Shiitake mushrooms give this soup a lovely chewy texture, along with cancer-fighting phytochemicals. Cauliflower and leek complete the cancer-fighting triumvirate.
Ingredients:
400 g sliced mixed fresh mushrooms (I used button and shiitake)
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
2 cups water
1 carrots, coarsely chopped
3 cups cauliflower florets, cut into small pieces
1 cup chopped celery
1 leeks, cut into 1 cm slices
2 tablespoons Dr. Fuhrman’s VegiZest, or other no salt seasoning
1 carrot, blended with 3 cups water
1/4 cup raw cashews
1 tablespoon lemon juice
400 g cooked or canned white beans e.g. great northern or cannellini
150 g baby spinach
1/4 cup chopped fresh parsley
Method:
Heat 6 tablespoons water in a large saucepan. Water sauté the mushrooms, garlic and dried herbs until tender and fragrant. Set aside.
In a large soup pot, bring water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer for 15 minutes. Add carrot blended with 3 cups water, bring to the boil again, reduce heat and simmer until vegetables are tender, another 15 minutes.
Purée half of the soup in a blender with cashews and lemon juice. Blend until smooth and creamy. Add puréed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted.
Serve garnished with chopped fresh parsley.
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