Soup season is here, and there’s no better way to nourish your body and support your immune system than with this vibrant Green Glow sheet pan soup. It’s simple to prepare and made with fresh, seasonal March produce that can be found at most farmers' markets this time of year. The recipe is easily adaptable though, so feel free to swap in your favorite veggies for a personal touch. Leftovers can then be stored in the fridge or freezer for quick, wholesome meals anytime (check out our award-winning Food Storage Solutions!)
Ingredients:
- 2 tbsp olive oil
- 1 white onion (diced)
- 1 leek (white part only)
- 1 cup broccoli
- 1 cup cauliflower
- 1 medium potato (roughly chopped)
- 1 whole garlic bulb
- 2 cups spinach
- 1 cup parsley
- 2 cups of broth (veggie or chicken)
- Juice from 1 lemon
- 3 tsp red pepper flakes
- Salt and pepper to taste
- Optional produce to try: fennel, celery, peas, or kale!
- Optional: Bread for serving
Instructions:
- Chop your onion, leek, broccoli, cauliflower, medium potato, and garlic (slice the top off the whole garlic bulb) and place everything onto a baking sheet. Drizzle with olive oil and season with salt and pepper [Tip: Store your cut veggies in our airtight Seal Tight Bowl or Reusable Bags to keep everything extra fresh].
- Roast in the oven for 30 minutes at 350ºF.
- Place your roasted veggies into a blender, then add your broth, fresh spinach, parsley, lemon juice, red pepper flakes, and salt and pepper to taste. Blend until smooth.
- Freeze extra servings in our Cup Cubes to save for a rainy day, or store leftovers in our airtight Seal Tight Bowls for quick meals during the week. Enjoy!
