1 medium celery root, if available
(if not, 3 to 4 celery branches (i.e., pascal))

1 medium parsley root (rarely available; may be omitted)

2 small or one large leek (if not available, use 2 small onions instead)

2 medium onions

garlic to taste
(may also be squeezed raw into the hot soup instead of cooking it)

small amount of parsley

1-1/2 pounds tomatoes (or more, if desired)

1 pound potatoes

Wash and scrub vegetables and cut into slices or 1/2-inch cubes.
Put in large pot, add water to just cover vegetables, bring to a boil,
then cook slowly on low heat for 1-1/2 to 2 hours until all the
vegetables are soft.

1 lb. carrots, scrubbed, unpeeled
4 tbsp. yogurt
2 tbsp. dill weed (or 2 tsp. dried dill), finely chopped
1 tsp. flaxseed oil
juice of l small lemon

Simmer carrots until just tender. Drain and leave until cooled. Put
through the food mill. Mix in yogurt, dill, flaxseed oil and lemon juice.
Mix well. Chill in the refrigerator. Serve as part of a large salad or as a
dip with carrot, zucchini and bell pepper sticks. Also delicious on bread. 

2 orange ( or red) bell peppers
10 oz. yogurt
1/2 tsp. organic tomato puree

Seed and dice one of the peppers very finely and mix with the yogurt
and tomato puree. Slice the remaining pepper lengthwise in half and
remove the seeds. Place the yogurt mixture into each pepper half. Place
on a serving dish with thin strips of carrot, zucchini and celery. 

 Future recipe

 Future recipe

 Future Recipe

 Future recipe

 Future recipe