Description
A comforting vegetarian soup made with roasted greens and vegetables, perfect for a weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4–6 cups vegetable broth
- 1 (15-oz) can chickpeas, drained (optional)
- 1–2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
- Chopped vegetables: broccoli, leeks or onions, potatoes, zucchini, and kale or Swiss chard
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped vegetables and greens with olive oil, salt, and pepper.
- Spread on a rimmed sheet pan, ensuring that they are not overcrowded.
- Roast for 20–30 minutes until the edges are browned and the potatoes are tender.
- Transfer roasted vegetables to a large pot.
- Add vegetable broth and chickpeas (if using), and bring to a simmer for 8–10 minutes.
- Blend until smooth using an immersion blender or countertop blender.
- Finish with lemon juice or vinegar, and adjust salt to taste.
Notes
Serve with crusty whole-grain bread or top with roasted chickpeas for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegetarian