Name: Super Green Sheet Pan Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large leek, trimmed, washed and cut; 1 head garlic; ½ head cauliflower, cut into florets; ½ head broccoli, cut into florets; 1 medium-large zucchini, diced; 2 medium Yukon Gold potatoes, peeled and diced; 1½–2 tsp kosher salt, divided; ½ tsp black pepper; 3 cups vegetable or chicken broth; 1 cup frozen peas; Juice of 1 large lemon (about 3 tbsp); 2 cups spinach; 3 tbsp fresh parsley; ¼ tsp red pepper flakes (optional); 1–2 tbsp butter; 2 slices bread (sourdough recommended); 4 slices pepper jack cheese; 2 tbsp pesto

Ingredients

2 tbsp olive oil
1 large leek, trimmed, washed and cut
1 head garlic
½ head cauliflower, cut into florets
½ head broccoli, cut into florets
1 medium-large zucchini, diced
2 medium Yukon Gold potatoes, peeled and diced
1½–2 tsp kosher salt, divided
½ tsp black pepper
3 cups vegetable or chicken broth
1 cup frozen peas
Juice of 1 large lemon (about 3 tbsp)
2 cups spinach
3 tbsp fresh parsley
¼ tsp red pepper flakes (optional)
1–2 tbsp butter
2 slices bread (sourdough recommended)
4 slices pepper jack cheese
2 tbsp pesto

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Instructions

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves.
Spread leek, cauliflower, broccoli, zucchini, potatoes, and garlic on a sheet pan. Drizzle with olive oil and season with 1 tsp salt and black pepper. Roast for 30 minutes until tender.
While roasting, simmer broth and peas in a small pot until hot.
Transfer roasted vegetables (use half the garlic) to a blender. Add hot broth with peas, lemon juice, spinach, parsley, remaining salt, and red pepper flakes. Blend until smooth.
For grilled-cheese croutons, melt butter in a pan. Toast one side of each bread slice. Flip one, add 2 cheese slices, pesto, 2 more cheese slices, and the second bread slice (toasted side in). Cook covered until cheese melts and both sides are crisp. Cut into cubes.
Serve soup hot topped with grilled cheese croutons.

Notes

Substitute greens like kale or chard for variety.
For a vegan version, use vegetable broth and dairy-free cheese or skip croutons.
Add cooked white beans for protein.
Thin the soup with extra broth as needed.
Store croutons separately to keep them crisp.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl with croutons
Calories: 350
Sugar: 6g
Sodium: 780mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 12g
Cholesterol: 25mg