I-Burn Soup

| By Haylie Pomroy

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.