Mary Berry’s Carrot and Parsnip Soup is a recipe I’ve turned to time and again for its comforting warmth and simplicity.
It’s a smooth, creamy soup that combines the sweetness of carrots and parsnips with a depth of flavor that’s both satisfying and nourishing.
Mary Berry, beloved for her straightforward and foolproof recipes, presents this soup in a way that’s accessible for cooks of all levels, emphasizing the natural goodness of the ingredients.
What Goes Best with Mary Berry Carrot And Parsnip Soup
This soup pairs beautifully with a variety of sides. For me, nothing complements it better than a warm, crusty loaf of bread for dipping.
A side salad with a sharp vinaigrette offers a crisp contrast to the soup’s creamy texture.
For those seeking something heartier, a grilled cheese sandwich makes an indulgent accompaniment, creating a perfect balance of flavors and textures.
Ingredients
To make Mary Berry’s Carrot and Parsnip Soup, you’ll need:
- 500g carrots, peeled and chopped
- 500g parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 liter vegetable or chicken stock
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
- Fresh cream for serving (optional)
- Fresh parsley, chopped, for garnish
How to Prepare Mary Berry Carrot And Parsnip Soup
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become translucent and fragrant.
- Add Carrots and Parsnips: Stir in the chopped carrots and parsnips, coating them in the oil and allowing them to soften slightly with the onions and garlic.
- Pour in the Stock: Add the vegetable or chicken stock to the pot, ensuring the vegetables are fully submerged. Season with salt, pepper, and a pinch of nutmeg if using.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can add a little more stock or water to reach your desired consistency.
Mary Berry Carrot And Parsnip Soup
Ingredients
- 500 g carrots peeled and chopped
- 500 g parsnips peeled and chopped
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves of garlic minced
- 1 liter vegetable or chicken stock
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg optional
- Fresh cream for serving optional
- Fresh parsley chopped, for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become translucent and fragrant.
- Add Carrots and Parsnips: Stir in the chopped carrots and parsnips, coating them in the oil and allowing them to soften slightly with the onions and garlic.
- Pour in the Stock: Add the vegetable or chicken stock to the pot, ensuring the vegetables are fully submerged. Season with salt, pepper, and a pinch of nutmeg if using.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can add a little more stock or water to reach your desired consistency.
Notes
How to Serve Mary Berry Carrot And Parsnip Soup
Ladle the soup into bowls, drizzling a bit of fresh cream over each serving if desired. Sprinkle with chopped parsley for a pop of color and freshness. Serve with your choice of bread, salad, or sandwich on the side.
How to Reheat Mary Berry Carrot And Parsnip Soup
- Microwave: Place a serving of the soup in a microwave-safe container, cover, and heat on high for 2-3 minutes, stirring halfway through.
- Oven: Reheating soup in the oven is not recommended due to its liquid nature.
- Stovetop: Pour the soup into a pot and reheat gently over medium heat, stirring occasionally, until hot. If the soup has thickened, you can add a bit of stock or water to thin it to your liking.
How to Store Leftovers of Mary Berry Carrot And Parsnip Soup
Cool the soup completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Mary Berry Carrot And Parsnip Soup
- Can I make this soup vegan? Absolutely, by using vegetable stock and omitting the cream or substituting it with a plant-based alternative, this soup can easily be made vegan.
- Can I add other spices? Yes, this soup is quite versatile. Feel free to experiment with spices like cumin, coriander, or curry powder for a different flavor profile.
Nutritional Information
Mary Berry’s Carrot and Parsnip Soup is relatively low in calories while being rich in vitamins and fiber. A rough estimate per serving (without cream) includes:
- Calories: 150-200
- Fat: 5-7g
- Carbohydrates: 25-30g
- Fiber: 6-8g
- Protein: 3-4g
- Sodium: Varies based on the stock used
These values are approximate and can vary based on the specific ingredients used and portion sizes. This soup is a healthy, comforting choice that showcases the natural sweetness of carrots
