Cooked - Super Green Sheet Pan Soup - New Recipe

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Super Green Sheet Pan Soup

1.0

3 tbsp olive oil

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

1 head garlic

½ of a head of cauliflower

½ of a head of broccoli

1 medium-large zucchini, diced

2 medium Yukon gold potatoes, peeled and diced

2 tsp 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 tsp red pepper flakes

2 slices of hearty bread

Premade pesto

5 slices of pepper jack cheese

Select all/reset

Preheat oven to 400˚F.
Slice off the top of the head of garlic.
Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil, 1 tsp salt and pepper. 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.
Use the crouton ingredients to make a grilled cheese sandwich. Cut the sandwich into cubes.
Add everything (only add half of the garlic cloves) to a blender, including remaining ½-1 tsp salt (depends on your preference and type of salt used) and blend until smooth.

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