Super Greens Sheet Pan Soup
I love that so much spring produce is BRIGHT green. After the muted tones of winter, the fresh shoots popping out of the ground, buds on trees, and even grocery stores of every shade from forest to neon green make me so incredibly happy! So, when I want a nourishing, but still hearty, spring soup it just *had* to be a ridiculous color. This Super Greens Sheet Pan Soup fits that bill!
The roasted veggies when blended are only *slightly* green despite leeks and broccoli being some of the main ingredients to achieve both the brightness and a ton of excellent nutritional benefits (thus the ‘super’ in the name!) I added four cups of spring greens. I had so much fun watching the first puree slowly change from a muted, winter green to the brightness of spring as those fresh greens blended in!
Jump to RecipeSuper Greens Sheet Pan Soup Ingredients
1.5 Cups Broccoli Florets
1.5 Cups Cauliflower Florets
3 Cups Vegetable Stock
3 Cups Greens*
1 Cup Parsley
2 Medium Leeks
2 Medium Parsnips
2 Shallots
1 Lemon, Zest and Juice
1 Head of Garlic
3 Tbsp Olive Oil
Salt and Pepper, to taste
* These greens are up to you! I’m using a combination of spinach, radish, and carrot tops to reduce food waste. But if you have a flavor preference, swap out these greens! Kale, beet, chard, and other early spring greens will work here.
Super Greens Sheet Pan Soup Method
Preheat your oven to 400ºF
Prep the vegetables you’ll be roasting. Break down the broccoli and cauliflower into florets, scrub and peel the parsnips then dice, chop the shallots in half and remove the onion paper, and chop your leeks’ leaves and roots off and then the chop in half. Note: leeks are FULL of dirt, so I like prepping them last on the cutting board and giving them a thorough wash after I’ve cut them into pieces.
Arrange the chopped vegetables in a single layer on a lined baking sheet then drizzle with two tablespoons of olive oil, then salt and pepper.
Slice the top of the garlic head off to expose the cloves. Drizzle on 1 Tbsp olive oil and salt and pepper and add either onto the sheet pan or into a small, lidded onion safe container (I use these mini Le Creuset Coquettes.)
Roast both the sheet pan of veggies and the garlic for 35-40 minutes.
When they are cool enough to handle transfer all of the veggies and the roasted garlic cloves (measure with your heart! I used about half of the garlic cloves) into a high-powered blender (I use a Vitamix.)
Pour in the vegetable stock, lemon zest, and juice and blend until smooth.
Add in your three cups of greens and your cup of parsley (you can leave the stems on!) and blend again until completely smooth. Taste and add salt and pepper to taste!
Note: this is a THICK soup. If you’d like a thinner consistency, feel free to add more veggie stock!
This is delicious both hot and cold, stores in the fridge for up to five days, freezes well, and is DELICIOUS topped with radish slices!
Super Greens Sheet Pan Soup
Equipment
- High-Powered Blender
Ingredients
- 3 Cups Greens Your choice!
- 3 Cups Veggie Stock
- 1.5 Cups Broccoli Florets
- 1.5 Cups Cauliflower Florets
- 1 Cup Parsley Stems on
- 2 Medium Leeks
- 2 Medium Parsnips
- 2 Shallots
- 1 Lemon Zest and Juice
- 1 Head Garlic
- 3 Tbsp Olive Oil Divided into 2 Tbsp and 1 Tbsp
- Salt and Pepper To Taste
Instructions
- Preheat your oven to 400ºF
- Prep the vegetables you’ll be roasting. Break down the broccoli and cauliflower into florets, scrub and peel the parsnips then dice, chop the shallots in half and remove the onion paper, and chop your leeks’ leaves and roots off and then the chop in half.
- Arrange the chopped vegetables in a single layer on a lined baking sheet then drizzle with two tablespoons of olive oil, then salt and pepper.
- Slice the top of the garlic head off to expose the cloves. Drizzle on 1 Tbsp olive oil and salt and pepper and add either onto the sheet pan or into a small, lidded onion safe container.
- Roast both the sheet pan of veggies and the garlic for 35-40 minutes.
- When they are cool enough to handle transfer all of the veggies and half of the roasted garlic cloves into a high-powered blender.
- Add vegetable stock, lemon juice, and zest and blend until smooth.
- Add in your three cups of greens and your cup of parsley (you can leave the stems on!) and blend again until completely smooth. Taste and add salt and pepper to taste!
- This is delicious both hot and cold, stores in the fridge for up to five days, freezes well, and is DELICIOUS topped with radish slices!
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