Broccoli Soup

Yield 8 cups


½ cup olive oil

10 medium cooking onions, chopped

4 garlic cloves, chopped

2 heads of broccoli, chopped

2 sweet potatoes, peeled and chopped

2 tbsp Vegetable Broth Powder (Chalice Spice Vegetable Broth & Creamy Vegetable Broth)

6 cups water

1 tsp salt (Chalice Spice sea salt)

1 tsp black pepper

1 tsp garlic powder

1 cup split peas, cooked or canned

⅓ cup chickpeas, cooked or canned


1. On medium heat, add olive oil, Spanish onions and garlic in a large pot. Sauté for 10 minutes, stirring occasionally.

2. Add black pepper and garlic powder to the mixture and continue stirring until the spices are well combined.

3. In a separate medium pot, heat the six cups of water and add the vegetable broth. Mix together until the powdered vegetable broth is mixed in and a broth forms.

4. Add the liquid vegetable broth to the onion mixture. Stir well.

5. Add the remainder of the ingredients to the large pot. Bring the ingredients to a boil. Reduce to low-medium heat and simmer for 45 minutes.

6. Let the soup cool. Using a food processor or immersion blender, blend the soup until a smooth and creamy consistency forms.

7. Heat the creamy soup to a desirable temperature and serve.