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After an intensive period of therapeutic fasting following Otto Buchinger’s method, the body faces the challenge of gently readjusting to solid food. The rebuilding days play a crucial role in gradually leading the body back into everyday life.
The ideal soup for the rebuilding days
The ultimate staple for this phase is without doubt a light vegetable soup. Perfect for reactivating the stomach in a gentle way, it provides the body with essential nutrients while being soothing on the palate. A vegan version is not only ideal for those following a plant-based lifestyle, but also supports the cleansing of the body in a purely natural way.
Ingredients no rebuilding soup should be without:
- Variety of vegetables: Choose a colourful mix of carrots, celery, leek, courgette and spinach. This combination provides your body with important vitamins and minerals.
- Alkaline balance: Add a pinch of sea salt or some alkaline vegetable stock powder to help support the acid–alkaline balance.
- Ginger and turmeric: These two spices not only bring a rich flavour, but also have anti-inflammatory properties and strengthen the immune system.
- Coconut milk: For a creamy texture and a touch of the exotic. Coconut milk is a healthy alternative to conventional cream.
How long should the rebuilding days last?
After a period of intensive fasting, the rebuilding days should last at least half as long as the fasting days themselves. This allows the digestive system to adjust slowly and helps prevent potential intolerances.
Overall, the rebuilding days after Otto Buchinger fasting are vital to gently accustoming the body once more to a balanced diet. The ideal vegetable soup provides not only flavour, but also all the nutrients needed for a successful fresh start.
Recipe
Ingredients
- 2 tbsp oil
- 2 onions, diced
- 900 g potatoes
- 2 sticks of celery or ½ a small celeriac root
- 3 large carrots
- 1000 ml vegetable stock
- 1 pinch nutmeg
- salt and pepper to taste
- parsley
- linseed oil (flaxseed oil)
Instructions
- Dice the potatoes, carrots and celery.
- Heat the oil in a large pan over a medium heat, add the onion and sauté for 3 minutes.
- Add the celery, carrots and potatoes. Cook for another minute.
- Pour in the vegetable stock and add all the spices. Bring the soup to the boil and let it simmer for about 20 minutes, or until the vegetables are tender.
- Blend until smooth.
- Garnish with parsley and a drizzle of linseed oil.
