Blood Type Diet Recipe

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Parsnip Soup With Apples

• 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]

• Combine the parsnips and chicken broth in a saucepan and bring to a boil.
• Reduce the heat to low and cook covered for about 20 minutes or until parsnips can be easily pierced with a fork.
• Heat the oil in a large pot over medium-low heat.
• Add the cooked parsnips, reserving the cooking stock to add later.
• Cook the parsnips over medium-high heat, stirring frequently until lightly browned.
• 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.
• Add the reserved cooking stock, thyme, sea salt and fresh ground black peppercorns, and mix well.
• Cool slightly then spoon mixture in a blender or food processor.
• Add the canned milk and blend until smooth.
• Pour the soup back into the cooking pot.
• Serve immediately for hot soup, cool to room temperature or refrigerate for cold soup.
• Makes 6 servings.