Smoked BBQ Winter Vegetable Soup

A delicious warming soup cooked on the BBQ

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Course: Appetizer, Main Course

Cuisine: British

Keyword: bbq, smoker, soup, vegetables

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 207kcal

Author: Martin (Dad What Cooks)

Cost: £5

Prepare your BBQ to indirect heat and warm the wok or Dutch oven. Put a little drop of oil in the bottom of the pan to warm up.
Gather the vegetables and chop and dice accordingly.
Put the onion in the pan first and give that 5 minutes to soften and brown off.
Once the onion has browned off, throw in the rest of the vegetables and pour in the stock. Give it all a stir. Place the lid on the BBQ and leave it for a bit.
In the meanwhile, put some wood chips into some water to soak.
After 20 mins or so, give the pot a stir and season to taste with salt and pepper. After 45 minutes to an hour the veg will have softened. Check the potato with a fork and make sure it is nice and soft. The liquid should have reduced too.
Pour in the cream, and then blitz with a blender. Add any further seasoning if required. You're looking for a smooth but thick (ish) soup. If there is too much liquid, reduce down further by putting back on the heat. Keep stirring.
Once at the right thickness, drop the wood chips on the coals and then close the BBQ lid to let the smoke start. You only want a gentle smoke, maybe 10 minutes at most.
After the time is up, the soup is ready to serve. I suggest a nice crusty bread to go with it. A perfect compliment to a perfect soup.