It has been a hot minute since I posted a new recipe. As I search for excuses as to why I’ve been absent, I realize I should just tell you guys the truth: I’ve been so incredibly busy, and this blog just got put on the backburner. My 11-month-old is teething, I’m planning his first birthday party, we’re preparing for guests coming into town, I have grant deadlines I’m working on and projects I’m wrapping up, I’m trying to build my essential oils business… and, as a result of this chaos, my nutrition has suffered.

Junk and convenience foods have found their way into my diet over the past few weeks, so my body has been screaming at me: “It’s time to cleanse!” So, what do we do? We cleanse. Out goes the popcorn, chips, and fruit snacks… and in comes the fruit, veggies, and whole grains.

Though it isn’t exactly “soup weather” here in Tucson (we’re still suffering through 90-degree days), my body has been craving soup. So, soup it is! I knew I wanted to load up my Crockpot with as many veggies as I could fit in it… and as I laid my produce and frozen veggies on the counter, I was amazed at all of the colors before me.

And instantly I thought: RAINBOW. DETOX. SOUP.

This soup is incredibly easy to make and is totally versatile. Don’t have butternut squash? Use sweet potato instead. No red lentils? Use whatever beans or legumes you have on hand! (But you’ll need to adjust your Crockpot cooking time – just make sure your legumes are thoroughly cooked before consuming.)

This made SOOO much soup. But it was so dang good, it barely lasted 2 days…in Tucson… in September. Let that sink in for a minute. Then run (don’t walk!) to your closest grocery store to stock up on your ingredients and make this ASAP.

Rainbow Detox Soup

Total Time: 10 minutes prep, 5-6 hours cooking
Yields: 8 hearty servings


  • 12 oz. bag of frozen broccoli
  • 12 oz. bag of frozen butternut squash
  • 12 oz. bag of frozen carrots
  • 2 stalks of celery, chopped
  • 1 red onion, chopped
  • 1 tbsp. olive oil
  • 1 c. red lentils
  • 2 tbsp. minced garlic
  • 8-10 c. of vegetable broth
  • 2 tsp. Bragg’s 24 Herbs and Spices seasoning
  • 2 tsp. Trader Joe’s seasoning salt
  • 5 oz. kale
  • 1 c. parsley, chopped (optional)


  1. Oil your Crockpot and turn on to begin warming.
  2. In a large skillet, add your oil and saute the celery and onions for 7-8 minutes until the onion begins to turn translucent.
  3. Add all of your ingredients (except the kale and parsley) into your Crockpot. Cook on low for 7-8 hours or high for 5-6 hours.
  4. Ten minutes before serving, add your kale and parsley (optional) into the Crockpot. Stir to combine.
  5. Serve and enjoy!