Two Soup Combination: Carrot & Ginger + Parsnip & Herb*

Serves 6

Carrot & Ginger Soup

4 medium carrots, peeled
2-1/2 C Pritikin chicken broth
1-1/2 T chopped onion
1 small celery stalk, sliced
1/2 root parsley, peeled and sliced
1/4 bay leaf
1 tsp thyme leaves
1/2 T grated ginger root
1/4 tsp white pepper
1/2 tsp ground cumin
1 C plain nonfat yogurt, divided

Cut grooves lengthwise in one of the carrots and slice 12 thin rounds to resemble flower petals. Cook them in the chicken broth until tender; remove carrots from broth and reserve for garnish. Slice the rest of the carrots. Simmer carrots, onion, celery, root parsley, bay leaf, and thyme in broth until all vegetables are tender. Transfer to a blender; add ginger root, pepper, and cumin.

Purée until smooth. Return to cooking pot and add 3/4 C yogurt. Taste and adjust seasoning. Reheat when ready to serve.

Parsnip & Herb Soup

3 medium parsnips, peeled and sliced
2-1/2 C Pritikin chicken broth
1 T lemon juice
White pepper to taste
1/4 C chopped herbs (parsley, chives, thyme, tarragon, celery leaves)
1/4 C spinach leaves, cleaned, stems removed

Slowly simmer parsnips in chicken broth until tender. Add lemon juice and white pepper; transfer to a blender. Add herbs and spinach; purée until smooth. Return to cooking pot. Taste and adjust seasonings. Keep warm.

To serve Two Soup Combination: Using 2 small ladles (one in each hand), pour 3 oz of each soup simultaneously in serving dishes. Garnish with dollops of yogurt, carrot flowers, and herbs.

Suggestion:

• Any fat-free, low-sodium chicken broth may be substituted for the Pritikin broth.