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 gazpacho.

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


  1. 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.
  2. Remove the bay leaf, thyme, and carrots, then add the zucchini grated on a coarse grater.
  3. Cook the soup for another 10 minutes until the zucchini is tender. Remove from heat and add the mint.
  4. Blend the soup with an immersion blender.
  5. While the soup is cooking, prepare the grilled zucchini rolls.
  6. 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.
  7. 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.
  8. Secure with bamboo sticks or toothpicks.
  9. Grill them on a pan over medium heat for 1 minute on each side.
  10. The soup can be served warm, at room temperature, or cold.
  11. Pour the soup into the bowls, put two or three grilled rolls in the middle, pour over some oil and decorate with some herbs.