Lenten soup

Ingredients for 1 servings:

• 500 g soup vegetables
• 2 pieces ginger root
• 1 onion(s) with skin
• 5 bay leaves
• Juniper berry(s)
• 1 tsp black peppercorns
• 1 tsp chili paste
• Water
• Vegetable peels and leftovers
• salt and pepper
• 1 lemon(s), zest

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 12 hours

perfect for intermittent fasting, simple

The day before the 24/48-hour fast, I make my “fasting soup.” I use the largest pot I have (at least 5 liters). I fill it with vegetables and water. I add bay leaves, a few juniper berries, and about a teaspoon of whole peppercorns. If I’m making juice, I add any leftover vegetables and cook them. I also add things like broccoli or cauliflower stalks to the soup. After about 2-3 hours of gentle simmering, I turn off the stove and place the pot at an angle on a wooden spoon, letting the soup cool uncovered overnight. The next morning, I strain everything. I add the cooked leftover vegetables to the compost. I bring the soup to a boil and season it to taste. I use salt, pepper, chili paste, and lemon zest. Because of this radical use of leftovers, the soup usually becomes cloudy, but it still tastes delicious. Enjoy the soup as often as you like during your 24/48-hour fast. I replaced my usual mealtimes with it. Tip: I always keep a container in the freezer for freezing things like carrot peels, onion peels, celery, or beetroot peels (all root vegetable peels and leftovers, NOT potatoes). These also end up in the soup. With each subsequent fast, reduce the salt in the soup and add a splash of apple cider vinegar. The vinegar helps cleanse the body and apparently activates the autophagy process.