Mary Berry Honey-Glazed Parsnip Soup

This delicious Mary Berry Honey-Glazed Parsnip Soup is a creamy and comforting dish that’s perfect for a quick, nutritious meal. With simple ingredients like parsnips, honey, and vegetable stock, it’s easy to prepare and full of flavour. Serve with crispy croûtons for an extra touch of texture!

This Honey-Glazed Parsnip Soup Recipe Is From Lucy Young Cookbook by Mary Berry

Ingredients Needed

• 1 tbsp olive oil
• 900g parsnips, roughly chopped
• 2 large onions, roughly chopped
• 4 celery sticks, sliced
• 1 leek, roughly chopped
• 1½ tbsp runny honey
• 1.4 litres vegetable stock
• Salt and freshly ground black pepper
• 150ml double cream

How To Make Honey-Glazed Parsnip Soup

1. Fry the Vegetables: Heat the olive oil in a deep saucepan over high heat, add the vegetables, and fry for a few minutes. Stir in the honey and cook for 4–5 minutes, or until the vegetables are golden brown and caramelized.
2. Simmer: Add the vegetable stock, season with salt and pepper, then cover with a lid. Lower the heat and simmer for 20–30 minutes (35–40 minutes for 12 servings), or until the parsnips are completely tender.
3. Blend the Soup: Transfer the soup to a food processor or blender and blend until smooth.
4. Reheat and Serve: Return the soup to the pan to reheat. Stir in the double cream and check the seasoning. Serve piping hot.

Recipe Tips

• Caramelize the vegetables well: Make sure you fry the vegetables until they are golden brown. This brings out their natural sweetness and enhances the flavour of the soup.
• Adjust the seasoning: Don’t forget to taste and season the soup before serving. A little extra salt and pepper can make all the difference in bringing the flavours together.
• Blend thoroughly: For a silky smooth soup, blend it until there are no lumps. This will give the soup its creamy texture and make it extra luxurious.
• Use good quality stock: The stock is a key ingredient, so using a rich, high-quality vegetable stock will elevate the flavour of the soup.
• Add cream last: Stir the cream in at the end after reheating. This will keep the soup creamy without curdling and maintain its smooth texture.

How To Store & Reheat Leftovers

• Refrigerate: Store it in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze the soup in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Reheat the soup in a saucepan over medium heat for about 5–7 minutes, stirring occasionally, until hot. Alternatively, microwave in a microwave-safe bowl for 2–3 minutes, stirring every minute to ensure even heating.

Nutrition Facts

Serving Size: 1 bowl (about 2 cups)

• Calories: 307
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 21mg
• Sodium: 741mg
• Potassium: 908mg
• Total Carbohydrate: 39g
• Dietary Fiber: 9g
• Sugars: 7g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup
• Mary Berry Emerald Isle Garden Soup Recipe