Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Carrots, chopped 1 ea Sprig fresh parsley, finely
1 lg Parsnip, chopped -chopped
1 sm Onion, chopped 1 t Cumin
3 c Water 1 t Sweet marjoram
2 ea Cloves garlic, minced 1 t Dried basil
1 c Chopped broccoli « tsp. white pepper
1 c Chopped asparagus « tsp. allspice
1 c Chopped zucchini « tsp. cinnamon
1 c Fresh (or frozen) peas

In a soup pot, cook carrots, parsnip, onion, and garlic in the water
until very tender. Pur?e or mash;then return to the medium heat,
adding water if the mixture is too thick. Add the remaining
ingredients to the pur?e 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

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