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Dr. Fuhrman's Famous Anti-Cancer Soup

 Dr. Fuhrman's Famous Anti-Cancer Soup

Serves: 9

Category: Soups and Stews
Tags: Aggressive Weight Loss, Anti-Cancer/High Micronutrient, Diabetes Reversal

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Rated by: 163 members

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In this classic Dr. Fuhrman soup, the onions, leeks and kale are blended prior to cooking to break down the plant cell walls, releasing enzymes that activate potent anti-cancer compounds.

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1/2 cup dried split peas
1/2 cup dried adzuki or cannellini beans
4 cups water or low sodium vegetable broth
5 pounds organic carrots, juiced (about 6 cups carrot juice; see note)
2 bunches celery, juiced (about 2 cups celery juice; see note)
6 medium zucchini
2 tablespoons Dr. Fuhrman's VegiZest Salt-Free Seasoning (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon Mrs. Dash Salt-Free Seasoning or 1/4 teaspoon black pepper
4 medium onions, chopped
3 leeks, roots and 1 inch from top cut off, rinsed well
2 bunches kale, collard greens or other greens
3/4 cup raw cashews
1/4 cup hemp seeds
10 ounces fresh mushrooms (shiitake, cremini and/or white), chopped


Place the beans, water, carrot juice, celery juice, zucchini, VegiZest and Mrs. Dash in a large pot and bring to a boil, then reduce heat to a simmer. Meanwhile, blend the onions, leeks and kale with 1 cup of the soup liquid and add back to the pot.

After 15 minutes, remove softened zucchini with tongs, place in the blender along with cashews and hemp seeds and blend until creamy. Add back to soup pot along with the mushrooms and continue to simmer for an additional 2 hours.

Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

Calories 335; Protein 16 g; Carbohydrates 55 g; Sugars 15 g; Total Fat 9 g; Saturated Fat 1.4 g; Cholesterol 0 mg; Sodium 174 mg; Fiber 10.9 g; Beta-Carotene 21994 ug; Vitamin C 136 mg; Calcium 225 mg; Iron 5.7 mg; Folate 209 ug; Magnesium 180 mg; Potassium 1749 mg; Zinc 3.3 mg; Selenium 8.2 ug

Comments (94):



03/14/2006 12:45 AM

Rated this recipe:

This is truly delicious. It's thick & I used it as a base. I added steamed broccoli to it for a meal. It's worthy of a fancy restaurant. I feel like a real cook!
MODIFICATIONS: (because no juicer & no nuts)
5 cups store-bought carrot juice instead of 5 pounds of carrots
2 hearts of celery instead of celery juice
1/2 cup cashew butter instead of 1 cup cashews
no TVP or vegi-zest
blended everything, including lentils
options chosen: used lentils, did not use mushrooms
YIELD: 24 cups
SERV SZ: 3 cups
ETL6weekex (with mods): 1/2 serving nuts (& starch because of carrot juice?)
This comment was last edited on 04/09/2006 04:57 PM


03/30/2006 01:02 AM

Rated this recipe:

This is absolutely my favorite soup. I have been making it for 1 1/2 years now and I never get tired of it. It's really worth the effort. I like that there is very little seasoning and the blend of the vegetables is what's giving it the amazing flavor. Often I will throw in a vegetable that needs to be used....a red pepper, broccoli sprouts, or piece of cabbage. If you haven't tried this certainly should. It's very beneficial and yummy. :)


04/02/2006 11:55 PM

Rated this recipe:

This is very good soup. I blend everything when I make it. Sometimes I just heat it and have it as is, or pour it over steamed veggies. It’s a good salad dressing also.
I don’t have a juicer, but I make the juice using my Vitamix. The carrots are the hardest to blend, it’s easier the smaller the pieces, so I put them through the slicer on my food processor first. You have to add water, I use some of the 4 cups used in the recipe until it's gone, then I use the juice I’ve already made. Do it in batches. Pour the pureed carrots and celery into a colander lined with a flour sack towel and placed over a large bowl to catch the juice. Twist the towel and squeeze it over the bowl to get all the juice out. The pulp can be messy when you open the towel, so be sure you are over the sink. I just shake it out into the compost pile.


11/01/2006 10:17 PM

Rated this recipe:

Have made this soup a couple times and really liked it. We are getting used to the strings which are from the leeks. I don't have a juice extractor yet so I just substituted with carrot juice from the store. I froze leftovers when we went out of town for a week and found it great when we returned to have soup for Halloween instead of candy.


12/24/2006 02:48 AM

Rated this recipe:

We make this soup often and also never tire of the excellent taste. I had strings the first time but no more. You have to turbo the vita mix, don't be timid, there will be no strings.


02/22/2007 05:00 PM

Rated this recipe:

We bought a Vita-Mix as a family gift and started making soups. Made this soup like the recipe except changed the cashews to almonds and omitted the mushrooms. My husband and I and our teenage son love this soup. I have made this recipe three times in less than three weeks! I wanted to make a different kind of soup, but my husband wanted this again! I have used it as a thick gravy over vegetables or on a veggie burger....very delicious! It is quite simple to make and with the Vita-Mix just blend everything but the split easy.


03/05/2007 01:14 PM

Rated this recipe:

I make this once a week, I was using a food processor to cut the carrots small then vitamixing them to make the juice. But this weekend I went to a thrift shop and I found a nice juicer for 2.99 I am excited to make it tomorrow and use the juice and see if it tastes differently. Have fun this a fabulous recipe and I love eating this way.


08/12/2007 06:33 PM

Rated this recipe:

This soup is excellent and worth the effort. Next time I'll chop the kale a little more, because I ended up with too many large pieces of it, but the flavor is excellent. I also think this soup would be great with the addition of parsnips and some curry powder.


10/07/2007 10:45 PM

Rated this recipe: (no rating)

I found this soup sickeningly sweet. Eventually I will try it again w/o carrot juice.

gloriacap replies:

11/11/2018 12:33 PM

Rated this recipe: (no rating)

I also do not like the carrot sweetness, so I use vegetable stock.  It is delicious.





