Mary Berry Curried Parsnip Soup Recipe

This delicious Mary Berry Curried Parsnip Soup is a quick and easy meal that’s perfect for colder days. Creamy, warm, and full of flavour, it’s made with simple ingredients like parsnips and curry powder. Top it off with a spoonful of fresh coriander yogurt for an extra burst of flavour!

This Curried Parsnip Soup Recipe Is From Cookery Course Cookbook by Mary Berry

Ingredients Needed

For the Soup:

• 3 tbsp sunflower oil
• 1 onion, peeled and chopped
• 1 tsp Madras curry powder
• 10g (1/4oz) plain flour
• 900ml (1 1/2 pints) vegetable stock
• 500g (1lb 2oz) parsnips, peeled and sliced
• Salt and freshly ground black pepper, to taste
• 1–2 tsp lemon juice

For the Coriander Yogurt:

• 150g (5 1/2oz) plain Greek yogurt
• 2 tbsp finely chopped fresh coriander leaves

How To Make Curried Parsnip Soup Recipe

1. Cook the Onion: Heat the sunflower oil in a large pan over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened. Sprinkle over the curry powder and flour, stir well, then pour in the vegetable stock. Bring to the boil, stirring constantly.
2. Add the Parsnips: Add the sliced parsnips, salt, and pepper. Bring the mixture back to the boil. Reduce the heat, cover, and simmer for 15 minutes, or until the parsnips are tender.
3. Blend the Soup: Remove the pan from the heat and blend the soup for about 3 minutes until smooth using a blender. You may need to do this in batches.
4. Final Simmer: Return the soup to the pan and heat over medium heat. Bring it to a simmer, then add lemon juice to taste. Check the seasoning and adjust as needed.
5. Make the Coriander Yogurt: In a small bowl, mix together the Greek yogurt and chopped fresh coriander until well combined.
6. Serve: Stir the soup one more time, then ladle it into warmed bowls. Top each serving with a spoonful of the coriander yogurt.

Recipe Tips

• Use fresh parsnips for the best flavour: Fresh parsnips will give your soup a sweeter and more vibrant taste, so try to pick ones that are firm and not too soft.
• Blend in batches for a smoother texture: If your blender isn’t large enough, blend the soup in batches to achieve a perfectly smooth and creamy texture without any lumps.
• Adjust the curry powder to your taste: Madras curry powder can vary in spice, so taste the soup as you go and adjust the amount of curry powder for the level of heat you prefer.
• Add lemon juice at the end: Lemon juice should be added at the end to keep the flavour bright and fresh. Taste it first and adjust to get the perfect balance.
• Make the coriander yogurt ahead: Prepare the coriander yogurt in advance so the flavours have time to combine. It will make the soup extra creamy and flavourful when served.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers curried Parsnip Soup in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze leftovers curried Parsnip Soup in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight, then heat on the stove.
• Reheating: Reheat leftovers by gently warming the soup on the stove over low heat for about 5-10 minutes, stirring occasionally. Alternatively, microwave it in a covered container for 2-3 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 174 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 400mg
• Total Carbohydrate: 13g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry Asparagus Soup Recipe
• Mary Berry Celeriac & Watercress Soup Recipe