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.
Ingredients
Scale
- 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
Instructions
- Sauté Foundation: Heat vegetable oil in a large pot, then gently sweat onions and garlic until softened and translucent, releasing their delicate aromatics.
- 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.
- Vegetable Preparation: Add parsnips to the spice-infused base, stirring to ensure each piece is evenly coated and allowing gentle caramelization to develop depth.
- 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.
- Transformation: Remove from heat and puree the mixture using a blender until achieving a silky, uniform consistency, working in batches if necessary.
- 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.
- 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