Flavorful Curried Parsnip Soup Mary Berry Recipe Delight

Curried parsnip soup elevates humble root vegetables into a culinary masterpiece that tantalizes taste buds.

Creamy and aromatic, this golden elixir transforms ordinary ingredients into an extraordinary dining experience.

Exotic curry spices weave magic through each velvety spoonful, unlocking layers of unexpected flavor.

Subtle sweetness from tender parsnips blends seamlessly with warming spices, creating a symphony of comfort.

Nutritious and elegant, this soup celebrates seasonal ingredients with remarkable simplicity.

Professional chefs and home cooks alike will marvel at how few ingredients can produce such a stunning dish.

Let this recipe transport you to a world of culinary delight and warm your soul with every luxurious bite.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 180 kcal

Servings: 4

Ingredients in Mary Berry’s Curried Parsnip Soup

• Onions: Choose firm, glossy bulbs without soft spots for maximum flavor depth.
• Garlic: Select plump cloves with tight, unbroken skin for robust taste.
• Curry Powder: Opt for fresh, vibrant blend from specialty spice shops for authentic warmth.
• Cumin: Seek whole seeds or ground spice with rich, earthy aroma.
• Coriander: Pick bright green or golden ground spice for zesty undertones.
• Turmeric: Look for deep orange-yellow powder with intense, peppery character.
• Ginger: Choose firm, smooth root with smooth skin and spicy kick.
• Cayenne Pepper: Select bright red powder for controlled heat level.

• Parsnips: Pick firm, smooth roots without blemishes or soft areas.
• Vegetable Oil: Choose neutral-flavored oil with high smoke point.
• Vegetable Stock: Select low-sodium version for better flavor control.

• Coconut Milk: Pick full-fat version for rich, silky texture.
• Salt: Use sea salt or kosher salt for clean, pure seasoning.
• Black Pepper: Freshly ground provides most vibrant flavor profile.
• Cilantro: Select bright green, crisp leaves for fresh garnish.
• Parsley: Choose vibrant green leaves with sturdy stems.

Kitchen Setup for Curried Parsnip Soup

• Large pot: Spacious cooking vessel for preparing the soup.
• Cutting board: Sturdy surface for chopping vegetables.
• Chef's knife: Sharp tool for precise ingredient preparation.
• Measuring spoons: Accurate utensils for adding spices.
• Wooden spoon: Perfect for stirring and mixing ingredients.
• Blender or immersion blender: Essential for creating smooth, creamy texture.
• Ladle: Convenient for serving the soup.
• Bowls: Serving dishes for the finished soup.

How to Cook Curried Parsnip Soup by Mary Berry

• Kickstart Flavor Foundation

Heat oil in a large pot and sizzle onions with garlic until they become soft and translucent, releasing their aromatic magic for about 5 minutes.

• Spice Things Up

Unleash a whirlwind of spices like curry powder, cumin, coriander, turmeric, ginger, and a whisper of cayenne. Toast these flavor bombs for 2-3 minutes, stirring constantly to awaken their intense personalities.

• Welcome Parsnip Party

Toss chopped parsnips into the pot, letting them dance and caramelize for 5 minutes while stirring occasionally to prevent any burning.

• Liquid Transformation

Pour vegetable stock into the pot, bringing everything to a rolling boil. Reduce heat and let the mixture simmer gently for 25-30 minutes until parsnips surrender and become meltingly tender.

• Silky Smooth Finale

Blend the soup until it reaches luxurious, velvety perfection. Swirl in coconut milk, season with salt and pepper, and warm through. Serve piping hot, crowned with a sprinkle of fresh herbs for a burst of color and freshness.

Mary Berry Soup Tips and Adjustments

• Spice It Up: Add extra cayenne or red pepper flakes for a bold heat kick that lingers on your palate.
• Creamy Customization: Swap coconut milk with heavy cream, Greek yogurt, or plant-based alternatives to suit dietary preferences and create unique flavor profiles.
• Make-Ahead Magic: This soup freezes beautifully for up to 3 months. Store in airtight containers, leaving room for expansion, and thaw overnight in the refrigerator before gently reheating.
• Texture Twist: For a rustic feel, leave some parsnip chunks unblended. Alternatively, strain the soup through a fine-mesh sieve for an ultra-silky consistency that feels luxurious on the tongue.

