Description
A comforting and vibrant blended soup made with roasted broccoli and zucchini, paired with spicy harissa grilled cheese.
Ingredients
Scale
- 1 head broccoli, cut into florets
- 1 medium zucchini, cut into half-moons
- 1 large waxy potato, peeled and cut into chunks
- 1 large onion, cut into wedges
- 1 small garlic bulb (whole cloves roasted in skin)
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk (optional)
- 2 cups fresh spinach
- 1/2 bunch fresh parsley, chopped
- Juice of 1 lemon
- Pinch chili flakes (optional)
- 8 slices sourdough or rustic bread
- 200g mild cheese (cheddar, mozzarella, or Monterey Jack), grated
- 2–3 teaspoons harissa paste
- 2 tablespoons softened butter
- Drizzle of cream or coconut milk (for serving)
- Toasted pumpkin seeds or pine nuts (for garnish)
- Extra parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: wash the broccoli and zucchini, peel the potato, and cut everything into uniform pieces.
- On a large baking sheet, toss the broccoli, zucchini, potato, onion, and garlic with olive oil, salt, and pepper. Spread in a single layer.
- Roast the vegetables for 25–30 minutes, turning once until tender and slightly browned.
- Squeeze the roasted garlic cloves into a large pot, add the roasted vegetables.
- Pour in the vegetable broth and bring to a gentle simmer for 5–10 minutes.
- Stir in the spinach and parsley, cooking for about 3-5 minutes.
- If using, stir in cream or coconut milk, add lemon juice and chili flakes, and season to taste.
- Blend the soup until smooth using an immersion blender or countertop blender.
- For grilled cheese, spread butter on one side of each slice of bread, heat a skillet over medium heat, and layer cheese and harissa on half, closing each sandwich.
- Cook sandwiches for 2–4 minutes per side until golden and cheese melts.
- Serve the soup with a swirl of cream and top with garnishes, alongside grilled cheese for dipping.
Notes
Feel free to add herbs or swap out ingredients based on your preferences. This recipe is customizable to cater to different tastes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Blending and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, grilled cheese, comfort food, vegetarian meal, easy recipe