10/14/2007 03:26 PM

Rated this recipe:

I love this soup! I shared the recipe with my sister, who doesn't like vegetables, and she liked it!

I don't have a juicer so I used fresh carrot juice from the store and whole celery. Also I forgot the mushrooms. It was good anyway.


10/18/2007 01:45 PM

Rated this recipe: (no rating)

I first made this with bottled carrot juice. Then I bought a juicer and juiced my own carrots. What a difference! This last batch I added a package of TJ's sun-dried tomatoes. It is wonderful! Really takes away the "green" taste.


10/26/2007 01:29 PM

Rated this recipe:

I made this soup and thought it was pretty horrible.

Normally, I would not have even tried it because the recipe calls for a lot of onions, and I hate onions and never cook with them. However, I tried this soup at the Red Mountain Spa Getaway, and was surprised to find that I liked it. Apparently they did not make it exactly according to the recipe though, since they left out the carrot juice altogether.

Anyway, I made the recipe exactly as written, except that I left out the mushrooms. My husband and I both hated it, and I ended up dumping out the whole pot, which was a major waste of time, money, and effort. Oh well. The stuff just tasted really oniony, and I thought it made my house reek of onion. That was the first and last time that an onion will ever enter my home. I really didn't like getting the onion stench on my cutting board and knife. Oh well, end of rant!

vaporz replies:

01/11/2019 11:49 PM

Rated this recipe:

You seem like a very bitter person.  I hope the Nutritarian diet will someday lift your Spirits.


12/10/2007 01:03 PM

Rated this recipe:

This soup is OUTRAGEOUSLY delicious. I have both a juicer and a vitamix so I made it exactly as written except I used kidney beans instead of split peas and I used baby portabellos. The only thing I would do differently next time is I'd add more than 8 oz. of mushrooms. My husband even loved it!

Theresa Anderson

01/17/2008 10:04 PM

Rated this recipe:

I made this once before, but this time it turned out awesome! My Jack LaLanne juicer made the carrots and celery a breeze! The unit is so quiet too. I also juiced up the stems from the kale. I put kale and collards in. One bunch each. I used no salt spike instead of vegizest. That did make it a tich too spicy for some..but it's not for me.
I added more liquid too. This soup is good the first night,but in my opinion gets better with age. Of course, having a Vitamix really helps too. It's a bit of work but it makes quite a bit so you have a lot for your trouble. Next time I think I'll just add a couple of cans of beans. The beans took a bit long to cook. Thank you Dr. Fuhrman for this delicious and healthy recipe!


02/28/2008 09:37 PM

Rated this recipe: (no rating)

I just made this for the first time today. I made it with split peas and adzuki beans (both newly purchased), like Dr. Fuhrman shows on his DVD. I started the soup 8 hours ago. The beans and peas still aren't cooked! I've long since blended up the vegetables and added them back to the soup and from what I can tell, it all tastes very good except for those crunchy beans. Next time I make this I will soak the beans prior to starting the soup and cook them for an hour or so before adding the other ingredients.


03/22/2008 11:56 PM

Rated this recipe:

We tried this soup for the first time today. All the previous comments really helped me feel prepared going into it. The split peas took a long time to cook for me, too, and I think I will prepare better for that next time by soaking ahead of time, too. I also put everything through the Vitamix, and I really liked it that way. I then used it on my cooked veggies tonight (yum).

I have made this soup several times since I reviewed it the first time. I still run everything through the Vitamix. Instead of using celery juice, I just cook one bunch with the other greens. It still tastes excellent and is a bit easier with that modification, I think.
This comment was last edited on 07/06/2008 10:06 PM


04/07/2008 05:06 PM

Rated this recipe:

This is really good, and worth the time. It makes a huge amount, so it will last several meals plus you will have plenty to freeze. This is a great way to get in tons of healthy vegetables. I normally am not crazy about onions or celery, but could not even taste them when prepared this way.


05/03/2008 09:49 AM

Rated this recipe:

This didn't look so good to us in the development phase, but it turned out quite yummy! It does require a very large pot!!


05/28/2008 06:27 PM

Rated this recipe:

This soup is really delicious when made according to the instructions! The first three times I tried to make it I did not use carrot juice or celery juice but instead used whole carrots and whole celery. It tasted much better when using the carrot juice and celery juice. I made the juice using my Vitamix and a nut-milk bag as explained in this post: I did use two bunches of fresh kale plus a one pound bad of collard greens since the kale bunches seemed a bit small. When preparing the soup, all the ingredients barely fit in a 16 quart pot. However, when it was all done cooking the 16 quart pot was only about half-full.

I plan to start making this soup on a regular basis and will alternate between kale, collard greens, mustard greens, turnip greens, or a combination of all of them.
This comment was last edited on 05/28/2008 06:31 PM


08/26/2008 12:18 AM

Rated this recipe: (no rating)

Dried beans and peas have a "shelf life" that we do not always know. The keeiping tnie is usuaol about 1 yea rafter harvest. Spliit peas and lentils should cook in about 45 min without any soaking, Ther are 2 things that can hel"

1. Before cooking a pot of soup or beans, place a few peas or beans into a little water and let then set about an hour. They should be swelling and the edges softening a lot by then. IF THEY DO NOT THEY WILL NEVER COOK UP SOFT. I once cooked garbnazo beas for 8 hours to no avial even after overnight soakingl They usually take 1 hour. Throw any hard beans/peas out and get new ones.

2. If you have some that are OK, you can prolong their life greatly by storing them in the freezer. Just keep then closed up so they do not get wet in there/, If you need freeszer space sometimes, you can take them out for awhile and put them back in repeatedly as long as they are dry. I have kept beans and peas for 4 years that way that cook up fine.


12/13/2008 04:06 PM

Rated this recipe: (no rating)

I like this recipe, but also found it too sweet, so I omit the cashews. I also omit the mushrooms and reduce the spices, just personal preference. I like to increase the amount of beans, and I usually use split peas. I have to make a half recipe, since it's only me eating it, and I don't have tons of room in the freezer!

Today I am going to do the soup with spinach, since I have so much, and I want to save my kale for creamed kale with cashew sauce. I also have some garlic and sundried tomatoes, so I think I'll put those in. One good thing about this recipe is how amenable it is to modifications.


