Quick & Cozy Curried Parsnip Soup Mary Berry Recipe

Curried parsnip soup represents a luxurious culinary experience that transforms humble root vegetables into a spectacular dining sensation.

Tender parsnips bring subtle sweetness and creamy textures when blended with aromatic spices.

Complex curry notes dance across your palate, creating unexpected depth in every spoonful.

Warming and comforting, this soup delivers rich nutritional benefits without compromising on incredible flavor profiles.

Seasonal ingredients shine through, highlighting natural vegetable characteristics with elegant simplicity.

Professional chefs and home cooks appreciate how minimal ingredients can produce such magnificent results.

Prepare to elevate your cooking skills and delight dinner companions with this exceptional recipe: enjoy!

Why Mary Berry’s Curried Parsnip Soup Hits the Right Notes

• Spice Up Your Comfort: This soup transforms humble parsnips into a warming, aromatic dish packed with complex Indian-inspired spices that dance on your palate and bring excitement to a classic winter meal.
• Creamy Smooth Satisfaction: The blending technique creates an incredibly silky texture that glides effortlessly across your tongue, while coconut milk adds luxurious richness without heaviness, making every spoonful feel indulgent yet comforting.
• Quick and Easy Weeknight Winner: With just one pot and under 90 minutes of total preparation time, this recipe delivers restaurant-quality flavor without complicated techniques, perfect for busy home cooks wanting delicious results without stress.
• Nutrition in a Bowl: Packed with root vegetable goodness, warming spices that support digestion, and a plant-based profile, this soup delivers substantial nutrition while tasting like a gourmet treat that nourishes body and soul.

Ingredients for a Creamy Curried Parsnip Bowl

• Parsnips: Sweet root vegetable with a mild, nutty flavor that forms the main body of the soup.
• Onion: Provides a deep, savory base flavor for the soup's foundation.
• Garlic: Adds aromatic depth and warmth to the overall taste profile.

• Curry Powder, Cumin, Coriander, Turmeric, Ginger, Cayenne Pepper: Complex spice blend that creates a warm, rich, and slightly spicy flavor characteristic of curried dishes.
• Salt and Pepper: Essential seasonings to enhance and balance the soup's overall taste.

• Vegetable Oil: Helps sauté vegetables and initiate the cooking process.
• Vegetable Stock: Provides liquid base and additional depth of flavor for the soup.
• Coconut Milk: Adds creamy texture and subtle tropical sweetness to the soup.

• Fresh Cilantro or Parsley: Bright, fresh herb to add color and a burst of herbal flavor on top of the finished soup.

Cooking This Soup With Simple Steps

Step 1: Sauté Aromatics

Heat vegetable oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until soft and translucent for about 5 minutes.

Step 2: Build Spice Base

• Curry powder
• Cumin
• Coriander
• Turmeric
• Ginger
• Cayenne pepper (optional)

Cook spices for 2-3 minutes until fragrant, stirring constantly.

Step 3: Introduce Parsnips

Add chopped parsnips to the pot and cook for 5 minutes, stirring occasionally to prevent sticking.

Step 4: Simmer and Soften

Pour vegetable stock into the pot, bringing to a boil. Reduce heat to low and simmer for 25-30 minutes until parsnips become tender and easily mashed.

Step 5: Create Smooth Texture

Carefully transfer soup to a blender or use an immersion blender. Puree until completely smooth and creamy with no chunks.

Step 6: Finish with Creaminess

Stir in coconut milk and season with salt and pepper to your preferred taste. Gently reheat if needed.

Step 7: Serve and Garnish

Ladle hot soup into bowls. Sprinkle fresh cilantro or parsley on top for a bright, fresh finish.

Tips for Depth and Spice Balance

• Amplify Flavor with Roasted Parsnips: Toss chopped parsnips with olive oil, salt, and pepper, then roast at 425°F for 25-30 minutes until golden and caramelized before blending into the soup.
• Customize Heat Levels Smartly: Start with minimal cayenne and taste as you go, allowing personal preference to guide your spice adventure.
• Boost Creaminess Effortlessly: Swap regular milk with full-fat coconut milk or swirl in a dollop of Greek yogurt for luxurious texture and tangy complexity.
• Elevate Soup with Fresh Herbs: Garnish with chopped cilantro, fresh thyme, or a sprinkle of chives to introduce bright, aromatic notes that complement the curry's warmth.
• Make-Ahead Magic: Prepare the soup a day in advance, as the flavors will deepen and meld overnight, creating an even more delicious dining experience.

