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overhead shot of a blue bowl filled with broccoli turmeric soup with sesame seeds on top
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4.77 from 51 votes

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.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs
Course: Main Course
Cuisine: American
Servings: 6 -8
Calories: 126kcal


  • 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.



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