Carrot And Parsnip Soup With Vegetables Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
6 medium: Carrots, chopped
1 each: Sprig fresh parsley, finely
1 large: Parsnip, chopped
-chopped,
1 small: Onion, chopped
1 t: Cumin,
3 cup: Water,
1 t: Sweet marjoram,
2 each: Cloves garlic, minced
1 t: Dried basil,
1 cup: Chopped broccoli,
tsp. white pepper,
1 cup: Chopped asparagus,
tsp. allspice,
1 cup: Chopped zucchini,
tsp. cinnamon,
1 cup: Fresh, (or frozen) peas
Directions:
In a soup pot, cook carrots, parsnip, onion, and garlic in the water
until very tender. Pure or mash;then return to the medium heat,
adding water if the mixture is too thick. Add the remaining
ingredients to the pure 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
Source from luhu.jp
until very tender. Pure or mash;then return to the medium heat,
adding water if the mixture is too thick. Add the remaining
ingredients to the pure 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
Source from luhu.jp