The secret ingredient in this broccoli soup is the chickpeas. Their taste is not noticeable—trust me, the kids won’t know they’re in there—but they thicken the soup really well.

Yield: 6 servings

Ingredients:

1 onion, diced

1 tablespoon oil

2 12-oz. bags riced broccoli

2 frozen garlic cubes

1 14-oz. can chickpeas

2 teaspoons onion soup mix

1½ teaspoons salt

½ teaspoon black pepper

4½ cups water

Directions:

In a pot, sauté onion in oil. Add broccoli and allow some of the liquid to evaporate. Add chickpeas with the liquid, garlic, onion soup mix, salt, and pepper. Add water and bring to a boil.

Cook on a medium flame for 25 minutes. Blend.