It's been known since ancient times that certain foods can heal your body. This soup takes all of the strongest cancer fighting foods and combines them together to create a powerfully nutritious meal. This recipe is known as the Anti-Cancer Soup, but it can also be eaten daily to help with a variety of health problems. It is virtually fat free, made from fresh vegetables and is delicious!
This recipe is in line with the Food for Life Diet (recommended for fighting cancer and remaining cancer free) and Dr. Joel Furhman's Eat To Live diet program, which is effective in treating cancer, diabetes, heart disease, migraines and other health issues. For a full explanation of either of these diet plans, please see the suggested reading below.
The recipe included below will make at least 10 servings. It's a time consuming process to make, so I suggest making a large portion and storing it in the fridge until you are ready to eat it. A serving every day is suggested and it goes well with a nice big salad of fresh greens!
Ingredients Used: Anti-Cancer Soup
- 1 cup dried split peas and/or beans
- 4 medium onions
- 6-10 zucchini
- 3 stalks leek
- 5 lbs carrots (to be juiced and added)
- 2 bunches of celery (use a little less if you dislike the flavor)
- 1 cup raw cashews
- 2 tbsp. Vege Base by Vogue (this adds flavor; the soup
- 1 package mushrooms (optional) any type
- 6 oz. TVP (textured vegetable protein) optional
Making the Soup
Using a very large pot, warm four cups of water and the beans and/or split peas over low heat. Remove the outer skins from the onions, add to the pot and cover. Not need to cut them, just add them whole. Add the zucchini uncut to and the leeks, thoroughly washed with the bottoms cut off.
Now, using a juicer, juice the carrots and celery. Be sure to clean out the scraps half way through the process (or according to the machine's directions) especially if you have a small juice extractor. Add the juice to the pot. Allow the soup to simmer until the onions and zucchini are soft.
Using a food processor or blender, ladle a small portion of the liquid into your machine, followed by the onions and leeks, etc. leaving the beans or split peas in the bottom of the pot to add texture to soup later. Blend together the remaining ingredients (you may need to do this in several batches) adding more of the liquid and vegetables from the soup pot as you go. Add the cashews and blend in. You should now have a creamy mixture to return to the pot.
Continue to simmer for another 20 minutes. In total, this process may take up to two hours, depending on how quickly you work.
This high nutrient soup can be frozen or stored in the refrigerator. Enjoying one serving per day will give you a more than sufficient supply of vitamin and nutrients for the day and boost your immune system and ability to heal.
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