1/2 cup rice
2 tablespns. raw nut butter
2 qts. boiling water salt
Cook all except rice for 1/2 hour, add rice and cook until it is tender; add 1 tablespn. parsley, more salt and water if necessary.
Equal quantities carrot and turnip in small pieces, twice as much onion and celery, with raw nut butter and water. Cook until vegetables are tender; add salt and necessary water. In their season, asparagus, peas, and string beans may be added.
Mashed legumes may be used in place of nut butter in these vegetable soups. Or they may be made into cream soups by using milk instead of nut butter and water, with or without thickening. Chopped parsley may be used in any of them.