The Infamous Green Soup

Here is a fun letter Dr. Fuhrman recently received from Janine Kroner--the mother of one of his patients.

Dr. Fuhrman,

I thought you might like to hear a cute story related to your vegetable soup and your carb advice you gave me for our son, who is our track star.

Back in May when you started treating our daughter, our son decided to apply proper eating toward his track program. He eats your vegetable soup, or what our kids have now renamed the "Green" soup, everyday. Well he had an amazing spring track season and we would jokingly say it was the green soup with a chuckle. His track friends/teammates found out about it and decided they wanted the soup. It is now cross country season and two of his teammates asked to come for dinner the night before yesterday's meet and have Green soup, sweet potatoes, and pasta. So the three boys ate us out of house and home, hoping the Green soup would work its magic. Well, yesterday the boys had their first meet and won. It was not even close. Not only did they win, but their times were great. When they recovered from the run, they came over to me all excited and said it was the soup. They have now decided they would like to have Green soup parties instead of pasta parties before big meets. Two other moms came to me and asked for the recipe. I found it all pretty entertaining, but hey who knows maybe we're on to something.

Actually, all three of these young men are amazing athletes who have trained hard for months and I do think they would have done well yesterday without the soup, but if it gets them to eat right let there be soup!

Very best,

Janine Kroner

Here is the version of Dr. Fuhrman's soup recipe that Janine uses:

Kale and Collards
Swiss Chard
Broccoli rabe
3 stalks leeks
Broccoli sprouts
Mushrooms diced
3 carrots, diced
3 parsnips, diced
4 zucchini
Spit peas 1/2 cup
Lentils 1/2 cup
Adzuki beans 1/2 cup
3 onions
celery juice 10 oz.
carrot juice 20 oz.
30 oz water
Vogue - Vegebase 2 tablespoons (Whole Foods will have this)

-Fill large pot with water, juices, and two tablespoons of VegeBase.
-Put peeled onions, unpeeled zucchinis, carefully cleaned leeks and beans in large pot, and simmer until zucchinis, leeks & onions are soft enough to blend or food process.
-While waiting for veggies to soften in pot, blend or food process all other ingredients until smooth. (I use half of the bunches of greens.)
-You will need a big bowl to put them in while waiting for zucchini, onions, and leeks to soften for food processing.
-When zucchini, onions and leeks are soft, blend or food process them.
-Put everything in the pot and simmer on low for 1.5 hours.

Making Green soup takes some time--but if you have a really big pot you can cook two weeks' worth at once. If you can't find or are missing an ingredient or two it really will not matter.

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Comments (3) Read through and enter the discussion with the form at the end
Leslie - March 7, 2009 6:17 PM

Do you think it's okay to do this in a crock pot? and how much kale and chard should i/can i use??
Thanks

frank yeun - January 17, 2011 8:42 AM

if you cook two months worth, how should it be stored during this period?

MG - June 6, 2011 1:19 AM

We frequently use Vogue Cuisine's Vegebase in our cooking. They recently posted a list of cook books that use Vogue Cuisine's bases in recipes:

http://www.voguecuisine.com/books-and-references.html

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