Roasted Veggie Soup

30 mins
Serves 1
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Directions

  1. 1Start by prepping your vegetables.
  2. 2Start by prepping your vegetables.
  3. 3Start by prepping your vegetables.
  4. 4Make sure to clean your leeks really well.
  5. 5Make sure to clean your leeks really well.
  6. 6Make sure to clean your leeks really well.
  7. 7Slice off the top of a head of garlic and then roughly chop zucchini, cauliflower, broccoli and potatoes.
  8. 8Slice off the top of a head of garlic and then roughly chop zucchini, cauliflower, broccoli and potatoes.
  9. 9Slice off the top of a head of garlic and then roughly chop zucchini, cauliflower, broccoli and potatoes.
  10. 10Make sure everything is chopped to roughly the same size so it cooks at an even rate.
  11. 11Make sure everything is chopped to roughly the same size so it cooks at an even rate.
  12. 12Make sure everything is chopped to roughly the same size so it cooks at an even rate.
  13. 13Put everything on a large sheet pan and drizzle with olive oil, salt and pepper.
  14. 14Put everything on a large sheet pan and drizzle with olive oil, salt and pepper.
  15. 15Put everything on a large sheet pan and drizzle with olive oil, salt and pepper.
  16. 16Roast the vegetables at 400 degrees Fahrenheit for about 30 minutes or until all of the vegetables are fork tender.
  17. 17Roast the vegetables at 400 degrees Fahrenheit for about 30 minutes or until all of the vegetables are fork tender.
  18. 18Roast the vegetables at 400 degrees Fahrenheit for about 30 minutes or until all of the vegetables are fork tender.
  19. 19While those are in the oven, make some pesto grilled cheese croutons.
  20. 20While those are in the oven, make some pesto grilled cheese croutons.
  21. 21While those are in the oven, make some pesto grilled cheese croutons.
  22. 22The key is toasting both sides of the bread and putting the pesto in between the cheese slices so the bread doesn't get soggy.
  23. 23The key is toasting both sides of the bread and putting the pesto in between the cheese slices so the bread doesn't get soggy.
  24. 24The key is toasting both sides of the bread and putting the pesto in between the cheese slices so the bread doesn't get soggy.
  25. 25Heat up some chicken or vegetable stock with some frozen peas until it's simmering.
  26. 26Heat up some chicken or vegetable stock with some frozen peas until it's simmering.
  27. 27Heat up some chicken or vegetable stock with some frozen peas until it's simmering.
  28. 28Add everything to a blender with spinach, parsley and a little bit more salt and red pepper flakes.
  29. 29Add everything to a blender with spinach, parsley and a little bit more salt and red pepper flakes.
  30. 30Add everything to a blender with spinach, parsley and a little bit more salt and red pepper flakes.
  31. 31Blend until it's super smooth and creamy.
  32. 32Blend until it's super smooth and creamy.
  33. 33Blend until it's super smooth and creamy.
  34. 34Serve with your grilled cheese croutons.
  35. 35Serve with your grilled cheese croutons.
  36. 36Serve with your grilled cheese croutons.

Ingredients

  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 1 head of garlic
  • 1 head of garlic
  • 1 head of garlic
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 cauliflower
  • 1 cauliflower
  • 1 cauliflower
  • 1 broccoli
  • 1 broccoli
  • 1 broccoli
  • 2 potatoes
  • 2 potatoes
  • 2 potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread
  • 2 slices chese
  • 2 slices chese
  • 2 slices chese
  • 2 tablespoons pesto
  • 2 tablespoons pesto
  • 2 tablespoons pesto
  • 1 cup chicken or vegetable stock
  • 1 cup chicken or vegetable stock
  • 1 cup chicken or vegetable stock
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 1 handful spinach
  • 1 handful spinach
  • 1 handful spinach
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes

Equipment

knifesheet panblendergrilling pan