Cedar smoked asparagus soup
This Cedar Smoked Asparagus Soup is a gluten-free, dairy-free, and Whole30-friendly dish. Perfect for an Autumn event, this soup is made with cedar plank, vegetable stock, and olive oil, giving it a unique and smoky flavor. It provides essential vitamins and minerals from the asparagus and other ingredients, making it a nutritious choice for a meal.
Ingredients
cedar plank
1
asparagus spears
1 medium Bunch
olive oil
2 Tbsps
balsamic vinegar
1 tsp
leeks
2
whole garlic clove
2
vegetable broth
4 cups
russet potatoes
1 medium
salt
1 tsp
lemon juice
1 tsp
Method
- Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.
- Preheat the grill over a medium high heat.
- Trim asparagus and lay in aluminum foil.
- Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.
- Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.
- Grill for about 10 15 minutes, checking intermittently until tender.
- Meanwhile, heat the remaining oil in a large stockpot to sweat the leeks and garlic until soft and translucent but not browned; about 3 5 minutes.
- Add the diced potato and cover with the stock.
- Bring to a simmer and cook until the potatoes are softened.
- Remove the best spear tips from the asparagus and reserve for garnish.
- Roughly chop the remaining smoky asparagus, add to the simmering soup.
- Continue for another 3 5 minutes to cook through to merge flavours.
- Transfer soup to a food processor or using a immersion blender, combine until smooth.
- Season to taste with salt.
- Stir in lemon juice, if using.
- Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.
Nutrition:
Carbs
24 g
Fat
7 g
Protein
4 g
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