Reprinted from The Blood Type Diet Website (

Parsnip Soup


A really good soup that can be easily adapted for all blood types.

  • 1/2 cup finely chopped onion
  • 1 garlic clove minced
  • 1 teaspoon minced peeled ginger root
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 1/8 teaspoon dried thyme
  • 2 Tablespoons unsalted butter [or ghee]
  • 3/4 pound parsnips, peeled and sliced (2 cups)
  • 2 cups chicken broth (or veggie broth)
  • nutmeg to taste
  • Add dairy to make this a bisque, optional
How to make it:
  1. In saucepan cook onions, garlic, ginger, carrot, celery and thyme with butter (or ghee) over moderate/low heat.
  2. Stir until onion is softened.
  3. Add parsnips and broth (or water) and bring to a boil.
  4. Lower to simmer, covered for 15-20 minutes till vegetables are tender.
  5. Puree soup in blender.
  6. If adding dairy, then blend in now.
  7. Return to pan, season with nutmeg, and thin with water if necessary.
  8. Makes 3 cups or about 2 servings.