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
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
Instructions
- Warm a generously sized pot over medium heat, adding vegetable oil to coat the bottom evenly.
- Sauté finely diced onions and minced garlic until they become soft and translucent, releasing their aromatic essence, approximately 4-5 minutes.
- 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.
- Incorporate roughly chopped parsnips into the spice mixture, stirring to coat each piece and allowing them to caramelize slightly for 4-5 minutes.
- Gently pour in vegetable stock (32 fluid ounces / 950 milliliters), raising the heat to bring the liquid to a robust boil.
- 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.
- 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.
- Enrich the soup with creamy coconut milk (14 fluid ounces / 400 milliliters), stirring thoroughly to integrate.
- Season with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
- Warm the soup gently if needed, ensuring it maintains a luxurious temperature.
- 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