Roasted Veggie Soup
Directions
- 1Start by prepping your vegetables.
- 2Make sure to clean your leeks really well.
- 3Slice off the top of a head of garlic and then roughly chop zucchini, cauliflower, broccoli and potatoes.
- 4Make sure everything is chopped to roughly the same size so it cooks at an even rate.
- 5Put everything on a large sheet pan and drizzle with olive oil, salt and pepper.
- 6Roast the vegetables at 400 degrees Fahrenheit for about 30 minutes or until all of the vegetables are fork tender.
- 7While those are in the oven, make some pesto grilled cheese croutons.
- 8The key is toasting both sides of the bread and putting the pesto in between the cheese slices so the bread doesn't get soggy.
- 9Heat up some chicken or vegetable stock with some frozen peas until it's simmering.
- 10Add everything to a blender with spinach, parsley and a little bit more salt and red pepper flakes.
- 11Blend until it's super smooth and creamy.
- 12Serve with your grilled cheese croutons.
Ingredients
- 2 leeks
- 1 head of garlic
- 1 zucchini
- 1 cauliflower
- 1 broccoli
- 2 potatoes
- 1 tablespoon olive oil
- 2 pinches salt
- 1 pinch pepper
- 2 slices bread
- 2 slices chese
- 2 tablespoons pesto
- 1 cup chicken or vegetable stock
- 1 cup frozen peas
- 1 handful spinach
- 1 handful parsley
- 1 pinch red pepper flakes
Equipment
knifesheet panblendergrilling pan
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