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Cheesy Broccoli Soup

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

  • 6 T. butter

  • ½ c. diced yellow onion
  • 1 t. garlic powder

  • 3 T. all-purpose flour

  • 4 c. vegetable stock (1 carton)

  • 1 russet potato, peeled & diced (1-1 ½ cups)

  • 1 -12 oz bag frozen broccoli

  • 1 T chopped parsley

  • 1 T. chopped thyme

  • Generous pinch of salt and pepper

  • ⅛ t. ground nutmeg

  • 1 t. cayenne pepper

  • 2 T. cream cheese

  • 4 oz. sharp cheddar cheese, grated

  • 4 scoops Teaveli Barley Grass Powder

 Optional garnishes:

  • 1 slice of cooked bacon, cut into thin strips

  • 1 oz. grated sharp cheddar

  • Chopped fresh herbs of your choice


Heat a large saucepan or soup pot over medium heat, add the butter and warm slowly until melted. Add the diced onion, garlic powder, and a good pinch of salt. Cook the onions until they begin to soften, but do not let them brown. Lower the heat and add the flour, stirring quickly, until the mixture begins to bubble. Add the stock immediately and raise the heat the medium-high.

Add the potatoes, frozen broccoli, parsley, thyme, salt, pepper, nutmeg & cayenne pepper. Once the pot comes to a full boil, lower the heat a bit so it stays at a strong simmer. Simmer for about 20 minutes, until the potatoes and broccoli are tender when pierced with a fork. Turn off the heat.

Off the heat. add the cheeses and stir until they’re well melted. Once the soup has cooled enough to dip a finger in comfortably, add the Teaveli Barley Grass Powder. Stir well.

In 2 batches, pour the soup into a blender and blend on high speed until completely smooth. Note that the steam from boiling hot soup can pop the lid off of even the best blender. Pour the blended soup back into the saucepan to warm. Add more salt, pepper and cayenne pepper if desired.

If desired: top with additional grated cheddar, cooked bacon and fresh herbs.





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