Super Green Sheet Pan Soup
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
- 3 tbsp olive oil
- 1 large leek, trimmed, washed & cut into 1” pieces
- 1 head garlic
- 1/2 of a head of cauliflower, chopped into florets
- 1/2 of a head of broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 1 1/2-2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- Juice from 1 large lemon (3 tbsp)
- 2 cups spinach
- 3 tbsp fresh parsley
- Optional: 1/4 tsp red pepper flakes
- 1-2 tbsp butter
- 2 slices of bread (we used sourdough)
- 4 slices pepper jack cheese
- 2 tbsp pesto
Directions
- 1
Preheat oven to 400˚F.
- 2
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.