We offer you the most delicious recipes zucchini soups. Very tasty and healthy, and most importantly, you can “disguise” the zucchini so that you don’t even understand that it is in the soup.
In order to preserve all the ingredients when preparing squash soups useful material and vitamins should not be cooked for a long time, and most importantly, do not cook right away a large number of. These dishes are cooked very quickly, so it will not be difficult for you to please your loved ones with the freshest soups every day, which you will constantly cook according to new recipes. And the most interesting thing is that there are a huge number of ways to cook zucchini soups.
A little about the general principles and methods of making zucchini soups:
Soups made from a vegetable such as zucchini are loved not only by gourmets, but also by people who are very picky about food. Also, zucchini soups are considered diet food It is especially good to eat such dishes in the hot summer period, since it is during this period that foods containing heavy and fatty foods are not easily digested in the body, that is, they are not perceived at all, and therefore, health problems immediately begin to arise. That is why in this case a tasty, fragrant and very healthy soup from zucchini.
The culinary feature of this vegetable is that it adopts taste qualities other ingredients included in the recipe, so zucchini can be combined with any product. Soup can be prepared with products such as meat, mushrooms, cheese, cream, spoiled milk, a variety of vegetables and aromatic herbs. When the soup is ready, all the boiled ingredients must be ground with a blender and then the dish acquires a delicate and velvety texture and at the same time has an amazing and unique taste. And also due to the fact that the soup is homogeneous and thick, you can use any products in cooking, because they are perfectly masked.
For the preparation of soup, it is necessary to use only young zucchini, because thanks to such a product, the dish as a result is tender and pleasant in taste. But as for the huge zucchini, it is better to use them for making pancakes or caviar. general principle cooking is boiling and cutting the ingredients, which are then crushed with a blender and as a result sour cream and greens are added to the soup. If you do not have such equipment as a blender in your kitchen, then you can grind the vegetables with a sieve.
A few tips:
1. If you prepare zucchini soup and add croutons or pieces of fried light brown to each plate white bread in butter, then your dish will have a special piquant taste.
2. Soup - puree is mainly served in bowls intended for this dish, or you can use plates only so that the sides are deep, such dishes are necessary in order to keep the soup warm longer.
Soup puree with meatballs
Zucchini soup - mashed potatoes prepared according to this recipe are very tender and we will combine this dish with meatballs, so this dish will appeal not only to an adult, but also to a child. And most importantly, children who sit and constantly choose floating onions with carrots from their plates will not do this in this dish, since carrots and onions in the soup will not swim, because we will beat it with a blender, thanks to which soup will turn into homogeneous mass. And not a single child will be able to guess that these vegetables are present in the soup, and even in combination with such a vegetable as zucchini.
Ingredients:
zucchini - a few pieces;
carrots - one piece;
onion - one head;
minced meat - three hundred grams;
butter- to fry vegetables;
salt - to your taste;
crackers - one hundred grams;
greens - one bunch;
chicken bouillon- one and a half liters.
Recipe:
Put the pre-boiled chicken broth on the stove and bring it to a boil. Then peel the zucchini, cut them into medium pieces and send them to the boiling broth. After ten minutes, as the zucchini will be cooked, put the meatballs, previously prepared from minced meat, in a container.
Now take a carrot, peel it and rub it on a coarse grater. Next, peel the onion and finely chop the vegetable. Put the pan on the fire, add a little butter and send the onions and carrots to the hot oil, the vegetables need to be fried a little. Then send the onion with carrots to a container with soup, add salt to your taste and let the food cook for another ten minutes.
When the soup is ready, let it cool down a bit, remove the meatballs, and chop all the other ingredients with a blender, chop until the soup turns into a homogeneous mass. Then pour the food into plates, put meatballs in each plate, sprinkle fragrant herbs on top and add some crackers.
That's all, it's true delicious soup? Definitely from this dish no one will ever refuse.
Enjoy your meal!
Zucchini soup with mushrooms
In this delicious and hearty meal are vitamins and minerals, because in the preparation of this soup we will use celery, parsley, carrots, tomatoes and porcini mushrooms. And we will not grind the soup with a blender. Serve this soup in bowls, it is seasoned with fresh fragrant herbs, perhaps it grows in your beds in the garden and add a little sour cream. It seems that the dish is perfect, but the fact is that not everything is easy. If you do not have white mushrooms, you can use regular champignons or another type of mushroom that you have, and if you do not have your own greens, then buy it with sour cream at any store.
