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Flush The Fat Away Vegetable Soup

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Worries go better with soup than without. – Yiddish Proverb

This brief post will give us knowledge as to how to restore acid-alkaline and sodium-potassium balance in our body’s organs and glands. The ingredients are somewhat superfoods that contains with high antioxidants that helps aid in flushing toxins and fats from our bodies.

As the weather turned cool last week, my mind turned to hot soups. Although, I don’t typically gravitate towards soups – when the flavour and texture are just right, I enjoy them very much. Since there are so many gorgeous vegetables flooding the market, a vegetable soup was just the thing to kick off the soup season! I looked through a vintage home magazine for ideas (I love old magazines!) , then I searched online for inspiration – and I came across a recipe for “The Famous Fat Flush Soup”. It had a long list of vegetables to include and sounded actually quite delicious; getting rid of extra pounds wouldn’t be a bad bonus either! Credits: Autumn Vegetable Soup {Fat Flush Soup!} – The Best of this Life

In particular, vegetable-based soups are a great option nutritionally as they combine a high nutrient density with a low energy density – this means that we get lots of key nutrients including vitamins and minerals for relatively few calories. At a time where foods with a high-energy density and low-nutrient density such as white bread, snack foods, sugar-based drinks and high-fat fast foods dominate our intake, a low-calorie option that fills us up is a much better option for optimal health. Credits: The benefits of healthy soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 8 g


  • 1 medium sweet potato, peeled and cut into 1″ cubes (optional, 1 medium zucchini sliced into 1″ round pieces)
  • 3 carrots, peeled and sliced
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • Kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
  • 2 cups vegetable broth, low-sodium
  • 1 (14.5 oz.) can diced tomatoes (no salt added)
  • 4 cups baby spinach, loosely packed


Mix all of the ingredients listed above to the slow cooker, except spinach. Cook it for a couple of hours until vegetables becomes tender. In this stage, we still continue the cooking however we will now add our spinach and stir it until wilted – this will takes about 5 minutes more or less. Right after, we can already serve it to our friends and loved ones.

Suggestion: After 5 hours of cooking, just remove 1 cup of soup and mash ingredients using a fork then return to the slow cooker – stir and continue cooking 1 to 3 hours in case we want a thicker stew.

Stovetop Approach: Follow precisely the same directions above, cover, and simmer until veggies are soft for about 2 hour. Add spinach after cooking time, remove from heat, cover and permit spinach to wilt before serving.

Inspired by a study at Penn State that found eating soup can trigger you to consume up to 448 fewer calories per meal, this satisfying soup is an easy go-to recipe to help jumpstart long term weight loss or bust through a plateau. Credits: Fat Flush Soup Diet: Details and Protocol | Fat Flush Blog

Watch this informative video that talks about Quick Weight Loss with Fat Flush Soup:


Resources: Public domain image from Pixabay


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