Green Goddess Soup
Serves 4
Directions
- 1Add zucchini, onions, potatoes, broccoli and garlic to a parchment lined baking sheet. Drizzle with olive oil and season with thyme, paprika, chilli flakes, salt and pepper.
- 2Roast at 400°F until tender and golden, stirring halfway through.
- 3Add the roasted veggies (squeeze the garlic out of its skin) to a blender with the peas, spinach and 3 cups of vegetable broth. Blend until smooth, adding more broth to reach your desired consistency.
- 4Top with coconut milk, pesto, and red pepper flakes and serve with a slice of sourdough.
Ingredients
- 2 whole zucchini, halved lengthwise
- 2 whole onion, quartered
- 3–4 whole yellow potato, cut into 1/2–3/4 inch pieces
- 3 cup broccoli florets
- 2 head garlic, tops cut off
- 4 tbsp olive oil
- 0.5 tsp dried thyme
- 0.5 tsp paprika
- 0.5 tsp chilli flakes
- to taste salt (optional)
- to taste pepper (optional)
- 1 cup frozen peas, boiled
- 1 handful spinach
- 3 cup vegetable broth
- for garnish coconut milk (optional)
- for garnish pesto (optional)
- for garnish red pepper flakes (optional)
- for serving sourdough (optional)
Equipment
baking sheetparchment paperblender
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