Super Green Sheet Pan Soup with pesto grilled cheese croutons 🥣🌱

Super Green Sheet Pan Soup with pesto grilled cheese croutons 🥣🌱 https://www.instagram.com/crowded_kitchen @crowded_kitchen Think of it as a creamy potato leek soup with a few extra vegetables (never a bad thing!) 🥦 It’s silky smooth, filling (but still light), packed with veggies and SO GOOD! The pesto grilled cheese croutons are optional, but strongly encouraged 😍 This soup is ready in about 45 minutes and it’s very hands off. Just roughly chop the vegetables, roast and blend with spinach, parsley, hot broth + peas and lemon juice. You can find the full recipe on our website (link in bio) or a condensed version below 👇 SUPER GREEN SHEET PAN SOUP 3 tbsp olive oil 1 large leek, trimmed, washed & cut into 1” pieces 1 head garlic 1/2 of a head of cauliflower 1/2 of a head of broccoli 1 medium-large zucchini, diced 2 medium Yukon gold potatoes, peeled and diced 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 Preheat oven to 400˚F. Slice off the top of the head of garlic. Place the leeks, cauliflower, broccoli, zucchini, potatoes and garlic on a large sheet pan. Drizzle with olive oil, 1 tsp salt and pepper. Roast for 30 minutes, until all vegetables are fork tender. About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering. 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. Grilled cheese recipe on our site ( )

Good

% Daily Values based on a 2,000 calorie diet