JJ Smith Fat Flush Soup Recipe
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!
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Servings: 2 people
Calories: 34kcal
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
-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.
