Slow Cooker Keto Broccoli Turmeric Soup Recipe

2020-05-31
  • 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

    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
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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 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.

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