01/21/2009 10:21 PM

Rated this recipe:

I just finished making this soup. It is a nice change from my usual veggie soup. A few problems: first I had to add more water just to cover the initial vegetables (4 more cups). It took much longer than 20 minutes for the onions and leeks to soften. I do not have a vitamix, but my food processor did a good job. I only added two of the onions and one of the leeks because I thought the onion flavor was becoming overwhelming. The soup has been simmering for 1 1/2 hours and the split peas are still not soft, but if I remember it usually takes about two hours when I make split pea soup. The flavor is really enjoyable.


04/14/2009 09:25 PM

Rated this recipe: (no rating)

This was one of the first recipes I tried. I really like it and was very suprised that my husband likes it also... I just wish it did take so much time to make. I do make a whole batch and freeze some of it. I have made it three times since. Truly a Great soup. Thank you Dr. F. I would give this five stars.(didn't know how to add the stars) I have used roasted cashews since I am having a hard time finding raw cashews.
This comment was last edited on 04/14/2009 09:28 PM


04/19/2009 01:38 PM

Rated this recipe:

I made this twice. This is a really delicious soup. Major con though is it takes me 2 hours to make from start to finish (2 hours in the kitchen the whole time, cutting veggies, making juice, washing the juicer, blending, washing the blender etc...). I think that is far too long for a meal to be realistic. I think if you juice the celery & carrots the night before that would help a lot (or buy premade carrot juice). I also prefer to keep some onions in without blending all of them, I like the chunkiness. We used Shitake mushrooms and they are sooo good in the soup!


09/28/2009 05:23 PM

Rated this recipe: (no rating)

this soup was horrendous. I will never try it again. I was shocked since so many people were saying it's so great. My husband and I both hated it. If you don't like onions or celery this soup is NOT for you. I would give this zero stars or negative stars if I could.
This comment was last edited on 10/07/2009 03:35 PM

vaporz replies:

07/23/2019 09:47 PM

Rated this recipe:

So if you hate onions, why did you add them? Preposterous review.


01/28/2010 10:07 AM

Rated this recipe: (no rating)

I made this soup for the first time last night. What a laugh - firstly, I had no idea what a "large" pot really meant,and had to use three separate pots to fit everything in. Then, I have this really old (1970s) Osterizer that I used to puree the softened vegetables. I think I nearly burnt out the motor! But it all came together in the end. I do have a juicer and it took six cleanings-out to do the whole carrot and celery thing. I agree with several posts above that I should have soaked the split peas first, but that little bite is not unpleasant. All in all, after cleaning up all the messy splashes and drippings and etc., I can honestly say this is the best soup I've ever eaten. Thank you, Dr. Fuhrman!


04/27/2010 04:16 PM

Rated this recipe: (no rating)

I made this today and it took a LONG TIME. I hope it tastes better tomorrow. The only thing I left out was the mushrooms because I forgot them! lol
I am going to eat the soup again tomorrow to see if I like it more.


01/03/2011 04:41 PM

Rated this recipe:

I have made this soup several times over the past couple of years, and thoroughly enjoy the soup. I always end up giving a great deal away too, and I've never had anyone tell me they didn't like it. I find the soup is good both hot or cold, and can be used with a great variety of other dishes. I freeze it in Qt size Ziplock bags laid flat. My friend Noveen and I made a double batch last week and had a BLAST! I must say we made quite a mess, but it was well worth it. We had a similar experience as Dwyem and ended up with two HUGE pots full! I think we made probably three gallons in all. I can't emphasize enough that any time I'm hungry I can always pull some soup out of the freezer and have a delicious meal in minutes!
This comment was last edited on 01/03/2011 04:42 PM


01/18/2011 01:10 AM

Rated this recipe:

Just finished making this soup. It's not 9:59 pm. i started at 7:00pm. So i took off 2 stars because this soup actually takes more like 2 hours to make rather than 20 minutes. No way can you do all of this chopping, juicing and blending in 20 minutes. i have a vitamix and a champion juicer so i didnt have any technical difficulty, and in fact was using the original recipe that tells you to put the onions, zucchini and leeks in the soup whole - without chopping them up. that surprised me but i did it anyway, cause i knew my vitamix would be able to handle them in the end. the blending part probably took me 30-45 minutes... I also deducted one star because i was not all that impressed with the taste of the soup. as a main course, it's bland. i will definitly use it as a base instead, and add some ginger, lime juice, cayenne perhaps and anything else i can think of to give it more depth. this new version of the recipe calls for kale... i will try adding some of that as well to one of the many jars that will go into the freezer for future use. so overall, this recipe got only 2 stars from me. too bad. it's about $50 worth of stock.


01/18/2011 07:42 PM

Rated this recipe: (no rating)

Made this soup for the first time today and it is delicious. It is time-consuming at first, but once you know exactly what you are doing, it will become much easier to prepare. Dr. Fuhrman explained his efficient method of preparation and clean-up at this past weekend's immersion program. Should be a breeze next time. Five stars!


02/06/2011 10:56 PM

Rated this recipe:

Wow. Absolutely wonderful. Super delicious and given 5 stars by someone whom I usually have to force to eat healthy stuff. I omitted the celery and used cooked lentils instead of beans. Will make this on a regular basis.


05/26/2011 12:07 PM

Rated this recipe:

I just made this for the first time, followed the recipe exactly, except used lentils instead of split peas. I think it is very good. It's pretty time-consuming with all of the washing, juicing, and blending, but it does make a big pot of soup.


08/22/2011 11:47 PM

Rated this recipe: (no rating)

Hi I have read this recipe a number of times and I am confused. A number of other commenters mention the time to cook the vegetables before blending. But the instructions only say to add the zucchini, carrot juice, celery juice and VegiZest to the beans/water. The first mention of the onions, leeks,and kale is to put them in the blender with some soup liquid. Are they supposed to be cooked first? Clarification woudl be appreciated. Thanks!


