Crockpot Broccoli Turmeric Soup (low carb)

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!

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.

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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.

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)

4.78 from 54 votes

Prep Time: 20 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs

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This super healthy broccoli, ginger and turmeric soup is a powerhouse of anti-inflammatory ingredients and will warm you right up on a cold day.

6 -8

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.

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Tips:

CAUTION: do not cook this on high and be cautious to not overcook the soup (can cause bitterness)

Excellent served with yogurt or sour cream

Video

Nutrition Information

Serving: 1/8 of batch, Calories: 126kcal, Carbohydrates: 11g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 894mg, Fiber: 5g, Sugar: 4g

Author: Denise Bustard

Course: Main Course

Cuisine: American

© 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.