Dr. Fuhrman’s Famous Anti-Cancer Soup
I’ve wanted to make this soup for a long time. But. It sure looked like a lot of work compared to many of the soup recipes I usually use. Not just cooking time, but actual active prep time. It’s no big deal to let something simmer for awhile, even better if you use a crockpot. This soup has you juicing, blending, simmering, chopping, and seasoning. The good news is that if you have the right equipment, you can make a huge batch that will easily freeze because soups are good like that. This soup has slightly different recipes, depending on which book you refer to. If you watch his DVD, Dr. Fuhrman’s Secrets to Healthy Cooking, you learn that this soup is more of a template, which allows for some room to customize to your taste preferences. The companion booklet shows the templates for various dishes like soups, salad dressings, and smoothies so you can make them your own.
I’m guessing because it’s a recipe he teaches to all new patients and eats all the time himself.
It combines most of the G-BOMBS ingredients like onions, leafy greens and cruciferous veggies.
The template goes like this:
- Base (liquid)
- Onion Family
- Leafy Greens
- Other Vegetables
So I tried the original recipe once following the directions pretty closely. The base called for is 1/2 celery 1/2 carrot juice, juiced fresh. It took some effort, but while I had the juicer out I juiced up some beets for later “blood doping.” I chose split peas and azuki beans just like the video, added the leeks, onion, collards, zucchini, and mushrooms and let them cook. I removed the whole veggies and blended them with vegi zest and seasoning blend. Overall, the taste was much better than I anticipated. The natural sweet and salty taste of the carrot/celery juice was a nice counter to the bitterness of the greens. I halved the recipe and still filled a large stockpot. One thing I did not like was the combination of a mostly pureed soup that small chunks of beans and mushrooms.
So I Used the Template and Created My Own:
- 2 C carrot/celery juice
- 2 C water
- 2 leeks
- 1 onion
- 1 bunch collards, stemmed
- 1 C mixed lentils and split peas
- 1 can kidney beans
- 8 oz sliced mushrooms
- 2-3 zucchini
- 1 each parsnip and turnip, chopped
Put the water and dry beans in a large stockpot and turn on high.
While beans start cooking, juice the carrots and celery and add to soup.
Add the veggies and kidney beans and bring to a boil, then turn heat down cover and simmer.
When the large veggies are thoroughly cooked, remove them with tongs to a high speed blender. Leave behind the mushrooms, kidney beans, and chopped veggies. Add cashews and seasonings and blend until smooth.
Return to soup and simmer until everything is done.
Taste and adjust seasoning.
I added kidney beans and chunked veggies because I wanted a chunkier soup. I salted at the table for flavor, and added some Tabasco. It might not look good, but it tastes good, and really packs in the greens! While the soup cooked, I kept juicing veggies for other uses and cleaned and stowed the juicer. By then the veggies were ready to blend. It takes some work, but with a little planning, you can accomplish a lot.
I don’t how to improve its presentation, and it soundly denounced on appearance alone. In this case, I used as a topping for a baked potato. So I guess that makes it a McDougall/Fuhrman Fusion dish.