Grilled Vegetable Soup with Fresh Herbs

Grilled Vegetable Soup with Fresh Herbs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    asparagus spears

  • 2

    large carrots, thickly sliced lengthwise

  • 1

    small zucchini, thickly sliced lengthwise

  • 1

    medium red onion, thickly sliced

  • 1

    large red bell pepper, cut into wide strips

  • 1

    large green bell pepper, cut into wide strips

  • 1

    large portobello mushroom

  • 1

    14-02 can diced tomatoes, with juice

  • ¼

    cup chopped fresh basil or ½ tsp dried

  • 2

    tbsp balsamic vinegar or lemon juice

  • tsp chopped fresh oregano or ¼ tsp dried

  • ½

    tsp black pepper

  • ½

    tsp sea salt

  • 1

    bay leaf

  • 8

    cups vegetable stock

  • ½

    cup chopped fresh parsley, for garnish

Directions

Spray both sides of a baking sheet sparingly with cooking spray. Place asparagus, carrots, zucchini, onion, red and green bell peppers and mushroom on the baking sheet and grill for 5 minutes, or until vegetables turn golden. Chop vegetables into bite-sized pieces. In a large soup pot, combine tomatoes and their juice, basil, balsamic vinegar, oregano, black pepper, salt, bay leaf and stock. Bring to a boil and stir in grilled vegetables; reduce heat and simmer for 8 minutes. Remove bay leaf. Garnish with parsley and serve.


Nutrition

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