Mary Berry’s Parsnip Coconut And Lemongrass Soup Recipe [GUIDE]

Mary Berry’s Parsnip Coconut and Lemongrass Soup is a warming, flavorful dish that combines the earthy sweetness of parsnips with the creamy richness of coconut milk and the zesty freshness of lemongrass. Known for her signature blend of simple yet sophisticated flavors, Mary Berry has crafted a soup that feels both comforting and exotic, bringing a burst of freshness while retaining the familiar coziness of a hearty vegetable soup.

The parsnip, often overshadowed by its more popular vegetable counterparts, shines in this recipe. It adds a subtle sweetness and smooth texture to the soup that complements the creamy coconut milk. The addition of lemongrass, with its citrusy, slightly tangy flavor, creates a delightful contrast, elevating the dish from a basic soup to a more complex culinary experience.

This recipe is perfect for colder weather, when you’re craving something that’s both nourishing and refreshing. Whether enjoyed as a light lunch or a starter to a larger meal, it’s a soup that captures the essence of comfort food while introducing a hint of the exotic. It’s also a great choice for those looking for a plant-based dish since it’s vegetarian and can easily be made vegan with a few simple adjustments.

Mary Berry’s Parsnip Coconut And Lemongrass Soup Recipe

Ingredients Needed

To make Mary Berry’s Parsnip Coconut and Lemongrass Soup, you’ll need a handful of fresh ingredients that come together in a harmonious blend of flavors. Here’s a detailed breakdown:

1. Parsnips – The star of the soup. These root vegetables are sweet and starchy, with a slight peppery bite, making them the perfect base for the soup.
2. Coconut Milk – Full-fat coconut milk gives the soup its creamy, rich texture. It enhances the flavor profile with its natural sweetness and creaminess.
3. Lemongrass – Fresh lemongrass is key to infusing the soup with a citrusy fragrance. It adds brightness and complexity to balance the creaminess of the coconut milk.
4. Onion – A classic soup base, onion provides a savory depth to the dish. Its natural sweetness comes out as it cooks, enhancing the overall flavor.
5. Garlic – Aromatic and slightly pungent, garlic rounds out the flavors and adds a bit of warmth to the soup.
6. Vegetable Stock – Adds the necessary liquid base for the soup, contributing additional savory flavors that complement the sweetness of the parsnips.
7. Olive Oil or Butter – For sautéing the onions, garlic, and lemongrass. Both options provide a rich fat that helps bring out the flavors in the vegetables.
8. Ginger – Fresh ginger adds a subtle warmth and zing that enhances the lemongrass and complements the sweetness of the parsnips.
9. Salt and Pepper – To season and balance the flavors.
10. Lime – Optional, but lime juice can be added at the end for an extra hit of freshness that marries well with the lemongrass and coconut milk.

Equipment Needed

To prepare Mary Berry’s Parsnip Coconut and Lemongrass Soup, you’ll need some basic kitchen equipment to bring the dish to life. Here’s what you’ll require:

1. Large Soup Pot – A heavy-bottomed pot or Dutch oven is ideal for cooking the soup. It helps to evenly distribute heat and allows you to sauté the vegetables before adding the liquid.
2. Sharp Knife and Chopping Board – You’ll need a sharp knife to chop the parsnips, garlic, onion, ginger, and lemongrass. A good chopping board will make this process safer and more efficient.
3. Blender or Immersion Blender – After the soup has simmered and all the flavors have melded together, you’ll need a blender or an immersion blender to puree the soup into a smooth, velvety texture. An immersion blender is especially convenient because you can blend the soup directly in the pot.
4. Ladle – To serve the soup once it’s ready, a ladle is the perfect tool for scooping and pouring without making a mess.
5. Measuring Spoons and Cups – Precision is important, especially when working with seasonings like ginger, garlic, and lemongrass, so make sure to have these tools handy.

Instructions To Make Mary Berry’s Parsnip Coconut And Lemongrass Soup

Mary Berry’s Parsnip Coconut and Lemongrass Soup is simple to make, with a few key steps that help develop the rich flavors of the soup. Here’s how you can recreate this delicious recipe:

