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.
Watch The Video
Recommended
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)
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.
8