1. Prep Vegetables: Preheat oven to 400°F (200°C). Spread broccoli, zucchini, peas, onion, garlic, and kale on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
2. Roast: Roast 20–25 minutes until tender and lightly golden.
3. Blend: Transfer vegetables to a pot. Add spinach and vegetable broth. Heat until spinach wilts, then blend with an immersion blender until smooth.
4. Season: Stir in lemon juice and fresh herbs. Adjust salt, pepper, and lemon to taste.
5. Serve: Ladle into bowls and garnish with herbs, croutons, or olive oil.

Variations:

• Add extra peas for sweetness.
• Increase spinach for a deeper green color.
• Roast broccoli longer for a nuttier flavor.
• Add basil or cilantro for different herbal notes.

Common Mistakes:

• Skipping roasting—this step adds essential flavor.
• Overcooking spinach which dulls color.
• Under-seasoning the soup—greens need salt and acid.
• Blending insufficiently, causing uneven texture.
• Adding lemon too early, which can turn bitter.

Toppings:

• Toasted pumpkin seeds
• Crunchy chickpeas
• Greek yogurt swirl
• Red pepper flakes
• Microgreens
• Lemon zest

Storage:

• Refrigerate: Up to 4 days in airtight containers.
• Freeze: Up to 3 months; thaw overnight before reheating.
• Reheat: Warm gently on the stovetop; thin with broth if needed.

FAQs:

• Can I use frozen vegetables? Yes—frozen greens work well.
• Why roast instead of simmer? Roasting intensifies flavor.
• Add protein? Chickpeas or white beans blend smoothly.
• Make thicker? Use less broth or add more roasted vegetables.
• Oil-free version? Roast with broth instead of oil.