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Mary Berry Carrot And Parsnip Soup
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Mary Berry Carrot And Parsnip Soup

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.

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

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.