I-burn soup
Try this I-burn soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves
- 1/2 teaspoon sea salt
- 4 quarts water
- 4 carrot diced
- 4 celery stalks chopped with leaves
- 2 cups chopped greens collard, chard, dandelion
- 1 red onion large, chopped
- 2 sweet potatoes chopped
- 2 cups root vegetables turnips, parsnips, rutabaga
- 1.5 cups shiitake mushrooms or maitake mushrooms
- 1.5 cups white button mushrooms
- 1 cup daikon or white radish diced, root and tops
- 1/2 cup cilantro fresh
- Carbohydrate 24.7534289583333 g
- Cholesterol 0 mg
- Fat 0.277421041666667 g
- Fiber 4.67776666124662 g
- Protein 2.73022166666667 g
- Saturated Fat 0.06390625 g
- Serving Size 1 1 Serving (836g)
- Sodium 269.464499967944 mg
- Sugar 20.0756622970867 g
- Trans Fat 0.0843983333333333 g
- Calories 108 calories
Combine all ingredients in a stockpot and bring to a boil. Cover and let simmer for 2 hours. Allow to cool. Puree in a blender. Serve warm, room temp or chilled. This soup will keep in the refrigerator for up to 5 days.
