Green sheet pan soup 🥦

Ingredients

• 2 cup Broccoli Florets (fresh, cut into bite‑size pieces)
• 2 cup Zucchini (medium zucchini, sliced)
• 2 cup Spinach (fresh baby spinach)
• 1 cup Green Peas (frozen, thawed)
• 1 medium Onion (peeled and quartered)
• 2 clove Garlic Clove (peeled, smashed)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cup Vegetable Broth (low‑sodium)
• 1 cup Fresh Herbs (Parsley, Cilantro, Basil) (loosely packed, roughly chopped)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

2. Prep Vegetables

   Wash and cut the broccoli, zucchini, and onion. Thaw the peas, and smash the garlic cloves.

   Time: PT10M

3. Toss Veggies with Oil & Seasoning

   In a large bowl, combine broccoli, zucchini, onion, peas, and garlic. Drizzle with olive oil, add salt and pepper, and toss until everything is lightly coated.

   Time: PT5M

4. Roast Vegetables

   Spread the seasoned vegetables in a single layer on the sheet pan. Roast for 20‑25 minutes, stirring halfway through, until tender and lightly caramelized.

   Time: PT25M

   Temperature: 425°F

5. Blend Soup

   Transfer the roasted vegetables to the blender. Add the fresh herbs, lemon juice, and vegetable broth. Blend on high until smooth, adding extra broth if needed for desired consistency.

   Time: PT5M

6. Season & Serve

   Taste the soup and adjust salt, pepper, or lemon juice as desired. Ladle into bowls and garnish with a few extra chopped herbs if you like.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

5 g