There’s something about the way this slow cooker detox soup fills the kitchen with its earthy aroma as it simmers all day. I remember one chilly afternoon when I almost forgot about it, distracted by a half-finished book and the hum of rain against the window. When I finally lifted the lid, the steam carried a mix of turmeric and cumin that made me pause. The colors of the vegetables—bright yellows, deep greens, and tender reds—reminded me of a garden after a spring rain. It wasn’t perfect; I had to adjust the seasoning twice, and I might have overfilled my bowl, but that’s part of the charm. Comfort in a bowl that quietly encourages you to slow down and just be.
Why You’ll Love It:
- Hands-off cooking means you can set it and forget it, though you might want to check in for seasoning tweaks.
- Loaded with fresh veggies and herbs, it’s a nourishing way to feel good without fuss.
- The flavors deepen over hours, but it’s simple—and that’s kind of the point.
- Perfect for those moments when you want warmth and lightness at the same time.
If you’re craving something gentle yet satisfying, this soup might just become your go-to. It’s forgiving and flexible, just like those days when you need a little extra kindness.
PrintSlow Cooker Detox Soup
A nourishing and flavorful slow cooker detox soup packed with fresh vegetables and herbs, perfect for cleansing and revitalizing your body.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 medium yellow bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup chopped kale, ribs removed
1 cup chopped spinach
1 (14.5 ounces) can diced tomatoes, with juice
6 cups low-sodium vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and sauté for 3-4 minutes until softened and fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add sliced carrots, sliced celery, diced zucchini, diced yellow bell pepper, green beans, chopped kale, chopped spinach, and diced tomatoes with their juice to the slow cooker.
Pour in the vegetable broth.
Add ground turmeric, ground cumin, ground black pepper, sea salt, and crushed red pepper flakes to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 6 hours.
After cooking, stir in fresh lemon juice, chopped parsley, and chopped cilantro.
Taste and adjust seasoning with additional salt or pepper if desired.
Serve hot and enjoy your nourishing detox soup.
Kitchen Notes: You don’t need anything fancy to make this soup. A slow cooker is all it takes to transform fresh ingredients into something soulful. I usually serve it with crusty bread or a light salad, but sometimes I just dive in as is. If you want to switch things up, adding a pinch of smoked paprika or swapping kale for Swiss chard can be nice, though I haven’t tried every variation myself. Sometimes I toss in a handful of cooked lentils for a bit more substance, but it’s just as good without.
FAQ:
Q: Can I make this soup in advance?
A: Absolutely, it actually tastes better the next day once the flavors meld together. Just store it in the fridge and reheat gently.
Q: Is it okay to freeze?
A: Yes, this soup freezes well. Just thaw overnight in the fridge before warming up.
Q: Can I use different vegetables?
A: Feel free to swap in whatever you have on hand. Just keep in mind cooking times might vary slightly.
Ready to warm up with a bowl? Try this recipe and savor that slow cooker magic.