Blend at highest speed until smooth

1/2 C Parsnips, chopped,(First soak them a few minutes in very
      warm water)
1/2 C Carrots, chopped, (First presoak them a few minutes in very warm
      water)
2   C Water, almost hot, (Add more water later if soup is too thick)
2   T Onions, yellow
1/2 C almonds, raw (presoaked or unsoaked)

After soup is smooth blend in

1/2 C Acocado, peeled, seeded (Try to use a flavorful avocado such as
    HAAS)

Serve in preheated bowls and season soup with

       Vegit, to your taste
       Bragg Liquid Aminos


Parsnips can be found in the vegetable section of your supermarket;
they are shaped like carrots and are a tan color.

Taste parsnips before you make soup, and if they have a very strong
flavor, only use 1/4 cup of parsnips in the recipe.

Total prep. time: 10 min.
Blender
Preheated pot
Preheaated Bowl
Serves 2-3

Comments: The above recipe is from a gourmet raw food cook book by Jan
Vance Tillman, R.L. called "Living Food Recipes From God And Jan".
The book is self-published in 1989.
To order (if address still valid):  Jan Vance Tillman
                                    P.O.Box 116
                                    Victorville, CA 92393
                                    (805)274-9555