Parsnip and Collard Greens Soup | Virginia Living

Ingredients

• 5 firm large parsnips, peeled
• 3 packets (9 oz.) of frozen collard greens or spinach
• 8 cups water
• ½ stick butter
• 6 cloves garlic, peeled and minced
• 1 large onion, chopped fine
• 1 level teaspoon ground nutmeg
• salt and freshly cracked pepper to taste
• 1 bay leaf, dried or fresh