Mary Berry’s Curried Parsnip Soup Recipe: A Delightful Comfort Food

If you’re a fan of hearty, flavorful soups that are easy to make and perfect for warming your soul, you’ve come to the right place. In this comprehensive guide, we’re going to explore the world of parsnip soup, with a special focus on the delectable curried parsnip soup, and we’ll be using a recipe from the one and only culinary legend, Mary Berry. So, whether you’re a seasoned home cook or just looking to expand your culinary horizons, this article is worth reading.

How to make curried parsnip soup mary berry?

What is Curried Parsnip Soup?

Curried parsnip soup is a comforting, flavorful soup made by simmering parsnips and spices like curry powder, cumin, and ginger. The sweetness of the parsnips pairs perfectly with the warmth of the curry spices. Carrots add color and more body. The soup is blended until smooth and creamy, with coconut milk or cream stirred in at the end for even more luxury. Try Mary Berry’s famous curried parsnip soup recipe for a cozy, fragrant soup.

Curried parsnip soup mary berry

Learn how to make curried parsnip soup mary berry – a comforting and flavorful recipe using parsnips, curry, and coconut milk.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Appetizer

Cuisine British

Servings 4 people

Calories 250 kcal

Equipment

• Large Saucepan: A large saucepan is essential for sautéing the vegetables and simmering the soup. Ensure it has a capacity to hold all the ingredients comfortably.
• Cutting Board and Knife: You'll need a cutting board and a sharp knife for chopping the parsnips, carrots, onions, and garlic. A good-quality knife makes the prep work easier.
• Wooden Spoon: A wooden spoon is handy for stirring the vegetables while sautéing and when simmering the soup.
• Measuring Cups and Spoons: Use measuring cups and spoons to accurately measure the ingredients, especially when adding spices and stock.
• Blender or Food Processor: A blender or food processor is essential for achieving a smooth and creamy consistency in the soup. You can use an immersion (hand) blender or a countertop blender, depending on what you have available.
• Ladle: A ladle makes it easy to serve the soup into bowls without spilling.
• Citrus Juicer: If you have one, a citrus juicer is useful for extracting lemon juice to add that zesty touch to the soup.
• Grater (Optional): If you plan to garnish your soup with grated parmesan or other toppings, a grater can be handy.
• Tongs (Optional): Tongs can be useful for safely handling hot ingredients when sautéing and adding them to the soup.
• Timer: While not a physical tool, a timer or timer function on your kitchen devices can help you keep track of cooking times to ensure your soup is perfectly cooked.

Ingredients

  

• 500g (approximately 1 pound) of Parsnips
• 2 Carrots
• 1 Onion
• 2 cloves of Garlic
• 2 tbsp Olive Oil
• 1 tbsp Curry Powder or Curry Paste
• 1 tbsp Ground Ginger
• 1 tbsp Ground Cumin
• 1/2 tbsp Ground Turmeric
• 1 1 Lemon (for juicing)
• 1 (400ml) 1 can of Coconut Milk
• 1 liter 1 (about 4 cups) of Chicken Stock (or Vegetable Stock for a vegetarian version)
• Salt and Pepper to taste

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Instructions

 

• Peel and chop the parsnips and carrots into small, even-sized pieces.
• Peel and finely chop the onion and garlic.
• In a large saucepan, heat the olive oil over medium heat.
• Add the chopped parsnips, carrots, and onion to the pan.
• Saute the vegetables for about 10 minutes or until they begin to soften. Stir occasionally.
• Stir in the curry powder or paste, ground ginger, ground cumin, and ground turmeric.
• Add the minced garlic to the pan and cook for a few more minutes, allowing the spices to become fragrant.
• Pour in the chicken stock (or vegetable stock for a vegetarian version).
• Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 20-25 minutes or until the vegetables are tender.
• Use a hand blender or transfer the mixture to a countertop blender or food processor to blend until the soup reaches a smooth and creamy consistency. Be cautious when blending hot liquid to avoid splatters.
• Return the blended soup to the saucepan.
• Stir in the coconut milk and juice of one lemon to the soup. This adds creaminess and a zesty kick.
• Season the soup with salt and pepper to taste. Adjust the seasoning according to your preferences.
• Serve the curried parsnip soup hot, optionally garnished with toppings like croutons, grated parmesan, or a drizzle of olive oil.

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Notes

Mary Berry’s curried parsnip soup. To enhance the soup’s flavor, consider roasting the parsnips before adding them to the soup, as this can bring out their natural sweetness. Additionally, feel free to adjust the level of spiciness by varying the amount of curry powder or paste used, ensuring it suits your taste preferences. Remember that the consistency of the soup can be adapted by adding more stock for a thinner soup or simmering longer to thicken it. Lastly, while garnishes like croutons or grated parmesan are optional, they can add a delightful crunch and flavor to your bowl. Enjoy this comforting soup as a starter or a satisfying meal, and don’t hesitate to get creative with your toppings or flavor infusions for a personalized culinary experience.

Keyword Curried parsnip soup mary berry

Ingredients Needed for Curried Parsnip Soup

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 parsnips, chopped
• 3 carrots, chopped
• 1 1/2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground ginger
• 4 cups chicken or vegetable stock
• 1 can coconut milk or heavy cream
• Salt and pepper to taste

Instructions for Making Curried Parsnip Soup

Saute the Vegetables

1. In a large saucepan or pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent.
2. Add the garlic and cook for 1 more minute.
3. Add the chopped parsnips, carrots, curry powder, cumin, and ginger. Cook for 2-3 more minutes, stirring frequently.

Simmer the Parsnips

1. Pour in the stock and add salt and pepper to taste. Bring to a boil.
2. Reduce heat and simmer for 20-25 minutes, or until parsnips are very tender.