How to Store Leftover Soup Smoothly

• Airtight Container Preservation: Seal the soup in a high-quality glass or BPA-free plastic container with a tight-fitting lid. Prevent flavor contamination and moisture loss by removing excess air before sealing. Refrigerate immediately after cooling to maintain optimal taste and texture.
• Freezer Storage Strategy: Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space for expansion. Label with the date and contents to track freshness. Flat-freeze bags for efficient storage and quicker thawing, stacking them horizontally to maximize freezer space.
• Thawing and Reheating Technique: Defrost frozen soup overnight in the refrigerator for best results. Gently reheat on the stovetop over medium-low heat, stirring occasionally to prevent scorching.

Bold Variations on Parsnip Soup Flavor

• Roasted Vegetable Curry Soup: Replace parsnips with a mix of roasted butternut squash, carrots, and sweet potatoes for a deeper, caramelized flavor profile that enhances the curry spices.
• Spicy Coconut Parsnip Blend: Increase the cayenne pepper and add fresh red chili for an extra kick, then top with crispy fried shallots and a drizzle of chili oil for added texture and heat.
• Herb-Infused Winter Soup: Incorporate fresh thyme and rosemary during cooking, then finish with a swirl of herb-infused olive oil and toasted pumpkin seeds for a rustic, earthy dimension.
• Protein-Packed Curry Version: Stir in cooked shredded chicken or chickpeas after blending to transform the soup into a more substantial meal with added protein and nutritional value.

What to Know After Trying Mary’s Version

Culinary magic emerges from Mary Berry’s curried parsnip soup, a harmonious blend of warming spices and creamy parsnip goodness.

Global flavors dance through each spoonful, inviting comfort and adventure simultaneously.

Classic ingredients transform into an elegant meal that whispers of international cuisine and personal creativity.

Sophisticated palates will appreciate subtle curry notes complementing earthy parsnip undertones.

Curried Parsnip Soup Mary Berry Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 32 reviews

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

Print Recipe

Pin Recipe

Description

Mary Berry’s curried parsnip soup offers a comforting blend of earthy root vegetables and warming spices. Rich, creamy, and elegantly spiced, this soup brings sensational flavor from British kitchens to your winter table.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 1 large onion, chopped
• 1 lb parsnips, peeled, cored (if necessary), and chopped

Spices and Seasonings:

• 1 tablespoon (15 ml) curry powder
• 1 teaspoon (5 ml) ground cumin
• ½ teaspoon (2.5 ml) ground coriander
• ¼ teaspoon (1.25 ml) ground turmeric
• ¼ teaspoon (1.25 ml) ground ginger
• ¼ teaspoon (1.25 ml) cayenne pepper (optional)
• Salt and pepper, to taste

Liquids and Cooking Ingredients:

• 1 tablespoon (15 ml) vegetable oil
• 2 cloves garlic, minced
• 4 cups (960 ml) vegetable stock
• 1 cup (240 ml) coconut milk
• Fresh cilantro or parsley, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm a generously sized pot over medium heat, adding vegetable oil to coat the bottom evenly.
2. Sauté finely diced onions and minced garlic until they become soft and translucent, releasing their aromatic essence, approximately 4-5 minutes.
3. Introduce a vibrant blend of spices including curry powder, ground cumin, ground coriander, turmeric, fresh ginger, and a pinch of cayenne pepper for optional heat. Toast these spices for 2-3 minutes to awaken their complex flavors.
4. Incorporate roughly chopped parsnips into the spice mixture, stirring to coat each piece and allowing them to caramelize slightly for 4-5 minutes.
5. Gently pour in vegetable stock (32 fluid ounces / 950 milliliters), raising the heat to bring the liquid to a robust boil.
6. Reduce heat to a gentle simmer, covering the pot and allowing the parsnips to tenderize for 25-30 minutes, or until they can be easily pierced with a fork.
7. Remove from heat and carefully transform the mixture into a smooth, velvety puree using either a standard blender or an immersion blender, working in batches if necessary.
8. Enrich the soup with creamy coconut milk (14 fluid ounces / 400 milliliters), stirring thoroughly to integrate.
9. Season with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
10. Warm the soup gently if needed, ensuring it maintains a luxurious temperature.
11. Ladle into serving bowls and garnish with freshly chopped cilantro or parsley for a bright, fresh finish.

Notes

• Discover the magic of transforming simple parsnips into a luxurious, spice-infused culinary adventure.
• Select vibrant, firm parsnips with smooth skin to ensure maximum flavor and creamy texture.
• Coconut milk introduces a luscious tropical whisper that dances perfectly with earthy, warming spices.
• Meal prep champions can confidently store this soup in the refrigerator for up to 3 days, watching flavors intensify.
• Customize your comfort by controlling spice levels and experimenting with cooling garnish options.

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

Nutrition

• Serving Size: 4
• Calories: 183 kcal
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg