Soup Cleanse Weekend

soup cleanse herby tuscan bean veggie soup

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┬áspiced 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.


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