I-Burn Soup

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.

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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.