08/27/2011 02:04 AM

Rated this recipe:

This soup made me feel sick and was very hard to digest. I made it exactly according to the recipe and the taste was pretty good, I left it in the fridge overnight and had about 2 cups warmed up for lunch the next day with a small salad. I was so bloated after eating it I could hardly move for about 2 hours and felt sick the rest of the day. I tried it again a few days later with just 1 cup but had the same results. I have been on ETL 100% for 5 weeks and absolutely love every thing else I have tried. Although my wife liked this soup and has been eating it every day for lunch for the last week with none of my symtoms (She would have given it five stars). Maybe I'm alergic to cashews... anyway only one star from me.


09/05/2011 12:21 AM

Rated this recipe: (no rating)

This wonderful soup recipe has gone through some revision, which is why it seems confusing. The first version directed you to cook the onions, zucchini, & leeks whole in the pot with the water & juices, then puree them with the soup liquid. In my opinion this yields the tastiest soup.

However, the directions changed when it was learned that the beneficial cancer-fighting compounds in the onions & leeks do not form unless the veggies are cut up raw and allowed to stand for about 10 minutes before cooking. When diced raw onions were added to the soup, there was not much of a flavor boost so the current version directs you to puree the raw veggies. It should also say to let them stand for ten minutes before adding to the pot.

I made it this way tonight and it was very good, just not quite as good as the original, but the added nutrients seem worth it.

A couple of variations that I made:
1) Add 1 - 2 cups of extra water to puree the raw veggies rather than deal with hot soup liquid.
2) Substitute 3 broccoli stalks for the leeks.
3) Chop 1 bunch kale and add to soup at the end rather than puree it (I like chewy kale in my soup).
4) Add extra veggies for a chunkier soup - I added 2 16 oz. bags of a frozen Mediterranean veggie mixture plus 1 10 oz. bag of frozen organic corn.
5) Add 1 Tbsp. Mrs. Dash in addition to the VegiZest
6) Use red lentils instead of beans so you don't have to cook it as long.

This is one of our favorite soups which I make on the weekend when I have the time.


10/01/2011 05:19 PM

Rated this recipe:

I am still very new to the "ETL" lifestyle. . . but my husband and I jumped in 100%. I made this recipe today. He isn't a big fan of kale, but really liked this recipe. It did take a lot longer to make, but was worth the effort. I also did NOT have a pot big enough for all the veggies. . I ended up using two pots for this. I also used the recipe from the book which is different than this recipe. I didn't blend all the veggies, and left a lot of them in chunks. (The book version has you chop up the zuccini, leeks, onios and kale). I really enjoyed having some chunks in the soup. The flavor was great. And I can see this becoming a favorite, especially in the winter.

It does take a lot of time . . . but very good !


12/05/2011 10:33 PM

Rated this recipe:

i didn't really enjoy this soup to be honest. i thought it was lacking something - just had no real taste or flavour to it. i found it was sooo watery

Alabama Rick

12/11/2011 06:49 PM

Rated this recipe: (no rating)

It's a winner! Tastes similar to the Golden Cauliflower Soup.


01/01/2012 05:52 PM

Rated this recipe:

I didn't care for this soup. I understand the theory of all these vegetables, but it was overwhelming, and bitter to me. After portioning it out to freeze it, avoiding salting or something for flavor, I decided to throw it out. It is too large a recipe for me to have started, as I love many other vegan recipes. Incredibly expensive liquid compost for me.

What you should know is that 'large pot' means larger than fine quality stock and spaghetti pots. It's more like the size container for frying turkey or canning vegetables. I wish they had measured the amount of food that would be in the pot, but they didn't.


01/04/2012 12:33 AM

Rated this recipe: (no rating)

Made this soup for the first time today, how wonderful. I made it pretty much according to the recipe. Each recipe I have made from this site has been excellent. Thank you


01/22/2012 06:07 AM

Rated this recipe:

Loved this soup! Yes, it does look like "green goop" (my husband was right about that), but it was sooo good. Very comforting on a cold, windy day.
We made full amount and ended up with a TON of soup. Ate it for many days in a row.


02/24/2012 11:28 AM

Rated this recipe:

The name "anti-cancer soup" might lead you to think that it's going to be long on health benefits while short of taste. But that is definitely not the case. This is truly a delicious soup. Some big pots of soup get pitched after a few days of it, but this one is worth finishing off the leftovers. My only change is using something other than kale which I just don't care for.


03/06/2012 05:11 AM

Rated this recipe: (no rating)

I followed directions explicity, and my soup came out bitter and terrible, leaving my kitchen a mess, what with the juicer and cleaning all the lettuces and vegetables. Took heaps longer than 20 minutes prep time. And so utterly expensive. To think that all that delicious food went into the soup, but it came out so terrible that I can't bear eating it. What to do with it. I am crestfallen and poor.


03/16/2012 04:52 PM

Rated this recipe:

I made this because a friend to whom I had given Eat to Live raved about it. I should have followed my gut when I started this recipe. Who ever heard of cooking beans without presoaking them? So I did the one-min boil/one hour soak yesterday, thinking that almost an hour of cooking might be enough. WRONG! I also chopped the mushrooms and wish I had processed them in the food processor first, for they AND the bean are STILL not done. Next time I will actually cook the bean in some of the water until nearly done. The color of the soup would then have remained vibrant green. The more I cook it now to get the beans done, the browner it is getting.

I made the whole recipe as printed. It filled my largest le Creuset pot. I have a Breville juicer and VitaMix so the juicing and blending went smoothly.It only took one bunch of celery to get the two cups called for.

We finally added some fresh lemon juice to our bowls. I'll probably add Worcestershire sauce and chipotle powder to my serving next time

IMHO the directions need some serious work Flavor wise it's ok but not our favorite of his recipes that we have tried. Unfortunately we are only two people and I made the whole recipe...


03/16/2012 06:11 PM

Rated this recipe:

I should have added that Preparation time 20 minutes is a lie Sure you may toss the ingredients in the pot and make the juices in 20 minutes. But I have spent a couple of hours total on this. Cleaning out the juicer and the VitaMix and trying to cook the solids on super low heat. My guess is Lisa Fuhrman used split peas. I actually have their DVD but at this point don't care enough to find it and at it. My back aches. I have a HUGE amount of this soup. And neither of us are really wild about it. Is it worth making freezer room for some of it? This is not a cheap soup to make. Leeks and mushrooms are pricey.

