I-Burn Soup

Yield: 8 servings
Calories: 83
Theme: Lunch
Rating:  This recipe has not been rated

This recipe makes more than the nine cups and can be enjoyed in an unlimited quantity. For more information about The Burn Plan click here.


  • 4 quarts water
  • 4 carrots, diced
  • 4 celery stalks, with leaves
  • 2 cups chopped collard greens, chard, and/or dandelion tops
  • 1 red onion, minced
  • 2 sweet potatoes, chopped
  • 2 cups turnips, parsnips, and/or rutabagas
  • 1 1/2 cups fresh or dried shiitake or maitake mushrooms
  • 1 1/2 cups white button mushrooms
  • 1 cup minced daikon or white radish, root and tops
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 garlic cloves, peeled
  • 1/2 tsp sea salt, or more to taste


Combine all ingredients in a stockpot and bring to a boil.

Let simmer for 2 hours. Allow to cool. Then purée in a blender, or blend in the pot with a blender.

Serve warm, room temperature, or chilled.

This soup will keep in the refrigerator for up to 5 days, or you can freeze it in individual portions for later use.

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This recipe was recently featured in Metabolism Makeover: What to Eat When the Scale Is Stuck .

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