Super Green Sheet Pan Soup

Why We Love This Recipe

• Packed with vegetables: This is the perfect soup if you feel like you haven't been eating enough veggies. With leeks, potatoes, broccoli, cauliflower, spinach and zucchini, this is definitely a super green soup.
• Still delicious: Even though this soup is full of veggies, there's no overpowering earthy/vegetal taste. It's super smooth, fresh, and delicious.
• Grilled cheese croutons: These are fun to make and add some nice crunch and flavor to the soup.

Ingredients and Notes

Here's what you'll need to make this super green sheet pan soup:

• Leeks: Leeks grow in sandy soil, so be sure to wash them thoroughly after cutting them in half lengthwise to get rid of all the dirt.
• Vegetable Broth: If you're using low-sodium or no sodium, be sure to taste your soup after blending to ensure the salt content is right for your palate.
• Potatoes: We used Yukon Gold, but pretty much any kind should work.
• Spinach and Parsley: Just note, these are added during the blending and aren't cooked before hand.

Step-by-step Instructions

PREP: Preheat oven to 400˚F and cut your veggies into evenly-sized pieces. Slice off the top of the head of garlic, exposing the cloves.

STEP 1: 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.

STEP 2: About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.

STEP 3: Add all of the vegetables (only add half of the garlic cloves) to a blender, along with the hot broth + peas, 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.

Grilled Cheese Croutons:

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. 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.

Tips and FAQs

• Heat the broth: To ensure your final soup is hot, make sure the broth you're adding has been heated up in a sauce pan until simmering. We also add the peas to the broth so they are cooked before blending.
• Heat safe blending: Be sure your blender is heat safe before blending. Heat safe blenders typically have vents on the top cap that allow heat to escape. If your blender isn't heat safe, you will need to make sure the top isn't completely closed so that steam can escape as you blend.
• Customize: Feel free to use whatever veggies you like. However, we wouldn't recommend skipping the potatoes and cauliflower, as they add body to the soup.
• Croutons: These are totally optional, but they're easy to make and add a nice crunch and heartiness to the soup.
• Storage: Store leftovers in the refrigerator for 4-5 days. Reheat over medium-low heat until warmed through.
• Freezer: You can also freeze this soup for up to 4-6 months. Defrost overnight in the refrigerator before reheating.

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