Mary berry Curried Parsnip Soup
Mary berry Curried Parsnip Soup
Warm up your taste buds with Mary berry Curried Parsnip Soup!This creamy and comforting soup features the natural sweetness of parsnips, accentuated by the subtle warmth of curry powder. Made with simple ingredients, it’s a delightful vegetarian option for a cozy meal.
Ingredients
- 30 g (1 oz) butter
- 750 g (1½ lb) parsnips, coarsely chopped
- 1 large onion, chopped
- 1 large garlic clove, crushed
- 2 tsp mild curry powder
- 1.8 litres (3 pints) vegetable or chicken stock
- Salt and black pepper to taste
- 200 ml (7 fl oz) single cream
- Snipped fresh chives, for garnish
How to make Mary berry Curried Parsnip Soup
Prep (5 min):
- Melt butter in a large saucepan. Chop parsnips, onion, and garlic.
Sauté Vegetables (5 min):
- Add parsnips, onion, and garlic to the saucepan. Cook gently, stirring occasionally, for 5 minutes until the onion is softened but not browned.
Add Curry & Stock (2 min):
- Stir in the curry powder and cook for 1 minute. After this,pour in the stock and season with salt and pepper.
Simmer & Purée (20 min):
- Bring the mixture to a boil, then cover and simmer gently for 20 minutes, or until the parsnips are tender. Purée the soup in a food processor or blender until smooth.
Season & Serve (5 min):
- Return the puréed soup to the rinsed-out pan. Heat gently, stirring constantly, until warmed through. Adjust seasonings to taste. Stir in the single cream and reheat gently. Serve hot, garnished with fresh chives.
Total Time: 30 minutes
Difficulty: Easy
Servings: 6-8
Why People Love This Recipe
- Simple and flavorful: Made with everyday ingredients, this recipe delivers delicious results without requiring complex preparation.
- Warm and comforting: The curry powder adds a touch of warmth and spice, perfect for a cozy meal.
- Creamy and satisfying: The single cream adds a touch of richness that makes the soup extra satisfying.
- Vegetarian-friendly: A great option for those following a vegetarian diet.
Serving Suggestions
- Pair this soup with crusty bread or a simple green salad for a complete meal.
- A dollop of Greek yogurt or sour cream adds a nice tangy contrast.
- For a heartier option, serve with toasted cheese sandwiches.
Tips
- Roasting the parsnips before adding them to the soup can add a deeper flavor. Simply toss chopped parsnips with olive oil and roast for 20-25 minutes at 400°F (200°C) before adding them in step 1.
- Adjust the amount of curry powder to your preferred level of spice.
- To make the soup vegan, use vegetable broth and coconut cream instead of single cream.
Nutrition Information (per serving)
- Calories: 197-147 (depending on fat content of cream)
People also asked questions and answers for Mary berry Curried Parsnip Soup
Yes, you can substitute low-fat milk or even plant-based milk alternatives like almond milk or coconut milk.
Chopped carrots, potatoes, or butternut squash would be delicious additions.
You can mash some of the cooked parsnips before blending the soup or add a cornstarch slurry for thickening.
Absolutely! This soup freezes beautifully in an airtight container for up to 3 months. For best results, let it cool completely before freezing.
You can experiment with different curry powder blends for a unique flavor profile. Try a Madras curry powder for a more intense heat or a green curry paste for a Thai-inspired twist.
Conclusion
Mary Berry’s Curried Parsnip Soup is a fantastic choice for a quick and flavorful weeknight meal. It’s easy to make, vegetarian-friendly, and packed with comforting flavors.
Variations & Substitutions
- Use coconut cream for a richer and more exotic flavor.
- Experiment with different curry powder blends for a variety of spice levels and flavors.
- Add roasted vegetables like carrots, potatoes, or butternut squash for extra texture and nutrients.
