INGREDIENTS

• 2 Sheets Atoria’s Garlic Naan
• 3 tbsp olive oil
• 1 large leek, chopped
• 1 head garlic
• ½ head cauliflower & broccoli, chopped
• 1 zucchini, diced
• 2 Yukon gold potatoes, diced
• 1 ½-2 tsp kosher salt, divided
• ½ tsp black pepper
• 3 cups broth, chicken or vegetable
• 1 cup frozen peas
• Juice of 1 lemon, 3 tbsp
• 2 cups spinach
• 3 tbsp parsley
• ¼ tsp red pepper flakes
• 1 tbsp butter
• 4 slices pepper jack cheese
• 2 tbsp pesto

DIRECTIONS

1. Preheat oven to 400°F. Slice the top off the garlic head.
2. Place leeks, cauliflower, broccoli, zucchini, potatoes, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30 minutes until tender.
3. Cut Garlic Naan into squares, toss with olive oil, and bake until golden brown.
4. Heat broth and peas in a small pot until simmering.
5. Blend roasted vegetables (using only half the garlic cloves) with hot broth, peas, lemon juice, spinach, parsley, remaining salt, and red pepper flakes until smooth.
6. Pesto Grilled Cheese Garlic Naan Croutons: Butter a pan over medium-low heat. Toast Garlic Naan until golden. Flip one piece, add 2 cheese slices, spread pesto, then top with 2 more cheese slices. Place the other Garlic Naan piece (toasted side down) on top. Cover and cook until crispy and melted. Slice into cubes.
7. Serve soup topped with Pesto Grilled Cheese Naan Croutons. Enjoy!


NUTRITION

Serving Size: 2 Servings

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