This soup was Troy and I’s introduction into Nutritarian plant-based eating back in 2011, and we couldn’t believe how good it is! It has a depth of flavor from the fresh juices and multitude of vegetables, and it’s creamy, rich, and hearty. It’s purposely designed to be foods to support the immune system (GBOMBS, from Dr. Fuhrman, drfurhman.com), and this is just what many of us need, myself included. These are wonderfully immune-supporting foods all in one delicious, comforting bowl of soup. It takes some effort to make – I like to make it on my day off and store it in small containers in the freezer, but it’s SO worth the effort. After all these years and all these delicious dishes later, this remains the top of our list! Eat well, live well – enjoy!
Dr. Furhman's Famous Anti-Cancer Soup
Ingredients
- 1/2 cup dried split peas
- 1/2 cup dried beans (can use any variety)
- 4 cups water
- 4 medium onions, chopped
- 6-8 medium zucchini, cut into 1 inch pieces
- 3 leek stalks, coarsely chopped
- 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped
- 5 pounds carrots, juiced 5-6 cups juice; *see note
- 2 bunches celery, juiced 2 cups
- 2 tbsp no-salt seasoning, such as Dr. Fuhrman's Vegizest, Mrs. Dash, or other
- 1 cup raw cashews
- 8 ounces fresh mushrooms, shiitake, cremini, portabello, mataaki
- 1/8-1/4 tsp *cayenne pepper *Optional - for spice
Instructions
- Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes.Add the onions, zucchini, leeks, and kale to the pot. Ad the carrot juice, celery juice, and seasoning. (Alternatively, can blend the kale with the juice and add to soup).Simmer until the onions, zucchini, and leeks are soft, about 40 minutes.Remove 2 cups of the soup liquid and add to high-powered blender with the cashews. Blend until creamy and return to the pot.Add the mushrooms and simmer for 30 minutes, or until the beans are soft.
Notes