Dr. Fuhrman's Famous Anti-Cancer Soup
From Dr. Fuhrman's book Eat to Live:
Making this soup involves more time and effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers in on his menu.
1 cup dried split peas and/or beans
4 medium onions
6-10 zucchini
3 stalks leek
5 lbs. carrots
2 bunches celery
1 cup raw cashews
2 tbsp. VegiZest
1 package mushrooms, any type (optional)
6 oz. textured vegetable protein (optional)
Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole. Add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed, because leeks have lots of dirt hidden inside. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot. Juice the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini, leeks, onions should be soft.
This next step only works if you have a Vita-Mix, a powerful blender, or a food processor. Ladle some of the liquid from the pot into the machine. Use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the beans in the bottom of the pot. In a few separate batches, completely blend together the onions, zucchini, and leeks. Add more soup liquid and cashews to the mixture, and blend in. Return the blended, creamy mix back to the pot. Add the textured vegetable protein and the mushrooms, if desired. Simmer another 20 minutes, and you have my soup that is famous the world over. I know a doctor who makes and freezes my soup and sells it to his patients to cure everything from sinusitis to cancer. It's not really a cure, but it sure does taste great.
Ok, what am I missing? Where are all of the cruciferous veggies?
I made this soup once and thought it was too sweet...so add carrots sparingly if you don't like sweet soups.
High Cruciferous Soup Recipe
Kale and collards
Broccoli rabe
3 stalks Leeks
Broccoli sprouts
Mushroom, diced
3 Carrots, diced
3 Parsnips, diced
4 Zuchinni
Split peas 3/4 cup
Lentils 3/4 cup
Adzuki beans 3/4 cup
3 Onions
Celery juice 10 oz.
Carrot juice 20 oz.
30 oz water
Dr. Fuhrman's Vegi-Zest or Vogue VegeBase 2 tablespoons
Mrs. Dash - one teaspoon
Onions, broccoli sprouts, broccoli rabe, collards, kale, zucchinis, leeks were blended into the soup base.
A friend of my sister-in-law made an "anti-cancer soup" for my father a few years back when he was living with cancer... only I THINK she had added ground beef to it?
Any improvised recipes?
The first time I made the soup it was too sweet. I blamed the carrots. This time, I reduced the carrots to three to four pounds and substituted organic vegetable broth for the balance of the carrots. The soup was not too sweet. It was delicious.