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Creamy Parsnip Soup with Polka Dots

A recipe from The Institute for Intergrative Nutrition submitted by Gretchen Heilman. Gretchen is a Holistic Health Counselor with Alive and Awake Nutrition and Herbs and closely involved with The Village, a new Natural Food Co-Operative in Baltimore.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 4-6 servings

1 large yellow onion, cut into chunks
4-6 parsnips, cut into chunks
3-4 cups water
1 cup organic frozen green peas
1/2 teaspoon nutmeg
1 teaspoon sea salt

Bring the vegetables, water, salt and nutmeg to a boil. Cover the pot and simmer 20 minutes, or until the parsnips are soft.

Puree in a blender until very creamy- you may need to add a little extra water to get the desired consistency.

Pour the soup back into the pot. Add the green peas and continue to simmer 5 minutes.

-Use 2 cups rice or soy milk and 2 cups water instead of all water for a more silky texture.
-Add a spoon of tahini or almond butter to the blender for richness.
-Replace some of the parsnips with carrots.

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