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Super Green Sheet Pan Soup

summerdinner
Source: https://www.tiktok.com/t/ZP8rR6auM/

Ingredients

You have 2 of 13
produce
  • ✓1zucchini(diced)
  • ○2 mediumYukon gold potatoes(peeled and diced)
  • ○3 tbsplemon juice(from 1 large lemon)
  • ○2 cupsspinach
  • ○3 tbspparsley(fresh)
  • ○1 cupfrozen peas
  • ○1leek(trimmed, washed & cut into 1” pieces)
  • ✓1 headgarlic
  • ○1/2 headcauliflower
  • ○1/2 headbroccoli
pantry staple
  • ○1/4 tspred pepper flakes
  • ○2 tspkosher salt(divided)
  • ·1/2 tspblack pepper
  • ○3 cupschicken or vegetable broth
  • ·3 tbspolive oil

Instructions

  1. Preheat oven to 400˚F.
  2. Slice off the top of the head of garlic.
  3. Place the leeks, cauliflower, broccoli, zucchini, potatoes, and garlic on a large sheet pan.
  4. Drizzle with olive oil, 1 tsp salt, and pepper.
  5. Roast for 30 minutes, until all vegetables are fork tender.
  6. About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.
  7. Add everything (only add half of the garlic cloves) to a blender, including remaining 1/2-1 tsp salt (depends on your preference and type of salt used) and blend until smooth.