Home CFB Borden Barley and parsnip soup

Barley and parsnip soup

115

This recipe is a great tasting and light soup that can accompany any meal.

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 

  • In soup pot, heat oil over medium heat and cook onions, garlic, thyme and curry paste for about 3 minutes or until softened.
  • 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.
  • 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

This recipe can be found, along with many others at the Heart and Stroke Foundation website.