This Grilled Vegetable soup uses the best of summer vegetables while they’re in season. I found eggplants, capsicums and zucchini’s were some of the best purchases at the green grocers at the moment. The farmers markets also have some gorgeous heirloom varieties, that I’d love to try. The grilling of the vegetables on the BBQ helps to intensify their flavour. Cooking them together melds their flavours and what comes out is an intense, charcoal inspired soup that is perfect for the end of summer.
The addition of summer herbs such as oregano and basil really help freshen the soup, while a drizzle of balsamic at the end, adds a hint of acidity to lift all the flavours. I like to double the recipe and freeze into portions for easy future meals, especially office lunches.
Ingredients
- 2 x eggplants
- 4 x capsicums, seeds and stalks removed
- 2 x zucchini, thickly sliced
- 3 x large ripe tomatoes, halved
- 1 x red onion, diced
- 5 x garlic cloves, minced
- Handful basil leaves
- Handful oregano
- 1 litre vegetable stock
- 1 x can cannellini beans, drained
- Balsamic vinegar to serve
Instructions
Turn your BBQ on to a high heat. Prick the eggplants a couple of times, to avoid an eggplant explosion. Trust me, nobody wants to be dodging flying hot eggplant. Grill the eggplants, capsicums and zucchini slices. You want the eggplant and capsicums skins to char and turn black. Put the tomatoes on the grill, cut side down and cook for a couple of minutes until slightly caramelised. Remove the vegetables from the BBQ and put aside until cool to handle. In a large saucepan, heat a little oil and add the onion and garlic. Cook on a low heat until soft and translucent. Slice the eggplant open and scoop out the flesh. Add to the onion mixture, along with the capsicums, zucchini and tomatoes. Continue cooking for a few minutes, then add the herbs, stock and cannellini beans. Bring to the boil and then simmer for 20 minutes. Remove from the heat and blitz with a hand blender. Serve in bowls with a little drizzle of balsamic vinegar on top.