1. Prepare the Vegetables: Start by peeling and chopping the parsnips into small chunks. Slice the onion and garlic, and grate or finely chop the fresh ginger. For the lemongrass, trim off the tough outer layers and cut the stalk into smaller pieces. Gently bash the lemongrass stalk with the back of your knife to release its oils.
2. Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the onions, garlic, and ginger, cooking for about 5 minutes until softened and fragrant. Be careful not to let the garlic brown.
3. Cook the Parsnips: Add the chopped parsnips to the pot, stirring them with the aromatics. Let them cook for about 5 minutes to allow the flavors to combine.
4. Add the Lemongrass and Stock: Add the lemongrass stalks and pour in the vegetable stock. Bring the mixture to a gentle simmer, then cover and cook for about 20-25 minutes, or until the parsnips are tender.
5. Add the Coconut Milk: Once the parsnips are soft, pour in the coconut milk. Stir to combine, then simmer for another 5-10 minutes.
6. Blend the Soup: Remove the pot from the heat and discard the lemongrass stalks. Use an immersion blender to blend the soup until smooth and velvety. If you’re using a regular blender, carefully transfer the soup in batches and blend until creamy.
7. Season and Serve: Taste the soup and add salt and pepper to season. If desired, stir in a little lime juice for an extra burst of freshness. Serve the soup hot, garnished with fresh herbs, such as cilantro or parsley, or a drizzle of coconut cream.

Tips And Tricks

1. Adjust Consistency: If you prefer a thicker soup, use less vegetable stock or coconut milk. For a lighter version, you can add more stock or coconut milk to thin it out.
2. Use Fresh Lemongrass: The fresh lemongrass adds a much more vibrant and aromatic flavor than dried lemongrass or lemongrass paste. It’s worth the extra effort to find fresh stalks.
3. Spice it Up: If you enjoy a bit of heat, add a fresh chili pepper or a pinch of cayenne pepper to the soup for a subtle kick.
4. Flavor Depth: For a deeper flavor, roast the parsnips before adding them to the soup. Roasting brings out their natural sweetness and adds a caramelized depth to the final dish.
5. Make it Vegan: This soup is already vegetarian, but you can make it vegan by ensuring that the vegetable stock is plant-based and using olive oil instead of butter.
6. Garnishes: To add texture and a burst of flavor, top the soup with roasted pumpkin seeds, chopped cilantro, or a drizzle of coconut milk.

Mary Berry’s Parsnip Coconut and Lemongrass Soup is a delightful and flavorful dish that effortlessly combines simple ingredients into something truly special. The soup’s combination of creamy coconut milk, sweet parsnips, and fresh lemongrass creates a comforting yet refreshing meal that is perfect for any occasion. Whether you’re preparing it for a cozy winter night or as a light, flavorful starter, it’s a dish that offers warmth and complexity in every spoonful.

With its balance of sweet, savory, and citrusy flavors, this soup is sure to become a favorite in your recipe rotation. Plus, it’s easy to customize with a few simple adjustments, allowing you to make it your own. So, gather your ingredients, fire up your stove, and treat yourself to this comforting bowl of goodness.

Easy Recipe Variations For Mary Berry’s Parsnip Coconut And Lemongrass Soup

Mary Berry’s Parsnip Coconut and Lemongrass Soup is already a flavor-packed dish that balances the earthy sweetness of parsnips with the creamy richness of coconut milk and the aromatic zing of lemongrass. However, there are countless ways to add your own personal twist to this recipe, making it adaptable to different preferences and dietary needs. Let’s explore some easy variations that can elevate the soup and cater to a variety of tastes.

1. Add More Vegetables:

While parsnips are the star of this soup, you can easily include additional root vegetables to enhance the flavor and texture. Carrots, sweet potatoes, or even celeriac can complement the parsnips beautifully. Try roasting these vegetables before adding them to the soup for an added depth of flavor.

2. Spice It Up:

The delicate taste of lemongrass and coconut is the foundation of this dish, but for those who enjoy a bit of heat, you can introduce spices like fresh ginger, chili flakes, or even a touch of curry powder. Ginger, in particular, pairs exceptionally well with both parsnips and coconut, providing a subtle warmth that makes the soup even more comforting.

3. Herb Variations:

While lemongrass is the main herb in this soup, you can play around with other herbs for a fresh twist. Adding fresh basil or cilantro at the end of cooking can introduce a refreshing note. If you’re looking for a more earthy taste, thyme or rosemary can bring an interesting layer to the soup.

4. Protein Boost:

For those who want to make the soup heartier, consider adding a protein. A handful of red lentils can be stirred in during cooking and blended into the soup for an extra layer of texture and nutritional boost. Alternatively, shredded chicken or chickpeas can be added as a topping for a more substantial meal.

5. Coconut Milk Substitutes:

For a lighter, lower-calorie version, you can swap full-fat coconut milk for light coconut milk, or even opt for a non-dairy milk such as almond or oat milk. While this will slightly change the texture and richness, it still works well with the other flavors in the soup.

6. Garnishes and Toppings:

Garnishing this soup can transform its visual appeal and flavor profile. Consider adding a dollop of Greek yogurt or sour cream for tanginess, or a drizzle of coconut cream for extra indulgence. Toasted coconut flakes, roasted seeds (like pumpkin or sunflower), or a sprinkle of chili powder can also add texture and contrast to the smooth, creamy base of the soup.

