Cozy Parsnip and Ginger Soup Recipe: A Warm Hug in a Bowl

Cozy winter nights find perfect comfort in a warming parsnip and ginger soup that blends earthy root vegetables with zesty spice.

Humble ingredients dance together, creating unexpected flavor symphonies in your kitchen.

Creamy textures emerge from simple cooking techniques that require minimal effort.

Kitchen novices and seasoned cooks alike will appreciate this straightforward recipe.

Delicate hints of ginger add surprising depth to the smooth, velvety base.

Rich nutritional profiles make this soup more than just a delightful meal.

Come explore how a few ingredients can create magic on your plate.

Why Mary Berry Parsnip And Ginger Soup Deserves a Try

• Savor Simplicity: This soup recipe offers an uncomplicated cooking process with minimal ingredients, perfect for home cooks seeking a straightforward meal preparation.
• Comfort in a Bowl: Creamy and warming, the combination of parsnips and ginger creates a nourishing dish that soothes and satisfies during chilly days or when craving something comforting.
• Nutritional Powerhouse: Parsnips bring essential vitamins and fiber, while ginger adds anti-inflammatory properties, making this soup a delicious way to boost your health with every spoonful.
• Quick Kitchen Magic: From start to finish, this recipe comes together rapidly, allowing you to enjoy a gourmet-style soup without spending hours in the kitchen.

What’s Inside Mary Berry Parsnip And Ginger Soup

• Parsnips: Sweet root vegetables that provide a creamy, earthy base for the soup.
• Ginger: Adds a warm, spicy kick and helps enhance the overall flavor profile.
• Stock: Provides the liquid foundation and adds depth to the soup's taste.

• Onion, Garlic: Create a rich, savory foundation that builds the soup's initial flavor layers.

• Cream: Adds a luxurious smoothness and helps create a silky texture.
• Salt, Pepper: Seasonings that balance and brighten the soup's complex flavors.

Step-by-Step for Mary Berry Parsnip And Ginger Soup

Step 1: Sizzle Aromatic Base

Heat a large pot over medium flame. Toss chopped onions and minced garlic into the pot, stirring continuously until they become translucent and release a heavenly fragrance.

Step 2: Introduce Earthy Vegetables

• Chopped parsnips
• Freshly grated ginger

Stir and cook for a few minutes to awaken their flavors and allow slight caramelization.

Step 3: Infuse with Liquid Gold

Pour vegetable or chicken stock into the pot, covering the vegetables completely. Reduce heat and let the mixture simmer gently, allowing parsnips to soften and become tender.

Step 4: Transform Into Silky Smoothness

Remove pot from heat. Use an immersion blender or transfer contents to a standard blender. Puree until the soup reaches a luxuriously smooth consistency with no chunky bits remaining.

Step 5: Enrich and Season

• Salt
• White pepper
• Optional pinch of nutmeg

Stir thoroughly to incorporate all ingredients.

Step 6: Serve Piping Hot

Ladle the soup into warm bowls. Garnish with a drizzle of cream or chopped fresh herbs if desired. Serve immediately while steaming and delightful.

Handy Hints for Mary Berry Parsnip And Ginger Soup

• Boost Flavor Depth: Roast parsnips before sautéing to intensify their natural sweetness and create a richer, more complex soup profile.
• Adapt for Dietary Needs: Swap dairy cream with coconut milk or cashew cream for a vegan-friendly version that maintains a creamy texture.
• Perfect Spice Balance: Adjust ginger quantity based on preference – less for mild warmth, more for a zesty kick that complements the parsnips.
• Texture Enhancement: Use an immersion blender for smoother consistency, or leave slightly chunky for rustic, homestyle appeal.
• Storage Smart: Refrigerate for up to 4 days, or freeze in portions for quick, convenient meals later.

