Description

A hearty and nourishing soup featuring a blend of lentils, split peas, and a variety of vegetables, slow-cooked to perfection. Finished with a touch of olive oil and a splash of vinegar, this detox soup is both wholesome and flavorful.

Ingredients

Scale

For the Crockpot:

2 cups butternut squash, peeled and cubed
2 cups carrots, peeled and sliced
2 cups potatoes, chopped
2 cups celery, chopped
1 cup green lentils
3/4 cup yellow split peas (or use more lentils)
1 onion, chopped
5 cloves garlic, minced
8–10 cups vegetable or chicken broth
2 teaspoons herbs de Provence
1 teaspoon salt (more to taste)

Add at the End:

2–3 cups kale, stems removed and chopped
1 cup parsley, chopped
1/2 cup olive oil (rosemary-infused olive oil is recommended)
A splash of sherry, red wine vinegar, or lemon juice

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Instructions

Place all the ingredients for the crockpot into the slow cooker.
Cover and cook on high for 5–6 hours or on low for 7–8 hours.
Once cooked, remove about 4 cups of the soup and blend with the olive oil until semi-smooth.
Return the blended mixture to the crockpot and stir to combine.
Add the chopped kale and parsley, stirring until the kale wilts.
Season with the chosen acid (sherry, red wine vinegar, or lemon juice) and adjust salt to taste.
Let the soup rest for a few minutes before serving to allow flavors to meld.

Notes

For a creamier texture, ensure to blend a portion of the soup as instructed.

This soup can be made ahead and stored in the refrigerator for up to 4 days.

It also freezes well for up to 3 months

For added flavor, consider using herb-infused olive oil.

Prep Time: 30 minutes
Cook Time: 5–6 hours on high or 7–8 hours on low
Category: Soup
Method: Slow Cooker
Cuisine: American