Grilled Garden Vegetable Soup with a Touch of Smoky Sweetness
35 minutes
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About Grilled Garden Vegetable Soup with a Touch of Smoky Sweetness
Savor the smoky sweetness of summer in every spoonful of this vibrant Grilled Garden Vegetable Soup! Imagine tender, perfectly grilled vegetables bursting with flavor in a hearty and satisfying broth.This soup is a delicious way to celebrate the bounty of your garden, bringing a taste of sunshine to any meal. It's an easy-to-follow recipe that can be customized with your favorite seasonal vegetables.Warm up on a cool evening with this flavorful and comforting soup, or enjoy a taste of summer any time of year.
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Soup Base
Instructions
- Roughly chop the tomatoes, carrot, and cabbage. Add them to a pressure cooker along with the garlic cloves, water, salt, pepper, and turmeric powder.
- Cook under pressure for 4 whistles. Allow the pressure to release naturally before opening the lid. Let the mixture cool slightly.
- Peel the tomatoes (the skins should slip off easily after pressure cooking). Transfer the cooked vegetables to a blender and purée until smooth.
- Return the puréed soup to the pot. If desired, stir in cream for added richness and simmer for 5 minutes to heat through. This step is optional but recommended for a creamier texture.
- Prepare the vegetables for grilling: chop the baby corn, mushroom, carrot, and French beans into bite-sized pieces. Lightly grease a grill pan with butter. Arrange the vegetables on the hot grill pan in a single layer. Season with salt and pepper. Grill for about 8 minutes, turning occasionally, until tender and slightly charred.
- Add the grilled vegetables to the soup. Simmer for a few more minutes to allow the flavors to meld.
- Serve the Grilled Garden Vegetable Soup hot. Garnish with a dollop of cream or a sprinkle of fresh herbs, if desired.
Recipe Notes
Good To Know
- You can add any vegetable of your choice to this garden soup.
Expert Tips
- For a richer flavor, roast your vegetables before adding them to the soup.
- Add a splash of cream or coconut milk for extra creaminess.
- Garnish with fresh herbs like parsley, chives, or dill before serving.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 24gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 3mgSodium: 2399mgPotassium: 853mgFiber: 7gSugar: 11gVitamin A: 9403IUVitamin C: 59mgCalcium: 88mgIron: 1mg
Monika Rastogi
Articles: 9
3 Comments
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Such a scrumptious dish! Thank you.
This looks so tasty! Thank you.
What a great recipe! Thanks for sharing.