The Daniel Fast is all about staying focused, spiritually & physically. It’s about discipline, purification, and turning a new corner toward living a healthier lifestyle.
Don’t let this fast just be about the food (or lack thereof) but let it be about taking care of what you’re feeding your body, your mind, your soul.
Focus on things that lesson your stress level; things that feed your brain; things that nourish your soul. Remember that good habits equal good living.
For a filling breakfast try organic groats soaked in almond milk overnight – add a dash of cinnamon, chopped nuts and a sliced banana.
Lunch can be a quick salad of Garbanzo beans (chickpea’s) tossed with fresh chopped parsley, roasted red peppers, chopped kalamata olives and salt & pepper. Quick and easy…
Anytime is a good time to make a big batch of roasted root vegetable soup. This soup is on the easy side to make, and won’t take hours standing at the stove.
The largest chunk of your time will be chopping the vegetables, but once you taste the smooth creaminess of the roasted flavors, you’ll be thankful.
You can keep this in the refrigerator for up to 5 days or freeze up to 6 months, although I doubt it will last 6 months in anyone’s freezer! If you’re like me, you’ll be finishing it up within the 5 days since it makes a perfect Daniel Fast lunch as well.
Roasted Vegetable Soup
Ingredients
3 Parsnips – chopped (bite sized)
3 Large Carrots – chopped (bite sized)
2 Red or Yellow Peppers – chopped
3 Celery stalks – chopped
2 Sweet Potatoes – chopped (bite sized)
1 Russet Potato – chopped (bite sized)
1 cup Grape Tomatoes
1/2 Large White Onion – chopped
3 Garlic cloves – minced
handful of fresh parsley – chopped (optional)
salt & pepper
Olive Oil (about 3 TBS)
6 Cups Vegetable broth
Directions
Heat oven to 400 degrees. On foil lined baking sheet – toss all vegetables with olive oil and salt & pepper.
Roast about an hour – or until all veggies are softened. Remove from oven and let cool.
Transfer 1/2 of the vegetables to a soup pot – add about 2 cups of broth to the vegetables and using a hand mixer on slow speed – whip the vegetables for about 1 minute – add the rest of the broth and vegetables – simmer on low heat to warm through.
Add the parsley – and cook another 5 minutes. Serve immediately.
Roasted Vegetable Soup
The Daniel Fast is all about staying focused, spiritually & physically. It's about discipline, purification, and turning a new corner toward living a healthier lifestyle.
Ingredients
Ingredients
- 3 Parsnips - chopped bite sized
- 3 Large Carrots - chopped bite sized
- 2 Red or Yellow Peppers - chopped
- 3 Celery stalks - chopped
- 2 Sweet Potatoes - chopped bite sized
- 1 Russet Potato - chopped bite sized
- 1 cup Grape Tomatoes
- 1/2 Large White Onion - chopped
- 3 Garlic cloves - minced
- handful of fresh parsley - chopped optional
- salt & pepper
- Olive Oil about 3 TBS
- 6 Cups Vegetable broth
Instructions
Directions
- Heat oven to 400 degrees. On foil lined baking sheet - toss all vegetables with olive oil and salt & pepper.
- Roast about an hour - or until all veggies are softened. Remove from oven and let cool.
- Transfer 1/2 of the vegetables to a soup pot - add about 2 cups of broth to the vegetables and using a hand mixer on slow speed - whip the vegetables for about 1 minute - add the rest of the broth and vegetables - simmer on low heat to warm through.
- Add the parsley - and cook another 5 minutes. Serve immediately.
Looking for more Daniel Fast recipes? One of my favorites is this Moroccan Stew.
Check out these 15 breakfast recipes and these lunch and dinner ideas. You might find one you love in these 15 Daniel Fast recipes, too.
This post was written by contributor Jacqui McGovern.
Lisa says
January 10, 2015 at 9:44 PMHello
I made the soup today and it turned out great. I will definitely share with friends and family
Thanks for sharing
Lisa
Kelly says
January 10, 2015 at 9:48 PMThanks for letting us know, Lisa! Great to hear! Appreciate you visiting!
Karen N. says
January 20, 2015 at 3:24 PMThat looks so good. Thanks I will make it this weekend. 🙂
Brooke says
January 24, 2015 at 3:23 PMThe soup is delicious! We made a couple tweaks: I broiled the veggies a bit to get a deeper carmelization on the veggies, and we added additional garlic, salt, and bay leaves to emphasize the savory notes in the stew. Thanks for sharing this tasty recipe.
Kelly says
January 25, 2015 at 5:37 PMYum, Brooke! Sounds yummy! Thanks for visiting and sharing!
Kim says
October 21, 2015 at 11:42 AMHow many bowls of soup does this recipe make?
kristie says
January 4, 2016 at 5:41 PMTHIS SOUP IS AWESOME!! love it. anyone know the calorie count for 1 cup?
Karen says
January 13, 2017 at 7:25 AMHow many does this serve? I need to make a “Daniel Fast” meal for 14. Just wondering how much to make.
Lisa says
March 5, 2018 at 6:55 PMI made this today for our Daniel fast meal. It tastes great. Made so much. I bowled up in containers and placed in the freezer for later. I love the flavors after the vegetables were roasted.
Kelly Stilwell says
March 5, 2018 at 7:28 PMThanks for letting me know, Lisa! You made my day! We love it, too, and always hope for leftovers!
R mobbs says
October 3, 2018 at 12:35 PMShould I peel the potatoes?
Tammy says
January 7, 2019 at 7:47 PMWe just made this for dinner – it is so tasty! I’ll probably double it next time because it is going quick.
Highly recommend, even when the fast is over!
Kelly Stilwell says
January 7, 2019 at 10:52 PMSo glad to hear this, Tammy! We love it, too!