Mary Berry’s Delicious Parsnip Soup Recipe

Mary Berry is a well-known British chef and television personality who has been sharing her love of cooking with the world for decades. One of her most popular recipes is her parsnip soup, which is a comforting and flavorful dish that can be enjoyed during any season.

To make Mary Berry’s parsnip soup, you will need a few essential ingredients, including parsnips, onions, garlic, spices, and vegetable stock. The soup is easy to prepare and can be adjusted to suit your personal preferences. Whether you like your soup spicy, creamy, or thick, Mary Berry’s recipe can be adapted to suit your needs.

Key Takeaways

  • Mary Berry’s parsnip soup is a flavorful and comforting dish that is easy to make.
  • The soup can be adjusted to suit your personal preferences, including spiciness, creaminess, and thickness.
  • Mary Berry’s parsnip soup is a nutritious and satisfying meal that can be enjoyed during any season.

Mary Berry’s Biography

Mary Berry is a renowned English food writer, chef, baker, and television presenter. She was born on March 24, 1935, and grew up in Bath, England. Berry was encouraged to pursue domestic science classes at school, which led her to study catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs.

Culinary Career

Berry’s culinary career began in the 1960s when she started working as a food editor for Housewife magazine. She then went on to become the food editor for Ideal Home magazine and later became the cookery editor of the magazine. Berry also worked as a recipe tester for PR firm Benson’s, where she developed recipes for a number of food companies.

In the 1970s, Berry started to make television appearances, including on the BBC’s “Afternoon Plus” show. She went on to become a regular on “Good Afternoon” and “Pebble Mill at One.” Berry also presented “Mary Berry’s Ultimate Cakes” and “Mary Berry’s Absolute Favourites.”

Cookbook Authorship

Berry has authored over 70 cookbooks, including “The Hamlyn All Colour Cookbook,” “Mary Berry’s Complete Cookbook,” and “Mary Berry’s Baking Bible.” Her cookbooks are known for their simple and easy-to-follow recipes that use fresh ingredients and are suitable for all skill levels.

One of Berry’s most popular recipes is her parsnip soup recipe, which has become a classic in British cuisine. The recipe features parsnips, onions, garlic, curry powder, and vegetable or chicken stock. It is a comforting and nutritious soup that is perfect for cold winter days.

Parsnip Soup Essentials

A pot of parsnip soup simmers on the stove, surrounded by fresh parsnips, onions, and herbs. A ladle rests on the edge of the pot, ready for serving

Health Benefits of Parsnips

Parsnips are root vegetables that are packed with nutrients and health benefits. They are low in calories and high in fiber, making them an excellent choice for weight management. Additionally, they are a good source of vitamins and minerals, including vitamin C, potassium, and folate.

One of the most significant health benefits of parsnips is their high fiber content. Fiber is crucial for maintaining digestive health and preventing constipation. It also helps to lower cholesterol levels and reduce the risk of heart disease.

Parsnips are also rich in antioxidants, which help to protect the body from damage caused by free radicals. Free radicals are unstable molecules that can cause oxidative stress, leading to chronic diseases such as cancer and Alzheimer’s.

Key Ingredients

The key ingredients in Mary Berry’s parsnip soup recipe include parsnips, onion, garlic, curry powder, cumin, coriander, turmeric, ginger, and vegetable or chicken stock. Each of these ingredients plays a crucial role in creating the delicious and nutritious soup.

Parsnips are the star ingredient in this recipe, providing a sweet and earthy flavor to the soup. Onion and garlic add depth and complexity to the dish, while the combination of spices creates a warm and aromatic flavor.

Vegetable or chicken stock is used as the base of the soup, providing a rich and savory flavor. It also adds moisture to the dish, ensuring that the soup is not too thick or heavy.

Overall, the combination of these key ingredients creates a delicious and nutritious soup that is perfect for any occasion.

Recipe Overview

A pot simmering on the stove, filled with chopped parsnips, onions, and vegetable stock. A wooden spoon rests on the counter next to a recipe card for Mary Berry's parsnip soup

Mary Berry’s parsnip soup recipe is a flavorful and comforting soup that combines the earthy sweetness of parsnips with the warmth and spice of ginger, creating a harmonious blend of flavors. This soup is perfect for cold winter days and can be served as an appetizer or a light meal.

Preparation Steps

To prepare Mary Berry’s parsnip soup, you will need the following ingredients:

  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of curry powder
  • 1 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • 1/4 tsp of ground turmeric
  • 1/4 tsp of ground ginger
  • 750g (1 1/2 lb) parsnips, coarsely chopped
  • 1.8 litres (3 pints) of vegetable or chicken stock
  • 30g (1oz) butter
  • Salt and black pepper to taste

To start, melt the butter in a large saucepan and add the chopped onion and minced garlic. Cook for a few minutes until the onion is soft and translucent. Then, add the curry powder, ground cumin, ground coriander, ground turmeric, and ground ginger. Cook for another minute or two until the spices are fragrant.

