Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Cedar Smoked Asparagus Soup
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 4 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 cedar plank, for smoking (cooking grade with no varnish)
- 1 medium Bunch of Asparagus, 20-25 sized stalks, trimmed
- 2 tablespoons Olive Oil
- 1 teaspoon Balsamic Vinegar
- 2 Leeks, white and light green parts only, well washed and finely diced
- 2 Garlic Cloves, minced
- 4 cups Vegetable stock
- 1 medium Yukon Gold or Russet Potato, peeled and diced
- teaspoon scant ¼ Salt, or to taste
- 1 teaspoon Lemon Juice or to taste, optional
Instructions
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.
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.
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