Reprinted from The Blood Type Diet Website (www.dadamo.com) Parsnip Soup Description: A really good soup that can be easily adapted for all blood types. Ingredients: 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: In saucepan cook onions, garlic, ginger, carrot, celery and thyme with butter (or ghee) over moderate/low heat. Stir until onion is softened. Add parsnips and broth (or water) and bring to a boil. Lower to simmer, covered for 15-20 minutes till vegetables are tender. Puree soup in blender. If adding dairy, then blend in now. Return to pan, season with nutmeg, and thin with water if necessary. Makes 3 cups or about 2 servings.