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After an intensive phase of therapeutic fasting according to Otto Buchinger, the body faces the challenge of gently getting used to solid food again. The build-up days play a decisive role in gently guiding the body back into everyday life.
The ideal soup for build-up days
A light vegetable soup is undoubtedly the miracle weapon for the recovery days after therapeutic fasting. Ideal for gently reactivating the stomach, it provides the body with essential nutrients and is a treat for the taste buds. A vegan version not only fits perfectly into the lifestyle of vegans, but also supports the cleansing of the body in a plant-based way.
Ingredients that no soup should be without:
- Variety of vegetables:Choose a colorful mix of carrots, celery, leek, zucchini and spinach. This provides your body with important vitamins and minerals.
- Alkalizer: Add a pinch of sea salt or alkaline vegetable broth powder to support the acid-base balance.
- Ginger and turmeric: These two spices not only have an intense flavor, but also have an anti-inflammatory effect and strengthen the immune system.
- Coconut milk: For a creamy consistency and a touch of the exotic. Coconut milk is a healthy alternative to conventional creams.
The duration of the build-up days
After an intensive fasting period, the build-up days should last at least half as long as the fasting days themselves. This allows the digestive tract to adapt slowly and prevents possible intolerances.
Overall, the recovery days after Otto Buchinger’s fasting cure are crucial for gently getting the body used to a balanced diet again. The ideal vegetable soup not only provides flavor, but also all the nutrients needed for a successful new start.
Recipe
Ingredients
- 2 tablespoons oil
- 2 onions, diced
- 900 g potatoes
- 2 stalks of celery or 1/2 small celery root
- 3 large carrots
- 1000 ml vegetable stock
- 1 pinch of nutmeg
- Salt and pepper to taste
- Parsley
- Linseed 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.
- Then add the celery, carrots and potatoes. Sauté for a further minute.
- Pour in the vegetable stock and add all the spices. Bring the soup to the boil and simmer for approx. 20 minutes or until the vegetables are cooked.
- Then puree until smooth.
- Garnish with parsley and a little linseed oil.