And so, to prepare zucchini soup with mushrooms, you will need:
Ingredients:
zucchini - two pieces;
potatoes - four pieces;
carrots - two pieces;
fresh mushrooms - five hundred grams;
celery - one root;
parsley - one bunch;
onion - one head;
tomatoes - two pieces;
green onion- one bundle;
any greens for decoration - one bunch;
vegetable oil - for frying;
salt - to your taste;
black ground pepper- according to your taste.
Recipe:
Put a container of water on the fire and bring to a boil. Then wash the mushrooms and cut them into small cubes, put them in boiling water and cook the mushrooms for thirty minutes.
Next, peel the carrots and rub the vegetable on a coarse grater. Then wash the celery, parsley and cut the vegetables into strips. Next, peel the onion and cut it into half rings. Put the pan on the fire, pour in a little vegetable oil and send pre-chopped vegetables into it, and when they are fried a little, add a small amount of chopped green onions and remove the pan from the heat.
Peel the zucchini, potatoes and cut the vegetables into slices, send them to the container in which the mushrooms are boiled, put the stewed vegetables here and cook all the ingredients for fifteen minutes. A few minutes after you remove the soup from the stove, add salt and pepper to your liking.
Scatter the slightly cooled dish on plates and sprinkle chopped herbs and one spoonful of fresh sour cream into each plate.
Here is such a satisfying, vitamin, pleasant taste and fragrant dish will make your family happy!
Enjoy your meal!
Creamy cream soup with zucchini and pear
Due to the fact that we will combine zucchini with a pear, in cooking this soup the taste will turn out a little unusual and original. You should definitely cook this dish, believe me, you will simply be delighted with this dish. As for the Philadelphia cheese, you can replace it with another cheese, just be sure to choose cream cheese, for example "Buko" or "Almette", and if you wish, instead of cheese, you can put a little thick natural sour cream in the soup.
And so, in order to prepare this delicacy you will need:
Ingredients:
zucchini - a few pieces;
chicken broth - one or one and a half liters;
carrot - one piece;
pear - one piece (just choose not sweet variety fruit);
broccoli - three hundred grams;
Philadelphia cheese - one hundred and fifty grams;
pepper - to your taste;
salt - to your taste.
Recipe:
Peel the zucchini and carrots and cut the vegetables into medium pieces, also cut the broccoli. All these vegetables need to be boiled with steam. If you don't have one kitchen appliances like a double boiler, then do the following: take a container, pour some water, put the vegetables placed in a colander on top so that it catches on the rim of the container, cover the vegetables with a lid on top and you will get a steam effect.
Then the vegetables need to be allowed to cool and when they have cooled, chop them with a blender. Then pour the pre-cooked chicken broth into the vegetable puree and pour it in such an amount that the soup becomes thick, that is, as thick puree. Then peel the pear, cut it into medium cubes, send the pear to the soup - mashed potatoes, salt, pepper, add the grated cheese on a coarse grater and beat all the ingredients again with a blender.
When everything is ready, put the soup on plates and you can serve food with an original and unique taste to the table! And most importantly, even your child will not refuse this delicacy, and children really need vitamins, since they have a growing body.
Enjoy your meal!
Minestrone zucchini soup
By preparing soup according to this recipe, you will taste amazingly tasty and nutritious dish. We will cook this soup on vegetable broth, but in general this recipe taken from " Italian cuisine". Although we have slightly facilitated the cooking method and reduced the amount of products a little.
And so, to prepare Minestrone you will need:
Ingredients:
zucchini - one piece;
onion - two heads;
carrots - two pieces;
small noodles - seventy-five grams;
potatoes - four hundred grams;
garlic - a few cloves;
vegetable broth - one and a half liters;
Bay leaf- some;
ground black pepper - to your liking;
salt - to your taste;
greens - one bunch;
vegetable oil - in order to fry vegetables.
Recipe:
Peel potatoes, zucchini and cut vegetables into medium cubes. Then peel the onion and cut it into half rings. Next, peel the carrot and cut the vegetable into strips.
