Description
A vibrant and nourishing soup made with seasonal vegetables, perfect for chilly evenings.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large leek, trimmed, washed, and cut into 1-inch pieces
- 1 head of 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 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- Juice from 1 large lemon (3 tablespoons)
- 2 cups spinach
- 3 tablespoons fresh parsley
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1-2 tablespoons butter
- Optional: 2 slices sourdough bread
- Optional: 4 slices pepper jack cheese
- Optional: 2 tablespoons pesto
Instructions
- Preheat the oven to 425°F (220°C).
- Drizzle olive oil on a sheet pan.
- Spread chopped leeks, garlic, cauliflower, broccoli, zucchini, and potatoes evenly across the sheet pan.
- Season with kosher salt and black pepper, tossing gently to coat.
- Roast the vegetables for 25-30 minutes, turning halfway.
- Remove from oven and allow to cool slightly.
- In a large pot, combine roasted vegetables and broth, bringing to a gentle simmer.
- Add frozen peas, lemon juice, and spinach, cooking for about 5 minutes until spinach wilts.
- Blend the soup until smooth using an immersion blender or traditional blender.
- Stir in parsley before serving.
Notes
Feel free to swap vegetables based on what you have on hand. Add red pepper flakes for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, greens, vegan, healthy, comfort food
