Best 2 Dr Fuhrmans Famous Anti Cancer Soup Recipes
Battling against cancer requires a holistic approach that encompasses both lifestyle changes and dietary modifications. Dr. Fuhrman's renowned anti-cancer soup has gained popularity as a potent culinary weapon in the fight against this formidable disease. This nutritious and flavorful soup is not only a culinary delight but also a powerful ally in the pursuit of optimal health and well-being. Crafted with a symphony of nutrient-dense ingredients, Dr. Fuhrman's soup is a testament to the profound impact that dietary choices can have on overall health. In this article, we will delve into the depths of this remarkable recipe, exploring its ingredients, preparation methods, and the compelling scientific evidence that underscores its potential to promote health and longevity.
Here are our top 2 tried and tested recipes!
DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP
"Making this soup involves more time & effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu."-From Dr. Fuhrman's book, Eat to Live
Provided by Canuck Mum
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible.
- Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.
- Add the zucchini, uncut.
- Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot.
- Juice the carrots and celery in a juice extractor. Add the juice to the pot.
- While the soup is simmering, chop up the muchrooms (if desired).
- By the time you get to this stage, the zucchini, leeks and onions should be soft.
- Ladle some of the liquid from the pot into a Vita-mix. Use tongs to remove the soft onions, zucchini, and leeks.
- Be careful to leave the beans in the bottom of the pot.
- In a few separate batches, completely blend together the onions, zucchini, and leeks.
- Add more soup liquid and the cashews to the mixture, and blend inches Return the blended, creamy mix back to the pot. Add the TVP and the mushrroms, if desired. Simmer another 20 minutes.
Nutrition Facts : Calories 318.7, Fat 7.8, SaturatedFat 1.5, Sodium 265.2, Carbohydrate 55.8, Fiber 16.6, Sugar 20.7, Protein 12.9
DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP - UPDATED
Based on a recipe from Dr. Joel Fuhrman's nutritarian handbook, Eat Right America. This is the updated version of another one posted on food.com; I like this one better because it includes kale as well as adjustments to the other ingredients. Dr. Fuhrman says, "Juice carrots and celery in a juice extractor. Fresh juiced organic carrots are necessary to maximize the flavor of this soup". I use both my Jack Lalanne juicer for the carrots and celery and my blender. The recipe says you can use a combo of peas/beans although I stick with the split peas because I love them so much. Since the resulting soup is not "pretty", I garnished with a dollop of fat free plain yogurt and chopped parsley. Nutritional info per serving: calories 304; protein 14 g; carbohydrate 52 g; total fat 7 g; saturated fat 1 g; cholesterol 0 mg; and sodium 135 mg.
Provided by mersaydees
Categories Greens
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Add beans and water to very large pot over low heat.
- Add whole onions, whole zucchini and whole leeks to the pot along with chopped kale. Stir in carrot juice, celery juice and VegiZest or Mrs. Dash.
- Simmer about 20 minutes until onions, leeks, and zucchini soften. Transfer the soft onions, zucchini, and leeks from the pot to a blender along with some of the liquid from the pot. Completely blend or puree the vegetables. Add more soup liquid and the cashews to the mixture, and blend inches Return the creamy vegetable mixture back to the pot.
- Add the mushrooms and simmer another 30 minutes or until beans are soft.
Nutrition Facts : Calories 224.8, Fat 7.4, SaturatedFat 1.5, Sodium 42.9, Carbohydrate 32.7, Fiber 8.9, Sugar 8.6, Protein 11.3
Tips:
- Use a variety of vegetables. The more colorful your soup, the more nutrients it will contain. Some good choices include carrots, celery, onions, garlic, tomatoes, broccoli, cauliflower, and kale.
- Don't be afraid to experiment. There are many different ways to make this soup, so feel free to add or omit ingredients to suit your taste.
- Make a big batch and freeze it for later. This soup is a great way to have a healthy meal on hand when you're short on time.
- Serve with a side of whole-grain bread or crackers for a complete meal.
Conclusion:
Dr. Fuhrman's Famous Anti-Cancer Soup is a delicious and nutritious way to boost your health. Packed with antioxidants, vitamins, and minerals, this soup can help protect against cancer and other chronic diseases. It's also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and satisfying meal, give this soup a try. Your body will thank you for it!
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