Ingredients
Vegetables and Aromatics
- 3 tbsp olive oil
- 1 large leek, trimmed, washed & cut into 1” pieces
- 1 head garlic
- 1/2 head cauliflower, chopped into florets
- 1/2 head broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
Seasonings and Broth
- 1 1/2-2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- Juice from 1 large lemon (3 tbsp)
- Optional: 1/4 tsp red pepper flakes
Greens and Herbs
- 2 cups spinach
- 3 tbsp fresh parsley
Finishing Ingredients and Sides
- 1-2 tbsp butter
- 2 slices of bread (preferably sourdough)
- 4 slices pepper jack cheese
- 2 tbsp pesto
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, toss the leek, whole head of garlic (unpeeled), cauliflower florets, and broccoli florets with 3 tablespoons of olive oil and 1 teaspoon of kosher salt. Spread everything evenly and roast for about 25-30 minutes until the vegetables are tender and slightly caramelized.
- Prepare Soup Base: Remove the roasted vegetables from the oven. Squeeze the softened garlic cloves out of their skins and add them to the pot. Add the diced zucchini, peeled and diced Yukon gold potatoes, half teaspoon of black pepper, and remaining 1/2 to 1 teaspoon kosher salt to a large pot or Dutch oven. Pour in 3 cups of chicken or vegetable broth.
- Simmer the Soup: Bring the mixture to a boil on the stovetop, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes and zucchini are tender. Add the frozen peas and simmer for another 5 minutes.
- Add Greens and Finish Flavor: Stir in 2 cups fresh spinach, 3 tablespoons fresh parsley, and the juice of one large lemon. For a bit of heat, optionally add 1/4 teaspoon red pepper flakes. Adjust seasoning with additional salt or pepper as needed.
- Prepare Toasted Cheese Bread: While the soup simmers, heat a skillet over medium heat. Butter one side of each slice of bread with 1-2 tablespoons butter. Place 2 slices, butter side down, on the skillet, top each with 2 slices of pepper jack cheese, then the remaining bread slices butter side up. Grill until golden brown and cheese is melted, about 3-4 minutes per side. Remove and spread 2 tablespoons pesto on top.
- Serve: Ladle the hot soup into bowls and serve with the toasted pepper jack and pesto sourdough on the side or floating on top for a delicious, hearty meal.
Notes
- Roasting the vegetables brings out deeper, sweeter flavors, making this soup extra flavorful.
- Switch to vegetable broth to make this recipe vegetarian.
- For a creamier soup, blend part or all of the soup before adding spinach and parsley.
- The toasted cheese bread can be customized with other cheeses or herbs.
- The soup keeps well in the fridge for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
