Roasted Zucchini and Leek Soup: A creamy soup for cold days

With the days getting cold, I can’t wait to make my first soup. In the fall, of course, the squash has the edge and is processed into all kinds of liquid forms. But I’m for variety and like to throw other vegetables in the bowl. I currently love this grilled zucchini soup. The soup itself isn’t roasted, of course, but the zucchini that ends up being so is. Don’t worry, you don’t have to extract the grill again, which has already been sent to hibernation. A roasting pan will do the trick, too. Isn’t that part of your kitchen equipment? It doesn’t matter, just use a traditional frying pan.

I always find it especially delicious when the soup has a little texture. You can either achieve this by not mashing it completely, but by leaving a few pieces. Or you can decorate it with some crunchy toppings before serving. It can be coconut flakes, chopped nuts, toasted pine nuts, toasted bread, … the possibilities are enormous. Take a look at the Toppings cookbook if you need more inspiration when it comes to culinary crowns.

But now back to the roasted zucchini soup. Or soup in general, because here at EAT CLUB there are plenty of others waiting to spoil your taste buds. For example, Swedish mushroom soup or coconut and pumpkin soup. Or what about these two lovers?

It is useful to know: can zucchini be eaten raw? EAT CLUBBERIN Olivia will give you the answer to that question in our cooking school.

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Aerial view of a bowl of grilled zucchini soup with coconut flakes and chopped pistachios.

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Soups are great: we love this roasted zucchini soup

a description

Zucchini soup with leeks.


  1. First, wash the zucchini and cut it in half lengthwise. Then cut into slices and mix with two tablespoons of oil. Heat the oil in a frying pan and fry the zucchini for 5 minutes. Stir, salt and pepper.

  2. Meanwhile, peel and chop the onion and garlic. Wash the leeks well and cut them into rings.

  3. Put a large burner on the stove, heat the oil, and fry the shallots, onions, and garlic. Then add the grilled zucchini slices and pour the broth and water. Bring everything to a boil and then simmer for 15 minutes.

  4. Rinse and dry the mint, then chop it. Stir two-thirds of the chopped leaves with the soup. Then mash it, stir it in the milk and heat it again. Season with salt and pepper, then serve garnished with nuts, coconut, or the like.

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