Super Green Sheet Pan Soup

Name: Super Green Sheet Pan Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoon olive oil; 1 large leek, washed & cut into 1” pieces; 1 head garlic; 0.5 a head of cauliflower; 0.5 a head of broccoli; 1 medium-large zucchini; 2 medium Yukon gold potatoes; 1.5 teaspoon kosher salt, divided; 0.5 teaspoon black pepper; 3 cup chicken or vegetable broth; 1 cup peas; Juice from 1 large lemon (3 tbsp); 2 cup spinach; 3 tablespoon fresh parsley; Optional: 1/4 tsp red pepper flakes; 1 tablespoon butter; 2 slice bread (we used sourdough); 4 slice pepper jack cheese; 2 tablespoon pesto

4 servings

This super green sheet pan soup is the perfect recipe to make when you need an extra dose of vegetables. It's packed with nutritious ingredients like leeks, zucchini, spinach, broccoli, cauliflower, potatoes and peas and it's topped with the most delicious pesto grilled cheese croutons. This is an easy 45-minute recipe that everyone will love!

Ingredients

olive oil
3 tbsp
leek
washed & cut into 1” pieces
1 large
garlic
1 head
a head of cauliflower
½
a head of broccoli
½
medium-large zucchini
1
Yukon gold potatoes
2 medium
kosher salt
divided
1 ½ tsp
black pepper
½ tsp
chicken or vegetable broth
3 c
peas
1 c
Juice from 1 large lemon
3 tbsp
spinach
2 c
fresh parsley
3 tbsp
Optional: 1/4 tsp red pepper flakes
butter
1 tbsp
bread
we used sourdough
2 slice
pepper jack cheese
4 slice
pesto
2 tbsp

Directions

Soup:

1
Preheat oven to 400˚F.
2
Slice off the top of the head of garlic, exposing the cloves.
3
Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil, 1 tsp salt and pepper and toss gently. Roast for 30 minutes, until all vegetables are fork tender.
4
About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.
5
Add all of the vegetables (only add half of the garlic cloves) to a blender, along with the hot broth + peas, lemon juice, spinach, parsley, remaining 1/2-1 tsp salt (this depends on your preference and type of salt used) and red pepper flakes and blend until smooth.

Grilled cheese croutons:

1
To make grilled cheese croutons, add butter to a pan over medium low heat. Begin toasting bread in the pan until it's golden brown and caramelized, then flip one piece over and add 2 cheese slices to the caramelized surface. Spread the pesto on top of the cheese, then place the other 2 cheese slices on top (this prevents the bread from getting soggy). Place the other slice, cooked side down, on top of the cheese.
2
Cover with a lid. Cook until bottom is brown and crispy, then flip again and cook until other side is brown and crispy, and cheese is completely melted. Remove from heat and slice into small cubes.

Super Green Sheet Pan Soup

40 min4 servings298 cal

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