Anti-Cancer Soup #2

Nutrient Dense

Anti-Cancer Soup


  • 1/2 cup dried split peas
  • cup dried beans (can use any variety)
  • 4 cups water
  • 4 medium onions chopped
  • 6-8 medium zucchini, cut into 1-inch pieces
  • 3 leek stalks, coarsely chopped
  • 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped
  • 5 pounds carrots, juiced (5-6 cups juice; see note)
  • 2 bunches celery, juiced (2 cups juice; see note)
  • 1 cup raw cashews
  • 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped


  • Place the split peas, beans, and water in a very large pot over low heat.
  • Bring to a boil and simmer for 30 minutes.
  • Add the onions, zucchini, leeks, kale to the pot.
  • Add the carrot juice, celery juice, and VegiZest.
  • Simmer until the onions, zucchini, and leeks are soft, about 40min.
  • Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot.
  • Using a high-powered blender or food processor, blend the soup liquid with the cashews.
  • Return the creamy mixture to the pot.
  • Add the mushrooms and simmer for 30 minutes, or until the beans are soft.

Notes: Freshly juiced organic carrots and celery will maximize the flavour of this soup.