Moroccan Detox Soup

Happy Sunday! I haven’t posted anything on Vega Table since Thursday because my brother was visiting for a few days! We had such a good time ❤ Now back into the Sunday grind . . . meal prep, laundry, and getting ready for the week!

This detox soup is what I had for lunch last week. I love all the spices and vegetables in this and it’s a perfect meal to prep for the week . . . easy to make and will keep you healthy and on track 🙂

Moroccan Detox Soup Ingredients


-1 lb sweet potato, peeled & cubes into small pieces

-1 Cup carrots, chopped

-1 Cup onion, chopped

-1 red bell pepper, chopped

-6 cloves garlic, minced or pressed

-1 1/2 Cup green or brown lentils, rinsed

-1 1/2 teaspoons coriander

-1 1/2 teaspoons cumin

-1 teaspoon curry powder, or more to taste

-1/2 teaspoon cinnamon

-1/2 teaspoon turmeric

-1/8 teaspoon nutmeg

-6 – 7 Cups vegetable broth (I did 5 Cups water & 2 Cups vegetable broth)

-2 1/2 Cups baby spinach

-1/4 Cup fresh lemon juice or lemon wedges for serving


-Place the sweet potato, carrots, onion, celery, pepper, garlic, lentils, spices, & 6 Cups broth into slow cooker. Cover & cook on low for 6 – 8 hours or on high for 4 – 6 hours. Check the lentils for doneness. If your lentils have been in the pantry for a while, note that they will take a bit longer to cook through,

-Use an immersion blender to blend half of the soup until smooth. Or, pour half of the soup into a blender, blend, & then return to the pot

-Stir in the spinach & lemon juice. Cover the slow cooker, unplug it, & allow the ingredients to sit for about 30 minutes, until the spinach wilts down

-Season with pink himalayan salt, black pepper, & curry powder to taste. Thin with additional broth to reach desired consistency

Tip 1:  Instead of using a slow cooker I simply used a large pot & cooked until the lentils/vegetables were cooked through

Moroccan Detox Soup Insta


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