Broccoli Zucchini Soup

Preheat oven

• Set oven to 400°F. Line a parchment-lined baking sheet for easy cleanup.

Prepare veggies

• Slice leek in half lengthwise, wash thoroughly, and chop.
  1 leek
  
• Roughly chop onion, zucchini, and potato into chunks.
  1 sweet onion, 1 large zucchini, 1 yukon potato
  
• Cut broccoli florets into even pieces.
  12 oz bagged broccoli
• Slice the top off the whole head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum or parchment paper.
  1 head of garlic
  

Roast

• Arrange all veggies and garlic on the prepared pan. Drizzle with 2 tablespoon olive oil and add seasonings. Roast for 30–35 minutes or until the veggies are tender.
  2 tbsp extra virgin olive oil, 1 tbsp cumin, 1 tsp onion powder, 2 tsp oregano, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes
  

Blend

• Transfer roasted veggies to the blender. Squeeze roasted garlic cloves from their skins into the pot (discard skins). Add chicken or vegetable broth. Toss in spinach, basil, lemon juice, and bouillon. Blend until smooth, then add boursin and blend again.
  4 cups high-protein chicken or veggie broth, ½ tbsp chicken bouillon , 1.5 cups loosely packed spinach, 1 tbsp lemon juice, ⅓ cup basil, ½ cup Boursin cheese
  

Finish

• Place in a pot on the stovetop over medium heat. Stir in heavy cream and stir. Taste and adjust seasoning with extra salt, pepper, or lemon.
  ½ cup heavy cream
  

Serve

• Ladle into bowls, garnish with fresh herbs, heavy cream drizzle, extra basil, or Boursin cheese. Top with grilled cheese croutons.
  

Grilled Cheese Hearts

• Cut the crust off your bread.
  10 slices whole heat bread
  
• Add a slice of gouda and a slice of cheddar to a slice of bread. Then top with another bread and use a rolling pin to flatten it out.
  5 slices gouda cheese, 5 slices sharp cheddar cheese
  
• Use the heart cookie cutter to make heart shapes. You should get about 4-5 hearts per bread.
  
• Heat a pan over medium heat and melt your butter. Brown your grilled cheese hearts for about 2 minutes per side, just until the cheese is melted. If you cook too long, the cheese may ooze out.
  2 tbsp butter