This super healthy crockpot broccoli turmeric soup is a powerhouse of anti-inflammatory ingredients and will warm you right up on a cold day. Prep it in the slow cooker to make it even easier!
While I sure love a bowl of classic broccoli cheese soup, sometimes it's time to load up on just the good stuff. And this broccoli turmeric soup is filled to the brim with good-for-you ingredients!
This reader favorite soup is easy to prepare in the slow cooker, and leftovers are great for a meal prep lunch.
It also happens to be filled with anti-inflammatory-rich foods such as broccoli, ginger, and turmeric, so it is perfect for my friends with arthritis and other inflammatory disorders.
This soup is creamy and delicious with a hint of sesame a kick from the ginger. Let's discuss!
Reasons you'll ♡ crockpot broccoli turmeric soup
- it's loaded with healthy ingredients, many of which are anti-inflammatory
- it's vegan and keto-friendly
- it's freezer-friendly and works great for meal prep
Recipe Video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Which ingredients do we need?
- Broccoli- 8 cups of 1 inch florets- a great shortcut is pre-washed & chopped broccoli
- Leeks- 2 large leeks, washed and trimmed. Discard the dark green parts- here's a great tutorial on how to wash leeks without having to soak them in water. This is how I do it!
- Butter- use vegan butter if you are vegan 🙂
- Turmeric- I use powdered turmeric but reader Christina has made this soup using 1 inch of whole turmeric
- Sesame oil- I used regular (not toasted). I think either would work great.
- Broth- I made my own vegetable broth and will be sharing the recipe with you soon!
Recipe FAQ
You certainly can! While I have not done this myself, reader Christina simmered her soup for 25 minutes.
You can use a stand blender (I am currently loving this Vitamix). I have not tried this soup unblended, but I bet it would be tasty.
Yes you sure can! Reader Valeigh sauteed her leeks and ginger using the sautee function, then added the other ingredients and cooked for 5 minutes on high pressure with a quick pressure release. I personally always let my soup naturally depressurize for 10 minutes before releasing the pressure.
Variations
I have not personally tried this, but here are some additions that readers have added to this soup:
- Reader Christina used 1 inch whole turmeric in place of powdered
- Reader Lynn added a sweet potato
- Reader Sandy added kale, mushrooms and water chestnuts
- Reader Ryan added spinach
Tips for the perfect soup
- Cook time- make sure you cook on low for this recipe, as cooking on high heat can cause the broccoli to have a bitter taste. I recommend cooking until the broccoli is just softened, which will be between 3-4 hours depending on your slow cooker
- Half batch- you can make a half batch of this soup and cook in a 2.5 quart slow cooker
- Meal prep- this soup keeps well after cooking and can be reheated through the week for easy lunches
- Storage- store in the fridge for up to 4 days or freeze for up to 3 months
You can find my favorite slow cookers, immersion blender and other kitchen tools in my shop!
Looking for more soup recipes?
- Try this Healthy Broccoli Cheese Soup,
- this Butternut Squash Soup Recipe
- or this Healthier Beef Barley Soup
This post was originally published in 2016. It has been updated with fresh photos, recipe tips and a video. Same great recipe!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Crockpot Broccoli Turmeric Soup (keto, vegan)
Ingredients
- 2 tablespoons butter (or vegan butter)
- 4 cups of leeks (chopped)
- 2 tablespoons ginger (finely shredded)
- 8 cups broccoli (cut into 1 inch florets; roughly 2 heads)
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- pinch of black pepper
- 1 tablespoon sesame oil
- 6 cups stock
Instructions
- Heat a large pan over medium heat, and melt the butter. Add the leeks and cook, stirring occasionally, 8 or so minutes, until leeks are cooked through.
- Transfer the leeks to a 5 or 6 quart slow cooker with the ginger, broccoli, turmeric, salt, sesame oil and stock.
- Cover and cook on low for 3-4 hours, until broccoli is tender.
- Using a blender or immersion blender, blend until creamy and smooth.
- Serve with yogurt (or coconut yogurt) and big chunks of bread.
Storage
- Store soup in an air tight container in the fridge for up to 4 days.
- Freeze for up to 3 months.
Tips:
Video
Nutrition Information
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Cassidy Bateson says
Just what I needed, I added a white onion, red pepper, cayenne pepper and a lil maple syrup at the end as I over did it slightly, scranning it as I’m typing this, delish
Stef says
Overall I enjoyed this soup but I did make some modifications. I used one less cup of stock based on the other reviews and then added tofu after blending all the other ingredients. The best addition was adding jalapeño hot sauce when serving! It’s a great starting base to then adjust as necessary to particular taste if desired. Thanks for the recipe!
Jasmine @ Sweet Peas & Saffron says
Hi Stef, thank you so much for sharing your variations, that sounds delicious. Thanks for coming back to leave a rating and review, we're so glad you enjoyed!
Missy says
I doubled this and made it on the stove in a large cast iron pot. SO GOOD! I added more pepper, turmeric, and salt at the end. Swirling a dab of Greek yogurt in your bowl before you eat it really sets it off! Thanks for the amazing recipe!
Jasmine @ Sweet Peas & Saffron says
Hi Missy, yummm we love cooking in cast iron. So happy to hear you enjoyed this recipe, your additions sound delicious! Thank you so much for taking the time to come back and leave a rating and review 🙂
Donna says
I was just about to pull the last of our leeks out from the garden and found this recipe. I am now planning to wait a couple of days so I can serve this soup at Easter dinner - good timing or what! Since I love all the ingredients I'm sure it can't go wrong. Will be back to comment. This is one of my favourite 'go to' sites, thanks for such great recipes!
Denise Bustard says
Hi Donna, I hope you enjoyed the soup! Happy belated Easter 🙂
Esti Allina says
What are the benefits of preparing this in a slow cooker, rather than in a soup pot
Melissa G. says
What would be a good protein to add to this or have with it?
Denise says
Hi Melissa! Some readers have added a can of white beans to the soup, which would make it thicker and creamier. I haven't tried this myself, so I can't vouch for it.
Luna says
Great soup recipe. Easy and healthy. I halved the recipe but kept the one tablespoon of ginger and one teaspoon of turmeric. Reading comments about the soup being thin, I added a small butternut squash and about six ounces more of veggie broth. It is delicious and easy to tweak to your liking. Will definitely make again.
Denise says
So happy to hear you enjoyed, Luna! Thanks for reporting back with your modifications! I bet the butternut squash gave it some nice thickness and flavor 🙂
April says
I made this last night exactly per the recipe and while it was tasty, I agree with another reviewer it was very watery and thin. After eating about half of a serving, I added a can of Northern beans to thicken it up.
Also, I'm quite disappointed that there isn't an option to save/print a copy of this recipe. So I probably won't make this again or anything else from this site. I'm sure everything is lovely, just being honest! I'm not a Pinterest fan and don't save stuff there.
Denise says
Hi April, thanks for letting me know about the print button, it should be there but it's apparently not displaying properly. What's the point of a recipe card if you can't print it? LOL. Just FYI it's normally available and we will get it back up and running again.
Sarah says
There are other options to save besides Pinterest. I have this recipe bookmarked in my browser and copied the link into my own spreadsheet.