Slow Cooker Keto Broccoli Turmeric Soup Recipe2020-05-31
- 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
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1 People rated this recipe
This information is per serving.
Saturated Fat3 g
Polyunsaturated Fat1 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
- 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
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.
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.
Close the pot and cook on low-heat setting for 3-4 hours or until broccoli is tender.
Turn off the cooker and open the lid. Using an immersion blender, blend the soup until smooth and creamy.
Ladle soup onto soup bowls. Garnish with cooked broccoli florets and toasted pumpkin seeds.