Daves Immune Soup Recipes

DAVE'S IMMUNE SOUP

Dave's Immune Soup image

This is a homemade version of the Patented 'Sun's Soup'. This soup is especially for Lung Cancer patients, however anyone who wants to super boost their immune system should give it a try. Take 1 cup per day for five days. Two days off, then repeat. The flavor is NOT good! So feel free to use spices (preferably hot spices and/or curry) to add some flavor. Many people prefer this soup pureed in a blender. Refrigerate surplus after eating

Provided by Axe1678

Categories Vegetable

Time 2h45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb shiitake mushroom (or 1 oz. dried)
1/2 lb maitake mushroom (or 1 oz. dried)
1/2 lb oyster mushroom (or 1 oz. dried)
1/4 lb dried mung beans
1/4 lb dried lentils
1/2 head cabbage, sliced
1 large onion, diced
2 heads garlic
3 large carrots
1 tablespoon olive oil
2 liters purified water
sea salt or soya sauce

Steps:

Presoak lentils & mung beans overnight, rinse & strain
Presoak dried mushrooms until soft (30 minutes) in purified water
Peel & crush garlic - wait 10 minutes - cut into small pieces
In a big pot, lightly saute onions, leeks and garlic in olive oil
Add water from mushrooms + some to make up 2 litres
Add garlic & all remaining ingredients.
Cook at slight boil (active simmer) for 2 hours, stirring occasionally.
Season to taste.

Nutrition Facts : Calories 193.7, Fat 2.6, SaturatedFat 0.3, Sodium 55, Carbohydrate 34.1, Fiber 11.4, Sugar 5.9, Protein 11.8

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP

Dr. Fuhrman's Famous Anti-Cancer Soup image

"Making this soup involves more time & effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu."-From Dr. Fuhrman's book, Eat to Live

Provided by Canuck Mum

Categories < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dried split peas or 1 cup dried beans
4 onions
10 zucchini
3 stalks leeks
5 lbs carrots
2 bunches celery
1 cup raw cashews
2 tablespoons low-sodium vegetable bouillon granules (or Vege Base by Vogue)
1 lb mushroom, any type (optional)
6 ounces textured vegetable protein (TVP) (optional)

Steps:

Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible.
Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.
Add the zucchini, uncut.
Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot.
Juice the carrots and celery in a juice extractor. Add the juice to the pot.
While the soup is simmering, chop up the muchrooms (if desired).
By the time you get to this stage, the zucchini, leeks and onions should be soft.
Ladle some of the liquid from the pot into a Vita-mix. Use tongs to remove the soft onions, zucchini, and leeks.
Be careful to leave the beans in the bottom of the pot.
In a few separate batches, completely blend together the onions, zucchini, and leeks.
Add more soup liquid and the cashews to the mixture, and blend inches Return the blended, creamy mix back to the pot. Add the TVP and the mushrroms, if desired. Simmer another 20 minutes.

Nutrition Facts : Calories 318.7, Fat 7.8, SaturatedFat 1.5, Sodium 265.2, Carbohydrate 55.8, Fiber 16.6, Sugar 20.7, Protein 12.9

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