Barley and parsnip soup
Parsnips are a perfect ingredient to add sweetness and texture to any soup.
118 cal Serves 8
Prep time 0h 15m
Cook time 0h 40m
Total time 0h 55m
Step 1In soup pot, heat oil over medium heat and cook onions, garlic, thyme and curry paste for about 3 minutes or until softened.
Step 2Add 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.
Step 3Stir in spinach and cook for 1 minute or until wilted.
Per serving (1 of 8)
- 3 g
- 268 mg
- 282 mg
- Total fat
- 2 g
- Saturated fat
- 0 g
- 0 mg
- 22 g
- 3.5 g
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
Desserts and baked goods
Oatmeal choco cranberry cookiesIn these cookies no egg or flour is used. These have a soft texture with an addictive taste.
Prep: 25 mins 73 cal Serves 12
Muesli muffins with almonds and cranberriesWhole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
Prep: 40 mins 240 cal Serves 12
Turkey burger casserole with parsnip and carrot fritesThis casserole gets its wow factor from carrot and parsnips cut into matchstick fries
Prep: 5 mins 240 cal Serves 6
Maple roasted vegetablesDelectable, healthy and so simple, this recipe lifts vegetables to a new level
Prep: 55 mins 160 cal Serves 10
Wild rice and apple stuffed acorn squashThe sweetness of apple complements the delicate flavours of squash, celery and thyme.
Prep: 20 mins 210 cal Serves 4
Soups and salads
Mediterranean tortellini pasta saladWatch the video below to learn how to make this kid-friendly dish
Prep: 37 mins 330 cal Serves 6