Zucchini puree soup for weight loss. Zucchini puree soup is dietary, but tasty. Zucchini puree soup with beans

Zucchini soups are tender and very low in calories. Dietary puree soups are also prepared from young vegetables. By the way, there are many recipes for such dishes using a combination of a wide variety of vegetables. For example, try cooking - the dish is very simple and healthy for the whole family .

Diet zucchini soup

Zucchini soup

What we cook from: a set of products for zucchini soup:

zucchini (choose the youngest ones so that the skin on them is still thin) – 600 g (this is 3-4 small vegetables)
sunflower oil – 120 g;
egg – 1 pc.;
onions (green feathers) – 50 g (you can use regular onions, 1 small onion is enough);
fresh milk – 200 g;
flour – 2 tablespoons;
water – 900 ml;
rice – 50 g;
kefir, sour cream or yogurt – 150 g;
any spices and herbs (whichever you like best).

How to prepare dietary zucchini soup:

sauté green onions in oil;
Wash the zucchini, peel it, cut it into very small cubes, add it to the onion, fry it all together;
mix water with milk, pour in previously fried vegetables;
Wash the rice well, add to the vegetables, boil for another 20 minutes (until the rice is ready);
Boil the egg hard, chop finely;
finely chop the greens;
Season hot soup with kefir, yogurt or sour cream, sprinkle chopped herbs and egg on top;
add salt and favorite spices to your taste.

Eggs work well to season zucchini soup. Beat a raw egg until foamy with a pinch of salt, carefully and slowly pour the egg mixture into the zucchini soup. You need to stir constantly, otherwise the egg will quickly curdle.

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Another zucchini soup recipe

Diet zucchini puree soup

When you try this soup for the first time, you won’t immediately understand what it’s made from. Assumptions may be different, sometimes they have a very specific taste as a result of mixing a wide variety of vegetables, but you don’t immediately understand that this soup is made from zucchini. Try making this soup and treat your family and friends to it. I wonder if they can guess the main ingredient of this unusual and tasty dish?

What we cook from: a set of products for zucchini soup-puree

broth (meat, weak, preferably chicken) - 1 liter;
zucchini – 5 pcs. (fresh, young, thin-skinned, without seeds);
cream – 150 ml;
sunflower oil – 2 dessert spoons;
garlic – 1 clove;
green or onion – 1 pc. or several stems-feathers;
carrots – 2 pcs.;
potatoes - 1 large tuber;
spices - pepper, salt.

How to prepare dietary zucchini puree soup:

So the zucchini soup is ready, which is best eaten with croutons. Add greens to taste to the finished dish (directly to the plate). The calorie content of one small bowl of soup is 115 Kcal.

Zucchini is ideal for preparing a tasty and healthy dietary soup. This vegetable is perfectly digestible, improves the functioning of the gastrointestinal tract and at the same time contains a large amount of microelements necessary for humans (sodium, potassium, magnesium, phosphorus, etc.) and vitamins C and B.

There are a large number of zucchini soup recipes for proper nutrition, here are some of them.

Low-calorie zucchini soup for weight loss

To prepare this dietary puree soup, we will need the following ingredients: 500 grams of fresh zucchini, 3 medium carrots, 2 onions, a liter of water, 20 grams of butter, a small bunch of herbs to taste, a pinch of salt and a little ground black pepper.

Peel the zucchini and remove seeds, cut into small cubes and cook over low heat in lightly salted water. Grate the carrots on a coarse grater, finely chop the onion and simmer everything together in butter until half cooked.

Add carrots and onions to the soup and continue cooking until all vegetables are soft. Beat the slightly cooled mass with a blender until it becomes a homogeneous puree. Add finely chopped herbs to the bowl of soup.

Zucchini soup with rice and egg

For this recipe we will need the following set of products: half a kilo of small zucchini, one chicken egg, a glass of milk, 2 tablespoons of flour, sunflower oil, green or onions, 3 glasses of water, 50 grams of rice, half a glass of low-fat kefir, spices to taste.

Making diet soup for weight loss is very simple. Sauté green or onions in oil, add finely chopped zucchini to it. Place everything in a saucepan, add water and milk, and place on medium heat. When the soup boils, add the washed rice and cook for about 20 minutes until the rice is cooked. While the soup is preparing, hard-boil the egg and chop finely.

