Crock Pot Vegetarian Detox Soup

Crock Pot Vegetarian Detox Soup

This Crock Pot Vegetarian Detox Soup is an immune boosting, anti inflammatory soup with ginger and turmeric.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 177 kcal


  • 2 stalks celery chopped
  • 1 small onion chopped
  • 2 teaspoons minced garlic
  • 2 small carrots sliced
  • 1/2 head cauliflower cut in florets
  • 1 13 ounce can white beans rinsed and drained
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 32 ounces vegetable broth
  • 1/2 tablespoon dried ground turmeric
  • 1/2 tablespoon fresh mined ginger
  • 1 teaspoon cumin
  • optional: pinch red pepper or cayenne pepper
  • salt and pepper to taste (I used 1/2 teaspoon each)
  • 4 cups kale chopped


  1. Put all the ingredients except for the kale in a large crock pot.  Cook on high for 4 hours or low for 8 hours until the carrots and cauliflower florets are tender.  Adjust salt and pepper to taste.

  2. While the soup is still hot in the crock pot, stir in the kale.  It will wilt quickly.  

Recipe Notes

Turmeric is has an earthy flavor.  If you haven't tried it yet, add a little to the soup and add more to taste.  You can add up to a tablespoon if you love it!