Parsnip Soup Aka White Carrot Soup
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 bunch green onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme leaves or 1 tablespoon chopped fresh thyme
- 4 parsnips, peeled and diced
- 1⁄2 cup pearl barley
- 4 cups low sodium chicken broth (I usually make my own...)
- 2 cups water
- 2 cups lightly packed Baby Spinach, chopped
directions
- In soup pot, heat oil over medium heat and cook onions, garlic, and thyme 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.
- *NOTE*.
- I always tend to cook my soups over low heat and simmer for a couple hours to let the flavours blend. Soup is always better the second day!
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RECIPE SUBMITTED BY
I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!)
My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests!
I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.