Lots of people have been asking me questions similar to this one: “You’re not eating meat, you’re not consuming any dairy products, so what the hell do you eat? A bunch of salads?”
The answer to that question is, in a word, yes. But there’s plenty of other things to eat – whole wheat noodle dishes, chili, lots of fresh fruit, and my favorite, soup.
One of the best and cheapest things to do to feed yourself in the winter (or any time for that matter) is to make a huge pot of soup. It takes minimal effort/cooking skill and it keeps well in the fridge, so you can feed yourself or your entire family for days on end. Not to mention you can throw a ton of vegetables in there and get lots of nutrition from it. I decided to experiment with this recipe I found from Dr. Joel Fuhrman, author of the famous diet book Eat to Live. I haven’t read it yet, but I’ve got a co-worker that swears by it. In it, he’s got a recipe for “anti-cancer soup,” and man did it pique my interest. What a tremendous name for a food item. Just throwing the word “cancer” right next to soup makes it seem so APPETIZING. I’m kidding of course; it’s the worst possible name anyone could name anything. So I’m gonna go ahead and call it “Delicious Creamy Vegetable Soup.” That’s right – creamy. There’s no actual cream in it, but the raw cashew nuts add an an unexpected creamy texture to it. Here’s the recipe below – give it a shot.
You will need:
- A huge pot
- A blender
- A stove
- Some tongs
- A soup ladle
- 1 1/2 Cups Dry Lentils (I used white beans and it worked fine too)
- 4 Medium Sweet Onions
- 6 Medium Zucchini (raw)
- 3 Leeks (I didn’t have any but it still worked with out them)
- 2 Bunches of Kale (or any other hearty leafy green)
- 4 Cups carrot juice (if you don’t have a juicer, you can get some fresh made from Robeks juice or buy some Lakewood Farms Carrot Juice, found at any Whole Foods)
- 2 tbsps Mrs. Dash Seasoning
- 1 cup Whole Raw Cashews
- 8 oz Portobello Mushrooms (or you can use a mixture of different kinds. Don’t use the white mushrooms – they’ve got literally zero nutritional value)
- 6 Cups Water
- The first thing you have to do, before you even start getting all your vegetables out and cleaned, is put 4 cups of water in the pot, put the heat on relatively low, and add the beans or lentils. These take the longest to cook so you need to get them in the pot first.
- Next, clean your vegetables, peel the skin off the onions, split the leeks down the middle and wash them thoroughly if you have them, and chop up the kale a little bit. Then just throw all of that (whole onions, whole zucchini, leeks, kale) into the pot.
- Add the carrot juice, Mrs. Dash, and 2 more cups of water. Cover the pot and let it cook on low for about 20 minutes or so.
- When the vegetables are tender, take them out of the pot with tongs and put them into your blender, along with some of the soup water. Make sure not to put any beans in the blender, and make sure it’s not too full or else you’ll have a hot vegetable explosion on your hands. You probably going to need to do this next part in 2 shifts. When you’re done with the first, just pour the mixture back into the pot and pick out some more of the whole vegetables. Blend up the vegetable mixture until smooth, and add the cashews and blend the mixture until its smooth.
- Pour the “creamy” mixture back into the pot, throw in some chopped mushrooms (you can also add other vegetables now, like spinach, sun-dried tomatoes, etc.) and simmer for about 30 minutes until the beans/lentils are tender.
And there you have it. A nutritious, delicious, filling, cheap soup that, according to Dr. Fuhrman, also contributes to preventing Cancer. I put some parsley on top for a little added flavor. Anyone else have any good easy soup recipes? Share them below in the comments section.