Chris wanted to do the cleanse in the Clean Soups book this weekend. It basically consists of having meals alternating between a blended soup and a traditional soup spaced 2 hours apart.
Out of the suggested options, I chose to go with the Summer Zucchini Soup with Basil (blended), and the Herby Tuscan Bean and Vegetable Soup (traditional, pictured). I chose these two for simplicity sake; they have the most overlap in ingredients, so I didn’t have to try to store an entire produce section while making them. I made the broth on Tuesday, the blended soup yesterday, and the traditional this morning. They would be vegan recipes, but I used the old-fashioned chicken stock for both of them. Both recipes sharing the same broth was a bigger space saver than the ingredients in the soups themselves – we never would’ve been able to make the space for two different broth batches. I also wanted to use a different broth than the one I made for the last round of soups, which narrowed the choices down a bit. The chicken stock recipe yielded more than I expected, so there will be more soup in the future. There’s enough broth in the freezer for 4 more soups.
I might post the blended soup tomorrow. Operation “eat everything in the fridge to make room for soup” was a moderate success – we made enough room and I managed to maintain weight vs gaining. I started a batch of sauerkraut a couple of nights ago, so all of my fermenting lids are in use now. I spiced it with 2 halved cloves of garlic and 1 tbsp of Sambal Oelek for a 1qt jar, since none of the grocery stores I checked sold juniper berries. I feel drained, but I also never feel like I fully wake up on overcast days. Coffee time.