THE HEALTHY HAPPY KITCHEN for all blood types by Sue Visser
Lesson 7: CREAMED VEGETABLES FOR SOUP, BABY FOOD OR "MASHED POTATO"
Vegetable purée and creamy soups are a wonderful way for fussy eaters to enjoy vegetables. A very thick vegetable purée made from carrots, butternut, sweet potato, parsnips or turnips and any combination thereof makes a wise substitute for mashed potatoes and they suit all blood types. (Blood type A: reduce sweet potato to a minimum) Use the mixture for a baby food or a thick, creamy vegetable soup as well. Simply peel, dice and steam or boil the vegetables. Drain the vegetables and process with a hand-held blender with a little olive oil, sea salt and herbs and spices that you fancy. You can also add some canned butter beans if hungry guests suddenly arrive!
It is convenient to cook a large quantity of these vegetables and keep them in the fridge for a day or two. In a matter of minutes you can then whip out hearty soups by warming them up with a little hot water and a stock cube. Add milk or soya or rice milk for a creamier result. Top with a blob of fresh cream or yoghurt or some grated cheese if you tolerate dairy products. Alternatively, serve with a slice of lemon, chopped parsley, a sprinkle of paprika, cumin, etc. Enjoy with toasted rye bread, rice cakes or crackers or all type flatbreads and muffins. See baking recipes
CREAM OF PARSNIP (or butternut /carrot) SOUP
This is an unusual and very hearty soup. The flavour can be enhanced with English mustard or the green Japanese Wasabi mustard for a warm little kick. Parsnips suit all blood types and the garlic and onions do as well. Adding whipped cream is optional, and a little bit will do no harm to anybody! This soup takes about 20 minutes to make and serves two people for an outstanding taste sensation.
1 large onion 1 tablespoon olive oil 3 medium parsnips, peeled and finely chopped (or butternuts or carrots) 1 clove garlic ½ stock cube 2ml herb salt 2 cups boiling water Optional: a blob of whipped cream Optional: 1 teaspoon English or Wasabi mustard, or more to taste
Fry the garlic and onion in olive oil, in a medium-sized pot. Add ½ a cup of water and then the parsnips. Keep stirring on a lower heat, till the onions are glassy. Add the salt, stock cube and the rest of the water and bring to the boil. Add the mustard to the strength you enjoy Simmer on medium for 10 minutes, or until the vegetables are soft. Process the mixture with a hand-held blender until it is smooth. You can also use a liquidizer of a potato masher. Serve immediately with a blob of whipped cream and wait for the compliments!