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 me some broccoli cheese soup, sometimes it’s time to load up on just the good stuff. And this crockpot keto broccoli soup is filled to the brim with good-for-you ingredients!
This post was originally published in 2016. It has been updated with fresh photos, recipe tips and a video. Same great recipe!
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 ♡ this 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
Don’t forget to pin this post to save it for later!
Which ingredients do we need?
For this slow cooker keto broccoli soup, you are mostly going to need to stock up on veggies:
- 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!
Can I cook this soup on the stovetop? You certainly can! While I have not done this myself, reader Christina simmered her soup for 25 minutes.
I don’t have an immersion blender, what can I do? 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.
Can I add other ingredients to this crockpot vegan broccoli soup? Now 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
Can I cook this vegan broccoli soup in the Instant Pot? 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.
Equipment for crockpot vegan broccoli soup
For this recipe, you will need a slow cooker, but other than that, you don’t need to get fancy! Here are some tools that will make prepping this soup easy peasy
- I love love love my 6 quart slow cooker, but you can cut the recipe in half and cook it in a 2.5 quart slow cooker.
- this box grater will make shredding your ginger a total breeze (I don’t even bother peeling mine!)
- I am obsessed with my chef’s knife. It was an investment but I use it every day!
- a nonstick pan like this ceramic non-stick greenpan to sautee your leeks
- this immersion blender makes pureeing your soup so so easy, but you could also use a stand mixer like this Vitamix
Looking for more soup recipes?
- Try this Healthy Broccoli Cheese Soup,
- this Butternut Squash Soup Recipe
- or this Healthier Beef Barley Soup
Crockpot Broccoli Turmeric Soup (keto, vegan)
- 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
- 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.
- Store soup in an air tight container in the fridge for up to 4 days.
- Freeze for up to 3 months.