The beans I used were freshly purchased cannellini beans, so those who think the beans are taking forever because they are OLD are wrong, I bought them so they would NOT take forever

In answer to the previous cook who hated the soup, I may use it as a base for another soup. When my back recovers, and my mood, I might start thinking about what to do with it. $10 in leeks and $10 in mushrooms. $5 in carrots. That's $25. Plus $5 in kale. Plus zucchini and onions.

I suggest only making no more than half and be SURE to cook the beans until they are nearly done first.


03/30/2012 05:47 PM

Rated this recipe: (no rating)

Ok ... not sure in what universe it takes 20 minutes to prepare ... not mine! But after all was said and done (and Disaster Services Called to clean up the kitchen ??) it was SO worth it! Also 'large pot' is a bit of an understatement ... But I like this soup enough that I may BUY a big enough pot!

Beverly Wood

04/04/2012 01:48 AM

Rated this recipe:

I enjoy this recipe, the only thing is I do not cream the kale and onions, because when it is ready too be eaten it taste like seaweed soup


04/23/2012 10:50 PM

Rated this recipe: (no rating)

This was the first recipe I tried, and I love it, although my poor Breville juicer almost gave up the ghost in the process. I didn't have the VegiZest or Ms. Dash, so I substituted curry powder, cumin, garlic, hot thai chili pepper, and ginger powder to taste. I also used a combination of zucchini and summer squash that was on sale, and used dried small navy beans, which are my favorite for soups because they always cook in the soup without pre-soaking. I'm single, so this recipe made a LOT of soup....some of which I froze. I love it and plan to share it with some of my vegan friends.


05/14/2012 07:01 PM

Rated this recipe: (no rating)

I made this soup over the course of yesterday and today. Took at least an hour to juice the carrots and celery with all the cleanup. So, as several have said, 20 minutes is not realistic. I also found it sweet. I added 1/2 cup of vinegar trying to counterbalance the sweetness. I also cut the recipe in half and it still filled my largest stock pot. I doubt I will make it again and hope I can finish it.


06/06/2012 03:52 PM

Rated this recipe:

I love this soup. I have mastered it after my 4th attempt. My husband loves it....I just purchased the Ninja 1200 and it makes the prep time so much faster. I have prep time down to an hour....


06/06/2012 03:52 PM

Rated this recipe:

I love this soup. I have mastered it after my 4th attempt. My husband loves it....I just purchased the Ninja 1200 and it makes the prep time so much faster. I have prep time down to an hour....


07/24/2012 10:31 AM

Rated this recipe:

I love this soup...I blended everything....I used organic canned beans to cut down on the cooking time and I froze the most of it because there are only two of us and this recipe makes a lot of soup. I look forward to eating it again!


07/25/2012 01:59 PM

Rated this recipe:

This was the very 1st Dr. Fuhrman recipe I tried, and it is AWFUL. It hasn't dissuaded me from trying other recipes, though, but if you're new to the ETL program, do NOT start with this soup!!!


09/05/2012 10:03 PM

Rated this recipe: (no rating)

I've been eating vegan/vegetarian for just over one year. I recently purchased a Breville juicer and I have loved every juice recipe I have found on this site. I made this soup tonight. Started at 7pm and finished around 8:45pm. I was so surprised at the bland taste that I came to my computer to read reviews. Surely I made a mistake? I followed the directions to a tee - the only exception being the VegiZest - which I did not have. It tastes sweet and bland. I can't describe it but I don't think I will be making this one again.
And if you give it a try - be warned it requires a HUGE pot. I had to use two of my largest pots.


09/12/2012 08:41 PM

Rated this recipe:

Just made this soup and after tasting it, I wondered just how bad could cancer be. The soup is very bitter, which isn't all bad because otherwise it wouldn't have any favor. The other problem is the receipe makes a 55 gallon drum of soup. I beleive I'll leave some on my neighbors doorstep with my extra zucchini. I'm glad I have found other wonderful recipes so as to continue this healthy lifestyle change.

jennynyc1 replies:

07/10/2016 07:21 PM

Rated this recipe: (no rating)

hahah. I loved your response "I wondered just how bad cancer could be." Classic. :) I agree by the way. I thought it was gross.


12/01/2012 06:00 PM

Rated this recipe:

I will never make this soup again!! My husband and I got so sick, after eating it. And when I say sick, I mean SICK! Followed the recipe word for word (down to juicing my own carrots and celery) Just a disaster.


12/02/2012 08:46 PM

Rated this recipe:

After reading all the great ratings and comments I decided to take the time to make this soup- Time to buy all the ingredients including the organic carrot and celery juice at the juice store as I don't have a juicer. All the ingredients were organic and I followed the recipe to the letter except for the leeks and I doubled the mushrooms buying the best shitake I could find. Considering all the time spent shopping and chopping ( kale and collards took forever to wash and chop ), and the time cooking, it took me 6 hours of my Sunday to make. It was very unappetizing to look at - looked like green slop. Even with some red pepper garnish and cashews and a drop of grapeseed oil to make it look/taste better - I cannot finish it! I made a large batch and can't even give it to anyone. I'd have to be starving to eat it - very disappointed. Wish I'd read the negative comments above. Do not make the full amount - try a half or a quarter and if you like it make more next time. I am still in love with the book and the site and plan on making many more recipes on this plan in future.


12/07/2012 05:41 PM

Rated this recipe:

Wow, what an awesome soup! It's got to be the best I've ever had. Reading the reviews, it sounds like you either love it or hate it. I'm in the "love it" category.
Don't believe the 20 minute prep time. I spent an hour, and that was after I had already juiced the carrots and celery. Also, "very large pot" means just that! I needed a twelve inch tall stock pot. Also, my 9 cup Ninja blender wasn't big enough to blend the onions, leeks and kale in one batch so I had to do two.
I used Mrs. Dash and a salt-free seasoning that I found at the co-op called "Spike" instead of the Fuhrman spice. That's the only deviation I made from the recipe. Oh, one other thing. I don't see the sense in chopping the kale if you plan to blend it. So I just removed the largest part of the stem and blended away. It worked just fine.
I will freeze some of this and enjoy the rest over the next few days. Yum!
This comment was last edited on 12/07/2012 05:43 PM


12/31/2012 06:06 PM

Rated this recipe: (no rating)

Pardon my curiosity, but how do you assign stars? I mean, honestly, this system is a little Mickey Mouse.
This comment was last edited on 12/31/2012 06:07 PM


01/01/2013 07:15 PM

Rated this recipe:

I made this and after a couple of hours it was horrible. I let it cook another hour and it was better...but barely edible.