Next, add the coarsely chopped parsnips to the saucepan and stir well to coat them with the spice mixture. Pour in the vegetable or chicken stock and season with salt and black pepper to taste. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cover the saucepan and let it cook for about 20 to 25 minutes or until the parsnips are tender.

Cooking Technique

Once the parsnips are tender, remove the saucepan from the heat and let it cool for a few minutes. Then, use an immersion blender or transfer the soup to a blender and puree until smooth. If the soup is too thick, you can add more vegetable or chicken stock to thin it out to your desired consistency.

Finally, return the soup to the saucepan and reheat over medium heat. Taste and adjust the seasoning if necessary. Serve hot with a garnish of fresh parsley or croutons if desired.

Overall, Mary Berry’s parsnip soup recipe is a simple and easy-to-follow recipe that yields a delicious and comforting soup. The combination of parsnips and spices creates a unique flavor profile that is sure to impress your guests.

Serving Suggestions

A steaming bowl of parsnip soup with a sprinkle of fresh parsley, served alongside a slice of crusty bread on a rustic wooden table


Mary Berry parsnip soup is a hearty and nutritious meal that can be enjoyed on its own or paired with a variety of accompaniments. Here are a few suggestions to enhance your soup experience:

  • Crusty Bread: Serve the soup with a slice of crusty bread or a roll to add a crunchy texture to the meal. Sourdough bread or a baguette are great options.
  • Salad: A side salad with fresh greens, tomatoes, and cucumbers can add a refreshing contrast to the creamy soup.
  • Cheese: Grated cheese, such as cheddar or parmesan, can be sprinkled on top of the soup for added flavor and richness.

Presentation Tips

Presentation is key when it comes to serving soup. Here are some tips to make your Mary Berry parsnip soup look as good as it tastes:

  • Garnish: A sprinkle of chopped fresh herbs, such as parsley or thyme, can add a pop of color and flavor to the soup. Alternatively, a dollop of sour cream or crème fraîche can be added for a creamy finish.
  • Bowls: Choose bowls that complement the soup’s color and texture. A white or cream-colored bowl can highlight the soup’s creamy color.
  • Drizzle: A swirl of olive oil or balsamic vinegar can add a touch of elegance to the soup’s presentation.

By following these suggestions, you can elevate your Mary Berry parsnip soup experience and impress your guests with a delicious and visually appealing meal.

Storage and Reheating Tips

After making a large batch of Mary Berry’s parsnip soup, it’s important to store it properly to ensure its freshness and quality. Here are some storage and reheating tips to help you make the most out of your soup:

Storage Tips

  • Allow the soup to cool down to room temperature before storing it.
  • Transfer the soup to an airtight container or a freezer-safe bag. Label the container with the date and contents.
  • Store the soup in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
  • If you’re freezing the soup, consider dividing it into smaller portions for easier reheating.

Reheating Tips

  • Thaw the frozen soup in the refrigerator overnight before reheating it.
  • Reheat the soup on the stovetop over low heat, stirring occasionally. Avoid boiling the soup as it can affect the texture and flavor.
  • If you’re reheating a large batch of soup, consider adding a splash of water or broth to thin it out and prevent scorching.
  • Once the soup is heated through, taste it and adjust the seasoning as needed. You can also add some fresh herbs or cream for a finishing touch.

By following these storage and reheating tips, you can enjoy Mary Berry’s parsnip soup anytime you want, without compromising its taste and quality.

Frequently Asked Questions

What are the essential ingredients for Mary Berry’s parsnip soup?

Mary Berry’s parsnip soup recipe calls for parsnips, onion, garlic, curry powder, coconut milk, and vegetable stock. These ingredients are essential to achieve the unique flavor and creamy texture that Mary Berry’s soup is known for.

Can you substitute any vegetables in Mary Berry’s parsnip soup recipe?

While it is possible to substitute some vegetables in Mary Berry’s parsnip soup recipe, it is important to note that doing so may alter the taste and texture of the soup. However, carrots, sweet potatoes, and butternut squash are some vegetables that can be used as substitutes for parsnips.

What is the recommended cooking time for a parsnip soup?

The recommended cooking time for Mary Berry’s parsnip soup is 20-25 minutes or until the parsnips are tender. It is important to ensure that the parsnips are cooked through to achieve a smooth and creamy texture.

Is it necessary to roast parsnips before adding them to the soup?

Roasting the parsnips before adding them to the soup can bring out their natural sweetness and enhance the flavor of the soup. However, it is not necessary to do so and the soup can still be delicious without roasting the parsnips.

How can creaminess be achieved in Mary Berry’s parsnip soup without using dairy?

To achieve creaminess in Mary Berry’s parsnip soup without using dairy, coconut milk can be used as a substitute. It adds a rich and creamy texture to the soup and complements the flavors of the parsnips and spices.

What herbs and spices best complement the flavor of parsnip in a soup?

Herbs and spices that best complement the flavor of parsnip in a soup include thyme, rosemary, nutmeg, and cumin. These spices add depth and warmth to the soup and enhance the natural sweetness of the parsnips.