mary berry parsnip soup recipe

my blog post talk about mary berry parsnip soup recipe, enjoy.


  • 4 large parsnips, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 medium potato, peeled and diced (for creaminess)
  • 1.5 liters vegetable or chicken broth
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chopped parsnips and potato to the pot. Stir and cook for a few minutes to lightly brown the vegetables.
  4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the parsnips and potatoes are tender.
  5. Use an immersion blender or transfer the soup to a blender in batches to puree it until smooth and creamy. Be cautious when blending hot liquids.
  6. Return the soup to the pot if necessary and stir in the heavy cream, if desired, for added richness. Heat the soup gently without boiling.
  7. Season with salt and pepper to taste. Adjust the consistency with more broth or cream if needed.
  8. Serve hot, garnished with fresh parsley or chives if you like.

Enjoy your homemade parsnip soup, inspired by Mary Berry’s style!

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