Mary Berry Curried Parsnip Soup Recipe

Name: Mary Berry Curried Parsnip Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 25g unsalted butter; 1 large onion, finely chopped; 2 garlic cloves, crushed; 2 tsp mild curry powder; 700g parsnips, peeled and diced; 1 medium eating apple, peeled and diced (optional but lovely); 1 litre vegetable stock (or chicken stock); 150ml double cream (or single cream for lighter); Salt and freshly ground black pepper, to taste; 1–2 tsp lemon juice, to finish (optional); To serve: toasted flaked almonds and extra cream or yoghurt

This creamy curried parsnip soup is a cosy, gently spiced bowl of comfort with a naturally sweet parsnip flavour and a silky, velvety texture. It is the kind of soup that feels special enough for guests, but simple enough for an easy weeknight lunch. Difficulty is very easy, with just a bit of chopping and a quick blend at the end. Total time is about 50 minutes from start to finish.

Ingredients

For the soup

1 tbsp olive oil
25g unsalted butter
1 large onion, finely chopped
2 garlic cloves, crushed
2 tsp mild curry powder
700g parsnips, peeled and diced
1 medium eating apple, peeled and diced (optional, adds a gentle sweetness)
1 litre vegetable stock (or chicken stock)
150ml double cream (or single cream if you prefer it lighter)
Salt and freshly ground black pepper, to taste
1–2 tsp lemon juice (optional, to sharpen and balance)

For serving (optional but recommended)

2–3 tbsp flaked almonds
Extra cream or thick yoghurt, for swirling
Chopped parsley or coriander
Crusty bread or warm rolls

How to Make Mary Berry Curried Parsnip Soup

Prepare the oven: Preheat the oven to 180°C (160°C fan). Spread the flaked almonds on a small tray and toast for 5 to 7 minutes until pale golden. Tip them onto a plate straight away so they do not carry on cooking.
Mixing: Measure the curry powder into a small bowl so it is ready to go. It sounds fussy, but having it to hand stops you from overcooking the garlic while you search the cupboard.
Cook the base: Heat the olive oil and butter in a large saucepan over medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring now and then, until soft and sweet. Stir in the garlic for 30 seconds.
Bloom the spices: Add the curry powder and stir for 30 seconds so it smells fragrant. This quick step deepens the flavour and stops the soup tasting flat.
Add the vegetables: Tip in the diced parsnips and the apple (if using). Stir well so everything is coated in the onion and spice mixture.
Simmer: Pour in the stock and bring to a gentle boil. Turn down to a steady simmer, cover with a lid slightly ajar, and cook for 18 to 22 minutes until the parsnips are completely tender when you poke them with a knife.
Cooling: Take the pan off the heat and let the soup sit for 5 minutes. This makes blending safer and helps you keep that smooth, creamy texture without splashes.
Blend until silky: Blend with a stick blender directly in the pan, or carefully ladle into a jug blender in batches. Blend until very smooth, then return to low heat.
Finish with cream: Stir in the cream and warm through gently for 2 to 3 minutes. Do not boil hard once the cream is in. Taste and season with salt and pepper, then add a little lemon juice if you want a brighter finish.
Assembling: Ladle into warm bowls, swirl over a little extra cream or yoghurt, and sprinkle with toasted almonds and herbs. Serve straight away with crusty bread.

Tips

Why does my parsnip soup taste too sweet?

Parsnips can be very sweet, especially later in the season. A squeeze of lemon juice, a touch more salt, and a slightly stronger stock usually fixes it instantly. If it is still too sweet, add a pinch of chilli flakes or a little extra curry powder.

How do I make it ultra-smooth and creamy?

Cook the parsnips until they are truly soft, then blend for longer than you think you need. If you want it restaurant-silky, pass the blended soup through a sieve, then stir the cream in at the end.

What if my soup is too thick?

Thin it with a splash of hot stock or boiling water, a little at a time, until it pours the way you like. Warm gently and re-check the seasoning.

How can I stop the spices tasting raw?

Always stir the curry powder into the onions and butter for about 30 seconds before adding stock. That quick “blooming” step brings out fragrance and takes away the dusty edge.

Serving Suggestions

Crusty sourdough, warm rolls, or cheese toasties
A crisp green salad with a sharp mustard dressing
Extra toppings: crispy bacon pieces, chilli oil, or toasted pumpkin seeds
For a dinner starter: serve in small bowls with a swirl of cream and a few almonds

Storage

Room temperature

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

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob until piping hot, stirring often so it does not catch on the bottom.

Freezing

Freeze (preferably before adding the cream) for up to 3 months. Defrost overnight in the fridge, reheat until hot, then stir in cream at the end. If you freeze it with cream, it will still be tasty, but it may split slightly. A quick blend usually brings it back together.

Nutrition

Calories: 220 kcal
Carbohydrates: 26 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 6 g
Sodium: 520 mg

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

FAQs

Can I make curried parsnip soup without cream?

Yes. Leave the cream out entirely or swap it for milk, oat cream, coconut milk, or a spoonful of thick yoghurt at serving time. If using yoghurt, add it off the heat to prevent curdling.

What curry powder is best for parsnip soup?

A mild curry powder is ideal because it supports the sweet parsnip flavour rather than overpowering it. If you like more heat, add a pinch of chilli flakes or use a medium curry powder.

Can I use chicken stock instead of vegetable stock?

Absolutely. Chicken stock gives a slightly richer, savoury finish. Vegetable stock keeps it vegetarian and still tastes wonderful, especially with a good-quality stock cube or fresh stock.

How do I thicken curried parsnip soup?

Simmer it uncovered for a few minutes to reduce, or blend in an extra parsnip if you have one. You can also add a small diced potato when simmering for a naturally thicker texture.

Can I make this soup ahead for guests?

Yes, it is a great make-ahead soup. Make it up to 2 days in advance, store in the fridge, then reheat gently. Add the cream and final seasoning just before serving for the freshest taste.