Immune Boosting Slow Cooker Vegetable Soup

Prep Time

20 Minutes

Prep Notes

  1. Peel and chop carrots, shallots, sweet potato, and eggplant into 1-inch chunks
  2. Chop zucchini and celery into 1-inch chunks
  3. Remove stems from kale and parsley and chop into small pieces
  4. Juice the lemon

Cooking Time

Approx. 4 Hours


Approx. 10 Servings


3 carrots, peeled and chopped into 1-inch chunks

4 shallots peeled and chopped into 1-inch chunks

1 large sweet potato peeled and chopped into 1-inch chunks

1 medium eggplant peeled and chopped into 1-inch chunks

3 celery stalks – chopped into 1-inch chunks

1 unpeeled zucchini chopped into 1-inch chunks

4 ounces oyster and shiitake mushrooms (can substitute with other mushrooms)

¼ cup packed, chopped parsley leaves

5 collard green leaves

1 bunch kale, stems removed and leaves chopped

Juice of 1 lemon

1 tablespoon of fresh, minced ginger

3 tablespoons olive oil

1 tablespoon ground turmeric

Sea salt and ground black pepper to taste

2 quarts low sodium, organic vegetable broth


  1. Combine all the vegetables in the crock pot
  2. Season vegetables with the olive oil, lemon, ginger, ground turmeric, pepper, and sea salt
  3. Fill pot with 2 quarts of the vegetable broth, and stir
  4. Cover crock pot and set on high for about 4 hours or until all vegetables are soft and reached desired flavor
  5. Taste soup and based on your preference and season to taste


  • Can add other vegetables, noodles, proteins,etc. based on taste preference
  • Soup can remain in airtight container in refrigerator for about a week or in the freezer for about 6 months