Season the finished soup with kefir, add an egg to it, sprinkle chopped herbs on top, and add spices to taste.

Dietary zucchini soup with garlic

To prepare a tasty and healthy zucchini-garlic vegetable soup, you need to take the following ingredients: 250-300 grams of peeled zucchini, 2 medium-sized potatoes, two medium tomatoes, one medium onion, one carrot, 3 cloves of garlic, a little black pepper, salt and herbs taste.

Cut the zucchini and potatoes into small cubes, carrots into thin slices, and onions into half rings. First, place the potatoes in boiling water (1 liter) and cook for 10 minutes. Meanwhile, fry carrots, onions and zucchini in vegetable oil.

We have collected for you the best recipes for making pureed zucchini soup: with cream, milk, kefir, vegetables. Fast, simple and very useful!

Half a large or one medium zucchini, about 1.5 kg
Three small carrots – 150-200g.
Turnip onion – 150-200g.
Vegetable pepper (sweet, not bitter) – 100-150g
Garlic – 2 cloves
Vegetable oil
Butter 1 tbsp. spoon
Cream 2 cups

The ease of preparing this soup lies in the fact that the ingredients do not have to be cut into even pieces, then they still need to be chopped.

Place 3 liters on low heat. pan, preferably with a flat bottom, and pour vegetable oil onto the bottom. As soon as the oil is hot, add the onion to the pan and simmer for no more than 2-3 minutes. The onion cannot be fried, otherwise it will give off bitterness.

Add carrots to the stewed onions and simmer for another 3-5 minutes.

As soon as the carrots have given off their color and sweetness, add pepper and simmer everything together for another 5 minutes.

Add the zucchini, add a little salt (so that the zucchini releases juice) and simmer until fully cooked. I determine doneness by the color of the zucchini. As soon as they become transparent, turn off the heat under the pan and let them cool slightly.

After the soup has cooled, grind it with a blender until it becomes a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and place on low heat.

Bringing to a boil, salt the puree soup to taste.

As soon as the soup boils, add crushed garlic and turn off the heat.

You have got the most delicate puree soup, which can be served as a European dish with croutons or fresh bread. You can decorate the plate with a splash of cream, fresh herbs and crackers.

Recipe 2, simple: pureed zucchini and potato soup

If you need a soup with less calories, you can use water, and for a more satisfying option, for example, chicken broth is suitable. But no matter what you choose, the result will definitely please you.

Water or chicken broth – 750 ml
Sour cream – 2 tbsp
Vegetable oil – 1 tbsp
Garlic -2 cloves
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 3 medium pieces (more is possible, the soup will be more satisfying)
Zucchini – 2 pcs.
Salt, pepper to taste, croutons, herbs

Peel the onion and cut into half rings or slightly smaller, garlic into slices, lightly fry everything together in a saucepan.

Cut carrots, zucchini, potatoes into small slices and add to the onion and garlic, lightly fry everything.

Add water or chicken broth and simmer over medium heat until the vegetables are cooked. Before finishing cooking, add salt and ground black pepper.

Add sour cream and use an immersion blender to puree. I got a fairly thick soup; you can adjust the thickness of the soup yourself, using vegetables or broth.

Serve the zucchini soup with herbs and croutons. Instead of sour cream, you can use cream, this amount is approximately 100 ml.

Recipe 3: delicious zucchini puree soup with milk

Zucchini goes very well with almost all dairy products. Milk gives the soup a delicate and refined taste, and parsley emphasizes it. The soup is dietary and should especially appeal to those who are watching their figure. The milk in the recipe is also diluted with water.

1 medium zucchini (300 g);
1 tbsp. milk;
1 clove of garlic;
a little parsley;
salt, pepper to taste.

We thoroughly wash the zucchini and cut it into large cubes along with the skin. We put them in a saucepan, pour a glass of milk and add a glass of water so that the zucchini does not burn and the puree soup is more soup-like.

Coarsely chop the parsley and also put it in the pan.

Place the saucepan over medium heat and cover the pan with a lid. Zucchini will need 10-15 minutes. They should become soft and easily pierce with a fork. The water should not evaporate much. Salt and pepper boiled zucchini with milk to taste.

Squeeze out a clove of garlic. Process into puree using an immersion blender directly in the pan. Zucchini soup with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon appetit!

Recipe 4: Zucchini puree soup with cream (step by step)

When you want something light, refreshing, but at the same time delicious - prepare zucchini cream soup! It will fill you up, but will not give you a feeling of heaviness in the stomach, it will delight you with its delicate creamy taste and its pastel color... And if you serve it with beautiful “hearty” croutons, you can pleasantly surprise your soulmate. We will prepare vegetable puree soup from zucchini with cream; the consistency of this soup is very delicate. Try it!

zucchini – 3 pcs.;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
cream 20% - 250 ml;
garlic – 2 cloves;
salt;
for croutons - bread/loaf.

Trim and peel the outer membranes (husks/skin) of zucchini, carrots, potatoes, garlic and onions. Cut the zucchini, onion and all root vegetables into large random pieces, and garlic into large slices. It is better to use young zucchini, they have a delicate peel and small seeds; it is not necessary to trim the peel.

If you are cooking with mature zucchini, peel the zucchini, cut the zucchini in half and remove all the seeds.

Place a non-stick/ceramic frying pan on the fire and pour in a few tablespoons of your chosen vegetable oil. First, fry the onion segments along with the garlic slices until soft.

And then add all the other vegetable ingredients - zucchini, carrots and potatoes. Simmer the assorted mixture together for 7-9 minutes, systematically and constantly stirring the set of vegetables, over low, moderate heat. Add salt at the end.

Pour in as warm a broth as possible (ideally) or to save time - ordinary boiled water, cook until the vegetables are absolutely (!) fully cooked, first of all, your potatoes.

When the zucchini, vegetables, and potatoes are ready, transfer all the circles and cubes into a deep dish (of course, we don’t drain the liquid, we still need it!). “Punch” the stewed assorted vegetables with a powerful blender into a homogeneous puree, without unpleasant lumps. At the same time, you need to heat the cream over the fire.

In one saucepan, combine the vegetable puree, remaining broth and heated cream. Stir the puree with cream, season with more spices if necessary and let the cream soup brew under the lid. Zucchini soup is ready!

While the creamy zucchini soup is brewing, quickly prepare wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just cut out everything you want to express to your loved ones from a thin slice of loaf with kitchen scissors.

Fry the croutons in a dry frying pan and serve with zucchini cream soup along with any fresh herbs! By the way, you can sprinkle the soup with sweet ground paprika or a pinch of red pepper on top, serve it with a slice of lemon or sprinkle with balsamic...

Recipe 5: Dietary soup of zucchini puree with garlic

This soup will become a welcome guest at the dinner table. If you are fasting, it will diversify your fasting table, and if you are not fasting, you can replace part of the water with cream. But the soup is also good in this lean version! The hardest thing is to restrain yourself and not empty the entire pot at once. So cook and enjoy.

Zucchini 2 pcs.
Leek 1 pc.
Garlic 1 clove
Dill 50 gr.
Olive oil 2 tbsp. l.
Salt to taste
Pepper to taste

Cut leeks into rings. I really love this onion for its delicate taste and spring green color.

Heat olive oil in a saucepan. It is better to use cold-pressed olive oil, it is called Extra Virgin.
Add leeks and fry, stirring, for 5 minutes.

Add chopped dill, salt and pepper, pour in 1 liter of hot water and bring to a boil. After 2-3 minutes turn off.

Remove the pan from the heat. Gently blend with a blender until pureed.

Add garlic. Our puree soup is ready. Bon appetit!

Recipe 6: Zucchini puree soup with melted cheese

The soup turns out tasty and nutritious. This dish will perfectly diversify your menu.

2 young zucchini;
1 processed cheese “Creamy”;
1 onion;
1 clove of garlic;
300-400 ml chicken broth;
olive oil;
butter;
salt;
sweet ground paprika;
greens for serving.

Recipe 7: Zucchini and cauliflower puree soup

Delicious, healthy and lean cauliflower and zucchini puree soup. During cooking, you don’t need to add anything extra to the broth - bay leaf and black pepper will be enough. Even kids enjoy eating this puree soup for lunch.

Cauliflower: 200 g
Zucchini: 1 pc.
Broccoli: 100 g
Bay leaf: 2 pcs.
Salt: to taste
Fresh herbs: to taste

The puree can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As a complementary food, this is an excellent option. In addition, cauliflower and zucchini puree is also ideal for fasting days or during fasting.

We separate the cabbage into inflorescences and cut the zucchini not too finely (one ring into two parts). Meanwhile, put a pan of water on the fire and wait for it to boil.

Place the vegetables in boiling water, add salt and season to taste (I recommend using only bay leaves and peppercorns). Cook until the vegetables are ready (no more than 10 minutes over low heat).

Place the vegetables in a blender and chop. If you want the soup to be puree, add a little broth.

Before serving, sprinkle with dill or parsley. If you are cooking for a baby, you can add more broth, potatoes when cooking the broth and carrots.

Recipe 8: Lenten creamy zucchini and potato soup

You can prepare puree soup from zucchini and potatoes at any time of the year, but you need to take care of preparations for soups in advance. Zucchini holds up well to freezing, so you can cut them into cubes, freeze them, and store them in the freezer until spring. And if your dacha has pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in a cool place. Large zucchini can be stored fresh until winter.

medium-sized zucchini – 1 piece;
potatoes – 3-4 pcs;
carrots – 2 pcs;
onion – 1 piece;
water or vegetable broth - 1.5 liters;
garlic – 2 large cloves;
vegetable oil – 3 tbsp. l;
salt - add to taste;
coarsely ground black pepper – 2 pinches per serving;
any greens - for serving soup.

Chop the vegetables while the water or vegetable broth is boiling. If the soup is not prepared during Lent, then you can cook it in chicken broth. Peel the zucchini, cut into circles and check for hard seeds inside. Cut into cubes not very large.

Cut the carrots into small cubes or grate them on a coarse grater. Of course, grating is faster than slicing, but when frying, grated carrots will take on more oil, so saving time will cost you extra calories.

Cut the potatoes finely, into cubes or thin strips.

Finely chop the onion and garlic cloves. Garlic, by the way, can be added without frying at the end of cooking to a pan with chopped vegetables or to plates.

The water began to boil intensely, it’s time to load the potatoes into the pan. We wait until the water starts to boil again, adjust the heat so that the boil is not very violent, and begin to sauté the vegetables for the soup.

Heat the onion cubes and garlic in oil. We don’t fry it, we won’t do any frying. Add carrots, stirring and simmering vegetables for 2-3 minutes.

Pour the zucchini into the frying pan, mix the contents of the frying pan and continue to simmer over low heat for another five minutes.

The potatoes are already cooked, you can add stewed vegetables to the pan and cook them until fully cooked.

Cook the soup for about 10-15 minutes over very low heat. The slower the fire, the better and more evenly everything warms up and simmers; the vegetables gradually give off their taste, becoming saturated with different aromas.

Turn off the heat when the vegetables are completely soft. Let cool slightly, transfer with a slotted spoon to a blender bowl and puree. If the walls of the pan are high, then you can drain some of the broth and chop the vegetables without removing them from the pan. Then heat it up, add broth and dilute the soup to the desired thickness. Add salt to the soup, wait until it starts to boil and turn it off.

There is no need to infuse the puree soup; after cooking, it is immediately poured into plates and served. You can add croutons, croutons, toast bread, dried in the oven, and season the soup itself with coarsely ground black pepper and fresh herbs. Bon appetit!

Recipe 9, step by step: squash cream soup

Zucchini soup with roasted garlic is a flavorful and nutritious first course. The longest stage in its preparation is baking the garlic cloves, but it is the garlic that gives the dish its delicious taste. By the way, during the baking process, garlic loses its inherent pungent odor, and in return, acquires an amazing subtle aroma that is transferred to the soup. Tender zucchini is the main ingredient of the dish, making the soup tender and appetizing. Potatoes fit harmoniously into the overall composition, making the meal satisfying. And fried onions and freshly ground black pepper only complement the taste sensations.

zucchini – 600 g
garlic – 1 head
onion – 1 small head
potatoes - 3-4 tubers
cream 10% fat – 200 ml
butter – 1 tbsp. l.
vegetable oil – 2 tbsp. l.
freshly ground black pepper, salt to taste.

Preheat the oven to 200° C. Divide the head of garlic into cloves. No need to peel! Place the cloves in a fireproof dish and sprinkle with vegetable oil (1 tbsp.).

Bake until soft, 30 minutes.