Presenting Mary Berry Curried Parsnip Soup

• Pair with Crusty Bread: Serve alongside warm, toasted sourdough or rustic whole grain bread for dipping and added texture.
• Top with Crunchy Garnishes: Sprinkle roasted pumpkin seeds, crispy fried shallots, or toasted coconut flakes for a delightful contrast to the creamy soup.
• Add Protein Boost: Swirl in some shredded rotisserie chicken, crispy bacon bits, or pan-seared tofu cubes to transform this into a more substantial meal.
• Create Spice Drizzle: Finish with a zigzag of sriracha, chili oil, or herbed olive oil to elevate the flavor profile and add a personal touch.

Proper Storage for Mary Berry’s Parsnip Soup

• Preserve Peak Freshness: Store leftover soup in airtight containers, keeping it refrigerated for up to 4 days. Flavors actually intensify overnight, making next-day servings even more delicious.
• Freeze for Future Meals: Pour cooled soup into freezer-safe containers, leaving some space at the top. Freeze successfully for 2-3 months, creating a quick meal solution for busy days.
• Reheat with Care: Warm refrigerated soup gently in a pot over medium-low heat, stirring occasionally. Add a splash of vegetable stock if the soup seems too thick, restoring its original creamy consistency.
• Smart Portion Planning: Divide soup into individual serving containers for easy grab-and-go lunches. This strategy helps maintain portion control and ensures a hassle-free meal prep routine.

Smooth Curried Parsnip Soup Recipe

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4.7 from 28 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Mary Berry’s curried parsnip soup blends creamy parsnips with warming spices for a comforting winter dish. Rich, aromatic flavors invite you to savor each spoonful of this elegant British classic.

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Ingredients

Scale 1x2x3x

• 1 lb parsnips, peeled, cored (if necessary), and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups (960 ml) vegetable stock
• 1 cup (240 ml) coconut milk
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) curry powder
• 1 tsp (5 ml) ground cumin
• ½ tsp (2.5 ml) ground coriander
• ¼ tsp (1.25 ml) ground turmeric
• ¼ tsp (1.25 ml) ground ginger
• ¼ tsp (1.25 ml) cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

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Instructions

1. Sauté Foundation: Heat vegetable oil in a large pot, then gently sweat onions and garlic until softened and translucent, releasing their delicate aromatics.
2. Spice Activation: Introduce curry powder, cumin, coriander, turmeric, ginger, and optional cayenne, toasting the spices to unlock their intricate flavor profile and create a robust base.
3. Vegetable Preparation: Add parsnips to the spice-infused base, stirring to ensure each piece is evenly coated and allowing gentle caramelization to develop depth.
4. Liquid Integration: Pour in vegetable stock, bringing the mixture to a vigorous boil, then reduce to a gentle simmer and cover, allowing parsnips to tenderize and meld flavors for 25-30 minutes.
5. Transformation: Remove from heat and puree the mixture using a blender until achieving a silky, uniform consistency, working in batches if necessary.
6. Enrichment: Stir in coconut milk to create a creamy, luxurious texture, then season with kosher salt and black pepper to balance and enhance the soup’s complex flavor profile.
7. Serving Finale: Reheat gently if needed, then ladle into serving bowls and garnish with fresh cilantro or parsley to add a bright, herbaceous note to the finished dish.

Notes

• Spice Toasting Technique: Gently heat spices to unlock their deep, complex flavors and prevent burning, which releases bitter undertones.
• Parsnip Selection: Choose firm, smooth parsnips without soft spots or wrinkles for the sweetest, most tender soup texture.
• Blending Safety: Allow soup to cool slightly before blending to prevent steam pressure and potential splashing that could cause burns.
• Flavor Balancing: Taste and adjust seasonings gradually, adding salt and spices in small increments to achieve a perfectly harmonized flavor profile.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Protein: 3 g
• Cholesterol: 0 mg