Sheet Pan Green Soup (LC)
Ingredients
- 1 large leek, trimmed, washed, and cut into 2.5 cm pieces
- 2 small or 1 large courgette, chopped
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Black pepper for seasoning
- 8 tbsp peas(fresh or frozen)
- 1 vegetable stock cube (low sodium)
- 1 tin of coconut milk
- 150ml water
To Serve (per portion):
- 1 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 200˚C.
Place the leek and courgette in a casserole dish. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning and black pepper. Toss gently to coat.
Roast for 25–30 minutes until the vegetables are fork-tender.
Remove the casserole dish from the oven and add the peas, stock cube and coconut milk. Cook for a further 10 minutes.
Add the vegetable mixture to a heat-proof blender or food processor with the water. Blend until smooth. You could also use a handheld stick blender.
Transfer the soup to a saucepan and heat through. Add more water to your desired consistency if needed.
Serve hot, topped with chopped parsley.
Note - Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.