Description
A vibrant and healthy dish that combines fresh vegetables with comforting warm soup, enhanced by grilled cheese croutons.
Ingredients
- 3 tbsp olive oil
- 1 large leek, trimmed, washed & cut into 1” pieces
- 1 head garlic
- 1/2 head of cauliflower, chopped into florets
- 1/2 head of broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 1 1/2-2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- Juice from 1 large lemon (3 tbsp)
- 2 cups spinach
- 3 tbsp fresh parsley
- Optional: 1/4 tsp red pepper flakes
- Optional: 1-2 tbsp butter
- Optional: 2 slices of sourdough bread
- Optional: 4 slices pepper jack cheese
- Optional: 2 tbsp pesto
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the leek, garlic, cauliflower, broccoli, zucchini, and potatoes with olive oil, 1 tsp of salt, and black pepper on a large sheet pan. Spread them out evenly.
- Roast the vegetables in the oven for 25-30 minutes, until they’re tender and slightly browned.
- Remove the sheet pan from the oven and let it cool for a few minutes.
- Transfer the roasted vegetables to a large pot and add the broth, frozen peas, lemon juice, spinach, and remaining salt.
- Bring the mixture to a simmer over medium heat. Cook for about 10 minutes until the spinach is wilted.
- Use an immersion blender to puree the soup to your desired consistency. Stir in fresh parsley and adjust seasoning if needed.
- Melt 1-2 tbsp butter in a skillet over medium heat for the croutons.
- Place the bread slices in the skillet and top each slice with pepper jack cheese.
- Cook until golden brown and the cheese is melted, about 3-4 minutes per side. Remove from heat and cut into bite-sized cubes.
Notes
Use seasonal vegetables for customization; adjust garlic for preference. For creaminess, stir in heavy cream or coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Healthy