Easy Curried Parsnip Soup Recipe: Cozy Comfort in a Bowl

Whipping up a delightful curried parsnip soup can transport you to a world of comforting warmth and exotic flavors.

Creamy roots blend seamlessly with aromatic spices in this surprisingly elegant dish.

Parsnips bring a subtle sweetness that transforms ordinary soup into something extraordinary.

Indian-inspired curry powder adds unexpected depth and complexity to each spoonful.

Gentle simmering allows ingredients to meld together, creating a silky smooth texture that feels luxurious.

Nutritious and satisfying, this recipe promises to become a cherished go-to meal when you want something both nourishing and exciting.

You’ll fall in love with how easily these humble ingredients come together in pure culinary magic.

Why Mary Berry Curried Parsnip Soup Is A Cozy Favorite

• Breeze Through Preparation: This soup delivers maximum flavor with minimal kitchen effort, perfect for cooks seeking a simple yet delicious meal.
• Customize Your Comfort: Flexible recipe allows easy modifications like adding cream or adjusting spice levels to match personal taste preferences.
• Nutritious Winter Warmer: Parsnips provide rich nutrients and create a hearty, satisfying soup that keeps you warm during chilly seasons.
• Quick Family Meal Solution: Ready in less than 30 minutes, making it an ideal weeknight dinner option for busy households craving something homemade and nutritious.

Ingredients In Mary Berry Curried Parsnip Soup

• Parsnips: A sweet, nutty root vegetable that provides the signature flavor and creamy texture of the soup.
• Onions: Adds a subtle sweetness and depth of flavor to the soup base.
• Garlic: Provides a robust, aromatic undertone that complements the curry spices.

• Curry Powder, Cumin: Delivers warm, complex spice notes that elevate the parsnips' natural sweetness.
• Salt, Pepper: Essential for balancing and enhancing the overall taste of the soup.

• Vegetable Stock, Chicken Stock: Creates the liquid base that helps cook and blend the vegetables.
• Heavy Cream: Adds richness and a smooth, luxurious texture to the finished soup.
• Cooking Oil: Helps to sauté the vegetables and prevent sticking to the pan.

Steps To Make Mary Berry Curried Parsnip Soup

Step 1: Warm Up the Kitchen

Heat a large pot over medium flame. Pour a splash of olive oil and toss in finely chopped onions and minced garlic. Stir them around until they become soft and translucent, releasing their sweet, mellow aroma.

Step 2: Introduce the Parsnips

Add chopped parsnips to the pot, stirring them gently with the onion and garlic mixture. Let them sizzle and start to soften for a few minutes, developing a golden edge.

Step 3: Spice It Up

• Curry powder
• Ground turmeric
• Pinch of cayenne
• Salt
• Black pepper

Stir everything thoroughly so the vegetables get a beautiful, even coating of fragrant spices.

Step 4: Build the Liquid Base

Pour vegetable or chicken stock into the pot, covering the vegetables completely. Season with additional salt and pepper. Bring the mixture to a gentle simmer and let it bubble softly until the parsnips become tender and easily pierced with a fork.

Step 5: Create Silky Smoothness

Transfer the soup to a blender and puree until completely smooth and creamy. If you want extra richness, stir in heavy cream or coconut milk.

Step 6: Final Touches

Reheat the soup gently, taste and adjust seasonings. Serve hot, maybe with a swirl of cream or sprinkle of fresh herbs on top.

Tips That Help With Mary Berry Curried Parsnip Soup

• Spice Selection Matters: Choose fresh, high-quality curry powder for a vibrant, authentic flavor that elevates the soup's taste profile.
• Roast Vegetables First: Caramelize parsnips and onions before adding spices to develop deeper, richer underlying notes and complexity.
• Texture Perfection: Use an immersion blender for smoother consistency, or leave slightly chunky for rustic, homemade texture variation.
• Dairy-Free Adaptation: Replace cream with coconut milk for a vegan version that maintains creamy richness and adds subtle tropical undertones.
• Garnish Wisely: Top with toasted pumpkin seeds or fresh cilantro to introduce crunch and brightness, transforming the soup's visual and flavor appeal.