Cool. Carefully cut off the ends of the skins and squeeze out the fragrant garlic pulp from the cloves. Remove the peel from the onion, wash and cut into half rings.

Wash and peel the potatoes. Cut the tubers into small cubes.

Wash the zucchini and cut into circles or semicircles. There is no need to peel young zucchini, but it is advisable to peel old zucchini from rough skin.

Melt the butter in a saucepan over low heat, add vegetable oil (1 tbsp).

Zucchini (preferably young) - 500 g.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
For croutons:
Loaf (can be replaced with rye bread if desired) - 200 gr.
Vegetable oil
Greens and seasoning - to your taste

Zucchini is a unique product. You can prepare a lot of tasty and nutritious dishes from it, while they will be very healthy and low in calories.

The range of dishes is also impressive: from vegetable puree soup to jam. Frozen zucchini in combination with other vegetables will be an excellent help in a vegetarian menu or when observing fasting.

Let's look at several recipes for pureed soups based on zucchini.

Preparing dietary vegetable puree soup

We will need the proposed ingredients to prepare dietary puree soup.

Wash the zucchini, trim off the back and cut into cubes.
Cut the potatoes into cubes the same size as the zucchini.
First, let the potatoes boil. After five minutes, throw in the zucchini. While the vegetables are cooking, you can start preparing the frying.
Sauté finely chopped onion and grated carrots in vegetable oil until tender.
Let's get back to the vegetables that are boiling. But while we were preparing the frying, the vegetables were cooked. Now grind them using a blender or wooden mortar until smooth.
Zucchini puree soup is almost ready. Add fried vegetables to the resulting puree, add salt and put on the fire for another couple of minutes. If you like oriental spices, add them to the soup along with the frying.
While our zucchini puree soup is steeping, let's prepare the croutons. To do this, simply fry the bread in a frying pan with a little oil. While the bread is still hot, you can grate it with crushed garlic, then these croutons will give the soup a piquant taste.
When serving, garnish the soup with parsley leaves. Croutons can be added to the soup immediately before serving, or they can be placed on the table in a separate plate.

Variations on the theme of squash puree soup with beans

Leek - 50 gr.
Zucchini - 200 gr.
Green beans (any variety) - 20 gr.
Milk - 100 ml.
Flour - 10 gr. (incomplete teaspoon)

Step-by-step preparation

Heat vegetable oil in a frying pan and sauté finely chopped onion. Keep an eye on the heat so that the onions don't burn.
While the onions are frying, don’t waste time and clean the zucchini. Then cut them into neat small cubes and put them in a saucepan.
We send the prepared onions to the zucchini and fill them with vegetable broth. This dish is not vegetarian, so you can use meat broth without spoiling the taste.
Add salt and spices, cover the pan with a lid and place on low heat. Now let our soup simmer for 10 minutes until fully cooked. To make the taste more delicate, throw a piece of butter into the pan along with the onions.
These 10 minutes will not be in vain for us either. Cut the beans into pieces and boil in salted water.
When the main ingredients are cooked, grind them into puree using kitchen appliances or the old fashioned way, through a sieve, the main thing is that there are no lumps.
Pour the soup into bowls and add the boiled beans. To make your zucchini puree soup look like in the photo, garnish it with quail eggs cut into two parts and herbs. In this case, serve the croutons separately.

Creamy soup with zucchini and pumpkin

To make the proposed dishes even more healthy, add pumpkin to the list of ingredients.

The recipe for squash puree soup with pumpkin is also very simple, but no less tasty. So, we will need:

Medium potatoes - 2 pcs.
Pumpkin - 100g.
Zucchini - 100 gr.
Small onion - 12 pcs.
Butter - 50 gr.
Cream of any fat content - 250 ml.

Cooking steps:

As always, first fry the onion in butter.
If you fry onions in a saucepan, then it is not necessary to transfer the onions to the pan; you can cook them in it. Add diced vegetables.
We will need enough water to cover the vegetables halfway and leave to simmer.
When they become soft, and therefore ready, grind them using a blender without removing them from the broth. Perhaps, during cooking, all the water will evaporate, then your soup will simply be a little thicker. If this option does not suit you, add a little water while stewing the vegetables.
Check again for salt and add cream. They will not only add flavor to the soup, but will also help achieve the desired consistency. All that remains is to let the soup boil again and you can taste it.

