I-Burn Soup
I-Burn | Serves 6 | 1 serving = 2 cups
This is an unlimited food, so this recipes makes more than 12 cups called for in the meal plan. Eat is as much between meals as you need to if you're hungry, but if you have leftovers just freeze and enjoy anytime, even after the plan is over.
INGREDIENTS
- 4 quarts water
- 4 carrots, diced
- 4 celery stalks, with leaves
- 2 cups chopped greens; collard, chard or dandelion
- 1 large red onion, chopped
- 2 sweet potatoes, chopped
- 2 cups chopped root vegetables; turnips, parsnips, or rutabagas
- 1 1/2 cups fresh or dried shitake 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 teaspoon sea salt or more to taste
DIRECTIONS
Combine all the ingredients in a stock pot and bring to a boil. Cover and let simmer for 2 hours. Allow to cool. Then puree in a blender, or blend in the pot with an immersion 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.
I-Burn | Serves 6 | 1 serving = 2 cups
This is an unlimited food, so this recipes makes more than 12 cups called for in the meal plan. Eat is as much between meals as you need to if you're hungry, but if you have leftovers just freeze and enjoy anytime, even after the plan is over.
INGREDIENTS
- 4 quarts water
- 4 carrots, diced
- 4 celery stalks, with leaves
- 2 cups chopped greens; collard, chard or dandelion
- 1 large red onion, chopped
- 2 sweet potatoes, chopped
- 2 cups chopped root vegetables; turnips, parsnips, or rutabagas
- 1 1/2 cups fresh or dried shitake 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 teaspoon sea salt or more to taste
DIRECTIONS
Combine all the ingredients in a stock pot and bring to a boil. Cover and let simmer for 2 hours. Allow to cool. Then puree in a blender, or blend in the pot with an immersion 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.
