Mary Berry-Inspired Creamy Parsnip Soup Recipe
Love cozy soups? This Mary Berry-Inspired Creamy Parsnip Soup Recipe is velvety smooth and full of flavor.
Ingredients
- 1.5 lbs parsnips peeled and chopped.
- 1 large onion diced.
- 2 garlic cloves minced.
- 2 tbsp butter.
- 1 tsp mild curry powder.
- 5 cups vegetable stock.
- 1/2 cup heavy cream.
- Salt and pepper to taste.
- Fresh chives for garnish.
Instructions
Melt the Butter
- Heat butter in large pot over medium heat. Let it foam gently.
Cook the Onion
- Add diced onion. Stir for 5 minutes until soft and golden.
Add Garlic and Spice
- Stir in garlic and curry powder. Cook 1 minute for aroma.
Add Parsnips
- Tip in chopped parsnips. Coat with onion mixture well.
Pour in Stock
- Add vegetable stock. Bring to boil over high heat.
Simmer Until Tender
- Reduce heat. Cover and simmer 20 minutes. Parsnips soften.
Blend Smooth
- Remove from heat. Blend with hand blender until creamy.
Stir in Cream
- Add cream, salt, and pepper. Reheat gently. Serve hot.
Notes
- Use fresh parsnips for best sweetness.
- Blend in batches if no hand blender.
- Variation: Add apple for fruity twist.
- Variation: Make vegan with coconut milk.
- Don't boil after cream—curdles easily.
- Freeze before adding cream.
- Garnish with nuts for crunch.