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