Mary Berry Parsnip Soup: Warm and Comfortable

Mary Berry Parsnip Soup is a creamy and delicious soup recipe that is suitable during the cold winter days. This soup is no doubt the perfect choice for a comforting and relaxing meal. The rich and creamy texture, paired up with aromatic flavor of herbs and spices, will warm your soul up from inside and out.

Parsnips, with their sweet and earthy flavor, have been cultivated for centuries. They were a common ingredient in traditional European cuisine and eventually found their way into British kitchens.

Recipe For Mary Berry Parsnip And Ginger Soup – Everything You Need To Know:

Mary Berry‘s Parsnip Soup is made up of four main ingredients: parsnips, onions, vegetable stock and double cream. Parsnips have a natural sweetness that balances the spiciness of the soup. The double cream adds healthy fats and creaminess to the soup, while vegetable stock provides the hydration and minerals.

The recipe is easy to make and can be prepared within an hour, serving from two to four people. The soup is usually a good starter on its own, but can be served with croutons, fresh garlic bread or a bowl of salad.

Make sure you read the recipe below and satisfy your soul with this heart-warming soup!

Mary Berry Parsnip Soup Ingredients

• 750 g Parsnips: Parsnips are the main ingredient in the Mary Berry Parsnip Soup. Make sure the parsnips are well peeled and cored to avoid bitterness.
• 2 Onions: Finely chopped onions add flavor and aroma to the soup.
• 2 Garlic Cloves: Fresh garlic cloves are preferred over garlic powder.
• 2 tbsp Olive Oil: A splash of olive oil is used to simmer the onions and garlic.
• 1 tsp Ground Cumin: Add the ground cumin as spice, according to your taste.
• 1 tsp Ground Coriander: Add the fresh ground coriander as spice according to your preference,
• 1.2 liters Vegetable Stock: Use high quality of vegetable stock
• 150 ml Double Cream: The double cream adds richness to the soup.
• Salt: Add salt as seasoning, according to your preference.
• Pepper: Add pepper as seasoning, according to your preference.
• Chopped Parsley: Add chopped parsley over the soup as garnish.

How To Make Mary Berry’s Parsnip Soup?

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and simmer for about 5 minutes until they are soft and translucent.
2. Add the chopped parsnips to the saucepan and cook for another 5 minutes, stirring from time to time.
3. Sprinkle the parsnips with ground cumin and coriander. Stir well to coat the parsnips with the spices.
4. Pour in the vegetable stock and season with salt and pepper. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer.
5. Cover the saucepan, and let it cook for about 20 to 25 minutes or until the parsnips are tender.
6. Then, remove the soup from the heat and use a blender to puree the mixture until it is smooth and creamy. Make sure to let the mixture cool slightly before blending and blend in bursts.
7. Stir in the double cream to add both thickness and richness to the soup. Adjust the amount of cream according to your preference.
8. Return the soup to medium heat and warm it gently. Taste and adjust the seasoning if needed.
9. Scatter the chopped parsley over the top of the soup.
10. Serve the Mary Berry Parsnip Soup hot!

Also Try: Mary Berry Bara Brith Recipe

Tips To Make The Best Mary Berry Parsnip And Ginger Soup

Follow these tips and tricks for the best possible results on this Mary Berry Parsnip Soup Recipe:

• Make sure to use fresh, firm and uniform sized parsnips for the soup.
• Make sure to fry the onions and garlic until translucent but avoid browning.
• Make sure to use high quality vegetable stock for an enriched flavor.
• Adjust the seasoning and spices according to your taste and preference.
• Top the soup with croutons and herbs such as parsley for added texture, freshness and color in the soup.

Mary Berry Parsnip Soup Recipe FAQs

How long can you store Mary Berry Parsnip Soup for?

Mary Berry Parsnip Soup can be stored in the refrigerator for 3 to 4 days in an airtight container. Reheat the soup gently on the stove or in the microwave.

Can you freeze Mary Berry’s Parsnip Soup?

Yes, you can freeze Mary Berry Parsnip and Ginger Soup for up to 3 months in an airtight container. Make sure to cool the soup down completely before freezing. When reheating, thaw in the refrigerator overnight before heating in the microwave or on the stove.

Can I use frozen parsnips instead of fresh parsnips?

Yes, you can use either frozen parsnips or fresh parsnips. However, fresh parsnips are preferred for their freshness and flavor.

Mary Berry Parsnip Soup Recipe Card