Sheet Pan Green Blender Soup Recipe
Roasted sheet pan veggies are combined with power greens, veggie broth and cashews in the blender for an epic pureed vegetable soup that is energizing and delicious. This easy soup recipe is made with wholesome plant-based ingredients for a vegan and gluten-free, thick and creamy soup that belongs in your weekly rotation.
Servings: 6
Calories: 170kcal
Equipment
Ingredients
- ¾ cup raw cashews soaked in boiling water
- 1 cup fresh water
- 1 onion peeled and sliced
- 1 zucchini about 1.5 cups chopped
- 1 broccoli crown 1 or 1.5 cups florets
- ¼ head cauliflower 1 or 1.5 cups florets
- 1 cup brussels sprouts cut into halves or quarters
- 5 cloves garlic papery skins still on
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon ground turmeric
- 4 cups vegetable broth
- 3 cups greens*
Instructions
- Pour boiling water over cashews and let them soak.
- Preheat oven to 375 degrees.
- Prepare vegetables for roasting. The smaller the cuts, the less time they will take to steam. Uniform sizes mean the veggies will be done around the same time.
- Leave garlic cloves in their papery skins.
- Place all vegetables on a baking tray. Drizzle or spray with olive oil, water, or vegetable broth, then sprinkle with salt and pepper.
- Roast veggies for about 30 minutes or until tender when pierced with a fork. Set aside the garlic cloves.
- Rinse and drain cashews then add to a blender. Add in 1 cup fresh water and puree until thick and creamy.
- Add turmeric to blender of cashew cream and then transfer the roasted vegetables to the blender. Push the garlic pulp out of their skins and add to blender too. Pour in the vegetable broth and puree.
- Now add the greens and blend again until smooth and creamy. Taste for seasoning, adding more salt and pepper as desired or even a sprinkle of crushed red pepper if you like a more spicy blended soup.
- Serve warm. OR, transfer to a soup pot or dutch oven and gently heat until hot.
- Store in an airtight container in the refrigerator for a week or freeze for three months. Soup can be enjoyed cold, warm, room temperature or hot.
Notes
Nutrition information is based on one recipe making about 8 cups of soup and a serving size of 1.5 cups. Your results may differ slightly, depending on which vegetables you choose, what greens you include, and their exact quantities. Choose vegetables you know work well for you and your dietary needs and preferences.
Greens: I used "power greens" which is an assortment of baby kale, baby chard and baby spinach. You can use any assortment, whatever you have, whatever you love...they're going to be blended into the soup to provide color, texture, and nutrition.
OPTIONAL GARNISH: sprinkle with fresh herbs, scallions, jalapeno slices, crushed red pepper, nutritional yeast...whatever you palette enjoys.
Nutrition
Calories: 170kcal | Carbohydrates: 21g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 258mg | Potassium: 792mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2215IU | Vitamin C: 127mg | Calcium: 98mg | Iron: 3mg