Slow Cooker Keto Broccoli Turmeric Soup Recipe
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
126 -
Fat
7 g -
Saturated Fat
3 g -
Polyunsaturated Fat
1 g -
Cholesterol
8 mg -
Sodium
894 mg -
Potassium
346 mg -
Carbohydrate
11 g -
Fiber
5 g -
Sugars
4 g -
Protein
7 g
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 Recipe
Ingredients
- 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
Method
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 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.
