Grilled Vegetable Soup with Fresh Herbs
By HeatherS
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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
- 1/4 cup chopped fresh basil or 1/2 tsp dried
- 2 tbsp balsamic vinegar or lemon juice
- 1 1/2 tsp chopped fresh oregano or 1/4 tsp dried
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 bay leaf
- 8 cups vegetable stock
- 1/2 cup chopped fresh parsley, for garnish
Details
Servings 8
Preparation time 20mins
Preparation
Step 1
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.
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