This vegetable soup is made with sweet potato, garlic, carrots, Spinach, and Tomatoes. This soup is a rich powerhouse of nutritional food. This vegetable soup has truly flushed the fat away by resorting acid-alkaline, sodium and potassium balance to the body’s organs and glands. It is a roasting and deliciously bolstering treat that has the bonus of detoxing your body and adding much-needed nutrients.
In this super soup, the foods are richer with antioxidants and fibers acid with flushing toxins, subsequently fat from the body. Vegetable soup is efficient and good for you; this is a wonderful way to kick start any healthy lifestyle changes. This soup is ok for kids and everyone. It is spicy and delicious. Our clean eating habits will allow us to eat various types of your favorite foods, while healthy food is a universal principle of cleanness.
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Serving size: 1 1/4 cup
Total Fat: 2 g
Sugars: 4 g
Protein: 12 g
- 1 medium sweet potato, peeled and cut into 1″ cubes
- 3 carrots, peeled and sliced
- 1 stalk celery, diced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- Pinch of Kosher or sea salt, more or less to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 2 cans navy beans, drained and rinsed (optional, black beans)
- 4 cups vegetable broth, low-sodium
- 1 can dice tomatoes
- 4 cups baby spinach, loosely packed
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, optional, for serving
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Add all ingredients to a slow cooker, except spinach and olive oil. Cover the cooker and sauté over medium low heat for 6 to 8 hours or until the vegetables are mixed (tender). Now add spinach, stir and continues cooking just until wilted, approximately additional 5 minutes.
Tip: If you like the thicker soup, then you remove 1 cup of soup including ingredients after 5 hours of cooking, mashed all ingredients with a fork, pour again to the slow cooker, toss and continues cooking for 1 to 3 hours. Before serving if you like to drizzle a little olive oil add herbs, spices, and lemon juice as you like each bowl of soup.
Note: olive oil quickly absorbs nutrients more efficiently and backings a healthy digestive system.
Stove top method:
Follow the same method above mentioned for preparation, cover the slower cooker and simmer until vegetables are tender, approximately 2 hours. Stir every 15 minutes to prevent penetrating. At the end of cooking time add spinach, remove from the heat, cover and allow spinach to wilt before serving.
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