~ makes 6-8 servings ~
(be sure to clean all ingredients prior to use)
16 oz. parsnips (I found no need to peel them!)
4 c. organic low-sodium vegetable broth
4 c. purified water
6 oz. organic tomato paste
2 c. collard greens
1 c. diced vegetables (I use a medley!)
pink Himalayan sea salt, to taste
cayenne pepper, to taste (don’t over-do this one, you'll regret it!)
(Note: I use low-sodium broth so that I can add the pink Himalayan sea salt for its health benefits!)
1. Boil parsnips and potatoes in water until tender. Rinse in cool water, drain well, and dice to desired size.
2. Heat vegetable broth and water in large pot, add cooked parsnips, tomato paste, collard greens, diced vegetables, and spices.
3. Stir well so that the tomato paste “melts” into the broth.
4. Simmer for approximately 5-10 minutes (longer if you like your vegetables soft… I prefer mine al dente!)
5. Garnish as desired, serve warm, and ENJOY!
(Refrigerate cooled leftovers.)
1. Serve as an appetizer or main dish!
2. Seriously… look at the name of the soup! Haha! Use what you’ve got in your fridge - it’s a great way to preserve your vegetables when you’ve over-bought and run the risk of them going bad. I do this all the time! I refuse to waste, so I make soup for a one-two punch: no waste + a super easy way to up your vegetable intake!