Farmers Vegetable Soup

An immune boosting soup that boasts a harvest of savory vegetables

INGREDIENTS:

• 3 medium onions, trimmed and cut into 1-inch pieces

• 1 medium turnip, peeled, cubed 1-inch pieces

• 1 small parsnip, peeled, cubed 1-inch pieces

• 1 large carrot, peeled and sliced

• 6 cups broth [chicken, beef, or vegetable depending on your blood type]

• 3/4 cup sherry [optional]

• 1/4 cup flat leaf parsley, chopped

• 1 large stalk of celery, sliced

• 1/2 cup or more of baby spinach leaves

• 2 5-inch sprigs of rosemary

• sea salt to taste

HOW TO MAKE IT:
In a large stock pot, add vegetables and seasonings to 6 cups of water, plus 6 cups of beef, chicken, or vegetable broth and sherry.

Bring to a boil.

Reduce heat and simmer with lid for about 30-45 minutes until vegetables are tender.

TIP:
Many different root vegetables will work in this versatile, homey soup. Fennel can be used in the place of or in addition to one of the other root vegetables - mix and match to your blood type and taste preference.

For a heartier meal, add diced cooked protein (chicken, firm tofu, beef) and Berlin Natural Bakery's Amish Country Spelt Noodles to the bottom of soup bowl before ladling soup into the bowl.

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