Now take the chopped onion, combine it with chopped garlic, send the vegetables to a medium-sized container, put the potatoes, carrots here and put the container on the fire. Let the vegetables simmer a little. Then pour the vegetables with pre-boiled broth, add the spices described in the ingredients to your liking, let the soup boil. After fifteen minutes, send the chopped zucchini into the container and boil the soup for another ten minutes, then remove it from the stove.
Now you should boil the noodles, drain them into a colander and send them to a container with vegetables, send chopped greens here, set the container aside so that the soup is well infused and saturated with aromas.
As you serve the soup to the table, you can put grated cheese in each plate or just cut it into pieces and also put it in plates. Believe me, no one will remain indifferent to this delicacy!
Enjoy your meal!
Zucchini soup with egg
By preparing soup according to this recipe, you can heartily feed your whole family, and thanks to the spicy sourness of this dish and a pleasant fresh aroma You will not refuse this soup even on hot summer days.
In order to cook zucchini soup with an egg, you will need:
Ingredients:
zucchini - a few pieces;
water - one liter;
milk - one small glass;
sour milk - half a glass;
egg- one joke;
green onions - one bunch;
parsley - one bunch;
rice groats - fifty grams;
salt - to your taste;
water - four glasses;
vegetable oil - for frying.
Recipe:
Wash the green onion, chop it, put the pan on the fire, pour in the vegetable oil, send the vegetable into the pan and sprinkle it with flour on top. Onions need to be fried a little. Then take young zucchini and cut them into medium cubes, the skin can not be peeled. Send the chopped zucchini to the pan with onions and fry everything together.
Now add water, milk to the pan and cook the soup for twenty minutes. When the time is up, rinse well rice groats and send it to the rest of the ingredients, boil everything until full cooking. When the soup is almost ready, add salt to your taste, sour milk in the right amount described in the ingredients and sour cream, put greens here. Then boil the chicken egg, chop it and also send it to the soup.
When dividing the soup into bowls, chop fragrant greens, whichever is more to your taste and pour soup on top of it. You can also add all kinds of spices if you wish.
Enjoy your meal!
There are few calories in zucchini - 20 kcal per 100 g, and 93% of the fruit consists of water. The composition contains vitamins A, B, C, pectins, potassium, magnesium, iron.
In 7-day-old fruits, tender and juicy pulp, which has a beneficial effect on digestion, improves the functioning of the liver, kidneys and joints. Vegetable seeds are used in cosmetology, to keep the skin in good shape and the sebaceous glands.
For food, it is desirable to use young fruits, up to 20 cm long, until the pulp is juicy and the seeds become coarse and large. Nutritionists advise steaming zucchini dishes, stewing, stewing in oil or boiling quickly - 5-10 minutes. When frying, useful substances are destroyed and there will be little benefit from them.
Sometimes young zucchini are consumed raw - added to summer salads, chopping straws. Due to their low calorie content, vegetables are used for weight loss, in lean and vegetarian menus.
Zucchini fruits are stored for a long time and dishes from them can be prepared from early spring to late autumn.
Creamy zucchini soup with mushrooms
For zucchini dishes, choose young fruits. If you use in cooking large zucchini, clean them from seeds.
Ingredients:
- zucchini - 500 gr;
- fresh champignons - 250 gr;
- onion - 1 pc;
- celery stalk - 2 pcs;
- cream of any fat content - 1 cup;
- butter - 50 gr;
- hard cheese - 50 gr;
- parsley greens - 2-3 sprigs;
- salt - 1 tsp;
- a set of spices for vegetables - 1 tsp
Cooking method:
- Rinse and clean mushrooms and vegetables. Cut: celery - into strips, mushrooms - into slices, onions and zucchini - into cubes.
- Melt the butter in a saucepan and sauté the vegetables. Lay onions, then celery, mushrooms. Spend a little on small fire and add zucchini. Don't forget to stir. If necessary, add a couple of tablespoons of water or broth.
- When the vegetables are soft, pour in the cream, bring to a boil and remove from heat.
- Grind the vegetable mass with a blender, add salt, spices and boil again. Leave 5-6 slices of mushrooms to decorate the finished dish.
- Pour the soup into bowls, top with a few pieces of mushrooms, sprinkle with grated cheese and chopped parsley.
