As the days are getting colder, I can’t wait to make my first soup. In autumn, of course, pumpkins take precedence and are processed in all kinds of liquids. But I’m all for variety and like to throw other vegetables into the pot. I am currently in love with this grilled zucchini soup. Of course, the soup itself is not grilled, but the zucchini that ends up in it is. Don’t worry, you don’t have to dig out the grill again, which must have already been sent to hibernate. A grill pan will also serve. Is it not part of your kitchen equipment? It doesn’t matter, just use a conventional pan.
I always find it especially delicious when soups have a bit of texture. You can achieve this by not pureeing them completely, but leaving a few pieces. Or you can garnish them with a few crunchy toppings before serving. It can be coconut chips, chopped walnuts, roasted pine nuts, croutons,… The possibilities are huge. Take a look at the “Toppings” cookbook if you need additional inspiration when it comes to culinary crowns.
But now back to the grilled zucchini soup. Or soups in general, because here at EAT CLUB there are many others waiting to spoil your taste buds. For example, our Swedish Mushroom Soup or our Coconut Pumpkin Soup. Or how about these heartbreakers?
Good to know: Can zucchini actually be eaten raw? EAT CLUBBERIN Olivia will answer this question at our cooking school.
Did you already know? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. Sign up if you want top tips and tricks from the kitchen and are always on the lookout for new food trends and creative recipes.
Soups are great: We love this grilled zucchini soup
Zucchini soup with leeks.
First, wash the zucchini and cut it in half lengthwise. Then cut into slices and mix them with 2 tablespoons of oil. Heat the oil in a grill pan and fry the zucchini for 5 minutes. Turn over, add salt and pepper.
Meanwhile, peel and chop the onion and garlic. Wash the leek well and cut it into rings.
Put a large stove on the stove, heat the oil and sauté the leeks, onions and garlic. Then add the baked zucchini slices and cover with soup and water. Bring everything to a boil and then cook for 15 minutes.
Wash and dry the mint, then chop it. Mix 2/3 of the chopped leaves into the soup. Then mash them into a puree, mix in the yogurt and reheat. Season with salt and pepper, then serve garnished with walnuts, coconut or similar.