Cancer Fighting Soup
The most protective vegetables known to cancer research are all in this delicious and easy to make soup. For the canned tomatoes I use Muir Glen Diced Tomatoes / no salt added. There’s not much juice in the can so I do not drain it. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 4-5 servings
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, crushed
- 4 cups chicken stock or vegetable stock
- 1 cup cabbage - coarsely chopped
- 1 cup cauliflower - bite size pieces
- 1 cup carrots - 1/4-inch slices
- 1 cup kale or bok choy - thinly sliced
- 1 cup broccoli florets
- 3/4 cup canned diced tomatoes, no salt, lightly drained (1/2 of a 14.5 oz can)
- 1/2 teaspoon salt + pepper to taste
Instructions:
- Heat oil in a medium soup pot and saute onion & garlic for 2 minutes.
- Add stock, cabbage, cauliflower, carrots, and kale.
- Bring to a boil, cover, reduce heat and cook for 8 minutes.
- Add broccoli, tomatoes, salt & pepper. Cook another 2 minutes.
Notes: For more on this recipe in my blog click here.
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Dex
June 3, 2022 at 10:23 am
Where can I find the calorie count for this? It is very good to the point I may eat way more than I should
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Daphne
January 16, 2023 at 4:01 pm
Technically, it’s zero.You don’t need a calorie count, it’s only high fiber veggies, you can eat as much as you want. If you add a can of beans, that takes it up to 300 for the entire recipe.
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Janey
May 3, 2022 at 3:09 pm
Love this soup. I make a lot extra and freeze and tastes just as great heated up. Nom nom nom. Thanks Jenny for all the great recipes.
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Harrison Bailey
November 16, 2020 at 4:06 pm
Soup was great..I added some chicken breast..fist time..and turkey breast second time ..both were fantastic
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Lea
November 10, 2019 at 7:02 pm
Thanks Jenny, This soup is so very good! I will be making it often. The soup has so much flavor & I’m totally hooked. I could this soup all the time. Loved it.
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Angela
May 9, 2019 at 9:38 pm
Can you freeze this soup?
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Haley
March 13, 2019 at 11:45 am
thank you my grandma is fighting cancer
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Stacey
March 4, 2019 at 10:29 am
Thanks for this recipe, I love it! So simple but so good. I added white beans for protein. I also cooked for a bit less time so the veggies stayed a bit firmer as I plan to reheat. I will be eating this daily I am sure. I was diagnosed with stage 1 breast cancer so I am trying to incorporate these veggies more often; this is perfect. Thank-you!!
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ginger
March 2, 2019 at 6:44 pm
I am totally making this soup, but want to have it with your Faster No-Knead Bread that I just read in a comment. May I have the recipe?
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Jenny Can Cook
March 2, 2019 at 7:33 pm
https://www.jennycancook.com/recipes/faster-no-knead-bread/
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ginger
March 3, 2019 at 3:31 pm
Thank you, Jenny!!
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Babcia Jolanta
February 28, 2019 at 5:17 pm
Soup is delicious thank you Jenny ?❤️
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Jack Parker
February 12, 2019 at 12:57 am
This soup really is delicious! It’s also a great detoxifier. One big tip I have that sends this recipe over the top is this: Omit the broth and use water instead. (The flavor of each vegetable is able to come through.) Then, when the soup is done and off the heat, squeeze the juice from half a lemon into it. Trust me. It becomes addictive!
It’s great with chicken stock (minus the lemon juice), too, but I’m not a fan of vegetable broth (in anything) because it “muddies” the flavor too much. It makes all the veggies taste the same.
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Jolene Connick
September 30, 2019 at 9:55 pm
Jack, have you found you can omit the brith and add the lemon to any soup?
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Nancy
May 14, 2021 at 2:35 am
Jack – I recently can’t stand the smell of canned or carton broth. First time I see just water does the trick. Brilliant idea.
TksReply to this comment
Dave
May 17, 2022 at 9:38 am
I use water when I cook because the food tastes better. I have eliminated cooking oils, chicken stock, and bullion cubes. The food tastes cleaner and it is tastier because the flavors are not covered in oil. Thank you Jack for your comment!
