Crockpot Broccoli Turmeric Soup (keto, vegan)
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.
Servings: 6 -8
- 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.
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
Serving: 1/8 of batch | Calories: 126kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 894mg | Fiber: 5g | Sugar: 4g