Tasty Fast soups

Just in time for Lent, we have collected three delicious recipes from Modern Mayr Cuisine around the traditional Fast soup. This not only warms the stomach in the cold season, but also strengthens the immune system.

Warming chicken soup

Serves 2

  • 4 organic chicken drumsticks
  • Salt, freshly ground cumin, ginger and garlic
  • 100g oyster mushrooms
  • 100g red pepper (pointed pepper)
  • 50g spring onions
  • 100g mung bean sprouts (or soya bean sprouts)
  • Herbs (coriander, basil, thyme and Thai basil work well)
Wärmende Hühnersuppe


Bring the chicken thighs and the spices to the boil in approx. 2 l of water, reduce the heat and simmer for 15 minutes. Skim off the scum as it is produced.
In the meantime, chop the oyster mushrooms, peel the peppers and cut them into strips. Wash the spring onions, and slice into fine rings.
Lift the chicken thighs from the saucepan, take off the skin and remove the meat from the bone. Place the vegetables in the saucepan with the meat and reheat, then serve the soup with a garnish of herbs and bean sprouts.

Clear base soup

Serves 4

  • 100g fennel
  • 100g celery
  • 80g parsnips
  • Salt & pepper
  • Grated nutmeg
  • 20ml Pernod
  • 700ml base broth (vegetable stock)
  • Juice of 1 lemon
  • A dash of olive oil
  • 100ml soya cream


Peel and chop the vegetables, then lightly sauté in a heavy based pan – only sauté until translucent, do not let them brown. Season with herb salt, pepper & nutmeg. Add the Pernod and boil until the sugar in the alcohol caramelises slightly. Add the broth and simmer the vegetables on low heat until tender. Work in the lemon juice and olive oil and process with a hand blender until you have a smooth base soup. Add the cream and froth up before serving.

Add 2 pinches of turmeric, 15 saffron threads and some grated orange zest just before blending.

Add herbs to taste just before blending.

Clear Asian vegetable-mushroom-soup

Serves 4


  • 800 ml clear vegetable stock
  • 1 tsp beetroot powder (available at the chemist) or half a beta-sweet carrot
  • 3 thin slices of ginger, cut
  • 1 stalk of lemongrass, pressed
  • Salt and long pepper, one 1⁄2 panicle mortared


  • 50 g pea pods
  • 50 g yellow turnips
  • 50 g enoki mushrooms
  • 50 g shiitake mushrooms
  • Vegetable oil for frying
  • 1 tbsp maple syrup; juice of 1 lime
  • 1 tbsp soy sauce or ground salt
  • 1 tbsp argan oil
  • a few fresh leaves of coriander, basil or parsley for seasoning
Klare Asiatische Gemüse-
Ingwer Wurzel auf Brett


For the soup, mix all the ingredients and simmer for about 20 minutes. In the meantime, you can prepare the garnish: Cut the vegetables into thin strips of equal length, fry the vegetable strips in vegetable oil in a non-stick frying pan (toast them several times so that the vegetables do not burn). Glaze with maple syrup and season with the lime juice, soy sauce and argan oil. Strain the pre-made stock (bouillon) through a sieve. Season to taste with a little salt if necessary and serve with the chowder while it is still hot. Refine with the chopped herbs.

Paar bei Besprechung mit Dr. Gartner

Your fasting companion

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You can find more recipes and tips on nutrition and health in our section Healthy Nutrition – Basis for Health & Wellbeing.