Carrot and parsnip soup with vegetables
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Carrots, chopped |
| 1 | large | Parsnip, chopped |
| 1 | small | Onion, chopped |
| 3 | cups | Water |
| 2 | eaches | Cloves garlic, minced |
| 1 | cup | Chopped broccoli |
| 1 | cup | Chopped asparagus |
| 1 | cup | Chopped zucchini |
| 1 | cup | Fresh (or frozen) peas |
| 1 | each | Sprig fresh parsley, finely chopped |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Sweet marjoram |
| 1 | teaspoon | Dried basil |
| « tsp. white pepper | ||
| « tsp. allspice | ||
| « tsp. cinnamon | ||
Directions
In a soup pot, cook carrots, parsnip, onion, and garlic in the water until very tender. Pur‚e or mash;then return to the medium heat, adding water if the mixture is too thick. Add the remaining ingredients to the pur‚e mixture and cook until tender, but not mushy. Add spices to taste. 8 Servings, 75 calories/serving From "The Healing Power of Foods Cookbook" by Michael T. Murray, N.D. AR/95 Submitted By APRIL ROCHE On 02-09-95
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