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Mary Berry Parsnip and Apple Soup Recipe
Saim Thour

Mary Berry Parsnip and Apple Soup Recipe

Creamy, smooth, and packed with sweet parsnips and tart apples, this Mary Berry Parsnip and Apple Soup is a cozy British classic. Easy to prepare, freezer-friendly, and perfect for autumn and winter meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 25 g butter
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 500 g parsnips peeled and chopped
  • 2 medium apples peeled, cored, and chopped
  • 750 ml vegetable stock
  • 150 ml milk or cream
  • Salt and black pepper to taste
  • Fresh parsley or chives chopped (for serving)
  • Crusty bread for serving

Equipment

  • Large saucepan or Dutch oven
  • Chopping Board
  • Sharp Knife
  • Wooden Spoon
  • Measuring Jug
  • Immersion blender (hand blender)
  • Countertop blender (optional)
  • Fine-mesh sieve (optional)
  • Ladle
  • Serving bowls
  • Airtight storage containers

Method
 

  1. Melt the butter and olive oil in a large saucepan over medium heat.
  2. Add the onion and cook for 5–7 minutes until soft.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the parsnips and apples, stirring well to coat.
  5. Pour in the vegetable stock and bring to a gentle boil.
  6. Reduce the heat and simmer for 20–25 minutes until the parsnips are tender.
  7. Remove from the heat and blend until smooth using a hand blender.
  8. Stir in the milk or cream and season with salt and black pepper.
  9. Reheat gently without boiling.
  10. Serve warm with fresh herbs and crusty bread.

Notes

  • Use Bramley or other tart apples for the best balance of flavor.
  • For a smoother finish, strain through a fine sieve after blending.
  • Greek yogurt can be used instead of cream for a lighter version.
  • Freeze for up to 3 months in airtight containers.