Best Fat Flush Soup Recipes

FAT FLUSH SOUP

Steps:

• In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
• Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
• Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
• Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.

FAT FLUSH SOUP

Steps:

• 1. In stockpot, heat olive oil over medium-high heat. Saute meat until cooked through, about 5 minutes. Drain and set aside
• 2. Saute onion, garlic, peppers and mushrooms until soft (about 5 minutes)
• 3. Stir in remaining ingredients, except cilantro and parsley
• 4. Cover and simmer 20 minutes.
• 5. Stir in cilantro and parsley.
• 6. Cover and simmer 10 minutes. Store soup in refrigerator up to 5 days. Freezes well.

FLUSH FAT AWAY VEGETABLE SOUP

Steps:

• 1. When preparing the vegetables, peel the Sweet Potato and cut into 1 inch cubes; peel the carrots and slice; dice the celery and the yellow onion; mince the garlic; navy or black beans, 15 oz cans, drained and rinsed; can of diced tomatoes is 14.5 oz; baby spinach is loosely packed or the zucchini is sliced.
• 2. Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours. Add Spinach, stir and continue cooking just until wilted, approximately 5 minutes.
• 3. Serve and enjoy one serving per night.

FLUSH THE FAT AWAY VEGETABLE SOUP

Steps:

• Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)
• Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.
• Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.