Storing Leftovers

Mary Berry’s Parsnip Coconut and Lemongrass Soup is perfect for making in large batches, as it stores wonderfully and makes for easy leftovers. Properly storing the soup ensures that its flavor and texture are preserved for later meals.

1. Refrigerating Leftovers:

Once your soup has cooled down to room temperature, transfer it to an airtight container and place it in the refrigerator. It should keep for up to 3 days. When reheating, you may find that the soup thickens slightly; simply add a bit of water or more coconut milk to achieve the desired consistency.

2. Freezing the Soup:

If you want to store the soup for longer, freezing is a great option. Allow the soup to cool completely before transferring it into freezer-safe containers or resealable freezer bags. This soup can be frozen for up to 3 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight or reheat it directly from frozen, though you may need to add a little extra liquid during reheating to restore the creamy texture.

3. Reheating:

Whether you’re reheating from the fridge or freezer, always do so gently. Reheat on low to medium heat on the stovetop, stirring occasionally to avoid any scorching. If you’re using a microwave, heat in short intervals and stir in between to ensure even heating.

What To Eat With Mary Berry’s Parsnip Coconut And Lemongrass Soup?

Mary Berry’s Parsnip Coconut and Lemongrass Soup is a filling, yet light, meal on its own, but pairing it with the right sides can elevate the dining experience. Here are some delicious ideas to complement this creamy, flavorful soup:

1. Crusty Bread or Homemade Rolls:

Nothing beats dipping warm, crusty bread into a rich, velvety soup. A classic French baguette, sourdough, or a homemade artisan roll would provide the perfect textural contrast. If you’re looking for something with a little more flavor, try a rosemary focaccia or a garlic bread that can balance the sweetness of the soup.

2. Fresh Salad:

A crisp, refreshing salad is an excellent accompaniment to this creamy soup. A tangy green salad with mixed greens, arugula, or baby spinach, dressed lightly with a citrus vinaigrette, can provide a fresh contrast to the richness of the coconut and parsnips. Adding ingredients like avocado, pomegranate seeds, or even toasted nuts will introduce additional flavors and textures.

3. Roasted Vegetables:

If you’re in the mood for something heartier, roasted vegetables such as Brussels sprouts, butternut squash, or beets make great side dishes. The natural sweetness of roasted root vegetables and their caramelized edges pair beautifully with the soup’s delicate flavor.

4. Grilled Cheese Sandwich:

For a cozy, comforting meal, a grilled cheese sandwich can be the perfect pairing. The crunchy, buttery exterior and melty cheese add a satisfying element to the meal, while the richness of the cheese complements the soup’s smooth texture.

5. Quinoa or Rice:

If you’re looking to make the meal more filling, a side of quinoa or rice can round it out. Both options provide a subtle nutty flavor that complements the soup’s ingredients without overwhelming them. Quinoa offers additional protein and fiber, making it a great choice for a nutritious addition.

Conclusion

Mary Berry’s Parsnip Coconut and Lemongrass Soup is an exemplary dish that’s easy to make, versatile, and full of flavor. Its unique combination of sweet parsnips, creamy coconut, and fragrant lemongrass offers an experience that is both comforting and refreshing. Whether you’re making slight variations to suit your taste or looking for ways to store and enjoy leftovers, this soup adapts to your needs and remains a crowd-pleaser.

Pair it with your favorite sides, like a simple salad or hearty bread, and you have yourself a meal that’s not only delicious but also packed with wholesome ingredients. And with a few easy twists, this soup can be made to fit dietary preferences, spice tolerances, or seasonal availability of produce.

FAQs

What Are The Key Ingredients In Mary Berry’s Parsnip Coconut And Lemongrass Soup?

The key ingredients in Mary Berry’s parsnip coconut and lemongrass soup include parsnips, coconut milk, lemongrass, onion, garlic, vegetable stock, and fresh herbs like coriander. The combination of the sweet, earthy parsnips with the creamy coconut milk and fragrant lemongrass creates a rich and flavorful base for the soup.

Can I Make Mary Berry’s Parsnip Coconut And Lemongrass Soup Vegetarian Or Vegan?

Yes, you can easily make this soup vegetarian or vegan. The original recipe uses vegetable stock, which makes it vegetarian. To make it vegan, just ensure that the coconut milk used is dairy-free, which most canned coconut milks are. Additionally, you can substitute any optional garnish like yogurt with plant-based alternatives, such as coconut yogurt.

How Do I Store And Reheat Mary Berry’s Parsnip Coconut And Lemongrass Soup?

Once prepared, Mary Berry’s parsnip coconut and lemongrass soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, or microwave it in intervals, stirring between each one. If the soup thickens too much during storage, you can add a little water or extra coconut milk to reach your desired consistency.