Fresh Variations of Mary Berry Parsnip And Ginger Soup

• Vegan Creamy Parsnip Soup: Replace dairy cream with coconut milk or cashew cream for a plant-based version that maintains rich, smooth texture.
• Spicy Moroccan Variation: Add ground cumin, coriander, and a pinch of harissa paste to give the soup a warming North African flavor profile.
• Roasted Root Vegetable Remix: Include roasted carrots or sweet potatoes alongside parsnips to create more depth and complexity in the soup's taste.
• Low-Carb Cauliflower Alternative: Swap parsnips with cauliflower for a lower-carbohydrate option that still delivers a creamy, comforting soup experience.

What to Enjoy with Mary Berry Parsnip And Ginger Soup

• Elevate Flavor Harmony: Pair this creamy parsnip and ginger soup with crisp Sauvignon Blanc, which cuts through the richness and complements the soup's delicate spice.
• Crunchy Companion: Top the soup with toasted sourdough croutons or walnut pieces to add delightful texture and a nutty contrast to the smooth soup base.
• Herbal Accent: Garnish with fresh chives or microgreens to introduce a bright, fresh element that balances the soup's warm, earthy flavors and adds visual appeal.
• Wine Alternative Kick: Replace white wine with a light, dry apple cider to enhance the natural sweetness of parsnips and introduce a subtle fruity undertone.

Storing Mary Berry Parsnip And Ginger Soup Correctly

• Store the soup in an airtight container for up to 3-4 days in the refrigerator. Cover the surface with plastic wrap to prevent skin formation.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Avoid adding cream before freezing.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Check temperature before serving.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of stock or water if the soup has thickened during storage. Heat until steaming and thoroughly warm.

Mary Berry Parsnip And Ginger Soup FAQs

• What are parsnips and how do they taste?

Parsnips are white root vegetables with a sweet, nutty flavor similar to carrots but with a more earthy and slightly peppery undertone. They have a creamy texture when cooked and add depth to soups and stews.

• Is ginger necessary for this soup?

Ginger adds a warm, spicy kick and helps balance the sweetness of parsnips. It provides a subtle heat and complexity to the soup’s overall flavor profile, making it more interesting and aromatic.

• Can I make this soup vegetarian?

Yes, simply substitute chicken stock with vegetable stock. The recipe remains the same, and you’ll still achieve a rich, creamy soup with all the original flavors intact.

Parsnip And Ginger Soup Recipe

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4.6 from 39 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Creamy parsnip and ginger soup delivers winter comfort with its silky smooth texture and warming spice. Hearty root vegetables blend perfectly, creating a nourishing bowl that invites you to savor each spoonful of delightful flavor.

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Ingredients

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Main Ingredients:

• 4 parsnips, chopped
• 4 cups vegetable stock
• 1/2 cup double or coconut cream

Aromatics and Spices:

• 1 onion
• 2 garlic cloves
• 1-inch ginger, grated

Seasonings:

• Salt
• Pepper
• Parsley (optional)

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Instructions

1. Sauté diced onions and minced garlic in a large pot over medium heat until translucent and fragrant, approximately 3-4 minutes.
2. Introduce chopped parsnips and freshly grated ginger, stirring continuously for 2 minutes to release aromatic flavors and prevent burning.
3. Pour vegetable or chicken stock into the pot, bringing the mixture to a gentle simmer and allowing vegetables to become tender and soft, around 15-20 minutes.
4. Remove from heat and use an immersion blender or transfer to a standard blender, processing until the soup achieves a smooth, velvety consistency with no visible vegetable chunks.
5. Return the puréed soup to low heat, gently stirring in heavy cream to create a rich, luxurious texture, and season with salt and white pepper to enhance the delicate flavor profile.
6. Heat thoroughly without boiling, ensuring the cream integrates seamlessly and the soup remains piping hot, then ladle into warm serving bowls, ready to be enjoyed immediately.

Notes

• Swap dairy cream with coconut milk for a vegan-friendly version that adds a subtle tropical twist to the soup.
• Roast parsnips before adding to the pot to intensify their natural sweetness and develop deeper caramelized flavors.
• Toast fresh ginger lightly in the pan before adding stock to enhance its zesty, warming characteristics and release more aromatic oils.
• Use vegetable stock for a lighter taste or chicken stock for a richer, more robust soup base that complements the earthy parsnip profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 150 kcal
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 2 g
• Cholesterol: 30 mg