If the zucchini puree soup is too thin, add a few tablespoons of crushed wheat cereal. In this case, it will need to be boiled for several minutes.

There is a low-calorie dish containing a large amount of fiber, with the help of which it normalizes intestinal function and thereby actively reduces excess weight.

Everyone knows perfectly well about the benefits of vegetables, so zucchini soup, the dietary recipe for which we offer you, is a great idea for those who adhere to a healthy diet. Its preparation does not require much time or any special skills, and a diet based on it will not be complicated or monotonous.

How to Make Zucchini Soup Tastier

Zucchini is simply ideal for low-calorie dishes. They perfectly saturate the body and satisfy hunger, and their calorie content is minimal. Zucchini is hypoallergenic, rich in fiber, pectin, vitamins and minerals, and doctors often recommend using them in medical nutrition.

If necessary, use zucchini instead of zucchini.
The soup becomes more flavorful when using a large variety of seasonings. Feel free to add basil, coriander, bay leaf, saffron, cilantro, celery, marjoram, paprika, nutmeg, mint, sage, curry, dill, tarragon, parsley!
Zucchini soup is great as a baby's first food. It is advisable to cook it in chicken (or vegetable) broth.
The recipes call for olive or vegetable oil. If you replace them with cream, the taste of the dish will improve, but its calorie content will noticeably increase.
It is advisable to use not old zucchini.
During the cooking process, vegetables are chopped, boiled until tender, then blended with a blender.
You can make pureed zucchini soup using broth or plain water.

Diet zucchini soup

Ingredients

Zucchini – 3-4 pcs.;
Chicken egg - 2 pcs.;
Onions – 2 pcs.;
Sunflower oil – 120 g;
Rice – 50 g;
Flour – 2 tbsp;
Milk – 250 g;
Purified water – 900 ml;
A set of spices - to taste;
Greens - to taste;
Kefir or yogurt – 200 g;
Salt - to taste.

Making dietary zucchini soup, step-by-step recipe

Wash the onion and chop it.
Heat a frying pan and sauté the onion in sunflower oil.
We wash and peel the zucchini.
Cut the vegetable into small cubes.
Place the zucchini in a frying pan with the onions and simmer.
In a saucepan, mix milk with water and bring to a boil.
Place the vegetables from the frying pan into the same bowl.
Add washed rice to it and then cook for 15-20 minutes.
Add spices and salt.
Boil the egg hard and chop it finely.
Chop the greens.
Place the finished soup on plates, add yogurt or kefir (you can also use sour cream), sprinkle with eggs and herbs.

Low-calorie zucchini soup

Ingredients

Zucchini - 4 pcs.;
Carrots – 1-2 pcs.;
Onions - 2 pcs.;
Leek – 1 pc.;
Celery – 2 bunches;
Garlic – 2 cloves;
Sunflower oil – 3-4 tbsp. l.;
Allspice – 3-4 pcs.;
Basil - 1 bunch;
Black pepper (peas) – 4-5 pcs.;
Bay leaf – 2 pcs.;
Nutmeg – 1 pinch;
Greens - to taste;
Salt - to taste.

How to make dietary puree soup, classic version

Coarsely chop carrots and celery.
Peel the onions and garlic.
Pour water into a saucepan (or stewpan), add vegetables.
Let it boil, reduce the heat.
Add bay leaf, salt, black and allspice.
Cook for about 20 minutes.
Meanwhile, cut the zucchini into half rings. If they are large, they need to be cleaned.
Chop the basil and leeks.
In another bowl, heat the vegetable oil, add the onion, fry for 1 minute.
Add zucchini and stir.
Simmer under the lid over low heat for 2-3 minutes.
Add basil.
Simmer for another 6-8 minutes.
Pour in the broth to cover the zucchini.
After boiling, reduce the heat and boil our soup for about 5 minutes.
Turn off, let the soup cool slightly and blend it with a blender until smooth.
Add nutmeg.
Chop the greens.

Place on plates and add your favorite herbs. If desired, you can season this dish with low-fat sour cream, and also serve homemade croutons made from dark bread with garlic along with the bowl of soup.

Dietary creamy zucchini soup

Ingredients

- 2 pcs. + -
- 1 PC. + -
- 2 pcs. + -