Mary Berry Parsnip, Coconut, and Lemongrass Soup

The first time I made this, I was trying to break out of my beige winter soup rut. You know the ones—potato, leek, repeat. I had a bag of parsnips and a tin of coconut milk sitting lonely in the cupboard, and just enough energy to try something slightly different. I’ll admit, I didn’t expect much from the lemongrass. I whacked it in, forgot about it, and nearly left it in when blending (don’t do that—it’s stringy mayhem). But the end result? Creamy, light, with just a whisper of heat and citrus.

Since then, it’s become my go-to when I want something comforting but not heavy. The kind of bowl that makes you feel both soothed and vaguely exotic—even if you’re eating it in slippers, surrounded by rain and radiators.

WHAT MAKES THIS RECIPE SPECIAL

Most parsnip soups lean sweet and thick. This one dances to a different beat. Here’s why:

• Lemongrass + ginger – Bright, sharp, and aromatic. They wake the whole thing up.
• Coconut milk – Rich without being claggy. No cream needed.
• Thai red curry paste – Adds gentle warmth and depth without overpowering.

It’s the sort of soup you serve with smugness—and a bit of crusty bread to swipe the bowl clean.

INGREDIENTS + WHY THEY MATTER

• Parsnips (750 g) – Sweet and starchy. I cut them small so they cook evenly.
• Onion (1, finely chopped) – Builds the base. Don’t skip it—it anchors the sweetness.
• Fresh ginger (5 cm knob) – Adds sharpness and heat. Powdered just doesn’t compare.
• Thai red curry paste (1 tbsp) – Subtle warmth and colour.
• Runny honey (2 tsp) – Balances the spice and lifts the sweetness of the parsnips.
• Full-fat coconut milk (400 g tin) – Creamy without needing dairy.
• Vegetable stock (450 ml) – Keeps it light. Add more to thin if needed.
• Fish sauce (1 tbsp) – Salty and savoury. Skip it for vegan, but it adds real depth.
• Lemongrass (1 stalk, bashed) – The secret citrus hit. Remove before blending!
• Thai basil or coriander – For garnish. Adds colour and a fresh, herby lift.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan? Skip the fish sauce and add a splash of soy or tamari. Still works beautifully.
• No lemongrass? Add a strip of lime zest instead—just take it out before blending.
• Want more heat? A chopped red chilli or extra curry paste will sort you.
• No Thai curry paste? A bit of mild curry powder and chilli flake will do in a pinch—just fry it well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted flat	Skimped on curry paste	Use a full tablespoon—it’s not that spicy
Lemongrass blended in	Forgot to remove before blending	Always fish it out before blitzing
Soup too thick	Parsnips absorbed all the liquid	Add extra stock post-blend to loosen
Tasted too sweet	Used too much honey or overcooked	Keep honey light and simmer only 15 mins

HOW TO MAKE MARY BERRY’S PARSNIP, COCONUT, AND LEMONGRASS SOUP

Cook the Base
Heat sunflower oil in a large pan. Add parsnips and onion. Fry for 3–4 minutes until just golden.

Add the Flavour
Stir in ginger, red curry paste, and honey. Cook for 30 seconds until fragrant.

Simmer It Out
Pour in coconut milk, vegetable stock, fish sauce, and add the bruised lemongrass stalk. Bring to the boil, then cover and simmer gently for 15 minutes, or until parsnips are tender.

Blend
Remove from heat. Discard lemongrass. Blend until silky smooth. Adjust seasoning and texture with extra stock or water if needed.

Serve
Pour into warm bowls. Garnish with Thai basil or coriander and serve hot.

TIPS FROM MY KITCHEN

• I bash the lemongrass with the handle of a knife to release the flavour—don’t skip this step.
• My blender prefers warm over boiling soup—less splatter and better texture.
• I add a squeeze of lime just before serving if I’ve gone heavy on the sweetness—it brightens everything.

STORAGE + SERVING

• Fridge: Lasts 3 days in a sealed container.
• Freezer: Freeze without garnish for up to 3 months. Thaw overnight.
• Reheat: Gently over medium heat, stirring. Add a splash of water if it thickens.
• Serve with: Warm flatbread, rice crackers, or a cheeky prawn toast if you’re going all in.

FREQUENTLY ASKED QUESTIONS

Q: Can I use low-fat coconut milk?
A: Technically, yes. But it won’t be as silky or rich. Full-fat really makes a difference here.

Q: What can I use instead of lemongrass?
A: Lime zest or a splash of lime juice added after blending works. It’s not the same, but it’s bright and fresh.

Q: Can I make this in advance?
A: Yes, and the flavour gets better by day two. Just garnish fresh.

Q: Is this soup spicy?
A: Just a hint. You can dial it up with more curry paste or chilli.

Try More Recipes:

• Mary Berry Spiced Autumn Soup Recipe
• Mary Berry Thai Spiced Soup
• Mary Berry Marigold Soup