|
|
 |
|
|
|
Carrot and Parsnip Soup
Directions:
Scrub parsnips and carrots, but do not peel.
- Cut into large chunks.
- Sauté one medium onion in 1 tablespoon of water and one teaspoon of macadamia nut or extra virgin olive oil.
- Join sautéed onion with cut up parsnips and carrots, cover with water, and boil 30 minutes.
- Add a dash (a dash) of Celtic sea salt or tamari if permitted.
- Add a smidgen of cinnamon and/or nutmeg (less than a “dash”) + cilantro sprigs.
- Run portions of this through a blender to make into a thick soup/stew.
