Lent soup is a vegetable stock that provides you with valuable minerals during therapeutic fasting and supports the detoxification process. Here you will find a simple recipe to cook at home.
Easy recipe for the Lenten soup
Our recipe for the Lenten soup is based on mainly regional and seasonal ingredients. You need:
- 2 small ones Onions
- 2 cloves of garlic
- 3 medium sized Potatoes
- 1/4 Celery bulb
- 3 carrots
- 2 Parsnips
- 2 leeks
- 1 fennel bulb
- 3 liters of water
- 1 branch Lovage
- 1 stem parsley
- 1 stem thyme
- 1 stem rosemary
- 2 Bay leaves
- 1/2 tsp Juniper berries
How to prepare it:
- Cut the onions into fine cubes.
- Press and mince the garlic cloves.
- Peel the potatoes and celery and cut them into cubes.
- Cut the carrots, parsnips, and leek into rings.
- Cut the fennel bulb into thin strips.
- Put the cold water in a large saucepan and add the vegetables, herbs, and spices.
- Bring everything to a boil, then let the Lenten soup simmer over low heat for about 30 minutes.
- If you according to Buchinger fast, you should only consume the broth. In this case, you can finally strain the vegetables, freeze them and use them as soups after the fast. If you prepare the soup during the build-up days, you can leave the vegetables in the fasting soup. Finished!
Lent soup: tips and trivia
You can prepare the Lenten soup well in advance – so you don’t have to cook every day. The soup can be kept fresh in the refrigerator for up to a week, tightly closed. It is important that you reheat them before consuming them.
It is best to only use ingredients in for the fasting soup Organic quality. This way you avoid foods that are contaminated with synthetic pesticides. At the same time you support one ecological agriculture.
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