Super Green Sheet Pan Soup
4 servings
| prepPreheat oven to 400°F / 200°C | ||||
| 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 | ||||
| 720 ml chicken or vegetable broth | Heat broth & peas, simmer 10 min | |||
| 140 g frozen peas | ||||
| Juice from 1 large lemon (45 ml) | ||||
| 60 g spinach | ||||
| 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 | ||||
| 30 g pesto | ||||
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