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Super Green Sheet Pan Soup

A vibrant and creamy vegetable soup that is nutritious and perfect for any season, easy to make, and sure to delight both veggie lovers and skeptics alike.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 leeks, cleaned and diced
  • 2 zucchini, chopped Can substitute with asparagus.
  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 2 medium potatoes, peeled and chopped
  • 2 cups fresh spinach
  • 1 cup peas (fresh or frozen)
Liquids and Fats
  • 4 cups vegetable broth (ensure it’s halal)
  • 1 tablespoon olive oil
Seasoning
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Clean and chop all your vegetables.
  2. Line a baking sheet with parchment paper for easy cleanup. Spread out the leeks, zucchini, broccoli, cauliflower, and potatoes evenly on the sheet.
Roasting
  1. Drizzle the vegetables with olive oil, sprinkle with salt and black pepper, and toss everything to coat evenly.
  2. Place the sheet pan in the oven and roast the veggies for about 25-30 minutes, until tender and starting to caramelize, stirring halfway through.
Blending
  1. Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a gentle simmer.
  2. Stir in the spinach and peas. Use an immersion blender to blend the soup until smooth. If using a standard blender, carefully transfer in batches.
Finishing Touches
  1. Taste your soup and adjust seasoning if necessary.
  2. Ladle the soup into bowls, and feel free to top with a drizzle of olive oil or fresh herbs for extra flair.

Notes

Avoid overcrowding the sheet pan to ensure proper roasting. Let the soup cool before storing it in an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months.