Imported from the web

Super Green Sheet Pan Soup

Name: Super Green Sheet Pan Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp olive oil; 1 leek (large; trimmed, washed, and cut into 1-inch pieces); 1 head garlic (Slice off the top to expose the cloves; use only half the cloves in the soup.); 0.5 head cauliflower (chopped into florets); 0.5 head broccoli (chopped into florets); 1 zucchini (medium-large; diced); 2 Yukon gold potatoes (medium; peeled and diced); 1.5 tsp kosher salt (divided; use 1 tsp for roasting and the remaining 1/2–1 tsp to taste when blending, depending on preference and salt type); 0.5 tsp black pepper; 3 cups chicken or vegetable broth (Use either chicken broth or vegetable broth.); 1 cup frozen peas; 3 tbsp lemon juice (Juice from 1 large lemon); 2 cups spinach; 3 tbsp fresh parsley; 0.25 tsp red pepper flakes (optional); 1.5 tbsp butter (Use 1–2 tbsp as needed for the grilled-cheese croutons.); 2 slices bread (Sourdough was used.); 4 slices pepper jack cheese; 2 tbsp pesto

Imported by Danny Zeff on SeeMeCook

A vibrant, vegetable-packed soup made with roasted leek, cauliflower, broccoli, zucchini, and potatoes, blended with spinach, peas, and lemon. Serve it with crisp pesto grilled-cheese croutons for a rich, savory finish.

4 servings40 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

3 tbsp olive oil
1 leek (large; trimmed, washed, and cut into 1-inch pieces)
1 head garlic (Slice off the top to expose the cloves; use only half the cloves in the soup.)
0.5 head cauliflower (chopped into florets)
0.5 head broccoli (chopped into florets)
1 zucchini (medium-large; diced)
2 Yukon gold potatoes (medium; peeled and diced)
1.5 tsp kosher salt (divided; use 1 tsp for roasting and the remaining 1/2–1 tsp to taste when blending, depending on preference and salt type)
0.5 tsp black pepper
3 cups chicken or vegetable broth (Use either chicken broth or vegetable broth.)
1 cup frozen peas
3 tbsp lemon juice (Juice from 1 large lemon)
2 cups spinach
3 tbsp fresh parsley
0.25 tsp red pepper flakes (optional)
1.5 tbsp butter (Use 1–2 tbsp as needed for the grilled-cheese croutons.)
2 slices bread (Sourdough was used.)
4 slices pepper jack cheese
2 tbsp pesto

Steps

1
Preheat the oven to 400°F (about 204°C).
2
Slice off the top of the garlic head to expose the cloves.
3
Put the leek, cauliflower, broccoli, zucchini, potatoes, and garlic on a large sheet pan. Drizzle with olive oil, add 1 teaspoon of the salt and the black pepper, and toss gently to coat.
4
Roast the vegetables for 30 minutes, until all are fork-tender.
5
About 10 minutes before the vegetables finish roasting, put the broth and peas in a small saucepan. Heat until simmering so the peas are cooked and the broth is hot.
6
Transfer the roasted vegetables to a heat-safe blender, adding only half of the garlic cloves. Add the hot broth and peas, lemon juice, spinach, parsley, the remaining 1/2–1 teaspoon salt, and the optional red pepper flakes.
7
Blend until smooth. If your blender is not heat-safe, leave its top slightly open so steam can escape while blending.
8
To make the grilled-cheese croutons, melt the butter in a pan over medium-low heat. Toast the bread until golden brown and caramelized.
9
Flip one slice of bread so its caramelized side faces up. Put 2 slices of cheese on that side, spread the pesto over the cheese, then add the remaining 2 slices of cheese on top. This keeps the pesto from making the bread soggy.
10
Place the other slice of bread on top with its cooked side against the cheese. Cover the pan with a lid and cook until the bottom is brown and crispy.
11
Flip the sandwich and cook until the other side is brown and crispy and the cheese has completely melted. Remove from the heat and cut into small cubes.
12
Serve the soup topped with the grilled-cheese cubes.

Notes

Store leftovers in the refrigerator for 4–5 days and reheat over medium-low heat until warmed through. The soup can be frozen for up to 4–6 months; defrost overnight in the refrigerator before reheating. The source gives a 40-minute total time, while its description calls it a 45-minute recipe. It does not explicitly state the final plating step; topping with the croutons is indicated by the recipe description.