Grilled Vegetable Soup
Serves 4
Think of this soup as a vegetable smoothie! A blend of the summer's peak veggies, fragrant herbs and zesty lemon balanced with creamy yogurt makes this soup drinkable. Enjoy it hot or cold, eating a bowl is an easy and delicious way to get your vegetables in. This recipe is a great way to make use of grilled veggies leftover from a summer barbecue!
Ingredients:
-1 eggplant, cut to ½ inch thick round slices
-½ red onion, cut in half (don’t cut off root end so that the onion slices will stay together while grilling)
-1 tomato, cut into quarters
-1 bell pepper, quartered (de-seeded and de-veined)
-1 zucchini, sliced ½ inch thick
-2 cups soft herbs (we used basil, parsley and dill, but you can customize to whatever you have in the fridge e.g. cilantro or mint)
-1 cup plain and unsweetened yogurt (I used cashew yogurt)
-1 small clove garlic
-1 tsp salt
-½ cup water
-1 lemon, juiced
-olive oil
Directions:
Cut all veggies and toss with olive oil and salt
Heat grill to medium, place veggies on grill and cover, flip at 5 minutes and cook for another five (a total of 10 minutes)
Remove veggies from grill
Peel off bell pepper and tomato skins, and remove the root from the onion
Place half of the vegetables into blender, and add ½ tsp salt, one garlic clove, half of the yogurt and half of the herbs
Blend mixture until combined
Pour mixture into bowl
Repeat process with the other half of veggies, adding ½ tsp salt, the rest of the yogurt and herbs
Pour finished mixture into a bowl with the other half of the mixture
Squeeze in lemon juice, add water and mix together
Transfer soup into bowls and garnish with cucumbers, dill, lemon zest and a drizzle of olive oil… or anything else you want!
Can be enjoyed hot or cold