Slow Cooker Keto Broccoli Turmeric Soup Recipe

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 3:00 h
  • Ready In: 3:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    11 g
  • Cholesterol

    8 mg
  • Fat

    7 g
  • Fiber

    5 g
  • Protein

    7 g
  • Saturated Fat

    3 g
  • Serving Size

  • Sodium

    894 mg
  • Sugar

    4 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    1 g
  • Potassium

    346 mg
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Slow cooker Keto broccoli turmeric soup recipe. Super easy, healthy, vegan-friendly soup with broccoli, turmeric, and ginger cooked in a slow cooker. I garnished it with extra broccoli florets and toasted pumpkin seeds. You may also like Slow Cooker Chicken-Ginger Soup

Slow Cooker Keto Broccoli Turmeric Soup

Keto Broccoli Turmeric Soup is a delicious and nutritious soup that is perfect for those who are following a ketogenic diet. This soup is not only low in carbs but it is also packed with vitamins and minerals from broccoli and turmeric. The best part about this soup is that it can be made in a slow cooker, which means that it requires minimal effort and time to prepare.

To make the soup, you will need a few simple ingredients. First, you’ll need broccoli florets, which are the main ingredient in this soup. You’ll also need turmeric powder, which gives the soup its distinctive yellow color and adds a warm, earthy flavor. Other key ingredients include vegan butter, chopped leeks, ginger, sesame oil, vegetable stock, and salt and pepper to taste.

To prepare the soup, start by washing and chopping the broccoli into small pieces. Next, cook the leeks in melted vegan butter for 5-8 minutes. Remove cooked leeks from the pan and transfer the m to a slow cooker.  Add the remaining ingredients, except extra broccoli florets and pumpkin seeds. Stir everything together until well combined.

Set your slow cooker to low heat and let the soup cook for 3-4 hours, or until the broccoli is tender. Once the soup is done cooking, use an immersion blender to puree it until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.

Once the soup is pureed, taste it and add salt and pepper as needed. You can also adjust the consistency of the soup by adding more chicken broth or coconut milk if desired. Serve the soup hot and enjoy!

Benefits of Using a Slow Cooker for Soup Making

Using a slow cooker to make soup has several benefits. Firstly, it saves time and effort as it requires minimal preparation and can be left to cook for hours without needing any attention. This makes it an ideal option for busy individuals who want to enjoy a wholesome meal without spending too much time in the kitchen.

Secondly, using a slow cooker allows the flavors of the ingredients to blend together and develop over time. This results in a rich and flavorful soup that is sure to satisfy your taste buds. Additionally, slow cooking helps to retain the nutrients in the ingredients, making the soup more nutritious and healthy.

Lastly, using a slow cooker is a cost-effective way of making soup as it uses less energy than traditional stove-top cooking methods. This means you can enjoy a hearty bowl of soup without worrying about your utility bills.

Overall, using a slow cooker to make soup is a convenient, flavorful, and healthy option that is perfect for anyone looking for a wholesome meal with minimal effort.

Tips for Serving and Storing Keto Broccoli Turmeric Soup

To get the most out of your Broccoli Turmeric Soup, here are a few tips for serving and storing it properly. First, make sure to let the soup cool down before transferring it to any storage containers. This will prevent any steam from building up and causing condensation, which can lead to spoilage.

When it comes to serving, consider adding some toppings to enhance the flavor and texture of the soup. Some great options include grated cheese, crumbled bacon, or chopped nuts. You can also pair it with some crusty bread or crackers for added crunch.

If you plan on storing the soup for later, it’s best to keep it in an airtight container in the fridge. It should last for up to four days, but if you want to keep it longer, consider freezing it. Just make sure to label the container with the date so you know when it was made.

When reheating the soup, do so slowly over low heat to prevent it from burning or becoming too thick. You may need to add a bit of water or broth to thin it out if it has become too thick in the fridge or freezer.

By following these tips, you can enjoy your Slow Cooker Keto Broccoli Turmeric Soup for days to come, whether you’re serving it up for dinner or enjoying it as a quick and easy lunch.

Slow Cooker Keto Broccoli Turmeric Soup Recipe


  • 2 tablespoons vegan butter
  • 4 cups chopped leeks
  • 2 tablespoons finely shredded ginger
  • 8 cups broccoli florets
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • pinch of freshly ground black pepper
  • 1 tablespoon sesame oil
  • 6 cups (1.5 L) vegetable stock
  • toasted pumpkin seeds, for garnish
  • cooked broccoli florets, for garnish


Step 1

Melt the butter in a large pan over medium heat. Add chopped leeks and cook, stirring occasionally, for 5-8 minutes or until leeks are cooked through.

Step 2

Remove cooked leeks from the pan and transfer to a slow cooker. Add the remaining ingredients, except extra broccoli florets and pumpkin seeds. Stir well.

Step 3

Close the pot and cook on a low-heat setting for 3-4 hours or until broccoli is tender.

Step 4

Turn off the cooker and open the lid. Using an immersion blender, blend the soup until smooth and creamy.

Step 5

Ladle soup onto soup bowls. Garnish with cooked broccoli florets and toasted pumpkin seeds.

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