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Gina
January 13, 2019 at 10:42 am
Hi Jenny,
I just made this soup today 1/13/2019! And it is amazing..thanku so much for this recipe. I was just diagnosed with breast cancer. My surgery has been delayed b/c of insurance “issues” and has been so stressful and discouraging. I was so excited to find this recipe, b/c I have been trying to incorporate more hollistic/natural eating along with the traditional treatments as well!:) thanku again for this amazing, delicious, healing soup!! Sending you wishes for many blessings:) xoReply to this comment
Daphne
January 9, 2019 at 5:29 pm
I love this soup and I make versions of it using bags of mixed frozen veggies. Thanks for everything you do! We love your recipes. We eat this soup several times a week with your Faster No-Knead Bread!
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Sharon
November 14, 2018 at 12:41 am
I made this soup and your other soups several times, so delicious. I have lost 105 lbs over the last 15 months using so many of your recipies. Thank you for showing me how to cut fat and eating more veggies and still enjoy good tasting meals.
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Debra
December 16, 2018 at 5:39 pm
WOW, Sharon, how amazing that you have lost 105 pounds! I was looking through Jenny’s recipes and happened to read your comment. Well done my friend. All the best to you. 🙂
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Irma
November 2, 2018 at 9:15 pm
Jenny, I recently been diagnosed with breast cancer. I had my first round of chemo. I had a few days that was not able to eat. I have made your recipe and it is delicious! I froze several bags to have ready for my upcoming chemo treatment. Thank you for sharing your recipe. Love it!
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Jenny Can Cook
November 3, 2018 at 9:01 am
I’m glad you like this recipe and I’m sending you positive thoughts for your recovery. Green tea would also be good for you. ❤️
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Leeann Derry
November 18, 2018 at 12:48 pm
Can u usw r3d peooers instrad i have kidney disease abd not supposed to eat tomatoes
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Jenny Can Cook
November 18, 2018 at 12:54 pm
Of course, you can just leave out the tomatoes.
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Barbara
January 7, 2019 at 9:15 pm
Irma, I was walking in your shoes December, 2017 with starting the chemo treatments. I agree with Jenny about the green tea. My surgeon told me that she believes with me drinking anywhere from 4 to 12 cups of green tea a day could have slow down my breast cancer from spreading. I was in stage 3 close to stage 4. Know that I am praying for you and try to keep good thoughts even on bad days. Jenny, thanks for the recipe for the soup and will be trying it very soon too.
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Grace
January 28, 2019 at 12:50 pm
What kind of green tea do you drink?
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Jolene
September 30, 2019 at 9:58 pm
Hi Barbara,
Can you let us know the kind of Green tea? Was it anything specific?Reply to this comment
Jenny Can Cook
October 1, 2019 at 1:55 pm
From my own experience of drinking green tea every day, I believe that brewing full leaves of green tea (no tea bags) gives the best flavor and the most benefits. You can buy organic full leaf green tea online.
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Davina
October 16, 2019 at 8:12 am
I have heard alot about the green tea but was hesitant due to it having caffeine. Do you think the decaf has the same benefits?
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plasterangel
October 4, 2018 at 8:39 pm
I would suggest using tomatoes from a glass jar rather than a can. In the case of a can, even if it’s “non-BPA” you don’t know if the BPA substitute may be declared toxic later.
Jovial has organic crushed and chopped tomatoes in jars and Bionatura has organic tomato paste in jars.
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Jenny Can Cook
October 4, 2018 at 8:47 pm
That’s a good point, thank you.
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Jean Mack
September 22, 2020 at 10:31 pm
Hummus on soft bread triangles is very healthy; im one of the pickiest eaters i know and hate vegetables but got totally addicted to hummus! Started just eating it by the spoonfull-full of healthy fats and great tasting. People even use it to make desserts apparently like a chocolate dip/mousse….
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Jenna
September 19, 2018 at 11:43 am
I made this for my friend who is in treatment and she says it saved her life during that first round of chemo. She had every side effect and could barely eat or drink anything due to a horrible infection in her mouth/tongue/throat. She is much better now. I blended it smooth and she could get it down. I have added it to my lunch routine as well – very tasty!
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Kay
June 5, 2018 at 12:15 pm
Made this for lunch…delicious! I used my immersion blender to purée it, for a thick, chunky soup. Thank you for the recipe!
