Barley and parsnip soup

Parsnips are a perfect ingredient to add sweetness and texture to any soup. 

by Emily Richards PH Ec.
118 cal Serves 8
Prep time 0h 15m
Cook time 0h 40m
Total time 0h 55m
Barley and parsnip soup in a white bowl

Ingredients

Directions

  1. Step 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. Step 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. Step 3

    Stir in spinach and cook for 1 minute or until wilted.

Nutritional information

Per serving (1 of 8)

Calories
118
Protein
3 g
Sodium
268 mg
Potassium
282 mg
Total fat
2 g
Saturated fat
0 g
Cholesterol
0 mg
Carbohydrates
22 g
Fibre
3.5 g
Sugars
4 g
Added sugars
0 g

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

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