JJ Smith Fat Flush Soup Recipe
Looking for a healthy meal that’s both satisfying and easy to make? JJ Smith Fat Flush Soup Recipe might be exactly what you need.
Ingredients
- Sweet potato peeled and cubed = 1 medium
- Carrots peeled and sliced = 3
- Celery stalk diced = 1
- Yellow onion diced = 1 small
- Garlic minced = 1 clove
- Kosher or sea salt = pinch to taste
- Black pepper = 1/2 teaspoon
- Allspice = 1/8 teaspoon
- Paprika = 1 teaspoon
- Bay leaf = 1
- Vegetable broth low-sodium = 4 cups
- Diced tomatoes no salt added = 1 (14.5 oz) can
- Baby spinach loosely packed = 4 cups
- Extra-virgin olive oil = 1 tablespoon + 1 teaspoon
- Lean ground turkey = 1 pound
Instructions
- Peel and cube the sweet potato. Slice the carrots, dice the celery and onion, and mince the garlic
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it apart. Remove and set aside
- In the same pot, sauté the onion and garlic until the onion is translucent and fragrant
- Add sweet potato, carrots, and celery. Stir to combine
- Add salt, black pepper, allspice, paprika, and bay leaf. Stir well
- Pour in vegetable broth and add kidney beans and diced tomatoes if using. Return cooked turkey to the pot and bring to a boil
- Reduce the heat to low and simmer for 20–25 minutes until the vegetables are tender
- Stir in baby spinach and cook for 2–3 minutes until wilted
- Remove bay leaf before serving
- Serve hot and drizzle with olive oil if desired
Notes
- Avoid overcooking the vegetables—keep them slightly firm to retain nutrients
- Use fresh garlic whenever possible for a richer flavor
- Add a squeeze of lemon at the end to brighten the taste
- Use a large pot to prevent spills while cooking
- Stir occasionally to ensure even cooking
- Let the soup cool before storing it in containers