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Robert H
June 3, 2018 at 6:05 am
Hello Jenny, My father has a cancerous “mass” at the bottom of his Esophagus. They had to open the esophagus with a stent. So he needs to avoid any stringy or chunky foods. Since he is a picky (understatement ) eater, this has doubled our trouble trying to give him a healthy diet. The doctors want him to eat tons of protein and have a Low sodium intake. He needs to gain weight. Can you recommend a few soup recipes that will keep him healthy and add some much needed weight to his body. I thank you in advance. “One worried Son”
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Jenny Can Cook
June 12, 2018 at 4:40 pm
It seems to me that almost any pureed soup with be good for him. Any vegetable soup with beans for protein could be pureed and when you make your own homemade soup, it’s easy to control the sodium.
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Mary
January 15, 2021 at 12:52 pm
My husband has the same. He has gained back 30 lbs using the following – I make smoothies (he likes pineapple best) with plain protein powder, soy milk and Mct oil. While milk is fine too.
Pureed chicken soups, pureed veg and ham soups. Egg, poached salmon or small shrimp salads. Very light meals, but 6 daily including smoothies. The smoothies have the most calories. Room temp to warm is best as hot food makes it harder to eat also Ice cream goes down very well. Good luckReply to this comment
carol T.
January 10, 2017 at 11:29 am
Yuk I’m not a vegetable lover so I know I wouldn’t eat this. But it does look appealing
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Judith
October 22, 2017 at 6:06 pm
carol T. – Hopefully, in the ten months since your post – you have learned to like vegetables.
The only people I know that didn’t like vegetables over co*ked them and/or didn’t season them.
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KarenG
August 26, 2018 at 11:06 am
Very true! My husband and I love our vegetables; in fact our whole family does, even our grandchildren. They are so healthy and tasty; and as you said, they are better when seasoned right and definitely NOT overcooked. This soup sounds wonderful, by the way.
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Eliz
October 17, 2016 at 8:48 am
Saute:
… chopped onions in butter
… 1 crushed garlic clove
add:
… 1 tbsp chopped parsley or parsley flakes
… 1 tbsp paprika (this gives colour to liquid)
… immediately stir/mix in carrots coins
… 1/2 pot cold water
… salt/pepper
Bring to boil, then reduce heat-cook until carrots almost tender (30 + min)
… then add:
… cubed potatoes (white or sweet potatoes ) (or both)
… 1 can peas (add juice too) (gives soup good flavour)
… any other veggies you have on hand (cauliflower, thinly sliced cabbage, frozen peas) add broccoli last)Reply to this comment
PATRICIA
July 22, 2018 at 12:56 pm
what a strange comment for a recipe that Jenny is sharing with her followers. Takes all kinds, I guess. Start your own blog.
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Brian-
December 7, 2019 at 12:56 am
That sounds kinda good to me. I started using peas in some of my soups when I remembered they are actually legumes… I think! LOL! Veggie/ legume. Whichever. Both good for ya! Oh and don’t forget split pea soup which I have flipped over in the last 10 or 15 yrs.
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Antonea
October 13, 2016 at 6:23 pm
I love your approach and how you share your delicious recipes Jenny, and have shared you to many of my friends. I try to make this kind of soup weekly. I don’t even saute the onions and garlic, just throw it all in raw. If I have on hand, I also add a turnip, celery, green beans, zucchini, sm seeded Jalapeno, and even some spinach at the end. I personally don’t do well with tomatoes, so I leave them out of mine. So yummy, easy and super good for you.
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Maria
October 13, 2016 at 6:06 pm
Perfect for winter time. I love it. thank you.
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Judith
October 13, 2016 at 2:58 pm
Thanks Jenny!
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Terry
October 13, 2016 at 2:44 pm
Will make this soup this week..love your recipes as they are simple to make and I get to use up all my veggies.Good news..I had 2 scans an my tumors are gone and no new ones growing.Will continue to eat healthy and exercise as well as staying positive.Take care Jenny
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Teresa
October 18, 2016 at 10:50 pm
Praise the Lord!
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Rebecca Pinnell
October 13, 2016 at 1:45 pm
Going to try this recipe tomorrow. We are starting to get very cold in the night, sounds like a real warm up. Thanks Jenny
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Lillie
February 6, 2023 at 1:33 pm
I’m about to make this soup, sounds delicious I like all the vegetables in the soup.
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Neesargon
October 13, 2016 at 1:24 pm
Lovely recipe Jenny but ehy aren’t you posting it on YouTube?
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