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
© 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.
Jennifer says
Hello, is there any substitute for sesame oil? My daughter is allergic.
Denise says
Hi Jennifer, you could just leave it out, but the soup might lack some dimension.
Mary J Houle says
Hi Jennifer, not the same at all, but what about using Worcestershire Sauce & Butter or Ghee instead of Sesame Oil? That should give you a nice umami flavor and not aggravate your daughters allergies. Soup is very forgiving of changes and substitutions. Good luck, Mary
Wendy says
Is there a substitute for the butter? I'm looking for dairy free, but this recipe sounds great and I really want to try it.
Denise says
Hi Wendy, you can use olive oil 🙂
Kathleen says
Can I use a rock Pot?
Denise says
Do you mean a crock pot? That's the brand of slow cooker I use...
Denise says
Hi Barbara! I haven't subbed the broccoli in this soup before but I suspect cauliflower would be a great option? I have quite a few soup recipes on this site...check some of them out here: https://sweetpeasandsaffron.com/?s=soup, and I also have this round-up here: https://sweetpeasandsaffron.com/slow-cooker-soups-and-stews/
Annie says
This might be an awful question but... can I use died ginger from a bottle. If so, how much? ?
Denise says
Hi Annie! I'm sure you could do it that way, but I'm not sure on how much powdered ginger you'd need. Let me know if you end up trying it!
PaulM says
Made it ,,,excellent !!!......
...... However adding just a pinch of black pepper increases the Turmerics bio-availability a hundred fold.
Denise says
Ooh I can't believe I didn't add any pepper! I even remembered to add it to my turmeric smoothie, LOL. Thanks for the tip, I'll update the recipe card 🙂
Jordan says
Is the nutrition info for 6 or 8 servings?
Denise says
Should be for 8 servings 🙂
Crytuff says
for the rookies out here, what the hell is stock . . . Is it the same as "broth"? . . . How do I make it? Is there a "veggie stock"? (I don't eat much meat )Can I keep it around for a while in fridge? You guessed it, just me and a fat cat, so I pretty much like to use up supplies before they go off, bad:: kinda like glue, or stain ;o . . . OK, thanks for comments.
Denise says
LOL! Yes, stock is broth...I use pre-made stock, Campbell's brand (I'm in Canada and not sure where you are but I know Swanson is popular in the US?). You can also buy the bouillon cubes that you dissolve in water but I don't really like them as they're full of preservatives. You can certainly make your own as well, here's a link to a recipe: http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/
Pat says
Hi Denise! This sounds so good. Do you happen to know if you can freeze it?
Denise says
Hi Pat, I haven't tried but most soups freeze really well.
Elaine says
Hello Denise,
What kind of stock do you use? I have one vegetarian family member and was wondering if a vegetable stock will be suitable.
Denise says
Hi Elaine! Veggie stock will work for this recipe 🙂
Suzanne says
Even though it's hot and humid in Chicago, I had to try this.
It's fragrance is filling up the house and I can't wait for dinner!
Denise says
I hope you enjoyed it, Suzanne 🙂
Suzanne says
Even though its hot and humid in Chicago right now, I had to try this!
It's fragrance is filling up the house and I can't wait for dinner!
Kerry says
Do you think olive or coconut oil would work? I don't have sesame.
Denise says
Hi Kerry! The sesame oil really brings some dimension to the soup...I'm afraid it won't be the same without it.
Chris says
Toasted sesame oil or regular?
Denise says
Hi Chris, I've never seen toasted sesame oil! Just regular 🙂
Joyce says
Oh, my, YES! I just love broccoli, and broccoli soup has been a favorite for well over five decades! There's only me to cook for, so I might try freezing just one cup of it to see if it'll hold up. I don't want to ruin an entire batch, so will "force" myself to eat the rest within a couple of days 🙂
Denise says
I hope you enjoy this soup Joyce! Let me know if you give it a try 🙂
Katrina Reible says
So this may be a silly question but what part of the leek are we using? I look forward to making this soup as it looks delicious.
Denise says
Hi Katrina! Not silly at all. You use just the white and light green parts of the leek (not the leaves). This video shows the part you want to use for this soup: https://www.youtube.com/watch?v=njMtD7Hnlb8 I hope you enjoy it!
Fabi says
This looks delicious. I can't wait to try it. Do you think it will get bitter if it cooks on low longer than 3 hrs? I would like to make it on a work day or should I make on a weekend and heat up during the week?
Denise says
Hi Fabi! I can't say for sure without re-testing the recipe. I think you'd be OK if you cooked it for 4 hours, but beyond that I think it might get bitter? I hope this helps 🙂
Beth Reiman says
I made this yesterday and it got raves reviews from all! Thanks for the great winter warmer!
Denise says
Yay, that makes me so happy Beth! Thanks so much for reporting back 🙂
Suzanne Kennedy says
I have made this soup twice in the last two weeks! Love it...I'm actually making a pot as we speak.
I haven't used the slow cooker for this yet, but it works beautifully in the stove.
Can you tell me how long it will store in the fridge?
Thanks so much.
Denise says
Hi Suzanne! I'm so glad you like the soup 🙂 It should keep for 4 days in the fridge and also should freeze well.
Mandy says
Hey, I'm about to make this soup on the stovetop.
How long do I cook it for if I'm just cooking it in the pot ?
Thanks!
Denise says
Hi Mandy! I'd cook until everything is tender. I'm guessing 20-30 minutes 🙂
Andrea @ Cooking with Mamma C says
I have a bottle of turmeric on my pantry shelf and haven't opened it yet. I bought it because I know it's supposed to be good for us, but I've been putting off trying it. Your recipe has inspired me to give it a go!
Denise says
I find turmeric really easy to blend into lots of recipes...and I don't even notice a flavor! Thanks Andrea 🙂
Heather says
You mention that cooking on high may cause bitterness. Would the same be true for cooking under pressure in an electric pressure cooker like an Instant Pot?
Denise says
Hi Heather! Unfortunately I can't say for sure without re-testing it. I just bought an Instant Pot and made my very first recipe yesterday (just rice--LOL, you have to start somewhere!). I plan on getting more familiar with it over the holidays and hopefully update some of my slow cooker recipes with instructions. I'm sorry this isn't very helpful 🙁