This one caught me off guard. I wasn’t expecting something quite so luxurious from a soup made with parsnips and honey. But let me tell you—it’s creamy, mellow, and just sweet enough to feel special. I first made it on a cold afternoon when the fridge was practically empty, and I needed something warm, fast, and vaguely nutritious.
The only mistake I made? I rushed the caramelising step. I tossed in the honey, gave it a stir, and moved right on. Big mistake. Second time around, I let the veg go golden, edges just starting to catch—and that’s when the magic happened. The depth of flavour tripled.
Pair it with good bread, crispy croûtons, or just a spoon and a quiet corner. This one’s all about slow comfort in a fast world.
WHAT MAKES THIS RECIPE SPECIAL
- Parsnips and honey were born to be together—roasted or in soup, they just work.
- Caramelising the veg brings out a natural sweetness and depth.
- The cream stirred in at the end makes it smooth and indulgent without being heavy.
- It reheats beautifully, so it’s perfect for batch cooking.
INGREDIENTS + WHY THEY MATTER
- Olive oil (1 tbsp) – For frying. You could use butter, but oil keeps it lighter.
- Parsnips (900g) – Earthy and naturally sweet. Rough chop is fine—just cook them until soft.
- Onions (2 large) – Bring sweetness and body to the base.
- Celery (4 sticks) – Adds balance and a little savoury backbone.
- Leek (1) – Optional but lovely. Adds a gentle oniony layer.
- Runny honey (1½ tbsp) – Helps caramelise and balances the savoury flavours.
- Vegetable stock (1.4L) – Use a rich one—watery stock will flatten the soup.
- Double cream (150ml) – Add at the end for smoothness. Skip if you want it dairy-free.
- Salt + black pepper – Don’t skimp—parsnip needs seasoning to shine.
MAKING IT YOURS (WITHOUT RUINING IT)
- No cream? I’ve used oat cream and crème fraîche—both worked well.
- Add spice: A pinch of ground cumin or curry powder makes it feel warmer and deeper.
- Make it richer: Stir in a knob of butter at the end with the cream.
- Garnish game: I’ve topped this with roasted seeds, crispy bacon bits, even blue cheese crumbles. All good.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Soup was bland | Didn’t caramelise veg properly | Let it go golden before adding stock |
| Split after reheating | Added cream too early or too hot | Add cream after reheating, off the boil |
| Tasted watery | Weak stock or under-seasoned | Use good-quality stock + taste before serving |
HOW TO MAKE MARY BERRY’S HONEY-GLAZED PARSNIP SOUP
FRY THE VEGETABLES
Heat olive oil in a deep saucepan over high heat. Add the chopped parsnips, onions, celery, and leek. Stir in honey and cook for 4–5 minutes until golden and caramelised.
SIMMER THE SOUP
Add the stock. Season well. Cover and simmer over low heat for 20–30 minutes until the parsnips are soft and tender.
BLEND UNTIL SMOOTH
Use a blender or food processor to purée the soup until completely smooth.
REHEAT AND ADD CREAM
Return to the pan, gently reheat without boiling. Stir in the cream and adjust seasoning to taste.
SERVE
Ladle into bowls and serve piping hot—croûtons or crusty bread highly recommended.
TIPS FROM MY KITCHEN
- I let the soup cool slightly before blending—less steam, fewer blender disasters.
- If making for a crowd, double the batch—it holds beautifully and tastes even better the next day.
- I keep a stash of homemade croutons in the freezer—this soup was made for them.
STORAGE + SERVING
Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze for up to 1 month. Defrost overnight before reheating.
Reheat: Gently on the stove, then stir in cream just before serving.
Serve with: Croûtons, crusty sourdough, or a dollop of crème fraîche.
FREQUENTLY ASKED QUESTIONS
Q: Can I roast the parsnips instead of frying?
A: You can! Roasting adds even more depth—just blend them into the soup base after simmering.
Q: Can I make it dairy-free?
A: Yes—swap the cream for oat or coconut cream, and use oil instead of butter.
Q: Can I freeze it with the cream added?
A: It’s best to freeze without the cream, then stir it in after reheating for the best texture.
Try More Recipes:
- Mary Berry Puy Lentil and Pearl Barley Soup Recipe
- Mary Berry Tzatziki Soup
- Mary Berry Parsnip, Coconut, and Lemongrass Soup
Mary Berry Honey-Glazed Parsnip Soup
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes30
minutes307
kcalA velvety, sweet-savory soup made with golden parsnips, rich vegetable stock, and just a touch of honey. Creamy, comforting, and ideal for cosy lunches or simple suppers.
Ingredients
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 black pepper
150ml double cream
Directions
- In a deep saucepan, heat olive oil. Add parsnips, onions, celery, and leek.
- Stir in honey and cook for 4–5 minutes until vegetables are golden and caramelised.
- Add stock, season, and simmer covered for 20–30 minutes until parsnips are tender.
- Blend soup until smooth. Return to the pan and reheat gently.
- Stir in cream and adjust seasoning. Serve hot.
Notes
- Caramelise vegetables well for maximum flavour.
- Add cream after reheating to keep it smooth.
- Use rich stock for the best soup base.