The Mary Berry Parsnip Soup Recipe is gentle, creamy and deeply comforting. It feels like a warm blanket on a cold day.
I make this soup when evenings turn quiet and slow. The sweetness of parsnips blends softly with onions and cream. Every spoon feels calm and soothing.
This Mary Berry Parsnip Soup Recipe is simple, classic and full of home-style charm. If you want to learn how to make Mary Berry Parsnip Soup at home, this guide will help you with ease.
Why I Love Making This Mary Berry Parsnip Soup Dish
I love this soup because it feels timeless. Parsnips have a natural sweetness that feels cozy. The soup is smooth and gentle. It never feels heavy.
I often make it when I need comfort food without fuss. It reminds me of quiet afternoons and slow cooking. This soup fills the kitchen with a soft smell. It always brings calm to the table.
Equipment List
- Large soup pot or saucepan
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups
- Hand blender or countertop blender
- Ladle
Recipe Overview
- Recipe Name: Mary Berry Parsnip Soup
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Soup
- Cuisine: British
- Calories: 220 kcal per serving
Ingredients You Need for Mary Berry Parsnip Soup
- 500 g parsnips, peeled and chopped
- 1 large onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 750 ml vegetable stock
- 150 ml double cream
- Salt to taste
- Black pepper to taste
- Optional garnish: parsley or chives
Step-by-Step Guide
1. Prepare the Vegetables
Peel the parsnips. Chop them into even pieces. Chop the onion and mince the garlic.
2. Heat the Pot
Place a large pot on medium heat. Add butter and olive oil. Let them melt gently.
3. Cook the Onion
Add chopped onion to the pot. Stir often. Cook until soft and translucent.
4. Add the Garlic
Add minced garlic. Stir for one minute. Do not let it brown.
5. Add Parsnips
Add chopped parsnips to the pot. Stir well to coat with butter and oil.
6. Pour in Stock
Pour vegetable stock over vegetables. Stir gently and bring to a light boil.
7. Simmer the Soup
Lower the heat. Cover partially. Simmer for twenty minutes until parsnips feel very tender.
8. Blend Until Smooth
Remove pot from heat. Blend soup until smooth using a hand blender or countertop blender.
9. Add Cream
Stir in the double cream. Mix gently until the soup looks rich and silky.
10. Season the Soup
Add salt and black pepper to taste. Stir and warm gently without boiling.
11. Serve Warm
Ladle soup into bowls. Garnish with herbs if desired. Serve warm and comforting.
Expert Tips & Variations
- Roast parsnips first for deeper flavor.
- Use chicken stock instead of vegetable stock if preferred.
- Add a pinch of nutmeg for warmth.
- Swap cream with milk for a lighter soup.
- Add a small potato for thicker texture.
History or Fun Fact About the Dish
Parsnips have been used in British cooking for centuries. They were popular before potatoes arrived in Europe. Parsnip soup became common in colder months.
It provided warmth and energy. Mary Berry style soups focus on balance and simplicity. This soup reflects classic British comfort cooking.
Pairings & Complementary Recipes
Serve with crusty bread or warm rolls.Add a simple green salad on the side.Pair with cheese toasties or buttered bread.Enjoy with roasted vegetables for a full meal.
Occasion or Event Ideas
Serve as a starter for dinner parties.Make it for cozy family lunches.Enjoy it during cold winter evenings.Serve it for quiet weekend meals.
Storage and Reheating Tips
- Cool completely before storing.
- Keep in an airtight container in the fridge.
- Store for up to three days.
- Reheat gently on the stove.
- Stir often to avoid sticking.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 8 g |
Health Benefits
Parsnips are rich in fiber and vitamins. They support digestion and gut health. They provide steady energy. Onions and garlic support immunity.
Cream adds richness and satisfaction. This soup feels indulgent but still nourishing when enjoyed in balance.
Mary Berry Parsnip Soup Recipe
Ingredients
- 500 g parsnips peeled and chopped
- 1 large onion chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 750 ml vegetable stock
- 150 ml double cream
- Salt to taste
- Black pepper to taste
- Optional garnish: parsley or chives
Instructions
Prepare the Vegetables
- Peel the parsnips. Chop them into even pieces. Chop the onion and mince the garlic.
Heat the Pot
- Place a large pot on medium heat. Add butter and olive oil. Let them melt gently.
Cook the Onion
- Add chopped onion to the pot. Stir often. Cook until soft and translucent.
Add the Garlic
- Add minced garlic. Stir for one minute. Do not let it brown.
Add Parsnips
- Add chopped parsnips to the pot. Stir well to coat with butter and oil.
Pour in Stock
- Pour vegetable stock over vegetables. Stir gently and bring to a light boil.
Simmer the Soup
- Lower the heat. Cover partially. Simmer for twenty minutes until parsnips feel very tender.
Blend Until Smooth
- Remove pot from heat. Blend soup until smooth using a hand blender or countertop blender.
Add Cream
- Stir in the double cream. Mix gently until the soup looks rich and silky.
Season the Soup
- Add salt and black pepper to taste. Stir and warm gently without boiling.
Serve Warm
- Ladle soup into bowls. Garnish with herbs if desired. Serve warm and comforting.
Notes
- Roast parsnips first for deeper flavor.
- Use chicken stock instead of vegetable stock if preferred.
- Add a pinch of nutmeg for warmth.
- Swap cream with milk for a lighter soup.
- Add a small potato for thicker texture.
FAQs about Mary Berry Parsnip Soup
Can I freeze Mary Berry Parsnip Soup for later use?
Yes, this soup freezes well. Cool it fully first. Freeze without cream if possible. Add cream after reheating.
Can I make this soup vegan friendly?
Yes, replace butter with olive oil. Use plant-based cream or coconut milk. The soup stays smooth and comforting.
Why does my soup taste too sweet?
Parsnips are naturally sweet. Add black pepper or a splash of lemon juice to balance the flavor gently.
Can I make this soup thicker?
Yes, simmer longer to reduce liquid. Add a small potato or less stock for thicker texture.
Is this soup good for beginners?
Yes, it is perfect for beginners. The steps are simple. The ingredients are forgiving and easy to handle.
Final Thoughts
The Mary Berry Parsnip Soup Recipe is calm, gentle and full of quiet comfort. It shows how simple ingredients can feel special.
This soup warms the body and the heart. It fits slow evenings and thoughtful cooking moments. Once you make it, it becomes a favorite you return to often.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.