Super Green Sheet Pan Soup with Pesto Grilled Cheese Crouton

• total time: 40 minutes

Ingredients

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I will be the first to admit I have not eaten a vegetable in days. 😬 If you’re in the same boat, this is the soup for you!

It’s super creamy, packed with all sorts of vegetables, and it’s surprisingly delicious! The pesto grilled cheese croutons are optional (but let’s be honest, they’re the best part.)

This is also a pretty forgiving recipe – feel free to change it up with your favorite vegetables or spices. It’s super easy to make vegan - just use vegetable broth and skip the cheese.

RECIPE:

Soup:

3 tbsp olive oil

1 large leek, trimmed, washed & cut into 1” pieces

1 head garlic

½ of a head of cauliflower, chopped into florets

½ of a head of broccoli, chopped into florets

1 medium-large zucchini, diced

2 medium Yukon gold potatoes, peeled and diced

1 ½-2 teaspoon kosher salt, divided

½ 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: ¼ teaspoon red pepper flakes

Directions

Preheat oven to 400˚F.

Slice off the top of the head of garlic, exposing the cloves.

Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil, 1 teaspoon salt and pepper and toss gently. Roast for 30 minutes, until all vegetables are fork tender.

About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.

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 ½-1 teaspoon salt (this depends on your preference and type of salt used) and red pepper flakes and blend until smooth.

The grilled cheese recipe is on our website, link in bio!