The first time I made this soup, I didn’t expect much. I had a few parsnips hanging about and figured it’d be a good way to use them up. But I rushed it—didn’t toast the curry powder, forgot the lemon, and ended up with something that tasted… beige. Not bad, just boring.

Second time? Total turnaround. I gave the spices time to bloom, used fresh, sweet parsnips, and added a good squeeze of lemon at the end. And suddenly, it was this silky, warming bowl of gold with just enough kick. That little spoonful of coriander yogurt on top? Not just garnish. It brings the whole thing to life.

Let me show you what I did differently.

WHY THIS ONE WORKS SO WELL

Toasting the spices is essential – Most recipes throw in the curry powder late, but it’s that toasty step early on that makes it fragrant and round instead of raw and harsh.
Flour gives body – You don’t need cream to get that velvety texture. A touch of flour does the trick without making it heavy.
Lemon juice at the end brightens everything – It’s subtle but lifts the whole flavour. Skipping it makes it feel flat.

INGREDIENTS + WHY THEY MATTER

Sunflower oil – Neutral and heat-stable. You don’t want olive oil here; it overpowers the spices.
Madras curry powder – This gives heat and depth. I tried mild curry once and it tasted a bit bland.
Plain flour – Thickens the soup just enough without turning it stodgy.
Fresh parsnips – They’re sweet and creamy when cooked. Older ones go woody and bitter—don’t chance it.
Vegetable stock – The savoury base. A good-quality one matters.
Lemon juice – Added at the end for a fresh zing that really pulls it all together.
Greek yogurt + coriander – This topping is cooling, tangy, and bright. Adds contrast to the warm soup.

MAKING IT YOURS (WITHOUT RUINING IT)

Want it dairy-free? Use coconut yogurt or oat yogurt instead of Greek. Works just fine.
Low spice? Halve the curry powder or switch to mild. The lemon still keeps it interesting.
No coriander? Try fresh mint or just a swirl of plain yogurt—it’s still good.
No blender? Mash it well with a potato masher. You’ll get a rustic soup, but it’s still tasty.

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

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup tasted bland	Didn’t toast curry powder	Add curry powder with onion + cook 1 min
Texture too thin	Skipped the flour	Don’t—just a little flour makes it velvety
Yogurt curdled on top	Soup was too hot when topping	Let soup cool slightly before adding

HOW TO MAKE MARY BERRY’S CURRIED PARSNIP SOUP

HEAT THE OIL
Warm 3 tbsp sunflower oil in a large saucepan. Add 1 chopped onion and cook for 5 minutes until soft.

ADD SPICES + FLOUR
Stir in 1 tsp Madras curry powder and 10g plain flour. Cook for 1 minute to toast the spices.

POUR IN STOCK + ADD PARSNIPS
Slowly add 900ml vegetable stock while stirring. Add 500g sliced parsnips, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

BLEND UNTIL SMOOTH
Let it cool slightly, then blend in batches until smooth. Return to the pan.

FINISH WITH LEMON
Reheat gently and stir in 1–2 tsp lemon juice. Taste and adjust seasoning.

MAKE CORIANDER YOGURT
Mix 150g plain Greek yogurt with 2 tbsp chopped coriander in a small bowl.

SERVE
Ladle soup into bowls and top with a generous spoonful of coriander yogurt.

TIPS FROM MY KITCHEN

I always toast the curry powder for at least 30 seconds—it’s the difference between “meh” and magical.
My stick blender sometimes misses bits, so I strain it through a sieve if I want it really silky.
Don’t skip the lemon—it turns the volume up on all the other flavours.

STORAGE + SERVING

Fridge: Keeps 3 days in a sealed container.
Freezer: Up to 3 months. Defrost overnight in the fridge.
Reheat: Gently on the hob or microwave in short bursts, stirring often.
Serve with: Crusty bread, toasted seeds, or warm naan.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes! It actually tastes better the next day as the flavours develop.

Q: What if I don’t like coriander?
A: Just skip it or use fresh mint or parsley in the yogurt instead.

Q: Is this soup spicy?
A: It has gentle heat from the Madras curry powder, but it’s not blow-your-head-off spicy.

Q: Can I add cream instead of yogurt?
A: You can—but I prefer the tang of yogurt. If using cream, swirl it into the soup before serving.

Try More Recipes:

Mary Berry Curried Parsnip Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

174

kcal

A silky, gently spiced soup made with sweet parsnips and warming Madras curry powder. Finished with a bright touch of lemon and topped with cooling coriander yogurt, it’s a comforting bowl perfect for chilly days—easy to make, freezer-friendly, and honestly better the next day.

Ingredients

For the Soup:
3 tbsp sunflower oil
1 onion, peeled and chopped
1 tsp Madras curry powder
10g (¼ oz) plain flour
900ml (1½ pints) vegetable stock
500g (1lb 2oz) parsnips, peeled and sliced
Salt and freshly ground black pepper
1–2 tsp lemon juice
For the Coriander Yogurt:
150g (5½ oz) plain Greek yogurt
2 tbsp finely chopped fresh coriander leaves

Directions

Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until soft but not browned.
Stir in the curry powder and flour. Cook for 1 minute, stirring constantly.
Slowly add the stock, whisking to avoid lumps. Add the parsnips, season with salt and pepper, and bring to a boil.
Reduce the heat, cover, and simmer for 15 minutes or until the parsnips are soft.
Remove from heat and blend until smooth. Do it in batches if needed. Return to the pan and gently reheat.
Stir in lemon juice to taste and adjust seasoning.
In a small bowl, mix the yogurt with chopped coriander.
Serve soup hot with a spoonful of the yogurt on top.

Notes

Toasting the curry powder with the onion brings out deep flavour—don’t skip this.
Use fresh, firm parsnips; old ones go woody and ruin the texture.
Add lemon juice at the end—if you cook it in, the zing disappears.