How to Make Mary Berry Carrot and Parsnip Soup

Mary Berry's Carrot and Parsnip Soup is a heartwarming dish that embodies the essence of comfort food, marrying the natural sweetness of carrots and parsnips with the aromatic flavors of garlic and thyme. This recipe, attributed to the beloved British culinary icon Mary Berry, showcases her ability to create simple yet profoundly flavorful dishes using everyday ingredients.

Ingredients for the Carrot and Parsnip Soup

• Olive oil: 2 tablespoons
• Onion, diced: 1 large
• Garlic cloves, minced: 3
• Carrots, peeled and sliced: 450g (1 lb)
• Parsnips, peeled and chopped: 450g (1 lb)
• Vegetable or chicken broth: 950ml (4 cups)
• Dried thyme: 1/4 teaspoon
• Salt and pepper, to taste

Preparation Instructions

1. Sauté the Onion: Begin by heating olive oil in a large pot, adding the diced onion to cook until translucent.
2. Add Garlic: Introduce minced garlic to the pot, allowing it to cook until fragrant.
3. Incorporate Vegetables: Add the prepared carrots and parsnips, followed by the broth, thyme, salt, and pepper, bringing the mixture to a boil before reducing to a simmer until the vegetables are tender.
4. Blend: Once the vegetables are soft, puree the soup using an immersion blender until smooth, adjusting the consistency with additional broth if necessary.
5. Serve: Taste for seasoning adjustments, then serve the soup hot with your choice of garnishes.

Storage and Reheating

For storage, cool the soup before transferring it to airtight containers. It can be refrigerated for up to 4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the soup has thickened.

Nutritional Information

A serving of this soup is low in calories but rich in vitamins and minerals, providing about 125 calories, 5g of fat, 12g of carbohydrates, 3g of protein, and 3g of dietary fiber per cup.

Frequently Asked Questions

• Can I leave the skin on the parsnips? Yes, but for a smoother soup, peeling is recommended.
• What kind of broth works best? Both vegetable and chicken broth are suitable, depending on your preference for a vegetarian option.
• Can I freeze this soup? Yes, the soup freezes well for up to 3 months.

Mary Berry's approach to cooking, emphasizing simplicity, flavor, and wholesome ingredients, shines through in this Carrot and Parsnip Soup. It's a versatile dish that can be enjoyed on its own or enhanced with various garnishes such as fresh herbs, a swirl of cream, or croutons for added texture​​​​​​.

Enjoy this delightful soup, a testament to Mary Berry's culinary expertise, bringing warmth and comfort to your table.