Prep 15 mins
Cook 40 mins
"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
- 1 cup dried split peas or 1 cup dried beans
- 4 onions
- 10 zucchini
- 3 stalks leeks
- 5 lbs carrots
- 2 bunches celery
- 1 cup raw cashews
- 2 tablespoons low-sodium vegetable bouillon granules (or Vege Base by Vogue)
- 1 lb mushroom, any type (optional)
- 6 ounces textured vegetable protein (TVP) (optional)
- 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.