Ingredients:
- young zucchini - 2 pcs;
- raw potatoes - 4 pcs;
- fresh tomato - 1-2 pcs;
- carrots - 1 pc;
- leek - 2-3 stalks;
- sunflower oil - 50 ml;
- soy sauce-1-2 tbsp;
- ground black pepper - 0.5 tbsp;
- paprika - 0.5 tbsp;
- bay leaf - 1 pc;
- salt and herbs - to taste;
- water - 2-2.5 liters.
For meatballs:
- minced chicken - 200 gr;
- semolina - 3-4 tbsp;
- green onion - 2-3 feathers;
- garlic - 1 clove;
- salt, pepper - on the tip of a knife.
Cooking method:
- Prepare the mass for the meatballs. Chop the garlic and green onion, mix with minced chicken, salt, pepper and add semolina. Knead and leave for 30-40 minutes for the semolina to swell.
- Peel the potatoes, cut into cubes, cover with water and cook until tender.
- On the sunflower oil fry the chopped leeks, then chopped carrots and mashed tomatoes, mix. Simmer for 10 minutes.
- Cut the zucchini into rings, and then across - into strips and simmer in a tomato fry.
- In the potato broth, put the meatballs with a teaspoon and, stirring, cook for 5 minutes.
- Add dressing to soup stewed vegetables, bay leaf and spices, pour in soy sauce, salt.
- Bring the dish to a boil, remove from heat, let it brew for 10-15 minutes.
- Pour the soup into deep serving bowls, garnish with a sprig of greens, serve sour cream separately in a gravy boat.
Transcarpathian squash soup with sour cream
Light vegetable soup from zucchini - a traditional dish Romanians, Hungarians and Rusyns.
Vegetable soups belong to the classics of Russian cuisine, they are cooked on broths, lean, with mushrooms and beans. original version zucchini soup is considered the first course, despite the fact that culinary experts consider this vegetable an indispensable ingredient winter pickles and second courses.
Potato soup with zucchini and chicken
Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick, thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.
In order to prepare a delicious soup, you should prepare a set of ingredients:
- 500 grams of boiled chicken breasts;
- a couple of small young zucchini;
- red and green bell pepper;
- bulb;
- a glass of fresh tomato puree;
- 3 cloves of garlic;
- a couple of medium potatoes;
- salt, pepper, vegetable oil.
Soup is prepared in an enameled container, a liter of liquid or broth is first poured into it.
- Peeled and cut into thin strips of potatoes are sent to a saucepan, brought to a boil and boiled over low heat until half cooked.
- The onion is crushed and fried in vegetable oil until soft, after which peppers, cut into thin strips and chopped garlic are sent to the pan. The mixture is stewed for 5 minutes under the lid.
- Finely chopped zucchini is added to the vegetable mixture, mixed and simmered for about 7 minutes.
- Pour vegetable mixture potato broth, add pureed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
- After boiling, cook the soup over low heat for 8 minutes, add greens.
The dish is served with sour cream or low-fat yogurt.
Zucchini soup-puree with meatballs
thick and hearty soup from zucchini can be cooked with the addition of meatballs. delicious first the dish is not only thick and satisfying, but also quite high-calorie.
This version of the first course is prepared from the following ingredients:
- 3 medium sized zucchini;
- bulb;
- 250 grams of minced meat;
- carrots - 2 pieces;
- salt, herbs, vegetable oil.
The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.
- Wash the vegetables thoroughly, remove the skin from the zucchini.
- The prepared vegetable is placed in a pot of water, brought to a boil and boiled for 20 minutes over low heat, after which small meatballs from minced meat are added to the broth.
- The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
- Onions with carrots are put into the soup, taking out of it ready-made meatballs, grind the ingredients of the soup with a blender.
- The meatballs are returned to the puree soup, the mixture is brought to a boil, the greens are added and the fire is turned off.
This soup is served to the table with sour cream.
During cooking, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.
Zucchini soup with melted cheese
Soup with a delicate and special taste is obtained from zucchini and melted cheese. The cheese itself gives a special creamy-milk flavor to the finished dish, moreover, this soup is not flavored with sour cream or mayonnaise.
The main ingredients of a gentle and light soup are:
- a couple of small zucchini;
- Bell pepper;
- carrot;
- 100g processed cheese;
- salt, herbs, butter.
In order to cook soft puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.
- Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
- The mixture is stewed for 5 minutes with occasional stirring.
- The water is brought to a boil, browned vegetables are added and the mixture is allowed to boil again.
