This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.

Serves 8:


900g (2 pounds) mixed fresh mushrooms (portabella, button, white, cremini)

2 cloves garlic, minced or finely chopped

2 carrots, chopped

3 cups cauliflower florets, chopped small

1 cup organic celery, chopped

3 leeks, chopped into 10cm rounds

2 cans (400mL each can) of white beans (cannellini, butter beans or any will do), no salt

4 Tbsp Dr Fuhrman’s VegiZest or other no salt seasoning

5 cups (1.25L) carrot juice

3 cups water

1/4 cup raw cashews

1 Tbsp lemon juice

1 Tbsp fresh thyme, chopped

2 tsp fresh rosemary, chopped

1/4 cup fresh parsley, chopped

150 g (5 oz) baby spinach

2 tsp herb de Provence


Heat 1/8 cup of water in a large saute pan or wok. Water saute all the mushroom, garlic and dried herbs until tender and fragrant. Set aside

In a large pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and seasoning to the boil. Reduce heat and simmer for about 30 minutes until the vegetables are tender.

Puree about 1/4 to 1/2 of the soup in a high powered blender with the cashews, lemon juice and fresh herbs until smooth and creamy. Add the puree soup back to the pot along with the mushrooms, beans and spinach. Heat until spinach is wilted.

Serve garnished with fresh chopped parsley.




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