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Super Green Sheet Pan Soup Quick Easy Recipes

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This Super Green Sheet Pan Soup is an easy and healthy sheet pan meal packed with nutritious vegetables. Enjoy a delicious green vegetable soup perfect for a clean eating soup or a sheet pan dinner. It’s a flavorful one pan green soup everyone will love.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 large leek trimmed washed & cut into 1” pieces
  • 1 head garlic
  • ½ of a head of cauliflower chopped into florets
  • ½ of a head of broccoli chopped into florets
  • 1 medium-large zucchini diced
  • 2 medium Yukon gold potatoes peeled and diced
  • 1 ½–2 teaspoon kosher salt divided
  • ½ 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 ¼ teaspoon red pepper flakes
  • 1–2 tablespoon butter
  • 2 slices of bread (we used sourdough)
  • 4 slices pepper jack cheese
  • 2 tbsp pesto

Instructions

  1. Preheat oven to 400˚F.
  2. Slice off the top of the head of garlic exposing the cloves.
  3. Place the leeks cauliflower broccoli zucchini potatoes and garlic on a large sheet pan drizzle with olive oil 1 teaspoon salt and pepper and toss gently.
  4. Roast for 30 minutes until all vegetables are fork tender.
  5. About 10 minutes before the vegetables are done add the broth and peas to a small pot and heat until simmering.
  6. Add all of the vegetables only add half of the garlic cloves to a blender along with the hot broth peas lemon juice spinach parsley remaining ½-1 teaspoon salt and red pepper flakes and blend until smooth.
  7. To make grilled cheese croutons add butter to a pan over medium low heat begin toasting bread in the pan until it is golden brown and caramelized then flip one piece over and add 2 cheese slices to the caramelized surface spread the pesto on top of the cheese then place the other 2 cheese slices on top place the other slice cooked side down on top of the cheese.
  8. Cover with a lid cook until bottom is brown and crispy then flip again and cook until other side is brown and crispy and cheese is completely melted remove from heat and slice into small cubes.

Notes

  • Heat the broth to ensure final soup is hot before blending
  • Use a heat safe blender or allow steam to escape when blending
  • Croutons are optional but add crunch
  • Store leftovers in the refrigerator 4-5 days or freeze 4-6 months defrost overnight before reheating
  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/super-green-sheet-pan-soup/