- After boiling, the soup is boiled for about 10 minutes, grated processed cheese is added and boiled with constant stirring for 5 minutes.
- Season the dish with herbs, salt to taste and turn off the fire.
You can add chopped garlic, your favorite spices to this dish.
Zucchini soup with mushrooms
lovers mushroom soup you will love the recipe clear soup from zucchini with mushrooms.
A hot dish is prepared from the following ingredients:
- half a kilogram of fresh mushrooms;
- 7 medium potatoes;
- a couple of zucchini;
- bulb;
- carrots - 2 pieces;
- fresh tomatoes - 2 pieces;
- vegetable oil, salt, spices, herbs.
Step by step recipe:
- Shredded carrots and onions are fried in oil until tender.
- Peeled and washed mushrooms are crushed into cubes, boiled in boiling water for half an hour.
- Zucchini and potatoes are peeled, chopped into small cubes.
- Add vegetables to mushroom broth, let it boil for 10 minutes, add carrot and onion fry, bring the mixture to a boil.
- After a quarter of an hour, the fire is turned off, greens and spices are added.
Before serving, the dish is seasoned with sour cream and chopped green onions.
Zucchini cream soup with cream
Creamy zucchini soup with cream will decorate any Sunday family dinner.
This hot dish is prepared from simple ingredients:
- small zucchini;
- carrot;
- bulb;
- a couple of potatoes;
- 100 grams of cream;
- salt, vegetable oil.
Creamy zucchini soup is prepared in accordance with the following sequence of actions:
- Peeled onions and carrots are cut into rings, fried until tender in vegetable oil.
- Peeled zucchini and potatoes are cut into medium-sized cubes, mixed with fried vegetables and poured over two glasses of water.
- Bring the mixture to a boil and boil until fully prepared potatoes.
- Drain half of the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
- The finished dish is transferred to a tureen and diluted with warm cream, greens and spices are added.
This dish is served with croutons. Soup can be seasoned with marjoram and dried herbs.
Soup-puree from zucchini and other similar dishes were not so long ago considered "distant" for our stomachs. They were one of the elements haute cuisine and served exclusively in restaurants. But over time, the housewives nevertheless mastered its preparation, and squash soup-puree entered the diet of ordinary Russians. As it turned out, this soup is quite simple to make and at the same time it is incredibly tasty and healthy.
Thick squash soup
Creamy squash soup and puree soup originated in France. Every cook in this country is convinced that soup is the main dish in the diet and its role is as important for health as a strong foundation for any building. Why are they useful?
Thick squash soups are extremely useful for those who have diseases. gastrointestinal tract, seeks to reduce their weight and saturate the diet with the right food. And this is due to the fact that the zucchini itself is quite easily absorbed by our body, and the soup is considered one of the best dishes, which is desirable to use more often. Thus, it turns out that thick soup from zucchini - it's pretty valuable dish, which you should definitely learn how to cook and consume at least three times a week.
In addition, this dish has a delicate texture and pleasant taste, and due to the fact that all products are interrupted to a homogeneous state, you can add a lot of additional "usefulness" to it. As a result, even ardent opponents of onions, carrots, celery, etc. will eat the most tender soup with appetite, not realizing that these same products are present in it.
Zucchini puree soup can be prepared with the addition of absolutely any vegetables. Both the main product and additional ingredients must be thoroughly washed and cut. At the same time, it is not at all necessary to grind the components, on the contrary, they are usually cut large pieces. Next, the products are poured with water or broth and boiled until tender. At the end, the contents of the pan are allowed to cool slightly and crushed with a blender.
On a note! To prepare zucchini puree soup, you can use any broth: vegetable, fish, mushroom or meat!
Ready-made squash soup-puree, if necessary, is diluted with a small amount of broth to the optimum consistency. AT this case you can adjust the density yourself, according to your own preference. Ready meal pour into plates and, if desired, supplement with fresh herbs, crackers or grated cheese.
Cream of zucchini soup
Creamy zucchini soup is a variation of mashed soup. His distinguishing feature- this is the basis, which is not the broth, but milk or cream. This dish will have more soft consistency reminiscent of the most delicate butter cream which makes it a delight for children to eat.
Here you can also improvise with the ingredients and use absolutely any combination. This dish greatly facilitates kitchen duties and allows you to feed the whole family quickly, satisfyingly, tasty and with health benefits.
