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Barley and parsnip soup

Parsnips are a perfect ingredient to add sweetness and texture to any soup.
Barley and parsnip soup in a white bowl
8 servings / 55 min

Prep 15 min / Cook 40 min

Ingredients
  • 15 mL (1 tbsp) canola oil
  • 1 bunch green onions, chopped
  • 3 cloves garlic, minced
  • 5 mL (1 tsp) dried thyme leaves or 15 mL (1 tbsp) chopped fresh thyme
  • 2 mL (1/2 tsp) mild curry paste or powder
  • 4 parsnips, peeled and diced (about 400 g/12 oz)
  • 125 mL (1/2 cup) pearl barley
  • 1 L (4 cups) sodium-reduced vegetable or chicken broth
  • 500 mL (2 cups) water
  • 500 mL (2 cups) lightly packed shredded baby spinach
Directions
  1. In soup pot, heat oil over medium heat and cook onions, garlic, thyme and curry paste for about 3 minutes or until softened.
  2. Add parsnips and barley and stir to coat. Add broth and bring to boil. Reduce heat; cover and simmer for about 35 minutes or until parsnips and barley are tender.
  3. Stir in spinach and cook for 1 minute or until wilted.
Nutritional info per serving (1 of 8)
  • Calories: 118
  • Protein: 3 g
  • Total fat: 2 g
    Saturated fat: 0 g
    Cholesterol: 0 mg
  • Carbohydrate: 22 g
    Fibre: 3.5 g
    Sugars: 4 g
    Added sugars: 0 g
  • Sodium: 268 mg
  • Potassium: 282 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.