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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.
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Soup
Cuisine American
Servings 4
Calories 177 kcal


  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 teaspoons minced garlic
  • 2 small carrots, sliced
  • ½ 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
  • ½ tablespoon dried ground turmeric
  • ½ tablespoon fresh mined ginger
  • 1 teaspoon cumin
  • optional: pinch red pepper or cayenne pepper
  • salt and pepper to taste (I used ½ teaspoon each)
  • 4 cups kale, chopped


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


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!


Calories: 177kcal
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!