Experiment with sweet and savory thick yellow soups. Bitter, rough parsnips balance with cream and cooked apples. Cut with turmeric for digestibility and depth. Garnish with pungent, cooling cilantro and crunchy parnsip chips. Discovered by Grover Stock of Iowa (founder of http://sustainablelivingcoalition.org). Original recipe from globalgourmet.com.

Grover Stock also reports:

Thanks for the roasted oatmeal idea. We've been enjoying all kinds of variations of that for weeks. And, the tastiest tofu we've ever had is with pomegranate. What an original flavor. We're hoping to make the poached apricots over Christmas. Thanks for all the tips!

I'm sending along a recipe for parsnip soup. For better results, sauté the vegetables of the vegetable stock with a tsp of cardamom pods, 3 cloves, 1 3'' cinnamon stick, and some allspice. And, 'experiment' with a pear and some potatoes cooked with the parsnip and blend only partially to get a chunkier soup.

enjoy full bellies,
g