So, today I made the veggie soup, and had a small bowl for dinner. The soup is delicious, and it felt SO good to actually chew something again, but it feels like a brick is sitting in my stomach. I’m hopeful the feeling will pass and my stomach will catch onto digesting again.
Even though I’m vegan and have been for over 5 years now, I went with the meat-eater option of breaking the fast and not the raw food-eater option, because I (very rarely!) eat french fries and “fake” meat like vegan Boca burgers. The author of the Master Cleanser did not give instructions for breaking the fast concerning non-raw-food eating vegans, so I just went with the most logical choice.
Anywho, here is my soup recipe I used to break the fast after finishing the Master Cleanse. The veggies listed were taken directly from The Master Cleanser book (although, I omitted several). This recipe makes A LOT of soup, about 10 to 12 servings, but it can be easily halved for a smaller batch. I used the largest stock-pot we have.
Binary Blonde’s Veggie Soup Recipe
1 large white onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 red potatoes, unpeeled and cut into 1-inch chunks
1 1/2 cups of kidney beans*
3 tomatoes, seeded and diced
5 organic vegan vegetable bouillon cubes**
10 cups of water
2-3 tablespoons extra virgin olive oil
Prepare the broth:
Pour water into separate pot and bring to boil. Continue boiling and add bouillon cubes to water. Slowly stir cubes until they fully dissolve into a broth. Remove from heat.
Prepare the soup:
Warm olive oil in stock-pot over medium-high heat. Add the onions, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, along with potatoes and beans. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, about 15 minutes. Add the tomatoes and cook for another 5 to 10 minutes or until all the veggies are tender. Serve hot.
Let soup cool before storing in fridge. Soup can be easily reheated in smaller batches, as needed. To freeze, ladle into smaller containers and seal.
*Read how to prepare dry kidney beans. For soaking, I used the overnight method.
**I used Rapunzel brand organic vegan vegetable bouillon cubes with sea salt & herbs, which I get at Wild Oats. Each cube made 2 cups of broth. If you are using a different type of boullion cube, read directions carefully on how many cubes make 10 cups of broth.