The JJ Smith Fat Flush Soup is a delicious and easy meal that can be prepared in a few minutes. It’s full of nutritious vegetables.
Plus, it’s packed with fiber-rich beans and low-sodium vegetable broth for a light yet satisfying meal. Whether you’re looking for a hearty lunch or dinner, this soup is sure to please. Follow the instructions below to get started!
So If you are looking for an easy guide to make this you are in the place. This guide will help you to make JJ Smith Fat Flush Soup step by step which is full of healthy nutrients and deliciousness.
What is JJ Smith Fat Flush Soup?
JJ Smith Fat Flush Soup is a delicious soup developed by nutritionist JJ Smith. It’s made with a combination of ingredients like sweet potatoes, carrots, celery, onion, garlic, pepper, allspice, paprika, bay leaf, and more.
The soup is full of vitamins and minerals that are essential for good health. Plus it’s low in calories and fat, making it a great way to get your daily nutrients without the added guilt.
Want more Soup Recipes? Check them out!
- Aladdin’s Lentil Soup
- Lipton Mushroom Onion Soup Mix
- College Inn Chicken Soup
- Bill Miller Soup
- Mcalister’s Autumn Squash Soup
- Mcalister’s Copycat Chicken Tortilla Soup Recipe
- Joanna Gaines’ Potato Soup
What does it taste like?
The JJ Smith Fat Flush Soup has a light and savory flavor. The vegetables give it a mild sweetness, while the spices add a subtle warmth to the soup. It’s not too rich or heavy, making it perfect for lunch or dinner.
The vegetables provide texture and crunch, while the beans provide creaminess and protein. This soup is sure to be a hit with the whole family. It’s filling enough to be eaten as a meal, but light enough to make it a great starter for dinner or lunch.
How did I first get introduced to the JJ Smith Fat Flush Soup?
I first heard about the JJ Smith Fat Flush Soup from a friend who was raving about how delicious and nutritious it was.
After doing some research, I found that it was created by nutritionist JJ Smith as part of her weight loss program. She wanted to create a meal that would be healthy and filling but not too high in calories or fat.
The idea of the JJ Smith Fat Flush Soup intrigued me, so I decided to give it a try. After gathering all the ingredients, I followed the instructions and was amazed by how quickly the soup came together.
The vegetables added sweetness and crunch while the spices gave it just enough warmth without being overpowering.
I served up the soup with a side of crusty bread and was pleasantly surprised by the taste. It was flavorful without being too heavy, and the beans added a nice creaminess to it. I could tell that this soup would be a hit with everyone in my family.
The JJ Smith Fat Flush Soup has become an integral part of our weekly meal plan since then. We make it often because it is easy to make, full of healthy ingredients, and incredibly delicious. It’s a great way to get more vegetables into our diet without sacrificing flavor.
If you haven’t tried the JJ Smith Fat Flush Soup yet, I highly recommend it. You won’t be disappointed! With just a few ingredients and some simple steps, you can make a delicious and nutritious meal that’s sure to please everyone in your family. Give it a try today!
How to make JJ Smith Fat Flush Soup?
Making the JJ Smith Fat Flush Soup is a breeze. All you need are a few simple ingredients and the step-by-step instructions below:
You May Also Like These Soup Recipes:
- Campbell’s Chicken Tortilla Soup Copycat Recipe
- Cream of Mushroom Soup Gravy Copycat Recipe
- Skinnytaste Turkey Chili Taco Soup Copycat Recipe
Ingredients
- Sweet potato: This carbohydrate-rich vegetable is high in dietary fiber and vitamins A, C, and B6.
- Carrots: Carrots are full of beta-carotene and other antioxidants that can help support skin health.
- Celery: Celery offers a unique crunchy texture to the soup as well as a good source of vitamin K and folate.
- Onion: Onions provide a burst of flavor and contain several essential vitamins, minerals, and dietary fiber.
- Garlic: Garlic is known for its antibacterial properties and is also an excellent source of manganese, vitamin B6, and Vitamin C.
- Black pepper: Black pepper adds subtle spice to the soup without making it too hot.
- Allspice: Allspice helps to add flavor and depth to the soup.
- Paprika: Paprika is a mild spice that adds a little bit of warmth and smoky flavor to the soup.
- Bay leaf: Bay leaves can help with digestion and add an earthy, herbal flavor to your soup.
- Kidney beans: Kidney beans are high in fiber and protein which can help keep you full for longer.
- Vegetable broth: Low-sodium vegetable broth adds a hearty flavor to the soup without adding too many extra calories.
- Tomatoes: Tomatoes add a bit of sweetness and are packed with antioxidants like lycopene that can help reduce inflammation in the body.
- Baby spinach: Baby spinach is a good source of antioxidants and vitamin K, which is important for heart health.
- Olive oil: Olive oil is full of healthy fats that can help you feel energized and nourished.
Step-by-step instructions
Step 1
In a large pot over medium-high heat, add the sweet potato, carrots, celery, onion, garlic clove, pepper, allspice, paprika, and bay leaf. Stir to combine and cook for 5 minutes until the vegetables start to soften.
Step 2
Add the kidney beans, vegetable broth, tomatoes, and baby spinach to the pot and stir to combine. Bring the mixture to a boil then reduce the heat to low and simmer for 15-20 minutes until the sweet potatoes are tender.
Step 3
Remove the pot from the heat and stir in the olive oil. Ladle into bowls.
Tips
-If you don’t have any vegetable broth on hand, you can substitute it with water and a bouillon cube.
-For an extra boost of flavor, add a tablespoon of curry powder or red pepper flakes to the soup.
-Add some cooked chicken or rice to your soup for added protein.
