Imported from the web
Super Green Sheet Pan Soup with Pesto Grilled Cheese Croutons
A vibrant, nutrient-dense soup that tastes like creamy potato leek but is packed with zucchini, broccoli, cauliflower, and spinach. Roasted on a sheet pan and topped with crispy pesto grilled cheese croutons.
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Ingredients
- zucchini
- broccoli
- cauliflower
- peas
- spinach
- vegetable broth (hot)
- lemon juice
- bread (for grilled cheese)
- cheese (for grilled cheese)
- pesto (for grilled cheese)
Steps
- 1
Preheat your oven and prepare a sheet pan.
- 2
Place the zucchini, broccoli, cauliflower, and any other roasting vegetables on the sheet pan.
- 3
Roast the vegetables in the oven until tender and slightly browned.
- 4
While the vegetables are roasting, prepare pesto grilled cheese sandwiches using the bread, cheese, and pesto.
- 5
Cook the grilled cheese until the bread is golden and the cheese is melted, then cut into small crouton-sized squares.
- 6
Add the roasted vegetables, peas, and spinach to a blender.
- 7
Pour in the hot vegetable broth and lemon juice.
- 8
Blend the mixture until it is super smooth and creamy.
- 9
Serve the soup hot, topped with the pesto grilled cheese croutons.
Notes
The author suggests this is a great 'reset' meal when you feel you haven't eaten enough vegetables. The specific quantities were not provided in the source text, so adjust broth levels to your preferred thickness.
Nutrition per serving
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