01/06/2013 07:58 AM

Rated this recipe:

First soup I have ever made using carrot juice and I was impressed. Was expecting a bland tasting broth but the sweetness of the carrot juice ( I used organic carrots ), the seasoning, and the cashews played well together. Do make sure you use a big pot. I had to literally stuff the kale into the pot but after stewing a bit it wilted to fit. Will definitely make again!


01/13/2013 12:50 AM

Rated this recipe:

I made this soup again tonight and I absolutely love it. I used rainbow swiss chards this time and it was just as good as the first time when I made it with kale. Great soup :)


01/15/2013 12:49 PM

Rated this recipe:

Like the person below. I am a good cook. I did not find that this dish took a particularly long time to make and was tasty. I left out the mushrooms because I did not have any. I substituted lentils for the split peas, and used canned cannellini beans, used swiss chard for the greens. I found it needed just a little more warmth so I added a teaspoon of nutmeg and 1/4 cup of sherry. I also cut the recipe in half and it produced 2 quarts of soup.


01/15/2013 12:50 PM

Rated this recipe:

Like the person below. I am a good cook. I did not find that this dish took a particularly long time to make and was tasty. I left out the mushrooms because I did not have any. I substituted lentils for the split peas, and used canned cannellini beans, used swiss chard for the greens. I found it needed just a little more warmth so I added a teaspoon of nutmeg and 1/4 cup of sherry. I also cut the recipe in half and it produced 2 quarts of soup.


01/15/2013 01:08 PM

Rated this recipe:

I am a pretty good cook and I really liked this. I also wear braces so I blended it smooth with an immersion blender. Here are the choices I made. I did use fresh juices, as I have a breville juicer. I used lentils and cannellini Beans for the protein. I used swiss chard for the greens because that is what I had on hand and it needed to be used. I did not have any mushrooms so left those out. I did add 1 teaspoon of nutmeg and a 1/4 cup of sherry to add the warmth and flavor missing from leaving out the mushrooms. The recipe cut in half produced 2 quarts of soup


04/30/2013 10:25 AM

Rated this recipe:

This soup is excellent. Be prepared to spend a couple hours in the kitchen though to prepare the soup and then clean up the kitchen after making the soup. The recipe in the Eat for Health book is a little different than the one posted here. The book has these differences listed: 1 cup dried split peas and/or beans- basically letting you choose whatever dried beans or peas you have on hand. I juiced the carrots and celery with my Omega juicer. This makes a huge pot of soup so be prepared to freeze some of it.

Runs with Poodles

05/05/2013 06:25 PM

Rated this recipe:

With all the various reviews for this soup, I felt like I had to try it and see for myself. I made it today with a few adjustments and it was quite delicious. The mushrooms make this soup. Prior to adding them, it was just okay. I found it quite simple to make and unlike many others, I was able to prep all the ingredients and have them in my Instant Pot in less than half an hour. I did cut the recipe down to 1/4, though, except the mushrooms and kale which I halved. I have a Vita-mix and a Champion juicer so that simplifies the prep enormously. I did make a few changes in technique and also replaced the leeks with a shallot as no leeks were available. Also, I had made a five lentil dal a couple days ago and used the leftover lentils for this soup. They were whole urad, toor, massoor, moong and chana (split). I soaked my cashews in water while I was prepping and then I cooked all the veggies except the mushrooms in my Instant Pot (a counter-top pressure cooker, absolutely wonderful) with the the juices. When finished, I blended everything in the Vita-mix, poured it into a pot on the stove and added the mushrooms and allowed it to simmer for about twenty minutes. I then blended the cashews with the soaking water on high speed in the Vita-mix and added to the soup. It was absolutely delicious and I will certainly make it again. BTW, I had 1 1/2 quarts left after having a big bowl for lunch.


06/24/2013 11:12 AM

Rated this recipe: (no rating)

I rate this 4 stars, -1 star for the cooking instructions only.
I am glad I made this soup and strongly suggest that Dr Fuhrman continue to refine the cooking instructions for it! I am a very experienced cook with all of the tools needed for this soup and feel that the unnecessary complexity introduced by the vague directions would really negatively impact those who don't have the equipment, the time or the experience, which is really a shame as everyone should be eating this! Suggestions- "a big pot" is too vague- give a size so that people don't end up using two pots because the first is too small. Give more specific instructions on cooking times throughout the process, again, this was incredibly vague. Provide more streamlined prep directions along the lines of "while the water is boiling, juice the carrots" etc. This type of instruction gives the user the benefit of tips accumulated by someone who has made it many times, and is common in better cookbooks. Lastly, it would be great to provide alternative spicing to produce different versions. For example, I added fresh basil, LOTS of tarragon and ground white pepper and it was delicious. I plan on experimenting with other batches to find other seasonings. By making this flexible, we can add more of this super soup to our diets without getting in a rut. My .02! Will make again.


07/18/2013 01:41 PM

Rated this recipe:

Thanks to mrswhit for the very informative post and please someone from this site take her suggestions to heart and revise the cooking instructions for this soup. This seems to be a real backbone recipe for starting out on the right foot, and all the suggestions would improve the experience of all who try this wonderfully healthful soup. Alternate spicing instructions for different versions is brilliant. Thanks again.


08/12/2013 12:58 PM

Rated this recipe:

I have made this soup twice now and it is really delicious! The second time I used a 12-quart stock pot and that held everything. Also I juiced as I went along, adding the juice to my Vita-Mix once there was enough to blend with a batch of the veggies that needed blending before adding to the pot. This was much smoother than the mess I made on my first attempt. I cut my time down from 3 hours to a little over 2. I like to add finely chopped greens to a serving right before I heat it up to serve and just wilt them. This is also delicious served with a sprinkling of sunflower seeds as a garnish on the top.


