Mary Berry Parsnip And Ginger Soup
Delve into the warm embrace of Mary Berry's Parsnip and Ginger Soup, a culinary masterpiece by the renowned British chef Mary Berry. This soup melds the natural sweetness of parsnips with a hint of spice from ginger, offering a comforting and nutritious dish perfect for any day.
Mary Berry's Parsnip and Ginger Soup: A Brief Overview
Mary Berry's Parsnip and Ginger Soup is a testament to the timeless appeal of simple ingredients coming together to create something magical. Parsnips, a root vegetable with a sweet, earthy flavor, are the star of this dish. Historically, parsnips have been a staple in European and British cuisine, valued for their versatility and nutritional benefits.
Ingredients for Mary Berry's Parsnip and Ginger Soup
To recreate this heartwarming soup, you'll need:
- Parsnips (750g), peeled and cored for a smooth taste
- Onions (2), finely chopped to add depth of flavor
- Garlic Cloves (2), fresh, for a subtle aromatic lift
- Olive Oil (2 tbsp) for sautéing
- Ground Cumin (1 tsp) and Coriander (1 tsp) for a hint of spice
- Vegetable Stock (1.2 liters) for a rich base
- Double Cream (150 ml) for a luxurious, creamy texture
- Seasonings: Salt and Pepper to taste
- Chopped Parsley for garnish, adding freshness and color
Preparation Instructions for Mary Berry's Parsnip and Ginger Soup
- Begin by sautéing onions and garlic in olive oil until soft.
- Add parsnips, cooking until they start to soften, then sprinkle with cumin and coriander.
- Pour in the vegetable stock, season, and simmer until parsnips are tender.
- Blend the mixture to achieve a creamy consistency, then stir in double cream for richness.
- Reheat gently, adjust seasoning, and serve garnished with parsley.
Storage and Reheating
This soup can be refrigerated for up to 4 days in an airtight container. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Nutritional Information
Mary Berry's Parsnip and Ginger Soup is relatively low in calories but high in flavor and nutrients. It offers dietary fiber, vitamins, and minerals, contributing to a balanced diet. The addition of double cream increases its richness, making it a satisfying meal option.
Frequently Asked Questions (FAQ)
- Can I freeze the soup? Yes, the soup freezes well. Cool it completely before transferring to a freezer-safe container.
- Can I use frozen parsnips? While fresh parsnips are preferred for their flavor, frozen parsnips can be used as a convenient alternative.
- How can I adjust the thickness of the soup? Alter the amount of vegetable stock to achieve your desired consistency. Less stock for a thicker soup, more for a thinner one.
- Is there a vegan version of this soup? For a vegan variant, substitute double cream with a plant-based alternative and ensure the vegetable stock is vegan-friendly.
Mary Berry's Parsnip and Ginger Soup is more than just a dish; it's a comforting experience that warms the soul. Perfect as a starter or a light meal, its creamy texture and balanced flavors are sure to delight. Whether you're a seasoned cook or a beginner, this soup is a testament to the beauty of simple, wholesome ingredients coming together in harmony.
Enjoy this sumptuous soup with crusty bread or a side salad for a complete meal that's both satisfying and nutritious.
Original recipe by Mary Berry.