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
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!
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
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)
- 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.
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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