08/23/2013 11:34 AM

Rated this recipe: (no rating)

I have modified the recipe and indianized it a bit as I believe it is too much of soup and even in my well equipped kitchen – my 7.5 qt Kuhn Rikon Pressure cooker bottom was too small to accommodate the original recipe. I hope Dr Fuhrman does not mind me posting his recipe back with modifications.

1/4 cup dried split peas
1/4 cup dried adzuki or cannellini beans or white lima beans or kidney beans (basically most beans are ok here)
2 cups water
3 medium zucchini
2 pounds large organic carrots, juiced (2-3 cups juice)
1 bunche celery, juiced (1 cups juice)
1 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1/2 teaspoon Mrs. Dash no-salt seasoning
2 medium onions, chopped
1 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped
1 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
½ cup raw cashews or almonds
1 cups chopped fresh mushrooms (shiitake, cremini and/o white)
1 teaspoon turmeric powder
1 teaspoon cumin
1 teaspoon red hot pepper powder
Please follow the same technique in the original recipe. You can add the turmeric powder, red hot pepper powder along with VegiZest. And, the cumin while you are blending the Zuchini.


08/23/2013 11:52 AM

Rated this recipe: (no rating)

I have modified the recipe and indianized it a bit as I believe it is too much of soup and even in my well equipped kitchen – my 7.5 qt Kuhn Rikon Pressure cooker bottom was too small to accommodate the original recipe. I hope Dr Fuhrman does not mind me posting his recipe back with modifications.

1/4 cup dried split peas
1/4 cup dried adzuki or cannellini beans or white lima beans or kidney beans (basically most beans are ok here)
2 cups water
3 medium zucchini
2 pounds large organic carrots, juiced (2-3 cups juice)
1 bunche celery, juiced (1 cups juice)
1 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1/2 teaspoon Mrs. Dash no-salt seasoning
2 medium onions, chopped
1 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped
1 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
½ cup raw cashews or almonds
1 cups chopped fresh mushrooms (shiitake, cremini and/o white)
1 teaspoon turmeric powder
1 teaspoon cumin
1 teaspoon red hot pepper powder
Please follow the same technique in the original recipe. You can add the turmeric powder, red hot pepper powder along with VegiZest. And, the cumin while you are blending the Zuchini.


09/24/2013 12:04 PM

Rated this recipe: (no rating)

Does this soup freeze well?


09/29/2013 06:14 PM

Rated this recipe:

Thank you Dr. Fuhrman for this recipe. The Famous Anti-Cancer Soup is delicious and keeps me from eating the wrong foods. I have a bowl for lunch or dinner sometimes with a salad at dinner almost everyday. Usually when I crave the wrong foods I find that I have not eaten enough nutrients. This soup has it all and really satisfies.


10/27/2013 05:06 PM

Rated this recipe:

I made this recipe as specified, then modified it at the end when I realized it was too bland for me.

A few things:

1. If you don't own a stockpot that's at least 10 quarts, go buy one before making this recipe! The largest "large" pot I own is 5 quarts. This recipe generates something close to 8 quarts of soup. Midway through the soup prep, I had to stop, place the ingredients in my slow cooker, and go to the store to buy a massive stockpot. I bought a 16 quart stockpot to be prepared for any future soup recipes.

2. Don't toss out all your hard work if the soup doesn't fit your palate -- add some seasonings or additional veggies to make it work! The soup was much too bland for me. When I tasted the fully cooked soup, I knew I would not be able to eat is "as is." To amp up the flavor, I added 1 tbs of freshly ground rainbow peppercorns, 1 tsp cumin, 1 tsp turmeric, and blended an entire bunch of cilantro in my blender with some of the soup. After adding the blended cilantro back in, the soup was great!


11/13/2013 01:23 PM

Rated this recipe:

I've tried this twice now.

Am I doing something wrong? It comes out an emulsified dirty yellowish-gray-green mush - not much like the picture at all.

The first time I did not like the taste much, to the point that I considered just tossing the whole mess into the compost ... until I added a little BBQ sauce to it (cheating, of course, but that saved it for me). The second time it tasted better but was still a very unappealing mush. I simply don't like that effect.

I am using Ninja blender. Is that the mush problem? Not everyone can afford a Vitamix, which probably does a better job.

Also, the prep times for ALL the recipes I've tried are not nearly truthful. It took me over 90 minutes to prep the Anti-cancer soup the first time, not 30 minutes. I'm sure I will get better and faster since I am a newbie; but I suspect all the prep times are seriously misleading for the average person and maybe valid only for accomplished cooks.


01/15/2014 12:14 AM

Rated this recipe:

This is one of the best soups I have ever eaten. It makes a huge amount and freezes nicely. My son loves it too. First time I made it I juiced the carrots and celery myself, this time I was in a hurry and bought organic juices. It still was good, but it was definitely better with the fresh juice. I also added a little turmeric to this, for more flavour. Overall highly recommend, freeze some.


01/15/2014 04:59 PM

Rated this recipe:

Is there a reason why the recipe calls for carrot and celery juice and not pureed carrots and celery with extra water?

I don't have a juicer, so I just pureed the carrots and celery in the equivalent amount of water. And it seems to have worked out well. I may need to add a little water when I go to reheat the soup tomorrow.

But over all, a great recipe.

Volcano lover replies:

02/20/2020 10:00 PM

Rated this recipe: (no rating)

Yes to this! I've been reading all the comments in preparation of making this and I didn't know why everybody was juicing the veggies. It seems much easier to just throw everything in the instant pot and just puree with an immersion blender once it's all cooked. Why get rid of the fiber and make all that work for yourself?


