Reprinted from The Blood Type Diet Website (

Parsnip Soup With Apples


Served hot or cold it is a creamy soup. Can be served as an appetizer or light entree. If too thick add more chicken broth, milk or water.

  • 1 pound parsnips, peeled and cut into rounds
  • 2 cups fat-free chicken broth [or vegetable broth]
  • 2 teaspoons canola oil [or olive oil]
  • 1 medium onion, chopped
  • 2 medium apples, peeled and chopped
  • 1/2 teaspoon dried thyme, crushed
  • l/4 teaspoon sea salt
  • l/4 teaspoon fresh ground black peppercorns
  • 1 can (12oz) evaporated skim milk [or other BTD compliant milk]
How to make it:
  1. Combine the parsnips and chicken broth in a saucepan and bring to a boil.
  2. Reduce the heat to low and cook covered for about 20 minutes or until parsnips can be easily pierced with a fork.
  3. Heat the oil in a large pot over medium-low heat.
  4. Add the cooked parsnips, reserving the cooking stock to add later.
  5. Cook the parsnips over medium-high heat, stirring frequently until lightly browned.
  6. Add the chopped onion and apples and continue to cook, covered over low heat for 30 more minutes or until onions are soft and translucent.
  7. Add the reserved cooking stock, thyme, sea salt and fresh ground black peppercorns, and mix well.
  8. Cool slightly then spoon mixture in a blender or food processor.
  9. Add the canned milk and blend until smooth.
  10. Pour the soup back into the cooking pot.
  11. Serve immediately for hot soup, cool to room temperature or refrigerate for cold soup.
  12. Makes 6 servings.