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 crockpot 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
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!
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 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 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.
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
Crockpot Broccoli Soup Video
This post was originally published in 2016. It has been updated with fresh photos, recipe tips and a video. Same great recipe!
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.