Here is the version of Dr. Fuhrman's soup recipe that Janine uses: Kale and collards Swiss chard Broccoli rabe 3 stalks leeks Broccoli sprouts Mushrooms diced 3 carrots, diced 3 parsnips, diced 4 zucchini Spit peas 1/2 cup Lentils 1/2 cup Adzuki beans 1/2 cup 3 onions celery juice 10 oz. carrot juice 20 oz. 30 oz water Dr. Fuhrman’s VegiZest ■ Fill large pot with water, juices, and two tablespoons of VegiZest. ■ Put peeled onions, unpeeled zucchinis, carefully cleaned leeks and beans in large pot, and simmer until zucchinis, leeks and onions are soft enough to blend or food process. ■ While waiting for veggies to soften in pot, blend or food process all other ingredients until smooth. Use half of the bunches of greens. ■ You will need a big bowl to put them in while waiting for zucchini, onions and leeks to soften for food processing. ■ When zucchini, onions and leeks are soft, blend or food process them. ■ Put everything in the pot and simmer on low for one and a half hours.
Making green soup takes some time but if you have a really big pot you can cook two weeks' worth at once. If you can't find or are missing an ingredient or two it really will not matter.
Originally published in the Santa Monica Daily Press print edition on January 24, 2006. Read the original PDF.