Fresh soups are a great way to get your body moving. They’re a great way to add nutrition to your diet and they’re also a great way to get rid of excess water in your body. There is no better way to flush out water than in a recipe like the JJ Smith fat flush soup.
JJ Smith’s fat flush soup recipe is a delicious soup recipe that includes cucumber, celery, ginger, onion, sweet potato, spinach, radish, tomato, potato, carrots, paprika, plus garlic, pepper, salt, and black pepper, plus kale. JJ smith fat flush soup recipe is very popular in the United States with nearly 6 million people using it every day. JJ Smith fat flush soup is a very popular soup recipe for Americans to make at home.
Today, I will share a JJ Smith fat flush soup recipe in the traditional French way, in English. There are many traditional ways of making soups, in fact in many cultures soups are half the timetable of meals. I think this is where the magic lives in soup. It is a very simple thing to make but almost impossible to make well. I think this is why French cuisine has such a healthy reputation.
How To Male JJ Smith Fat Flush Soup
After collecting all the following ingredients, let’s start making a JJ Smith fat flush soup recipe.
Ingredients
- 1 sweet potato (Medium, cut into cubes)
- 1 celery stalk (diced)
- 3 carrots (sliced)
- 1 yellow onion (small, diced)
- 1 garlic clove (minced)
- Sea salt
- 1/2 tsp of black pepper
- 1/8 tsp of allspice
- 1 tsp of paprika
- 1 bay leaf
- 2 cans of kidney beans (rinsed and drained)
- 4 cups of low-sodium vegetable (broth)
- 1 can of tomatoes (diced)
- 4 cups of baby spinach (loosely packed)
- 1 tsp extra-virgin olive (for serving)
Instructions
Step 1
In the slow cooker, combine all of the ingredients except the spinach and olive oil.
Step 2
On low heat, cover and cook the vegetables for six to eight hours, until they are tender.
Step 3
Add the spinach, stir and cook for approximately 5 minutes until wilted.
JJ Smith Fat Flush Soup
Ingredients
- 1 sweet potato Medium, cut into cubes
- 1 celery stalk diced
- 3 carrots sliced
- 1 yellow onion small, diced
- 1 garlic clove minced
- Sea salt
- 1/2 tsp of black pepper
- 1/8 tsp of allspice
- 1 tsp of paprika
- 1 bay leaf
- 2 cans of kidney beans rinsed and drained
- 4 cups of low-sodium vegetable broth
- 1 can of tomatoes diced
- 4 cups of baby spinach loosely packed
- 1 tsp extra-virgin olive for serving
Instructions
- In the slow cooker, combine all of the ingredients except the spinach and olive oil.
- On low heat, cover and cook the vegetables for six to eight hours, until they are tender.
- Add the spinach, stir and cook for approximately 5 minutes until wilted.
Also Read: GORDON RAMSAY’S MUSHROOM SOUP RECIPE
