Mary Berry Parsnip Soup Recipe

This Mary Berry parsnip soup recipe is a beautifully smooth, lightly sweet soup with a gentle savoury depth from roasted parsnips and onion. The texture is creamy and comforting without feeling heavy, and it tastes just as good for lunch as it does for a simple starter. It’s an easy, beginner-friendly soup with straightforward steps and everyday ingredients. Total time is about 50 minutes, most of which is hands-off while the vegetables roast and the soup simmers.

Ingredients

For the roasted vegetables

• 700g parsnips, peeled and cut into 2–3cm chunks
• 1 large onion, sliced
• 2 garlic cloves, left whole and unpeeled
• 2 tbsp olive oil
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

For the soup

• 25g unsalted butter
• 1 litre vegetable stock (or chicken stock)
• 1 bay leaf (optional)

To finish and serve

• 200ml whole milk
• 75–100ml double cream, to taste
• 1–2 tsp lemon juice, optional, to brighten
• Extra cream, cracked black pepper, and chopped chives (optional toppings)

How to Make Mary Berry Parsnip Soup Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large roasting tray with baking parchment (optional) for easier clean-up and place the tray on the middle shelf.
• Mix and season the vegetables: Add the parsnips, sliced onion, and whole garlic cloves to the tray. Drizzle over the olive oil, then sprinkle with salt, pepper, and thyme. Toss well and spread everything out into a single layer so it roasts rather than steams.
• Bake (roast) until golden: Roast for 25–30 minutes, turning once halfway through. The parsnips should be tender when pierced with a knife, with a little colour around the edges for the best flavour.
• Start the soup base: Tip the roasted parsnips and onion into a large saucepan. Squeeze the roasted garlic out of its skins into the pan, then add the butter and stir over medium heat for 1 minute.
• Simmer: Pour in the stock and add the bay leaf if using. Bring to a gentle simmer and cook for 8–10 minutes so the flavours come together.
• Cool slightly, then blend: Remove the bay leaf. Let the soup stand for 5 minutes (this helps you blend safely and stops too much steam building up). Blend until completely smooth using a stick blender, or in batches in a jug blender.
• Finish and assemble: Stir in the milk and 75ml cream, then warm gently. Taste and add more cream if you like it richer. Adjust salt and pepper, and add a little lemon juice if you want a brighter, less sweet finish. Ladle into bowls and add toppings.

Tips

How do I stop parsnip soup from tasting too sweet?

Use a good, savoury stock and finish with 1–2 teaspoons of lemon juice. A little extra black pepper also balances the sweetness nicely.

How do I make the soup extra silky smooth?

Roast the parsnips until fully tender, then blend for a full minute or two. If you want a very refined texture, pass the soup through a sieve after blending.

What if my soup is too thick?

Parsnip soup thickens as it cools. Loosen it with a splash of hot stock or milk, then warm gently and taste again for seasoning.

What if my soup tastes a bit flat?

Add a pinch more salt, a squeeze of lemon, and warm it for a few minutes. If you have it, a small knob of butter stirred in at the end helps round out the flavour.

Serving Suggestions

• Warm crusty bread, buttered rolls, or cheesy toast
• A sprinkle of chopped chives or parsley
• Toasted pumpkin seeds or flaked almonds for crunch
• A simple green salad with a sharp vinaigrette

Storage

Room temperature

Cool the soup quickly, then do not leave it out for more than 2 hours. Soup with dairy is best stored chilled as soon as it’s cool enough.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring often, and add a splash of stock or milk if it has thickened.

Freezing

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

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28 g
• Protein: 4 g
• Fat: 11 g
• Saturated fat: 6 g
• Sodium: 550 mg

Disclaimer: Nutrition values are estimates and will vary depending on the stock and dairy you use.

FAQs

Mary Berry Parsnip 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

220

kcal

50

minutes

A creamy, comforting Mary Berry-style parsnip soup made with roasted parsnips, onion, and stock, then blended until silky smooth and finished with a little cream.

Ingredients

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

• 1 large onion, sliced

• 2 garlic cloves, left whole and unpeeled

• 2 tbsp olive oil

• 25g unsalted butter

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

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

• 1 litre vegetable or chicken stock

• 1 bay leaf (optional)

• 200ml whole milk

• 75–100ml double cream (to taste)

• 1–2 tsp lemon juice, to brighten (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Tip the parsnips, onion, and garlic onto a roasting tray, toss with olive oil, salt, pepper, and thyme, and spread out in an even layer.
• Roast for 25–30 minutes, turning once, until the parsnips are tender and golden at the edges.
• Squeeze the roasted garlic from its skins. Tip the roasted vegetables into a large saucepan with the butter and stir over medium heat for 1 minute.
• Pour in the stock and add the bay leaf (if using). Bring to a gentle simmer and cook for 8–10 minutes.
• Remove the bay leaf. Cool for 5 minutes, then blend until completely smooth using a stick blender or jug blender.
• Stir in the milk and cream, then warm gently. Taste and adjust seasoning, and add lemon juice if you want a fresher finish.
• Serve hot with an extra swirl of cream and your choice of toppings.

Notes

• Roasting the parsnips deepens the flavour and keeps the soup from tasting flat.
• Blend thoroughly for the silkiest texture, especially if your parsnips are large.
• If the soup thickens too much on standing, loosen with a splash of stock or milk when reheating.