Detox Crock-pot Lentil Soup

Ingredients

• 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 just 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, chopped)
• 1 cup parsley (chopped)
• 1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
• a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Directions

1. Place all ingredients in the crock-pot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and let it cool.
3. Add the sherry/vinegar/lemon juice and season to taste.