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.
SHIRLEY says
cant wit to try out this absolutely deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicious soup. you must be an amazing cok. just want to add someone mentioned she puts turmeric in her smoothie..wd luv to know what else??? thanks so much
Denise says
Hi Shirely! I hope you enjoy the soup. I have a turmeric smoothie here https://sweetpeasandsaffron.com/anti-inflammatory-turmeric-smoothie-pineapple/ and turmeric rice here: https://sweetpeasandsaffron.com/turmeric-yellow-rice/
Christina Greening says
Thanks, Denise for the inspiration. Just made this soup as part of meal prep for this upcoming week. Yum! Full of flavor with just a few simple ingredients. We used whole turmeric (about 1 inch) instead of powder. I also used fresh large broccoli stems to be boiled-simmered until just able to pierce them with a fork. Probably only 25 minutes on stovetop instead of the low 3-4 hours suggested. Then added this to our Vitamix (with a little extra butter), Pureed and added back to stove where I added the fresh broccoli florets for a little crunch in the soup. What a flavorful soup! Printed this one for the recipe collection! Now if the weather in NC can just act like Fall!
Denise says
Hi Christina! I'm so happy you enjoyed. Thank you for sharing your modifications and for leaving a review 🙂
Rodrick Fletcher says
We were looking for a healthy alternative to a favorite broccoli-cheese soup from a local diner chain. Amazing flavors and we don't miss the cheese one bit!
Denise says
Hi Rodrick! Wow, what an awesome comment to read. I'm so happy you enjoyed and thank you for taking the time to leave a review 🙂
Anne says
Could you use frozen broccoli florets?
Denise says
I think that would work fine!
Lynn says
I made this stovetop with good results and flavour.. Added a sweet potato also.. First time cooking with leeks, I used the tops not Knowing they weren't to be used but turned out fine.
Denise says
Glad to hear that, Lynn! Thank you so much for reporting back and for leaving a review!
Sandy says
I made this on the stove, but added a LOT of baby bella mushrooms, Kale, and sliced water chestnuts. I cooked everything under a lidded pot, then removed the water chestnuts and mushrooms. Next, I used my immersion blender and pureed everything in the pot until smooth. Last, I added the mushrooms and water chestnuts back into the pot, and heated it through for @ 10 minutes. I've received so many compliments on this because of the texture and crunch! Thanks SO MUCH for posting this recipe.
Denise says
That sounds delicious! THanks for reporting back with your changes, Sandy!
Jan says
Loved that this recipe was so simple and delicious! Even though there aren't a lot of ingredients, it was very tasty. Will double recipe next time. This will go down as one of my favorites!
Jan says
P.S. If made on the stovetop, how long will I cook it for? Will 30 minutes suffice?
Denise says
Hi Jan! I bet that would work, I would just simmer until everything is soft. Hope you enjoy!
Ryan says
Delicious! I threw in some spinach too. Very tasty and comforting
Denise says
So happy you enjoyed, Ryan! Thanks so much for your review!
Kristina says
I’m making for the second time as I write this. My son loves it! He told me that he felt really good after eating it. I’m on Keto and it fits into my way of eating as well. I added a little more butter when I sautéed the leeks.
Denise says
Hi Kristina! I'm so happy you're enjoying the recipe! Thank you so much for taking the time to leave a review!
Amanda says
I have made this twice and I love it!!! Besides the fact that it tasted AMAZING, my body had the most wonderful reaction. I have lots of health issues, one being severe bloat and inflammation and joint pain and I swear this helped with all of that.
I want to make another batch this weekend - do you think roasting a head of garlic and adding that will overpower or take away from the an already soup? (Have a head that I need to use this weekend)
Amanda says
Oh I should add that it smelled so amazing that the second time I’m co-workers made me bring the entire batch in for them the next day and they all loved it too! This is definitely in my top 5 of favorite soups.
Denise says
I'm SO happy you enjoyed, Amanda! Thank you so much for taking the time out of your day to leave a review!
Paulette Melanson says
I made this soup Sunday for a light supper and was disappointed in the final product. Very thin and watery compared to what the photos show. I ended up cooking up a few sweet potatoes and blending them into the soup to thicken it... that worked! But then I threw all caution to the wind and stirred in some grated cheddar ... that was yummy and worked for us..
Denise says
Hi Paulette! I'm sorry to hear that. If it's watery and thin, it sounds like maybe some of the quantities were off? With 12 cups of veggies it should be quite thick. Thanks for your comment!
Paulette Melanson says
I actually used 4 additional cups of fresh broccoli so I could use up the rest of what I had on hand. With the addition of the mashed sweet potatoes, it was perfect ... and delicious.
