Dr. Fuhrman's Famous Anti-Cancer Soup

Name: Dr. Fuhrman's Famous Anti-Cancer Soup
Ingredients: 1/2 cup dry adzuki beans, soaked overnight in water and then drained; 1/2 cup dry split peas; 5 cups water, divided; 4-6 cups carrot juice, freshly juiced or purchased; 2 cups celery juice, freshly juiced or purchased; 4 medium onions, outer paper layer removed and quartered; 3 leeks, root and 1-2 inches of green top removed; 4-6 medium zucchini; 1 bunch turnip greens or other cruciferous greens, trimmed and coarsely chopped; 1 bunch bok choy or other cruciferous greens, trimmed and coarsely chopped; 1/4 cup raw cashews; 1/4 cup hemp seeds; 5 ounces fresh shiitake mushrooms, chopped; 5 ounces other mushrooms such as cremini, white, oyster or lions mane, chopped; 1-2 tablespoons nutritional yeast; 1-2 tablespoons Dr. Fuhrman's VegiZest Salt-Free Seasoning (or other no-salt seasoning blend, adjusted to taste); 1 teaspoon Mrs. Dash Salt-Free Seasoning or 1/4 teaspoon black pepper

9 steps

In this classic Dr. Fuhrman soup, the onions, leeks and kale are blended prior to cooking to break down the plant cell walls, releasing enzymes that activate potent anti-cancer compounds.

Updated at: Thu, 17 Aug 2023 10:03:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories232.2 kcal (12%)

Total Fat5 g (7%)

Carbs38.9 g (15%)

Sugars11.5 g (13%)

Protein12.2 g (24%)

Sodium155.6 mg (8%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

½ cupdry adzuki beans

soaked overnight in water and then drained

½ cupsplit peas

dry

5 cupswater

divided

4 cupscarrot juice

freshly juiced or purchased

2 cupscelery juice

freshly juiced or purchased

4onions

medium, outer paper layer removed and quartered

3leeks

root and 1-2 inches of green top removed

4zucchini

medium

1 bunchturnip greens

or other cruciferous greens, trimmed and coarsely chopped

1 bunchbok choy

or other cruciferous greens, trimmed and coarsely chopped

¼ cupraw cashews

¼ cuphemp seeds

5 ouncesfresh shiitake mushrooms

chopped

5 ouncesmushrooms

such as cremini, white, oyster or lions mane, chopped

1 tablespoonsnutritional yeast

1 tablespoonssalt-free seasoning

vegizest, or other no-salt seasoning blend, adjusted to taste

1 teaspoonmrs dash salt-free seasoning

or 1/4 teaspoon black pepper

Instructions

Step 1

Place the soaked, drained adzuki beans in a large soup pan and add 4 cups of water along with the carrot and celery juices. Bring to a boil, then reduce heat to a simmer.

Step 2

In a small, separate pot, bring the split peas and 1 cup of water to a boil. Reduce heat and cook for 30 minutes or until tender.

Step 3

While the beans are cooking, place the quartered onions and a small amount of the soup liquid in a high-powered blender and blend to a puree. Add onion puree to soup pot.

Step 4

Cut the leek in half lengthwise and separate the layers. Rinse well to remove dirt. Place in the blender along with a small amount of the soup liquid and blend to a puree. Add leek puree to soup pot.

Step 5

Place whole zucchini into the soup pot and cook for 15 minutes or until tender. Remove with tongs and place in the blender along with a small amount of the soup liquid, cashews and hemp seeds and blend to a puree. Add back to soup pot.

Step 6

Place the turnip greens and bok choy in the blender with a small amount of cooking liquid and blend to a puree. Add to the soup pot.

Step 7

Add chopped mushrooms to the soup pot.

Step 8

When split peas are cooked, add them along with their cooking liquid to the blender. Puree and add to soup pot.

Step 9

Stir in the nutritional yeast, VegiZest and Mrs. Dash and cook until adzuki beans are tender (about 2 hours total bean cooking time).

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