Smoky Parsnip-Collard Soup
  • 2 tablespoons ghee or clarified butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 10 ounces parsnips, peeled and cut into large pieces
  • 3 cups water, divided
  • 1 1/2 teaspoons kosher sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups collards or other hearty greens, rinsed and cut into bite-sized pieces
  • 8 ounces smoked pork, chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chipotle chili powder
  1. Heat the ghee in a small stock pot or Dutch oven over medium heat. Cook the onions, celery and red bell pepper until the vegetables begin to soften, about 3 minutes. Add 2 cups of water and the parsnips; reduce the heat slightly, cover and simmer until the parsnips are fork tender, about 10 minutes.
  2. Carefully transfer the soup to the bowl of food processor or blender and process until smooth. Return the mixture to the pot; stir in the remaining ingredients, including the last cup of water. Cover and simmer for 10 minutes, or until the
  3. collards are tender.
  4. Taste and season with additional salt and pepper, if needed. Serve immediately.
  5. Nutrition (per serving): 293 calories, 13.9g total fat, 56.6mg cholesterol, 1929.4mg sodium, 754.3mg potassium, 21.5g carbohydrates, 7.2g fiber, 6.1g sugar, 21.9g protein
Recipe by Jan's Sushi Bar at