Carrot and parsnip soup with vegetables

Yield: 2 servings

Measure 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
\N \N « tsp. white pepper
\N \N « tsp. allspice
\N \N « tsp. cinnamon

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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