Parsnip Soup Aka White Carrot Soup

Submitted by C and Ds Mommy

"My kids call parsnips "White Carrots". Actually, now, so does my husband.... This is a heart healthy soup, and very tasty! Is good with a nice crusty roll!"

 

• 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

1. 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.
2. Stir in spinach and cook for 1 minute or until wilted.
3. *NOTE*.
4. 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!