-You can also omit the olive oil if desired.
JJ Smith Fat Flush Soup Recipe
Equipment
- bowl
Ingredients
- 1 1/2 carrots meticulously peeled and sliced into thin rounds, showcasing their vibrant orange color and providing a delightful crunch to the dish.
- 1/4 teaspoon of freshly ground black pepper meticulously crushed from whole peppercorns, adding a subtle and aromatic heat to the soup.
- 1/2 yellow onion skillfully chopped into small pieces, imparting a sweet and savory base to the soup.
- 1/2 celery stalk thoughtfully chosen for its crispness and delicate flavor, adding a refreshing and aromatic element to the soup.
- 1/2 medium sweet potato carefully peeled to reveal its vibrant orange flesh, chosen for its natural sweetness and velvety texture.
- 1/16 teaspoon of Allspice a carefully balanced blend of aromatic spices, including cloves, nutmeg, and cinnamon, adding a warm and slightly sweet note to the dish.
- 1/4 teaspoon of extra virgin olive oil carefully pressed from the finest olives, adding a fruity and rich flavor to the soup.
- 1/2 garlic clove finely minced, releasing its aromatic and pungent notes that enhance the overall flavor profile of the dish.
- 1/2 Bay leaf chosen for its distinct and earthy aroma, infusing the soup with its subtle herbal notes.
- 1 can of kidney beans carefully selected for their firm texture and nutty flavor, adding a hearty and protein-rich element to the soup.
- 2 cups of low-sodium vegetable broth thoughtfully prepared using a blend of fresh vegetables and aromatic herbs, providing a flavorful and nourishing base for the soup.
- 1/2 teaspoon of premium paprika meticulously sourced from the finest sun-dried chili peppers, providing a smoky and slightly spicy flavor to the soup.
- 2 cups of tender baby spinach leaves gently wilted in the soup, offering a vibrant green color and a subtle earthy taste to the dish.
- Kosher salt skillfully measured and adjusted to taste, enhancing the flavors of the soup with its delicate and well-rounded seasoning.
- 1/2 can of chopped tomatoes meticulously sourced from vine-ripened tomatoes, adding a tangy and slightly sweet note to the soup.
Instructions
- In a large pot over medium-high heat, add the sweet potato, carrots, celery, onion, garlic clove, pepper, allspice, paprika, and bay leaf. Stir to combine and cook for 5 minutes until the vegetables start to soften.
- Add the kidney beans, vegetable broth, tomatoes, and baby spinach to the pot and stir to combine. Bring the mixture to a boil then reduce the heat to low and simmer for 15-20 minutes until the sweet potatoes are tender.
- Remove the pot from the heat and stir in the olive oil. Ladle into bowls.
Notes
Nutrition Information
Calories: 27 kcal
Carbohydrates: 5g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Sodium: 972mg
Potassium: 186mg
Fiber: 1g
Sugar: 2g
Vitamin A: 3525IU
Vitamin C: 10mg
Calcium: 34mg
Iron: 1mg
What to serve with JJ Smith Fat Flush Soup?
The JJ Smith Fat Flush Soup is a light and flavorful soup perfect for lunch or dinner. It’s filling enough to serve as a meal on its own, but it can also be served as an appetizer or side dish.
A few great options to serve alongside the soup include:
Garlic toast: A few slices of garlic toast make the perfect accompaniment to this soup. They add a delicious crunch and are also great for dipping in the soup!
Salad: A simple side salad with a light vinaigrette dressing is a great way to add more vegetables to your meal.
Fresh Fruit: Fresh fruit like sliced apples or oranges provide a refreshing contrast to the soup and can help round out the meal.
Grilled Cheese Sandwich: A grilled cheese sandwich is a classic side dish that pairs perfectly with this hearty soup.
Rice or Quinoa Pilaf: Rice or quinoa pilaf adds some texture and nutrition to the meal. You can also top it with your favorite vegetables for an extra boost of flavor and nutrition.
How to store leftover JJ Smith Fat Flush Soup?
If you have any leftover JJ Smith Fat Flush Soup, it can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot over medium-low heat and stir until it is heated through.
It can also be frozen for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then heat it on the stovetop.
Can pregnant women eat this?
The JJ Smith Fat Flush Soup is a nutritious and delicious meal that can be enjoyed by pregnant women. It is important to note, however, that pregnant women should avoid eating raw or undercooked kidney beans.
Therefore, it is important to make sure the soup is cooked properly before consuming. Additionally, pregnant women should also consult their doctor before making any changes to their diet.
FAQs
Can I make it in a slow cooker?
Yes, you can make the JJ Smith Fat Flush Soup in a slow cooker. Simply add all the ingredients into the slow cooker and cook it on low for 6-8 hours or high for 3-4 hours.
Can I use frozen vegetables?
You can definitely use frozen vegetables in this recipe! Just be sure to thaw them before adding them to the soup.
Can I make this into a vegetarian dish?
Yes, you can easily make this into a vegetarian dish by omitting the kidney beans or substituting them with another type of legume such as chickpeas or lentils. You can also add extra vegetables to make it heartier.
Wrapping Up
All in all, the JJ Smith Fat Flush Soup is a nutritious and flavorful meal that can be enjoyed by everyone! With just a few simple ingredients and some easy steps, you can have a delicious soup on the table in no time. Give it a try today!
Thank you for reading. Please share the article with your friends and family if you found it helpful.
You Might Also Like These Recipes!
- Habanero Pineapple BBQ Sauce Recipe
- Recipe for Juan Pollo Potato Salad
- Chicken Pesto Flatbread Tropical Smoothie Copycat Recipe
Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.