Valeigh Davis says
This was soooooo good! I made it in the IP. Sautéed the leeks in butter on the sauté function. Once soft I turned off the IP and added the ginger and seasonings and stirred it around. I then added the broth (chicken) and stirred it up then added the broccoli. Manual high pressure for 5 minutes and then a quick release. After it cooled a bit, I used the immersion blender and then added more pepper because I like pepper. It was soooooo good! Thank you for a delicious recipe! Im shocked at the depth of flavor with so few ingredients.
Denise says
Yay! So happy to hear you enjoyed and glad it worked in the IP! Do you have an 8 or 6 quart? Thanks for taking the time to leave a review, Valeigh 🙂
Valeigh Davis says
I have a 6 quart. I should mention, since writing this review, my husband has already asked me to make it again- winning!
Taylor says
Did you keep the measurements the same? I have a 6 quart and plan on making this tonight but not sure if the broth willl be too much!
Jen says
Is there a substitute for sesame oil? My son is allergic to sesame. The soup looks amazing.
Denise says
Hi Jen! You can leave it out 🙂
Lisa says
Can you make this in an Instant Pot?
If so, any reco's for cooking time etc...?
Denise says
Hi Lisa, I haven't tried but think it would work out! I'd try 5 minutes...you can follow the directions for this soup if you'd like: https://sweetpeasandsaffron.com/vegan-carrot-ginger-soup-instant-pot/
Lisa says
Hi. I just made it in the Instant Pot and it's DELICIOUS! The best batch yet. (I have made it several times in the slow cooker, and I think I like the IP better)
I follow your recipe very closely, however I make it w/ chicken bone broth, a little less salt , more black pepper and an extra half a TBSP of sesame oil. HEAVEN. Thank you!
Denise says
Woo hoo! So happy to hear that. Love hearing your modifications. Thanks, Lisa!
Leanne says
Would I be able to freeze this if I was to make a double batch.
Denise says
Hi Leanne! I haven't tried but I am pretty sure this soup would freeze well 🙂
Holly says
Could I cook this recipe over the stove instead of the crock pot?
Denise says
Yes! Definitely! I'd just simmer it for 20-30 or until everything is soft enough to puree. Hope you enjoy it!
Dee says
Hi Denise,
I can’t eat leek as it upsets my stomach. I guess I could sub onion - would you suggest white/brown/red onion? And how many?
Can’t wait to try this!
Denise says
Hi Dee! I think regular onion would work. I'm not sure how many you would need...maybe 3? I usually use brown onions so that's what I'd go for. Let me know how it works out 🙂
Deb says
This looks delicious! But in the photo of all the veggies in the crock pot, it looks like there is diced potatoes in there, but potatoes are not in the recipe. Am I missing something?
Denise says
Hi Deb! It's actually ginger!
Maree says
Oops forgot the red immune soup is made with either reduced salt veg bouillon/ ham/ low fat streaky bacon cut into cubes used as stock. I also sometimes put butternut squash or sweet potato frozen cubes in it. Someone I gave the recipe to uses frozen chili puree in it. (Oh and I havfe been known to put peas in the green version they are great with broccoli. Also I keep meaning to try the broccoli with courgette.) Still its a great base and it is so cool to find someone else who came up with the same concept, I don't know about you but I find the leek, onion, tumeric and herbs are great for keeping away colds and flu if eaten regularly during the season.
Again best wishes 🙂
Maree says
Omg I just found your recipe and it is almost the same as mine, how cool is that. I didn't put butter in though. I also put basil and oregano in( sometimes I put in thyme, or corriander. I make my stock from either tuna or swiss veg bouillon powder. or more often than not a small amount of the two. Sometimes I add frozen spinach cubes. Sometimes I add kale. Other times I add brussell sprouts or savoy cabbage or frozen chopped okra.. Basically I use this as my base and add different variances depending on what I have. I chop my ingredients very small and cook them in my rice cooker with some rice. I call it my green soup for immune boosting.
Maree says
I also use the leek,onion, turmeric, herb, black pepper, etc base with carrot and rice and red lentils again cooked in a rice cooker. To the person above don't use ginger powder it is so not the same in soup (ginger powder is best for cookies) use frozen ginger puree cubes. We can buy them in the supermarket in the uk but if you cant get them locally you can make your own. Garlic puree can also be frozen in cubes. Basically I took an old Scottish recipe for tattie soup and adapted it to my rice cooker and added tumeric and ginger and herbs etc. This is my Red immune soup.
Best Wishes to all
Denise says
Yum! Love the sounds of your soups, Maree 😀
Marluce Shoji says
I don’t have a slow cooker. If cooking on a regular pot, how long do you think it’ll take?
Denise says
Hi Marluce! I'd just cook until the broccoli is soft enough to puree. Should be 20 minutes or so simmering?