Add the juices to the pot.

I got a 1 lb pack of mixed mushrooms for variety. Really it was just a few different mushrooms on top of a layer of dirty white mushrooms… Marketing can be deceptive!

While the soup is simmering, clean the mushrooms with a mushroom brush. Cut and slice up the mushrooms. By the time you get to this stage, the zucchini, leeks, onions should be soft. If they aren’t just keep cleaning and chopping the mushrooms.

Pretty mushrooms…



Ladle some of the liquid from the pot into a Vitamix or food processor. Use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the split peas or beans in the bottom of the pot.

In a few separate batches, completely blend together the onions, zucchini, and leeks. Pour the blended mixture back into the pot.

Add a lot of liquid to blend the cashews, don’t make the same mistake I did or it will become thick like cashew butter.



Add more soup liquid (lots) and cashews to the mixture, and blend in.

Return the blended, creamy mixture back to the pot.

Add the sliced mushrooms and bay leaves. Simmer another 20-30 minutes until mushrooms are tender.

(This time I used to cleaned my kitchen, which now looked like a soup bomb went off in it! The funny part is, this is EXACTLY what Dr. Fuhrman and his wife do too. See how this recipe is obviously designed by a man? Very practical. haha)



Season to taste with granulated garlic and Herbamare or other salt free seasonings if desired.

Remove bay leaves and serve. (Now that your kitchen is clean you can sit down, relax and enjoy!)

If you LOVED this recipe you’ll love my new ebook Comfort Soups To Keep You Warm:

You WILL have lots of leftovers from Dr. Fuhrman’s “Anti Cancer Soup”. Save the rest in containers and use for lunches for the next week. Might I add that this was probably the hardest soup I’ve had to make look delicious in a photo. I tried really hard. It tastes better than it looks!

Nutritional Information: 12 Servings

Amount Per Serving: Calories 179.2 Total Fat 1.0 g Sat. Fat 0.2 g Poly Fat 0.5 g Mono Fat 0.1 g Cholesterol 0 g Sodium 593 mg Potassium 1,577.9 mg Carbs 40.0 g Fiber (unknown due to carrot and celery juice data unavailable) Sugars 12.7 g Protein 7.1 g


Kik Alicha (Vegan Ethiopian Yellow Split Pea Stew)

I love Ethiopian food, when it’s fresh especially, but also because it is very tasty and filling as well.

Some of the dishes are very easy to make, and taste perfectly fine using zero oil. The lentil and split pea dishes are especially tasty and easy to make.

This yellow split pea stew one is my absolute favourite of all Ethiopian dishes because it is mild and savoury. I’m not one for the spicy dishes like mesir wot, but you can always add some spiciness to this dish if you desire.

Serve this Kik Alicha with injeera, rice or even Indian bread like chapati or roti for a whole meal.

 

Kik Alicha (Ethiopian Yellow Split Pea Stew)

Serves 2 as mains for an Ethiopian dinner

Ingredients:

3 cups water
vegetable broth as needed
1 cup dried yellow split peas, rinsed
1/2 medium onion, chopped
3 cloves garlic, minced
1 inch chunk of fresh ginger, peeled, and finely chopped
1/2 teaspoon turmeric
3/4 – 1 tsp herbamare or salt
pepper to taste

Directions:

1. Place water and the split peas in large pot. Bring to a boil. Reduce heat to medium; and cook about 30 minutes, just until tender. (Alternatively you can cook them in a pressure cooker, use a digital electric pressure cooker as it has a non stick pan, don’t do this in a metal stovetop pressure cooker as it can burn to the bottom.)

2. In a frying pan, add some vegetable broth and bring to high heat. Add onion, reduce to medium high and cook until translucent, about 5 minutes. Add more broth as needed Add the garlic, ginger and turmeric; cook another 5 minutes.

3. Once done, add the mixture to cooked peas; stir in salt and pepper. Simmer until peas are very soft, and almost mushy about 30 minutes more. Taste test; adjust seasonings if needed.

What’s your favourite Ethiopian dish?