Broccoli Zucchini Soup

Preheat oven

• Set oven to 375°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 2–3 tablespoon olive oil and season with salt, pepper, cumin, and oregano. Roast 30–35 minutes.
  1 tablespoon cumin, 2 teaspoon oregano, ½ teaspoon salt and pepper or to taste

Blend

• Transfer roasted veggies to a large bowl. Squeeze roasted garlic cloves from their skins into the pot (discard skins). Add chicken or vegetable broth. Toss in spinach, basil, and lemon juice.
  4 cups high-protein chicken or veggie broth, 2 cups loosely packed spinach, 1 tablespoon lemon juice, ⅓ cup basil
• Use an immersion blender directly in the pot to puree until smooth. For the smoothest texture, let cool slightly and blend in a high-powered blender.

Finish

• Stir in heavy cream and Boursin cheese. Blend briefly again to incorporate. Taste and adjust seasoning with extra salt, pepper, or lemon.
  ½ cup heavy cream, ⅓ cup Boursin cheese

Serve

• Ladle into bowls, garnish with fresh herbs, heavy cream drizzle, extra basil, or Boursin cheese. Top with Za'atar pita chips.

Za'atar Pita Chips

• Cut pitas into 1.5 inch wedges, toss with olive oil, za’atar, and salt.
  2 pita breads, 3 tablespoon olive oil, 2 tablespoon za’atar spice, ½ teaspoon kosher salt.
• Air fry at 375°F for 6–8 minutes, shaking halfway, until golden and crisp.
• Tip: If your pitas have pockets, split them for extra-thin chips.