Autoimmune Soup Recipies

By Joel Fuhrman, M.D. www.drfuhrman.com

These three soups share the purpose of increasing your consumption of the therapeutic cruciferous vegetables— such as bok choy, broccoli, cauliflower, cabbage, collard, and kale. The delightful side effect is that they are satisfying and delicious. The recipes below should make approximately 10 servings. A Vita- Mix or other high-powered blender does a better job at puréeing nuts and seeds into a creamy constancy than less powerful appliances.

Kale Fennel Soup

  • 15 oz. carrot juice
  • 10 oz. beet juice
  • 20 oz. water
  • 3 heads of kale, strip leaves from stems
  • 2 heads of fresh fennel (anise), discard tops, dice base
  • 4 zucchinis
  • 4 onions
  • 1/2 cup split peas
  • 1/2 cup lentils
  • 1 cup raw cashew nuts
  • 4 parsnips, chopped
  • 4 carrots, chopped
  • 2 cups frozen peaches
  • 1/4 tsp. red chili peppers, crushed
  • 1/2 tsp. Mrs. Dash
  • 1 tsp. basil, crushed
  • 1 tsp. thyme, crushed
  • 1 Tbsp. Vogue VegeBase or other vegetable seasoning

Cook all ingredients (except the cashews and peaches) on a very low flame in a large covered pot. Remove the kale, zucchini, and onions when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Next put the cashews and peaches into the blender, ladle in some of the soup, purée until silky smooth, and pour the mixture into the soup. Continue cooking until the split peas are soft, for about 1 1/2 hours.

Tomato Leek Greens Soup

  • 20 oz. tomato juice, freshly squeezed
  • 10 oz. celery juice
  • 15 oz. water
  • 1/2 cup lentils
  • 1/2 cup adzuki beans
  • 3 onions, diced
  • 1 cup sun-dried tomatoes, soaked in water and then diced
  • 4 plum tomatoes, diced
  • 3 stalks leeks, stripped lengthwise and washed
  • 3 zucchinis
  • 3 parsnips, peeled and diced
  • 4 large collard leaves
  • 8 leaves (one head) bok choy
  • 1/4 cup fresh chopped dill
  • 2 cloves garlic, crushed
  • 2 fresh basil leaves
  • 1 tsp. dried oregano
  • 1 Tbsp. Mrs. Dash or other vegetable seasoning

Cook all ingredients on a very low flame in a large covered pot. Remove the leeks, zucchini, collards, and bok choy when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.)

Cabbage Mushroom Soup

  • 15 oz. carrot juice
  • 10 oz. celery juice
  • 20 oz. water
  • 6 onions
  • 1 head green cabbage
  • 3 stalks broccoli rabe
  • 6 leaves collard greens
  • 4 cups mushrooms, chopped (shiitake preferred)
  • 1 Tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. Salt-Free
  • 17 Seasoning (Lawry’s)
  • 1 tsp. Mrs. Dash
  • 1/4 cup unhulled raw sesame seeds
  • 1/4 cup raw cashews
  • 1/2 cup red kidney beans
  • 1/2 cup white beans

Cook all ingredients (except the sesame seeds and cashews) on a very low flame in a large covered pot. Remove the cabbage, broccoli rabe, and collards when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Next, put the sesame seeds and cashews into the blender, ladle in some of the soup, purée until silky smooth, and pour the mixture into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.) Healthful and delicious!

Become a Member of Christian Care Ministry and explore the benefits of Medi-Share!