Poor Clare’s Lenten Soup

A delicacy traditionally prepared in the convents of the Poor Clares during this liturgical season, which is rich in nutrients as it contains cod, bread, spices and various vegetables.

Soups are a traditional recipe of monasteries during Lent. In this case, we bring Lenten soup codea fish widely used by the Clarissa sisters on these special dates.

We begin Lent as a time to reconcile with God, to reflect on our actions. as well as charity, praying, fasting, asking forgiveness and giving thanks for the food that God gives us every day.

As Pope Francis said on Ash Wednesday 2020: “The season of Lent is a time of grace to welcome God’s loving gaze upon us and thus transform our lives.”

It is a good time to appreciate what we have, to make changes in our lives, such as our diet, to maintain good health and to take care of God’s temple, which is our body.

One way to do this is to make good use of the foods that God does not offer, wasting nothing, preparing them in such a way that we take advantage of all their nutrients, saving what we are not going to use or share. one in need.

This preparation is an example of that. It uses bread soup (we already have some saved for another better occasion) and simple but nutritious ingredients. It’s an economical recipe to start Lent by eating together as a family.

Lenten soup

zi3000 – Shutterstock


2 potatoes
1 onion
150 grams of cod
1 bay leaf
1 clove of garlic
ground black pepper
1 bowl of fried bread soup


Pour a little oil in a pot or pan and fry the finely chopped onion. Without browning, add peeled and thinly sliced ​​potatoes.

After burning the cod, it is divided into very small pieces, removing the bones and skin. He joins the preparation of the pot, adding a bay leaf and a little paprika. And after boiling the cod, we cover it with a little water and broth and let it cook slowly.

Mash a clove of garlic and a little pepper and add to the previous preparation, keeping it on the fire for a moment to add the bread soups. Put the pan in the oven for a few minutes and serve very hot.

book recipe Kitchen of congregations, page 21.

Nutritional value.

This recipe uses a cooking technique called burned out. Surely it has been used at home at some point without knowing its name, for example to peel tomatoes.

It consists of immersing the food in boiling water for a short time of 30 seconds to 2 minutes.

This method has several uses: softening food, making it easier to peel vegetables, removing excess salt and dirt, removing bitter tastes, reducing the volume of food, or precooking it for later freezing.

It is necessary to immerse the food in cold water after blanching to stop the cooking.

One of the ingredients in this recipe that needs to be highlighted code, this fish is widely used in the kitchen and is also a food of great nutritional value. It is a white fish, leaner than blue fish and can be eaten fresh or dried.

Both types of cod provide our diet with proteins of high biological value and have a low glycemic index. This makes it a highly recommended food for diabetic people, especially fresh cod.

There are two differences between fresh and dried cod, on the one hand, the rather high calorie intake in dried fish, and on the other hand, it also has a high sodium content, as this mineral is used for its preservation.

Therefore, for people with fluid retention or hypertension, the most recommended option is fresh cod.

Other ingredients that the recipe specifies vegetables such as potatoes, onions and garlic. Very healthy foods, rich in vitamins and minerals, which enrich not only the preparation, but also our diet, and therefore they cannot be absent from this pot.

If you are wondering what you can do these days, here are some ideas:


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