Blend the Soup

1. Take pan off heat and allow soup to cool slightly.
2. Pour soup into a blender or food processor and blend until completely smooth.
3. Return the blended soup to the pan and stir in coconut milk or cream.

Finish with Cream and Spices

1. Gently reheat the soup over medium-low heat until warmed through, about 5 minutes.
2. Adjust seasoning to taste.
3. Ladle curried parsnip soup into bowls and top with extra cream or coconut milk if desired. Enjoy!

Mary Berry’s Curried Parsnip Soup Recipe

Now, let’s dive into the heart of this article—the step-by-step instructions for creating Mary Berry’s curried parsnip soup. This recipe serves as a fantastic starting point for a flavorful and satisfying meal. It’s a blend of culinary expertise and comforting simplicity.

Here’s a brief overview of the cooking process:

1. Heat olive oil in a large saucepan.
2. Add chopped parsnips, carrots, and onions.
3. Sauté until they start to soften.
4. Stir in the curry spices (curry powder or paste, ginger, cumin, and turmeric) and minced garlic.
5. Add the stock, bring to a boil, then reduce the heat and simmer until the vegetables are tender.
6. Blend the mixture until smooth, either using a hand blender or a food processor.
7. Return the soup to the pan, stir in coconut milk and lemon juice.
8. Season with salt and pepper to taste.
9. Serve hot with your choice of toppings.

Step-by-Step Cooking Instructions

Let’s break down the recipe further to ensure you have all the details you need to recreate this delicious curried parsnip soup. Here’s a more detailed step-by-step guide:

Step 1: Saute the Vegetables

• In a large saucepan, heat some olive oil over medium heat.
• Add chopped parsnips, carrots, and onions.
• Saute the vegetables until they start to soften, which should take about 10 minutes.

Step 2: Add the Curry Spices

• Stir in the curry powder or paste, ginger, cumin, turmeric, and minced garlic.
• Cook the mixture for a few minutes until the spices become fragrant.

Step 3: Simmer with Stock

• Pour in the chicken or vegetable stock, whichever you prefer.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the vegetables are tender.

Step 4: Blend Until Smooth

• Using a hand blender or a food processor, blend the soup until it reaches a smooth consistency.

Step 5: Add Coconut Milk and Lemon Juice

• Return the blended soup to the pan.
• Stir in the coconut milk and lemon juice for that perfect balance of creaminess and zing.

Step 6: Season and Serve

• Season your soup with salt and pepper to taste.
• You can also add a dollop of coconut milk or your choice of toppings for that extra flavor and texture.
• Serve the soup hot and enjoy!

Tips and Tricks for a Perfect Soup

Creating a delectable curried parsnip ninja soup is quite straightforward, but here are some tips and tricks to ensure it turns out perfectly:

• When sautéing the vegetables, don’t rush. Let them soften and develop flavor.
• Experiment with the curry spices to find the perfect balance for your taste.
• Be cautious when blending hot soup to avoid splatters and burns.
• Adjust the soup’s consistency by adding more stock or coconut milk.
• Garnish with a drizzle of olive oil, black pepper, or chopped parsnips for extra flair.

Serving and Flavor Variations

Parsnip soup is a blank canvas that can be adapted to various tastes. Here are some serving and flavor variations to consider:

• Top with crunchy croutons for added texture.
• Grate some parmesan cheese over the soup for a rich, savory flavor.
• If you’re a fan of heat, try adding a pinch of chili flakes for a spicy kick.
• For a refreshing twist, garnish with a hint of fresh herbs like parsley or cilantro.
• Serve with a side of crusty bread or a salad to complete the meal.

Parsnip Soup as Comfort Food

Parsnip soup has a unique quality that makes it the perfect choice for comfort food. Its creamy texture and rich flavor are incredibly satisfying, especially on a chilly day. It’s a versatile dish that can be served as an appetizer or a main course, and it pairs wonderfully with your favorite beverages, from a crisp white wine to a hearty beer.

Why Mary Berry’s Recipe is a Must-Try

Mary Berry, the great British culinary icon, has a reputation for crafting recipes that are not only delicious but also easy to make. Her curried parsnip soup is no exception. Mary’s expertise shines through in the well-balanced combination of spices and ingredients, resulting in a flavorful and comforting soup that’s accessible to home cooks of all skill levels.

How to Store and Reheat Leftover Parsnip Soup

Parsnip soup stores well for 4-5 days refrigerated and up to 3 months frozen. To reheat, place leftover parsnip soup in a saucepan over medium-low heat, stirring occasionally until warmed through. Add more coconut milk or cream if the soup becomes too thick.

Parsnip Soup and Culinary Exploration

Parsnip soup is not just a humble dish; it’s a canvas for culinary innovation. Its subtle sweetness and versatility make it the pHow to Store and Reheat Leftover Parsnip Souperfect starting point for your culinary exploration. Whether you’re a seasoned chef looking to elevate your cooking game or a beginner eager to experiment, parsnip soup offers endless possibilities. Here’s how you can use this comforting soup as a launchpad for your culinary journey.

Conclusion: Enjoy Your Delicious curried parsnip soup mary berry!

In conclusion, curried parsnip soup, especially when prepared using Mary Berry’s recipe, is a delightful and satisfying dish that’s easy to make and open to culinary exploration. The natural sweetness of parsnips, combined with the warmth of curry spices, results in a heartwarming and flavorful soup that’s perfect for any occasion.

To summarize, remember these key points:

• Saute the vegetables until they soften for the best flavour.
• Blend the soup until it’s silky smooth.
• Experiment with toppings and seasonings to suit your taste.
• Embrace the comfort and warmth of parsnip soup on chilly days.
• Mary Berry’s recipe is a culinary gem worth trying.

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