Slow Cooker Moroccan-Spiced Sweet Potato and Kale Detox Soup

My friends, if you’re looking for something dull and boring, keep on movin’. Because this soup right here is anything but — it’s zesty, hearty, soul-warming, AND even good for you. Not to mention: easy, peasy! Does it get better than that? A satisfying guilt-free dinner? Nuh-uh. No way.

So the sous chef totally has me into Middle Eastern, North African, and South Asian flavors and spices right now – which by the way, are *so* perfect for the winter! It’s been exactly 5 degrees outside most evenings, and the heating system in our house is working overtime, to say the least. So I’m strategically rotating the sous chef [at night], our 110 lb. dog [on the couch], and this soup [during dinner, of course] as my personal heaters until this crazy cold blast pasts.

And this soup works wonders — it’s packed with incredible flavors: ground cumin, turmeric, curry powder, ginger, and a dash or two of cinnamon = all the cozy feels, forreal. And since this is of course a slow cooker recipe, toss everything into that big beautiful magical pot of yours and voila, a healthy, delicious dinner ready in no time flat. Well, 8 hours — but 8 hours of you doing anything but cooking!

PRO-TIP ALERT! You should totally freeze whatever leftovers you have – that is, assuming you have any ounce of self-control not to lick the slow cooker clean – and keep this in your arsenal for busy weeknights that you just don’t have time to cook. It happens. We’re human. And when you re-heat this beauteous soup, you will not be disappointed.

Quick aside for those of you curious about the health benefits of this soup [the list of potential benefits is seriously endless]: sweet potatoes: high in vitamin A, beta-carotene, antioxidants; kale: high in fiber, good for digestive tract, anti-inflammatory, high in vitamin K; turmeric: increases antioxidant capacity of the body, contains medicinal properties, improves brain function; ginger: shown to reduce nausea and muscle soreness, lowers blood sugar and risk for heart-related diseases; cumin: regulates digestion, can prevent diabetes and bronchial diseases, and can decrease cognitive disorders; cinnamon: high source of antioxidants, anti-inflammatory, protects heart health, may lower cancer risk [among about 50 others altogether!]

With that, you’ve earned a glass of wine or three. Cheers!

Print Recipe

Slow Cooker Moroccan-Spiced Sweet Potato and Kale Detox Soup

This slow cooker Moroccan-spiced sweet potato and kale soup is zesty, hearty, soul-warming AND good for you. An easy, delicious soup for all of your new year's health goals.

Prep Time

30 minutes

Cook Time

8 hours

Passive Time

8 hours

Servings

people

Ingredients

• 1 medium onion finely diced
• 4 stalks celery finely diced
• 3 large carrots finely diced
• 6 cloves garlic minced
• 1 large sweet potato finely diced
• 2 tablespoons fresh cilantro chopped
• 1 14 oz. can fire-roasted diced tomatoes
• 1 tablespoon fresh lemon juice
• 1 tablespoon ground cumin
• 2 teaspoons salt (plus more, to taste)
• 2 teaspoons ground pepper
• 2 teaspoons curry powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cayenne pepper
• 6 cups chicken or vegetable stock
• 2 14 oz. cans chickpeas divided, rinsed and drained
• 1 lb. kale de-veined, torn into pieces
• sour cream optional, for serving

Prep Time 30 minutes Cook Time 8 hours Passive Time 8 hours Servings people Ingredients 1 medium onion finely diced 4 stalks celery finely diced 3 large carrots finely diced 6 cloves garlic minced 1 large sweet potato finely diced 2 tablespoons fresh cilantro chopped 1 14 oz. can fire-roasted diced tomatoes 1 tablespoon fresh lemon juice 1 tablespoon ground cumin 2 teaspoons salt (plus more, to taste) 2 teaspoons ground pepper 2 teaspoons curry powder 2 teaspoons smoked paprika 1 teaspoon ground turmeric 3/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cayenne pepper 6 cups chicken or vegetable stock 2 14 oz. cans chickpeas divided, rinsed and drained 1 lb. kale de-veined, torn into pieces sour cream optional, for serving

Instructions

1. In the bowl of the slow cooker, add the onion, celery, carrots, garlic, sweet potato, cilantro, fire-roasted diced tomatoes, lemon juice, cumin, salt, pepper, curry powder, smoked paprika, turmeric, ginger, cinnamon, cayenne pepper, and chicken or vegetable stock. Cover, and cook on low for 8 hours, or on high for 4-6 hours.
2. Once finished cooking, add one can of the rinsed and drained chickpeas. Using an emulsion blender (or transferring to a blender), puree about 1/4 to 1/2 of the soup, ensuring about 1/2 of the chunks and texture remain.
3. Stir in remaining can of chickpeas and kale. Continue stirring until kale is wilted and bright green, about 3-5 minutes. Season to taste with additional salt.
4. Serve hot with a dollop of sour cream, and enjoy!

Recipe Notes

Our wine suggestion: the 2013 Shoofly Pinot Noir. This fruit forward red has notes of warm spice and vanilla -- a great choice to pair with this Moroccan-spiced soup. Cheers!

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