Description
A delightful and wholesome soup featuring a medley of fresh vegetables, inspired by family traditions that transform simple ingredients into something magical.
Ingredients
- 3 tbsp olive oil
- 1 large leek, trimmed, washed, and cut into 1” pieces
- 1 head garlic
- 1/2 head of cauliflower, chopped into florets
- 1/2 head of broccoli, chopped into florets
- 1 medium-large zucchini, diced
- 2 medium Yukon gold potatoes, peeled and diced
- 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)
- 2 cups spinach
- 3 tbsp fresh parsley
- Optional: 1/4 tsp red pepper flakes
- 1-2 tbsp butter
- 2 slices of bread (sourdough recommended)
- 4 slices pepper jack cheese
- 2 tbsp pesto
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped leek and sauté for about 3-4 minutes until soft.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in cauliflower, broccoli, zucchini, and potatoes; season with kosher salt and black pepper.
- Pour in broth and bring the mixture to a gentle boil.
- Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Add frozen peas, spinach, lemon juice, and parsley; stir until spinach wilts.
- Taste and adjust seasoning as needed. Optionally, add red pepper flakes for heat.
- For croutons, butter sourdough bread and layer on pepper jack cheese; grill until golden brown and cheese melts, then cut into croutons.
- Serve hot soup topped with croutons and a dollop of pesto.
Notes
For a creamier texture, blend part or all of the soup. Adjust ingredients based on seasonal availability.
