Mary Berry Parsnip and Apple Soup Recipe ​​

This comforting parsnip and apple soup is everything I want on a chilly day: silky-smooth, gently sweet, and perfectly balanced with a savoury base. Roasting the parsnips and apples first deepens their flavour, giving you a soup that tastes like it has simmered for hours. It’s an easy, beginner-friendly recipe with simple ingredients and no tricky techniques. Total time is about 50 minutes, including roasting and blending.

Ingredients

For the roasted vegetables

• 700g parsnips, peeled and chopped into 2–3cm chunks
• 2 medium eating apples (Braeburn or Granny Smith), peeled, cored, and chopped
• 1 tbsp olive oil
• Pinch of fine salt

For the soup base

• 30g unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 litre vegetable stock (or chicken stock)
• 150ml double cream (or single cream)
• 1 tsp fine salt, plus more to taste
• Black pepper, to taste
• Pinch of freshly grated nutmeg (optional)
• 1 tbsp lemon juice (optional, for brightness)

To serve (optional)

• Chopped chives or parsley
• Croutons or crusty bread
• Extra cream, crème fraîche, or a drizzle of olive oil
• Toasted hazelnuts or pumpkin seeds

How to Make Mary Berry Parsnip and Apple Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the parsnips roast rather than stick.
• Roast (the “baking” step): Tip the parsnips and apples onto the tray, drizzle with the olive oil, add a pinch of salt, and toss well. Roast for 25 minutes, turning everything once halfway through, until tender with a little colour around the edges.
• Start the soup base: While the tray is in the oven, melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and sweet. You’re aiming for softened, not browned.
• Add flavour: Stir in the garlic and thyme and cook for 1 minute, just until you can smell the garlic. This keeps it fragrant instead of bitter.
• Simmer: Add the roasted parsnips and apples to the pan, then pour in the stock. Bring to a gentle simmer and cook for 10–12 minutes so everything melds together.
• Cool safely (the “cooling” step): Take the pan off the heat and leave the soup to cool for 5 minutes. Hot soup expands in a blender, so this short rest makes blending much safer.
• Blend (the “mixing” step): Blend until completely smooth using a stick blender in the pan, or carefully in a jug blender (work in batches and never fill the jug more than halfway). If you want it extra silky, you can pass it through a sieve, but it’s optional.
• Finish and season: Return the soup to low heat. Stir in the cream, then season with salt and pepper. Add a pinch of nutmeg if you like, and a squeeze of lemon juice if the soup needs a little lift.
• Assemble and serve: Ladle into warm bowls and finish with chopped herbs, croutons, a swirl of cream, or a drizzle of olive oil. Serve straight away while it’s hot and silky.

Tips

How do I stop parsnip soup from tasting too sweet?

Add a little more salt first, it makes a bigger difference than you’d think. If it still tastes sweet, stir in lemon juice a teaspoon at a time, or add a splash of cider vinegar for a gentle tang.

What if my soup is too thick?

Thin it with a little extra hot stock or boiling water until it pours the way you like. Warm it through gently after adjusting so the texture stays smooth.

How do I make it extra smooth and silky?

Blend for longer than you think you need, about 1–2 full minutes with a stick blender. For a really refined finish, push it through a sieve, then reheat gently and stir in the cream.

Can I skip roasting if I’m short on time?

Yes. Soften the onion as written, then add the chopped parsnips and apples straight to the pan with the stock and simmer until everything is very tender (usually 25–30 minutes). Roasting adds depth, but the soup is still lovely without it.

Serving Suggestions

• With warm, buttered crusty bread or a cheddar toastie
• Topped with crispy bacon pieces and chives (if you eat meat)
• With a swirl of crème fraîche and a pinch of nutmeg
• Alongside a simple green salad for an easy lunch

Storage

Room temperature

Cool the soup quickly and do not leave it out for more than 2 hours. Once it’s no longer steaming, refrigerate it.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring often, and do not let it boil hard once the cream is in.

Freezing

Freeze for up to 3 months. For best results, freeze before adding the cream, then stir the cream in after reheating. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 26g
• Protein: 4g
• Fat: 11g
• Saturated Fat: 6g
• Sodium: 650mg

Nutrition values are estimates and will vary depending on the stock, cream, and portion size used.

FAQs

Mary Berry Parsnip and Apple Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

210

kcal

50

minutes

Silky, comforting parsnip and apple soup with roasted vegetables for extra depth. Gently sweet, savoury, and finished with a swirl of cream.

Ingredients

• 700g parsnips, peeled and chopped into 2–3cm chunks

• 2 medium eating apples (Braeburn or Granny Smith), peeled, cored, and chopped

• 1 tbsp olive oil (for roasting)

• 1 large onion, finely chopped

• 30g unsalted butter

• 2 garlic cloves, crushed

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• 1 litre vegetable or chicken stock

• 150ml double cream (or single cream)

• 1 tsp fine salt, plus more to taste

• Black pepper, to taste

• Pinch of freshly grated nutmeg (optional)

• 1 tbsp lemon juice (optional, for brightness)

• Chopped chives or parsley, to serve (optional)

Directions

• Preheat the oven to 200°C (180°C fan) and line a large baking tray.
• Toss the chopped parsnips and apples with olive oil and a pinch of salt. Roast for 25 minutes, turning once, until lightly golden and tender.
• Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8–10 minutes until soft but not browned.
• Stir in the garlic and thyme and cook for 1 minute.
• Add the roasted parsnips and apples to the pan, pour in the stock, and simmer for 10–12 minutes.
• Cool for 5 minutes, then blend until smooth (in a blender or with a stick blender).
• Return to the pan, stir in the cream, then season with salt, pepper, and nutmeg. Add lemon juice if you like.
• Ladle into bowls and serve with herbs, croutons, or a swirl of cream.

Notes

• Roasting the parsnips and apples adds a deeper, sweeter flavour, but you can skip it and simmer everything from raw (add 10–15 minutes to simmer time).
• Blend carefully and never fill a blender jug more than halfway with hot soup.
• If the soup tastes a little sweet, brighten it with lemon juice or an extra pinch of salt.