For many fasting people, fasting soup is the highlight of their everyday fasting life. This fasting soup made from vegetables, garlic, fresh herbs and spices is very aromatic and tastes excellent.
Peel the potatoes, carrots, celery and parsnips and dice; remove the stalk from the fennel, then dice.
Peel and coarsely dice the onions; peel the garlic. Fill a large pot with 3 litres of water and add all the prepared ingredients- except for the garlic.
Then squeeze the garlic, 2 sprigs of thyme, 2 sprigs of rosemary, 1 sprig of lovage, 3 sage leaves, 2 bay leaves, 1/2 bunch cilantro, 1/2 tsp caraway seeds.
Add 1/2 teaspoon clove and 1/2 teaspoon juniper berries and slowly bring to a boil.
Then reduce the heat and simmer the soup gently for 30 minutes; then strain over a sieve. You can use the vegetables to prepare for non-fasting family members. The fasting person himself takes only the broth to itself.
However, if you prepare the soup during set-up days, you can, of course, enjoy it with the vegetables. Before that, however, the sprigs of herbs, sage and bay leaves, cloves and juniper berries are removed.
You can prepare the broth in advance and store it in glass juice bottles. The vegetable broth remains well closed in the refrigerator for up to 1 Week. The broth should always be consumed warm in small sips or can be spooned.