What is Mary Berry Curried Parsnip Soup?
There’s something about the blend of spices and the warmth of a hearty soup that comforts the soul, especially during the cooler months. Mary Berry’s Curried Parsnip Soup is one such dish that has found a special place in my kitchen.
This soup marries the sweet, earthy tones of parsnips with the aromatic depth of curry powder, creating a velvety blend that’s both comforting and subtly exotic.
Mary Berry, known for her approachable yet refined British cooking, has crafted this recipe to be both simple to prepare and sophisticated in flavor, making it a perfect starter for a dinner party or a satisfying meal in its own right.
What Goes Best With Mary Berry Curried Parsnip Soup?
When serving Mary Berry’s Curried Parsnip Soup, I prefer accompaniments that complement its rich and spicy character.
A loaf of crusty bread or naan is ideal for dipping, while a fresh green salad with a light vinaigrette balances the soup’s hearty nature. For those looking to add a crunch, poppadoms or roasted chickpeas make for a delightful side.
Ingredients
To make Mary Berry’s Curried Parsnip Soup, you’ll need:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 apple, peeled, cored, and chopped
- 3 large parsnips, peeled and chopped
- 1 tablespoon curry powder (adjust according to taste)
- 1.2 liters vegetable or chicken stock
- Salt and pepper, to taste
- Fresh cream and coriander (cilantro) for garnish
How to Prepare Mary Berry Curried Parsnip Soup
- Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until they become soft and translucent, about 5 minutes.
- Add the Curry Powder: Stir in the curry powder and cook for a minute until fragrant, ensuring the spices are well blended with the onions.
- Cook the Vegetables: Add the chopped parsnips and apple to the saucepan, stirring until they are coated with the spice mixture. Cook for a couple of minutes.
- Add the Stock: Pour in the stock and bring the mixture to a boil. Then, reduce the heat and simmer for about 20 minutes or until the parsnips are tender.
- Blend the Soup: Once the vegetables are soft, remove the saucepan from the heat. Use an immersion blender to purée the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season: Return the soup to the pot (if necessary), reheat gently, and season with salt and pepper to taste.
Mary Berry Curried Parsnip Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 apple peeled, cored, and chopped
- 3 large parsnips peeled and chopped
- 1 tablespoon curry powder adjust according to taste
- 1.2 liters vegetable or chicken stock
- Salt and pepper to taste
- Fresh cream and coriander cilantro for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until they become soft and translucent, about 5 minutes.
- Add the Curry Powder: Stir in the curry powder and cook for a minute until fragrant, ensuring the spices are well blended with the onions.
- Cook the Vegetables: Add the chopped parsnips and apple to the saucepan, stirring until they are coated with the spice mixture. Cook for a couple of minutes.
- Add the Stock: Pour in the stock and bring the mixture to a boil. Then, reduce the heat and simmer for about 20 minutes or until the parsnips are tender.
- Blend the Soup: Once the vegetables are soft, remove the saucepan from the heat. Use an immersion blender to purée the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season: Return the soup to the pot (if necessary), reheat gently, and season with salt and pepper to taste.
Notes
How to Serve Mary Berry Curried Parsnip Soup
I like to serve this soup hot, with a swirl of fresh cream and a sprinkle of chopped coriander for garnish. The cream adds a luxurious touch, while the coriander introduces a fresh, herbal note that complements the curry flavors beautifully.
How to Reheat Mary Berry Curried Parsnip Soup
- Microwave: Place the soup in a microwave-safe container and cover loosely. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- Oven: Reheating soup in the oven is not recommended.
- Stovetop: Pour the soup into a saucepan and warm over medium heat, stirring occasionally until heated through.
How to Store Leftovers of Mary Berry Curried Parsnip Soup
Cool the soup completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To use from frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Mary Berry Curried Parsnip Soup
Can I make it vegan? Yes, simply use vegetable stock and omit the cream or use a plant-based alternative for garnishing.
Can I add other vegetables? While the focus is on parsnips, adding carrots or sweet potatoes can offer additional sweetness and depth.
What if my soup is too thick? You can thin the soup with a little extra stock or water until you reach your desired consistency.
Nutritional Information
A serving of Mary Berry’s Curried Parsnip Soup, without the cream garnish, approximately contains:
- Calories: 150-200
- Protein: 3g
- Fat: 5g (with minimal saturated fat)
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 10g (natural sugars from the vegetables and apple)
- Sodium: 500mg (varies depending on the stock used)
This nutritional estimate shows that Mary Berry’s Curried Parsnip Soup is relatively low in calories and fat, making it a healthy option that doesn’t compromise on flavor. Its hearty nature and aromatic spices make it a warming and satisfying dish, perfect for those cold days when you crave something both comforting and a bit indulgent.
