until fragrant.
  3. Add the chopped parsnips and cook for 5 minutes, stirring occasionally.
  4. Pour in the vegetable stock and bring to a boil. Reduce heat to low and simmer for 25-30 minutes, or until the parsnips are tender.
  5. Carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth.
  6. Stir in the coconut milk and season with salt and pepper to taste. Reheat the soup gently if needed.
  7. Serve the soup hot, garnished with fresh cilantro or parsley.

Curried Parsnip Soup Mary Berry Recipe Tips:

  1. Adjust the spices to your taste. If you prefer a milder soup, reduce the cayenne pepper or omit it entirely.
  2. For a creamier soup, use full-fat coconut milk or add a splash of heavy cream.
  3. Roasting the parsnips before adding them to the soup can enhance their natural sweetness and add depth of flavor.
Mary Berry Curried Parsnip Soup
Mary Berry Curried Parsnip Soup

How Do You Reduce The Sweetness In Parsnip Soup?

Mary Berry advises that to reduce the sweetness in parsnip soup, try adding a splash of lemon juice or apple cider vinegar to balance the flavors. 

Additionally, adjusting the spices and seasonings, such as adding more curry powder or a pinch of salt, can also help counteract the sweetness.

How To and Long To Store Leftover Curried Parsnip Soup: 
  • In Fridge: Store the leftover soup in an airtight container for up to 4-5 days in the refrigerator. 
  • In Freezer: You can freeze the soup for up to 3 months. Be sure to allow enough headspace for expansion in a freezer-safe container.

How To Reheat Leftover Curried Parsnip Soup: 

  • In Oven: Preheat the oven to 350°F (180°C). Transfer the soup to an oven-safe dish and cover it with foil. Reheat for 20-30 minutes or until heated through. 
  • Stove: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. 
  • Microwave: Transfer the soup to a microwave-safe bowl and cover it with a microwave-safe lid or plate. Heat in 1-minute increments, stirring between each, until warmed through.

What To Serve With Curried Parsnip Soup:

  • Crusty Bread or Naan: Complement the flavors of Mary Berry’s Curried Parsnip Soup with a warm, crusty loaf of bread or soft naan for dipping.
  • Rice: A side of rice, such as basmati or jasmine, can help soak up the delicious soup and add a filling component to the meal.
  • Fresh Green Salad: Balance the richness of the curried soup with a light, fresh green salad dressed in a tangy vinaigrette.
  • Roasted Vegetables: Enhance your meal with a side of roasted vegetables like carrots, cauliflower, or Brussels sprouts, adding a contrasting texture and extra nutrients.
  • Lentil Salad: A protein-packed, cold lentil salad with a mix of herbs and spices can complement the warm flavors of the Curried Parsnip Soup.
Mary Berry Curried Parsnip Soup
Mary Berry Curried Parsnip Soup

Why Is My Parsnip Soup Bitter and How To Fix It?

Parsnip soup may become bitter if the parsnips are old or if they have been stored improperly. To fix bitter parsnip soup, try adding a sweetener like honey or maple syrup to balance out the bitterness. Alternatively, you can add more spices or a bit of acidity (lemon juice or vinegar) to counteract the bitterness.

How Do You Thicken Parsnip Soup? 

To thicken parsnip soup, you can either:

  1. Blend a portion of the soup and return it to the pot, or use an immersion blender to partially blend the soup in the pot. This will create a thicker texture without adding any additional ingredients.
  2. Make a slurry by mixing a tablespoon of cornstarch or all-purpose flour with an equal amount of cold water. Stir the slurry into the simmering soup and cook for a few minutes until the soup thickens.

Mary Berry Curried Parsnip Soup Nutrition Facts: 

Serving size: 1 bowl (approximately 1/4 of the recipe)

  • Calories 336
  • Total Fat 15g
  • Saturated Fat 7.6g
  • Trans Fat 0.3g
  • Polyunsaturated Fat 1.2g
  • Monounsaturated Fat 5.4g
  • Cholesterol 36mg
  • Sodium 682mg 3
  • More Recipes:


    Hi, I'm Emily , a food writer who loves everything about cooking. At Delish Sides, my goal is to share interesting and helpful information about food. I'm also an SEO expert, so I know how to make sure this useful information reaches you. Come join me on this food journey. With my knowledge and your love of food, we're going to have a tasty time together!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Back to top