This appetizing and delicious treat is packed with nutritional powerhouses that includes spinach, sweet potato, garlic, tomatoes and carrots. It flushes the fat away through the restoration of acid-alkaline and sodium-potassium balance to your body’s glands and organs.
This soup is packed with fiber and antioxidants, that helps in flushing toxins and fat from the body.
Vegetable Soup Recipe
4 cups baby spinach
4 cups low-sodium vegetable broth
3 carrots (peeled and sliced)
2 15 ounce cans navy beans (drained and rinsed -optional, black beans)
1 14.5 ounce can diced tomatoes, optional
1 Tbsp and 1 tsp extra-virgin olive oil, optional (for serving 1/2 teaspoon per serving)
1 medium sweet potato, peeled and cut into 1 inch cubes
1 small diced yellow onion
1 clove minced garlic
1 stalk diced celery
1 teaspoon paprika
1 bay leaf
1/2 teaspoon black pepper
1/8 teaspoon allspice
Pinch of Kosher or sea salt (to taste)
1. Put all ingredients, except for the olive oil and spinach, to the slow cooker.
2. Cook on low, with cover for 6-8 hours, or until the vegetables are tender.
3. Add spinach. Then stir and continue cooking just until wilted or for approximately 5 minutes.
Note: For a thicker soup, after 5 hours of cooking, just remove 1 cup of soup, along with the ingredients. Then mash ingredients with a fork, return to the slow cooker, stir and continue cooking for 1-3 hours. Drizzle a little olive oil over each bowl of soup, upon serving.