How are the grilled zucchini rolls prepared for this soup?

Thinly slice green and yellow zucchini, season them with salt, mint, thyme, and garlic, then roll them up into tight rolls and grill for about one minute on each side.

What types of zucchini are used in this recipe?

The soup uses one big green and one big yellow zucchini, grated, while the accompanying grilled rolls are made from one green and one yellow zucchini, thinly sliced.

Can this herb-infused zucchini soup be served cold?

Yes, this Herb-Infused Grilled Zucchini Soup is versatile and can be enjoyed warm, at room temperature, or chilled, making it perfect for any season.

What fresh herbs are incorporated into this zucchini soup and its garnish?

The soup features bay leaf, thyme, parsley root, spring onion, and fresh mint, while the grilled zucchini rolls are seasoned with mint, thyme, and minced garlic.

How is the soup made smooth and creamy?

After the vegetables and grated zucchini are cooked until tender, the bay leaf, thyme, and carrots are removed, and the soup is then blended smooth using an immersion blender.

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Herb-Infused Grilled Zucchini Soup
[Vegan]

LJ By: Lilia Jankowska

Author Bio

Hi, I am Lilia, living in the North of Poland. I am the cook and... Read More

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A bowl of vibrant green Herb-Infused Grilled Zucchini Soup, garnished with two delicate grilled zucchini rolls and fresh herbs.

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Herb-Infused Grilled Zucchini Soup [Vegan]

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This is a very simple soup that combines the rich flavor of fresh vegetables with the coolness of mint, served with smoky grilled zucchini. It’s light, but packed with flavor and perfect alongside sandwiches or a big salad. It can be served warm, just after cooking or cool, like a... Read More

Ingredients You Need for Herb-Infused Grilled Zucchini Soup [Vegan]

For the Soup:

8 cups water
1 carrot
1 leek
2 celery stalks
1 parsley root
1 spring onion
1 garlic clove
1 bay leaf
1 sprig of thyme
Salt and pepper, to taste
1 big green zucchini, grated on a coarse grater
1 big yellow zucchini, grated on a coarse grater
1/2 cup mint leaves

For the Grilled Zucchini Rolls:

1 green zucchini
1 yellow zucchini
Salt and pepper, to taste
Thyme, mint, and a garlic clove minced

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How to Prepare Herb-Infused Grilled Zucchini Soup [Vegan]

Clean the vegetables and cut them into pieces. Put the vegetables in the pot, pour over the water, add the bay leaf and thyme, season with salt and pepper, and cook until the vegetables get soft.
Remove the bay leaf, thyme, and carrots, then add the zucchini grated on a coarse grater.
Cook the soup for another 10 minutes until the zucchini is tender. Remove from heat and add the mint.
Blend the soup with an immersion blender.
While the soup is cooking, prepare the grilled zucchini rolls.
Cut the zucchini into thin slices on a mandolin. Put them into a bowl, season with salt and lightly sprinkle with mint, thyme, and garlic. Leave the zucchini for about 30 minutes to soften.
Put on a slice of green and yellow zucchini on top of the other and roll up into a tight roll. Repeat with the remaining slices.
Secure with bamboo sticks or toothpicks.
Grill them on a pan over medium heat for 1 minute on each side.
The soup can be served warm, at room temperature, or cold.
Pour the soup into the bowls, put two or three grilled rolls in the middle, pour over some oil and decorate with some herbs.