Dr. Fuhrman’s Anti-Cancer Soup

Dr. Joel Fuhrman’s “Anti-Cancer Soup” is a little high maintenance to make but it is worth it! It is famous in the Nutritarian community because it packs many of the highest-nutrient foods into one meal—especially greens, beans, onions, and mushrooms. The goal is to deliver a very high micronutrient load with relatively low calories, which Fuhrman believes helps support immune function and reduce disease risk.

INGREDIENTS

• 1 cup dried beans

• 4 cups water

• 4 medium onions

• 6 medium zucchini

• 3 leek stalks

• 2 bunches of kale or collard greens

• 5 lbs carrots (to be juiced) or 4-5 cups of carrot juice

• 2 bunches of celery (to be juiced) or 2 cups of celery juice

• 1 cup raw cashews

• 1 package mushrooms chopped (about 6 cups)

INSTRUCTIONS

• NOTE: Will blend in 3-4 batches using a 64oz our larger jar.

• Place the beans and water in a very large stock pot and cook, covered, on the lowest heat possible. Peel onions and place whole into the covered pot. Add whole zucchinis.

• Cut the bottom roots off leaks and slice them up the side so each leaf can be thoroughly washed. (Leeks have lots of dirt hidden inside.) Throw away the last inch at the green top. Place the entire leek in the pot.

• Strip the leaves from kale or collard stems. Discard the stems. Chop the leaves and add to the soup pot.

• Juice the carrots

• Juice the celery

• Add juices to the pot

• While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the onions and zucchini should be soft.

• Ladle liquid in batches into the blender then add the soft onions, zucchini, leeks, and raw cashews and secure lid. Or use an immersion blender.

• Return the blended mixture to the pot. Add the mushrooms and simmer another 20 minutes.