Shirley King

02/19/2014 05:59 PM

Rated this recipe:

I am not a cook. I don't pretend to be a cook. I made a huge mess and it took me 3 hours of prep time, cook time and clean-up time to make this. Thankfully, I used a huge pot. The soup is good, better with steamed, frozen vegetables added to it. First day for lunch, green beans and almond slivers-extra yummy, second day broccoli - yummy, tomorrow, cauliflower. Good to know I can freeze it. I will try some different spices as the soup itself is kinda bland, just "missing something" that I can't put my finger on. I used split peas and spinach instead of kale. Yes I will make it again. I borrowed my friends juicer and I own a Ninja blender. Juicing is addicting and blending is fun!


07/19/2014 01:11 PM

Rated this recipe:

We love this soup and make it all the time. I skip the mushrooms since I don't like them. I toast sesame seeds and add to the top of each bowl of soup.


10/24/2014 02:06 PM

Rated this recipe: (no rating)

I find a lot of the soup recipes very appealing. So far I have only made the Black Forest Cream of Mushroom Soup and it was really good! I don't understand where this carrot juice thing for soup comes from. Carrots are really high in sugar - and carrot juice is like 10 x the sweetness of whole carrots. I use veggie broth instead of carrot juice.


01/11/2015 08:06 PM

Rated this recipe:

As a general comment almost all of Dr F's recipes take a lot longer than indicated, so, generally speaking, we approach them with this mindset. We also know, that if the recipe is a winner & we continue to make it, it usually takes less time, but still does not approach the advertised time.

We love this recipe and have made it many times, having it as soup or over greens. We have added frozen organic corn and other veggies such as carrots or sweet potato. We soak and cook dry beans in a crock pot, disposing of the water to reduce flatulence and freezing them for faster prep time in recipes that use beans. This time we used cut bagged kale from Trader Joe's also to expedite the prep time.


05/16/2015 11:10 AM

Rated this recipe:

Yummy. Make replace Austrian Cauliflower soup as my favorite. Used lentils since I did not have split pea beans. Also added some cabbage. The combination of the cashews and carrot juice gives it a slightly sweet taste. Definitely wil make this again


10/22/2015 08:02 PM

Rated this recipe:

This is a lot of work for soup. At first I thought it was tolerable, but after the 2nd and 3rd bowl from leftovers I felt like throwing up. Now I feel like throwing up at the thought of it. It really is not very good. I like the ingredients in there, but the fact that there is so many ingredients together and that it's pureed makes it just awful.
This comment was last edited on 10/22/2015 08:03 PM


01/03/2016 08:06 PM

Rated this recipe: (no rating)

If you make this soup according to the directions in the little booklet called,Dr Fuhrman's Secrets to Healthy Cooking,(2007) it really is delicious. However, I do add sea salt to my recipes. It really brings out the flavor. The difference is, you don't puree the kale ( I don't use collards. I find them too bitter). In this recipe, you add the onions, leeks (cleaned of course) and zucchini, whole, after adding lentils ( I use lentils or split peas only, because they cook in 30 min. and don't need pre soaking). Then add mushrooms, juice and kale. Kale will steam on top. When kale is done, remove and set aside. Carefully remove the whole onions, zucchini and leeks. Puree and add back. Adding the kale back (steamed, not pureed) gives lots to chew and tastes great along with the mushrooms. BTW, I've always added Mrs dash, with along with garlic, since I didn't have vegi zest. That with sea salt and pepper, mmmmmm. I portion it into gallon size freezer bags for future meals. It's easy to thaw and reheat as needed. Hope that helps.


02/24/2016 12:05 PM

Rated this recipe:

Very disappointing! I was very excited about making this soup, good ratings and everything that I liked in it. Now I have a bitter pot of brown-green mush on the stove, a snow storm coming in and no way to get back to the store for something else.


03/17/2016 05:41 PM

Rated this recipe:

The first time I made this I was confused, exhausted and perplexed for many of the same reasons as mentioned: Numerous ingredients, cooking time, vague directions, size of pot and quantity, look and taste. However, I am reminded that I am learning to "Eat to Live" and not "Live to Eat". As the week progressed, I enjoyed it more and more and also realized I am retraining my taste buds to enjoy natural foods without salt. I have acquired a taste for it now but more than that the health benefits outweigh negatives of the recipe.

I have made it a second time and mentally prepare myself that it will take some time in the kitchen but it's a great way to get greens in quickly and feel like I am doing my body good eating it. Here's to learning to eat what I call "Green Sludge" that is helping me to combat cancer and sort of a "Roto-Router" to my arteries.


10/28/2016 07:49 PM

Rated this recipe:

This was a great recipe. Had this weird crazy shaped squash, tromboncino, similar to a zucchini, very big so one did it. Didn't have split peas, so I omitted them. I figured they added a sweetness, so I tested and compensated with about a half cup coconut water and a half cup unsweeten vanilla almond milk. It makes a lot, so I am freezing some and passing some on to a friend who is currently being treated for lung cancer.


11/16/2016 04:37 PM

Rated this recipe:

LOVE this recipe. I didn't have carrot juice so I substituted pumpkin puree. My family wasn't as fond of it as I was, but I'd rate it 5 star! 

This comment was last edited on 11/16/2016 04:38 PM


10/16/2017 10:02 AM

Rated this recipe:

I had my husband make this for me and it was absolutely horrible.  I couldn't stay on this diet one  more day if I had to eat this again!


This comment was last edited on 10/16/2017 10:03 AM


10/24/2017 09:36 PM

Rated this recipe:

This was disgusting, I had to throw it out.

This comment was last edited on 10/24/2017 09:40 PM


10/01/2018 03:03 PM

Rated this recipe: (no rating)

 When do you at the hemp seeds?


08/23/2019 12:12 PM

Rated this recipe: (no rating)

How do I get dried peas, dried beans cooked?  I soak and rinse plus cook longer than recipe calls for.  Also, what does Dr. Fuhrman do with the carrot and celery pulp?  I have added to smoothies, made cake cupcakes and cake.  Any suggestions?


10/20/2019 02:47 PM

Rated this recipe:

I used swiss chard for the greens and it was way too bitter.  I tasted it before adding the blended greens and onions, and it was really good.  I'll have to add some hot sauce or something to make it more palatable.  Hate to throw it away.  HUGE amount of soup.  If you make it, cut the recipe in half.