Super green sheet pan soup

Like a creamy potato leek soup with extra vegetables

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.

Step 2

Slice off the top of the head of garlic.

Step 3

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.

Step 4

About 10 minutes before the vegetables are done, add the broth and peas to a small pot and heat until simmering.

Step 5

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.