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Mary Berry Curried Parsnip Soup
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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.

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

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.