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.


1 large head cauliflower, cut into smallish pieces (can do half cauliflower and half broccoli if desired)

3 large carrots, coarsely chopped

2 cups (500mL) carrot juice (run about 4-5 carrots through your juicer for this one)

3 large celery sticks, chopped (1 cup full)

2 leeks, chopped

2 cloves garlic, minced or diced

2 Tbsp of vegetable seasoning or similar seasoning (no salt)

1 tsp nutmeg

1 cup of raw cashews

6 large kale leaves (or 5 cups) or use spinach leaves

4 cups of water (preferably alkaline or filtered)


In a large saucepan bring the water and all the vegetables, water and carrot juice to the boil and then cover and simmer for 15-20 minutes. Allow to cool a little.

Now move all the contents to a high powered blender and add the raw cashews until the mix is creamy. Return to the saucepan and add the nutmeg and seasoning. Taste to ensure the correct quantities of seasoning and then simmer for 5-10 minutes and serve.

Place unused soup in a container and freeze.

Tip: For best results, allow to cool and then blend until creamy and reheat to serve. Alternatively, blend the thawed soup leftovers each time before you serve.


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