Tasty Twists On Mary Berry Curried Parsnip Soup

• Roasted Root Veggie Soup: Replace parsnips with a mix of roasted carrots, sweet potatoes, and butternut squash for a colorful, nutrient-rich alternative.
• Vegan Coconut Curry Soup: Swap cream with coconut milk and use vegetable stock for a dairy-free, plant-based version that's creamy and aromatic.
• Low-Carb Cauliflower Soup: Substitute parsnips with cauliflower florets to create a lighter, keto-friendly soup with the same warming spices.
• Gluten-Free Ginger Zinger: Add fresh ginger and use gluten-free stock for a immune-boosting variation that's safe for those with gluten sensitivities.

Pairing Ideas For Mary Berry Curried Parsnip Soup

• Pair Creamy Comfort with Bold Red Wine: A full-bodied Syrah or Grenache complements the soup's rich, spicy notes and cuts through its creamy texture, creating a harmonious flavor balance.
• Garnish with Crispy Contrast: Top the soup with toasted cumin seeds, crispy pancetta bits, or herb-seasoned croutons to add delightful crunch and enhance the warm, earthy curry undertones.
• Serve Alongside Rustic Bread: Grab a crusty sourdough or whole grain bread to soak up the velvety soup, providing a hearty accompaniment that echoes the soup's comforting warmth.

How To Store Mary Berry Curried Parsnip Soup

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Label with date and contents.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each to ensure even warming. Check temperature before serving.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of stock or water if the soup seems too thick. Heat until steaming and thoroughly hot.

FAQ Guide For Mary Berry Curried Parsnip Soup

• What are parsnips and how do they taste?

Parsnips are white root vegetables with a sweet, nutty flavor similar to carrots but with a more earthy undertone. They have a slightly starchy texture that becomes creamy when cooked.

• Can I make this soup vegetarian or vegan?

Yes, simply use vegetable stock instead of chicken stock. For a creamy version without dairy, substitute coconut milk or cashew cream for the regular cream.

• How do I know when the parsnips are cooked properly?

The parsnips are done when they’re tender enough to be easily pierced with a fork, which usually takes about 15-20 minutes of simmering in the stock. They should be soft but not mushy.

Curried Parsnip Soup Recipe

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4.8 from 25 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Warm, comforting curried parsnip soup blends creamy root vegetables with aromatic Indian spices for a delightful winter meal. Silky smooth texture and gentle heat invite you to savor each spoonful of this nourishing culinary experience.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 750 grams (26.5 ounces) parsnips, peeled and chopped
• 2 onions, chopped
• 2 garlic cloves

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper

Cooking and Finishing Ingredients:

• 2 tablespoons olive oil
• 1.2 liters (40.5 fluid ounces) vegetable stock
• 150 milliliters (5 fluid ounces) double cream (optional)
• Parsley, for garnish

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Instructions

1. Sauté diced onions and minced garlic in olive oil over medium heat until translucent and fragrant, approximately 3-4 minutes.
2. Add chopped parsnips and continue cooking for 5 minutes, stirring occasionally to prevent sticking.
3. Sprinkle curry powder, turmeric, and ground cumin over vegetables, thoroughly coating them and releasing aromatic spices.
4. Pour vegetable or chicken stock into the pot, season with salt and pepper, then reduce heat and simmer for 20-25 minutes until parsnips become tender.
5. Remove pot from heat and use an immersion blender or standard blender to puree the mixture until completely smooth and creamy.
6. If desired, gently stir in heavy cream or coconut milk for additional richness and smoothness.
7. Return soup to low heat, taste and adjust seasonings as needed, warming through for 2-3 minutes.
8. Ladle into warm bowls and garnish with fresh herbs or a drizzle of cream before serving hot.

Notes

• Choose fresh, firm parsnips with smooth skin for the best flavor and texture in your soup.
• Adjust curry powder amount to control spice intensity, catering to different heat preferences.
• Add a splash of coconut milk instead of cream for a dairy-free and richer alternative that complements the curry notes.
• Garnish with toasted pumpkin seeds or crispy bacon bits to introduce a delightful crunch and extra layer of flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 180 kcal
• Sugar: 8 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 15 mg