Description
A cozy and nutritious soup made by roasting green vegetables on a sheet pan and blending them into a silky puree. Ideal for weeknight dinners.
Ingredients
Scale
- 1 lb broccoli florets
- 2 medium zucchini, sliced
- 1 large leek, halved and rinsed
- 2 cloves garlic, smashed
- 1 medium potato, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground coriander or cumin
- 4 cups vegetable stock
- 1/4 cup plain yogurt (optional)
- 1 tablespoon lemon juice
- Extra virgin olive oil (for serving)
- Chopped herbs (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli, zucchini, leek, garlic, and potato with olive oil, salt, and pepper on a rimmed sheet pan.
- Roast for 25–30 minutes, until edges brown and vegetables are tender.
- In a pot, heat olive oil over medium heat and toast ground coriander or cumin for 30 seconds.
- Transfer the roasted vegetables to the pot and add vegetable stock. Bring to a gentle simmer for 8–10 minutes.
- Puree the mixture until smooth using an immersion blender or countertop blender.
- Finish with yogurt (or olive oil), lemon juice, and salt to taste.
- Serve hot with a drizzle of extra virgin olive oil and garnished with herbs.
Notes
For thicker soup, adjust consistency with stock, not water. Store leftovers in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg