Mary Berry Parsnip, Coconut, and Lemongrass Soup

This delicious Mary Berry Parsnip, Coconut, and Lemongrass Soup is a quick and creamy meal that’s perfect for a cozy dinner. Packed with vibrant flavours, it’s made with simple ingredients like parsnips, coconut milk, and ginger. You can easily adjust it with what you have on hand for a comforting and nutritious dish.

This Parsnip, Coconut, and Lemongrass Soup Recipe Is From Everyday Cookbook by Mary Berry

Ingredients Needed

• 1 tbsp sunflower oil
• 750g parsnips, peeled and cut into 2cm (¾in) chunks
• 1 onion, finely chopped
• 5cm (2in) knob of fresh root ginger, peeled and grated
• 1 tbsp Thai red curry paste
• 2 tsp runny honey
• 1 x 400g tin of full-fat coconut milk
• 450ml vegetable stock
• 1 tbsp Thai fish sauce
• 1 lemongrass stalk, kept whole, bashed to bruise
• Thai basil or coriander leaves, to garnish

How To Make Parsnip, Coconut, and Lemongrass Soup

1. Cook the Vegetables: Heat the sunflower oil in a large saucepan over medium heat. Add the parsnips and onion and fry for 3–4 minutes until they start to brown.
2. Add Flavours: Stir in the grated ginger, red curry paste, and honey, and fry for another 30 seconds. Then, pour in the coconut milk, vegetable stock, fish sauce, and add the bruised lemongrass stalk.
3. Simmer: Bring to the boil, then cover with a lid, lower the heat, and let it simmer for about 15 minutes or until the vegetables are tender. Season with salt and pepper to taste, then remove and discard the lemongrass stalk.
4. Blend: Take the soup off the heat and blend until smooth using a hand blender or a stand-alone blender.
5. Serve: Pour the soup into warmed bowls and garnish with Thai basil or coriander leaves.

Recipe Tips

• Use Fresh Ginger: Fresh ginger adds a much better flavour than powdered ginger, making the soup taste more vibrant and aromatic.
• Check the Consistency: If the soup is too thick, simply add a little more vegetable stock or water to reach your preferred texture.
• Don’t Overcook the Parsnips: Be sure to simmer the parsnips until tender but not mushy. Overcooking can make them lose their flavour.
• Adjust the Spice Level: If you like a bit more heat, add extra red curry paste, or even a chopped chili to boost the flavour.
• Garnish for Extra Freshness: Garnish with fresh Thai basil or coriander leaves just before serving to add a fresh, fragrant touch to the soup.

How To Store & Reheat Leftovers

• Refrigerate: Keep leftovers parsnip, coconut, and lemongrass soup in the fridge for up to 3 days.
• Freeze: Transfer leftovers parsnip, coconut, and lemongrass soup to a freezer-safe container. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight and reheat on the stove before serving.
• Reheating: Reheat leftovers parsnip, coconut, and lemongrass soup in a saucepan over low to medium heat for about 5-7 minutes, stirring occasionally until hot. Add a splash of stock or water if the soup is too thick.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 266
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 0mg
• Sodium: 550mg
• Potassium: 713mg
• Total Carbohydrate: 31g
• Dietary Fiber: 8g
• Sugars: 11g
• Protein: 7g
• Calcium: 74mg
• Iron: 1mg

Try More Mary Berry Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe