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['Close-up of Super Green Sheet Pan Soup with vibrant vegetables and herbs.', 'A side view of a bowl filled with colorful Super Green Sheet Pan Soup.', 'Detailed shot of soup featuring green vegetables and bread on the side.', 'Juicy Super Green Sheet Pan Soup displayed with fresh ingredients around.']

Super Green Sheet Pan Soup

A vibrant and hearty green soup made with roasted vegetables, greens, and cheese toast for a comforting meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course lunch, Soup
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

Vegetables

  • 3 tbsp olive oil
  • 1 large leek trimmed, washed & cut into 1” pieces
  • 1 head garlic
  • 1/2 head cauliflower chopped into florets
  • 1/2 head broccoli chopped into florets
  • 1 medium-large zucchini diced
  • 2 medium Yukon gold potatoes peeled and diced
  • 1.75 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 3 cups chicken or vegetable broth
  • 1 cup frozen peas
  • 3 tbsp lemon juice from 1 large lemon
  • 2 cups spinach
  • 3 tbsp fresh parsley
  • 0.25 tsp red pepper flakes optional
  • 1-2 tbsp butter

Bread & Cheese

  • 2 slices sourdough bread
  • 4 slices pepper jack cheese
  • 2 tbsp pesto

Instructions
 

  • Roast the vegetables (leek, garlic, cauliflower, broccoli, zucchini, potatoes) with olive oil and salt at 400°F (200°C) for 30 minutes.
  • Blend roasted vegetables with broth, peas, lemon juice, spinach, parsley, pepper flakes, and half the salt until smooth.
  • Simmer the soup for 5 minutes, then season with remaining salt and pepper.
  • Spread pesto on bread slices, top with cheese, and toast until cheese melts.
  • Serve the hot soup with cheesy toast on the side.

Notes

For a creamier texture, add a splash of cream or coconut milk.
Keyword Green, vegetables