Super Green Sheet Pan Soup

4 servings

prepPreheat oven to 400°F / 200°C
3 tbsp / 45 ml olive oil	Slice garlic top, toss vegetables with oil & salt	Roast 400°F / 200°C, 30 min	Blend roasted vegetables, broth, lemon, spinach, parsley, salt & pepper flakes until smooth	Remove, slice into cubes & serve with soup
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 1/2 tsp kosher salt
1/2 tsp black pepper
3 cups / 720 ml chicken or vegetable broth	Heat broth & peas, simmer 10 min
1 cup / 140 g frozen peas
Juice from 1 large lemon (3 tbsp / 45 ml)
2 cups / 60 g spinach
3 tbsp / 10 g fresh parsley
1/4 tsp red pepper flakes (optional)
1/2 tsp kosher salt
1-2 tbsp / 15-30 g butter	Butter pan, toast bread & layer cheese with pesto	Cook covered until crispy, flip & cook until melted
2 slices bread (sourdough)
4 slices pepper jack cheese
2 tbsp / 30 g pesto

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