Turmeric is everywhere these days, from supplements to smoothies and even lattes. Along with these more surprising places, you can also find this rich spice in lots of warm and savory soups. This anti-inflammatory broccoli turmeric slow-cooker soup brings tasty broccoli to the turmeric soup trend. Think of it as a better-for-you broccoli cheddar soup with a bold and trendy twist.
Why We Love Turmeric
If you haven’t hopped on the turmeric trend yet, you may be wondering what all the buzz is about. Let’s start with a brief overview.
First, what is turmeric? It’s a actually a root related to the ginger family. Most often, you’ve probably encountered it in powder form. This ground powder has a bright orange hue and a warm, almost mustard-like flavor.
While we may think of the turmeric trend as a product of 2010s health food culture, the ingredient actually has a long history of medicinal use. We’re talking ancient history here, going back thousands of years to its origin in ancient Indian folk medicine.
Today, we value turmeric primarily for its anti-inflammatory properties. This powerful ingredient fights inflammation and can help protect against major and minor ailments alike. Also a powerful antioxidant, many people even take daily turmeric supplements for its anti-inflammatory powers. For more info about the right way to incorporate more turmeric into your diet, check out this article.
The Recipe
This Anti-Inflammatory Broccoli Turmeric Slow-Cooker Soup is a rich and hearty soup perfect for chilly evenings and cold winter nights.
With warm, fragrant turmeric, cumin, and ginger, this soup boasts a bold, unique flavor. Meanwhile, familiar ingredients like broccoli, leeks, and carrots make for a tasty, comforting soup. You can also substitute yellow onion in place of the leeks if preferred.
Along with being delicious and super healthy, this soup also happens to be super easy to prepare. Soup often makes a good quick weeknight meal, and this slow cooker recipe makes it even easier.
To make this soup, just combine all ingredients in the slow cooker. Cook on high for 4 hours or on low for 8 hours.
When finished cooking, remove from the slow cooker in 2- 3 batches and place in a blender. Blend until smooth, then serve hot.
This super healthy anti-inflammatory soup is delicious, easy, and under 100 calories per serving. If you’re a fan of this Anti-Inflammatory Broccoli Turmeric Slow-Cooker Soup, be sure to check out our other turmeric soup recipes, including this creamy Slow-Cooker Carrot Turmeric Soup.
Yield: 4 Servings | Serving Size: about 1 cup | Calories: 77 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Carbohydrates: 16 g | Fiber: 4 g | Sugar: 5 g | Protein: 4 g | Cholesterol: 0 mg | Sodium: 318 mg | SmartPoints (Freestyle): 0
Ingredients
- 2 cups of leeks, chopped (yellow onion can be substituted)
- 1 cup carrot, diced small
- 2 tablespoons fresh ginger, chopped
- 4 cups broccoli, cut into small florets
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 3 cups vegetable broth
Instructions
- Combine all ingredients in a slow cooker. Cook on high for 4 hours or on low for 8 hours. In batches, place the soup in a blender and blend until smooth. Serve hot.
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