I-Burn Soup

By Bailey1_

This recipe makes more than the nine cups and can be enjoyed in an unlimited quantity.

Ingredients

• 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

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

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.