Grilled Vegetable Soup - a quick, healthy and delicious blended soup featuring the best of summer's vegetable bounty.
AuthorBarry C. Parsons
6to 8 cups of assorted grilled vegetables
1litre low sodium vegetable stock
salt and pepper to season
2tbsppaprika or smoked paprika
Wash and cut the vegetables into large pieces for grilling. (Here I used asparagus, corn, tomatoes, peppers, zucchini & onions)
Grill the vegetables for only a few minutes on a grill that is preheated on high. The goal here is not to fully cook the firmer vegetables like the onions but to get good char marks on them, which will bring the delicious smoky flavour to the soup.
Remove the charred vegetables from the grill and chop them into smaller pieces.
Meanwhile heat the olive oil in a large saucepan or dutch oven over medium heat.
Add the garlic and sauté for just a minute to soften the garlic but not brown it.
Add the low sodium stock to the pot along with the chopped grilled vegetables, salt, pepper and paprika.
Bring to a slow simmer for 15-20 minutes or until the vegetables are all fork tender.
Use the Philips ProMix Titanium Hand Blender to thoroughly blend the soup until smooth.
Serve with the garnish of grilled corn and fresh basil.
In this version of the soup I've used asparagus, corn, tomatoes, zucchini, bell peppers and onions. Other vegetables that are in season are easily substituted, like broccoli. cauliflower, okra, etc.
For a spicy kick to this soup try grilling a couple of jalapeño peppers with the vegetables but be sure to remove the seeds before adding them with the other roasted vegetables.