Joel Fuhrman - Eat To Live

208 Joel Fuhrman, M.D.

Mix everything in a large pot with 6 cups of water, bring to boil, and

simmer over low flame for 2 hours.

Variation: Use chicken broth instead of water and/or add 2 oz. chicken, diced

BROCCOLI AND RED PEPPER SOUP

2 lbs. offresh or frozen broccoli, chopped into large pieces

1 large onion, diced

3 garlic cloves, minced

3 tbsp. dried vegetable soup mix (such as Vogue Vege Base)

1/3 cup brown rice (uncooked)

3 red bell peppers

1 lemon, juiced

1 tbsp. vinegar

seasonings, to taste

In a large soup pot, combine the broccoli, onion, garlic, water, Vege

Base, and rice in 2 quarts of water. Simmer, covered, over a very low

flame. Roast the red peppers in a broiler or on a gas grill until all sides

begin to blacken. Quarter and remove the peel and seeds from the

peppers, then puree them in a blender with the softened broccoli

with some of the soup liquid. Add puree back to the pot. Add the

lemon, vinegar, and seasonings to taste (e.g., tarragon, thyme, white

or black pepper).

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP

SERVES 1 0

Making this soup involves more time and 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.

1 cup dried split peas and/or beans

4 medium onions

6-10 zucchini

3 stalks leek

5 lbs. carrots

2 bunches celery

1 cup raw cashews