This glorious green soup features a perfect balance of flavors, where the earthy notes of leek harmonize with the freshness of zucchini and the vibrant depth of broccoli.
Together, they create a velvety texture that’s both nourishing and satisfying. Simple to make, this soup embodies wholesome goodness in every comforting spoonful.
1 large zucchini, diced
2 cups broccoli, frozen
1 head garlic
2 leek stalks, light green part only, sliced
½ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
32 oz. vegetable broth
1. Line a baking sheet with parchment paper.
2. Place the garlic in foil and cover with two tablespoons of oil.
Wrap up the foil and place it on the tray.
3. Toss the veggies with oil and seasonings to coat.
4. Spread veggies on the sheet pan in a single layer.
5. Roast at 400°F for 40 minutes.
6. Add roasted veggies (including garlic) to blender while piping hot and add broth.
7. Blend to a soupy consistency.
8. Transfer to bowls and enjoy!
PS you can totally just roast the veggies and serve them as is as a yummy side dish.
Recipe by me Yocheved Shvarzblat
Photo by Sruly Fryde
Ingredients thanks to Evergreen Kosher
Featured in the Whisk by Ami Magazine
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