Green sheet pan soup
Green sheet pan soup 🥦 is a easy American recipe that serves 4. 180 calories per serving. Recipe by Carleigh Bodrug on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $9.07 total, $2.27 per serving
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
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
Prep Vegetables
Wash and cut the broccoli, zucchini, and onion. Thaw the peas, and smash the garlic cloves.
Time: PT10M
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
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
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
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
Dietary info: Vegan, Gluten-Free, Dairy-Free, Low Sodium
Allergens: None (if using gluten‑free broth)
Ingredient Substitutions
- Instead of Broccoli Florets: Cauliflower
- Instead of Zucchini: Yellow squash
- Instead of Spinach: Kale
- Instead of Green Peas: Edamame
- Instead of Onion: Leek
- Instead of Garlic Clove: Garlic powder
- Instead of Olive Oil: Avocado oil
- Instead of Vegetable Broth: Water with bouillon
- Instead of Fresh Herbs (Parsley, Cilantro, Basil): Dried herbs (use 1‑2 tsp)
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Sheet Pan
- Oven
- Blender
- Knife
- Cutting Board
- Large Bowl
- Spatula
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Preheat Oven
- Roast Vegetables
- Blend Soup
Chef Tips from the Video
- Use an outrageous amount of fresh herbs for a bright, aromatic finish.
- A splash of lemon juice at the end lifts the green flavors.
- If you have a high‑speed immersion blender, you can blend directly in the pot to reduce cleanup.
Troubleshooting
Soup is too thin.
Add a handful more roasted vegetables or a splash of coconut milk to thicken.
Soup is too thick.
Stir in additional vegetable broth or water a few tablespoons at a time until the desired texture is reached.
Flavor is bland.
Adjust with more salt, pepper, or a little extra lemon juice; a pinch of smoked paprika can add depth.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size containers for up to 2 months. Thaw in the refrigerator before reheating.
Room temperature: Not recommended; keep refrigerated or frozen.
Make-Ahead Tips
- Roast the vegetables up to 2 days ahead and store them in the fridge; blend when ready to serve.
- The soup freezes well; make a large batch, freeze in portions, and reheat on the stove.
Frequently Asked Questions
What is the cultural significance and history of green sheetpan soup in the longevity soup series?
Carleigh Bodrug created the Longevity Soup series to showcase nutrient‑dense, plant‑based soups that support long‑term health. The green sheetpan soup highlights roasted greens and fresh herbs, embodying the series' focus on antioxidant‑rich ingredients and simple, sustainable cooking methods.
What are the traditional regional variations of green sheetpan soup in health‑focused cuisine?
While there is no single regional tradition, similar green soups appear in Mediterranean, Japanese, and modern wellness cuisines, often featuring roasted vegetables, leafy greens, and herb‑based broths. Variations may swap broccoli for kale, use miso broth, or add seaweed for an umami boost.
How is green sheetpan soup traditionally served in wellness communities?
In wellness circles, the soup is typically served hot in a shallow bowl, garnished with a sprinkle of fresh herbs and a drizzle of cold‑pressed olive oil. It is often paired with a side of sprouted grain bread or a simple mixed‑green salad.
What occasions or celebrations is green sheetpan soup associated with in health‑conscious culture?
The soup is popular at detox retreats, yoga workshops, and seasonal wellness gatherings because it is light, nourishing, and easy to digest. It is also a favorite post‑workout recovery meal for athletes seeking plant‑based protein and antioxidants.
How does green sheetpan soup fit into the broader healthy soup tradition?
Green sheetpan soup follows the classic healthy‑soup principle of using whole vegetables, minimal processing, and a high herb content. Roasting intensifies flavor without added fats, while blending creates a creamy texture without dairy, aligning with modern plant‑forward soup trends.
What are the authentic traditional ingredients for green sheetpan soup versus acceptable substitutes?
The core ingredients are broccoli, zucchini, spinach, peas, onion, garlic, olive oil, and fresh herbs. Acceptable substitutes include cauliflower for broccoli, kale for spinach, yellow squash for zucchini, and water with bouillon instead of vegetable broth.
What other healthy soups pair well with green sheetpan soup?
Pair it with a bright carrot‑ginger soup, a creamy cauliflower bisque, or a chilled cucumber‑mint gazpacho for a balanced multi‑course meal that showcases a spectrum of colors and flavors.
What makes green sheetpan soup special or unique in wellness cuisine?
Its uniqueness lies in the combination of high‑heat roasting to develop deep, caramelized flavors and an “outrageous” amount of fresh herbs blended in, delivering a soup that is both richly savory and intensely aromatic.
What are the most common mistakes to avoid when making green sheetpan soup?
Common errors include over‑crowding the sheet pan (which steams rather than roasts), under‑seasoning before roasting, and blending the hot mixture without venting, which can cause steam burns. Also, adding too much broth at the blending stage can make the soup watery.
Why does this green sheetpan soup recipe use roasting before blending instead of boiling?
Roasting caramelizes the natural sugars in the vegetables, creating a deeper, more complex flavor that boiling cannot achieve. The roasted veggies also retain a firmer texture, which blends into a silky soup without becoming mushy.
What does the YouTube channel Carleigh Bodrug specialize in?
The YouTube channel Carleigh Bodrug specializes in longevity‑focused cooking, offering nutrient‑dense recipes, wellness‑oriented meal plans, and science‑backed tips for healthy living through food.
Last updated: August 21, 2026
