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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.