• Preheat the oven to 425°F. Slice the top off the head of garlic, exposing most/all of the garlic cloves. Place the garlic on a small piece of aluminum foil and drizzle it with about 1 tbsp of olive oil, then wrap the garlic in the foil and place it in the oven about 10-15 minutes before the rest of the veggies.
  1 head garlic
• Place the block of feta cheese in the middle of a baking sheet. Arrange the potatoes, broccoli, and leeks (or onion) around the feta. Drizzle everything with olive oil and season with salt, pepper, Italian seasoning, and red pepper flakes. Give the veggies a good toss to fully coat. Roast for 25-30 minutes or until the broccoli and potatoes are golden brown and crisp-tender and the garlic cloves are soft and golden.
  12 ounces broccoli florets, 10 ounces baby gold potatoes, 8 ounces block feta, 2 large leeks, 2 tablespoons extra virgin olive oil, 1/2 teaspon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 pinch red pepper flakes
• Add the broccoli, potatoes, and feta to a blender (if you like a nice presentation, first set aside a few small broccoli florets to top the soup with). Squeeze the garlic cloves out of the peels into the blender. Add the broth to the blender. Blend on high for about 45-60 seconds, then add the parsley, dill, lemon juice, and spinach and blend again for 30-45 seconds or until it’s completely smooth and creamy.
  1/2 cup fresh parsley, 1/4 cup fresh dill, 1 tablespoon lemon juice, 2 cups fresh spinach, 3 cups vegetable broth
• Divide the soup between bowls and top with the broccoli florets and parmesan crisps. You can also drizzle a little cream or olive oil on top.
  heavy cream or olive oil

Parmesan Crisps

• Heat a nonstick pan on medium heat. When hot, add the cheese in little circles around the pan (*see note), leaving about two inches of space in between each one.
  3-4 cups Parmesan cheese
• Once the cheese has melted and starts to look crisp around the edges, flip it and cook on the other side for 30-60 seconds.
• Transfer the crisps to a cooling rack while you finish preparing the soup.