On a note! In general, both puree soup and cream soup can be prepared from several types of vegetables, with meat and mushrooms. Sometimes legumes and cereals are added to squash soup, for example, beans, rice, peas, barley, etc.
Home feature of these dishes is their consistency. You can use an immersion blender or food processor to get the texture you want. Some finish by passing the puree mass through a fine mesh sieve. This process is quite laborious, especially if the dish was cooked on big family. To facilitate the wiping of the soup will help special nozzles, which are equipped with some models of food processors. They have blades with plastic or metal sieves, and thanks to such a nozzle, you can get absolutely homogeneous, tender, without a single lump of zucchini soup puree in a matter of seconds.
So, let's start cooking!
Classic squash soup
This is the easiest zucchini soup recipe ever. It will need the following products:
- medium zucchini;
- 100 g of processed cheese;
- a couple of garlic cloves;
- 30 g breadcrumbs;
- 20 g of fresh herbs;
- 500-600 ml of broth;
- 4 g salt.
We release main ingredient from the peel and seeds. We cut randomly.
On a note! If the zucchini is young, then the seeds can not be removed!
We put a saucepan on the fire, pour in 700 ml of broth, send the chopped zucchini and bring to a boil. After a couple of minutes, we lower garlic, grated cheese and chopped into thin slices into the broth. wheat croutons. Cook the soup until the cheese is completely dissolved, then bring to taste with salt and puree until smooth. With the help of the broth, we adjust the density of the soup, pour it into plates and decorate with chopped herbs.
Zucchini cream soup
Cream of zucchini soup will be prepared from the following ingredients:
- a couple of young zucchini;
- bulb;
- carrot root;
- a couple of cloves of garlic;
- 50-60 ml of cream;
- 10 g sugar:
- bay leaf;
- a pinch of black pepper;
- 4 g salt.
Boil carrots and onions in water until tender. After the broth is ready, discard the vegetables. We send prepared zucchini to a saucepan with vegetable broth, add bay leaf and sugar. Bring to a boil, reduce the gas supply to a minimum, after a couple of minutes remove the bay leaf and cook the contents of the saucepan for a quarter of an hour under the lid. Remove from heat, with the help of a slotted spoon we take out the finished zucchini, garlic from the broth and grind them into a puree.
We return the puree from zucchini to the stove, salt, add pepper, a small piece of butter and cream. Gently stir and turn on a small fire. After the mass boils, dilute it to the desired consistency with the remaining vegetable broth. Cook the soup over low heat with constant stirring for five minutes, then remove from the stove and leave covered for ten minutes. Pour the finished cream soup into bowls and sprinkle with green onion feathers or dried herbs.
On a note! If a squash cream soup is intended for children, then you should not add black pepper and bay leaf to it. In this case, the fewer additives, the better. For yourself, you can use absolutely any seasonings and aromatic herbs!
with potatoes
Zucchini and potato soup is another easy and healthy dish which is sure to please both adults and kids. To prepare it, you need to prepare:
- 4 small zucchini;
- a couple of large potato tubers;
- onion head;
- 800-900 ml of broth;
- 180 ml cream;
- a couple of cloves of garlic;
- a pinch of pepper;
- 5-6 g of salt.
Remove the husk from the onion and chop. Peel the garlic cloves and chop as finely as possible. Pour into saucepan a small amount of vegetable oil, warm it well, then fry the chopped onion and garlic.
Zucchini and potatoes are peeled, randomly chopped and sent to a saucepan with fried vegetables. On low heat for 5-6 minutes, simmer everything under the lid. Add broth, bring to a boil and cook until all ingredients are softened.
In a separate container, heat the cream. Drain the broth, grind the vegetables to a puree state. Return the vegetable mass to the saucepan, add hot cream and mix. If the soup seems too thick for you, you can dilute it a little with the remaining broth. Remove the dish from the heat, pour into portioned plates. Fry the pieces in a frying pan wheat bread and decorate our tender soup with crispy croutons.
With cauliflower
The recipe for zucchini and cauliflower soup includes the following ingredients:
- 450 g zucchini;
- 400 g of cauliflower;
- medium potato tuber;
- bulb;
- 30 ml of olive oil;
- 55 g of hard cheese;
- 180 ml cream;
- 4-5 g of salt.
While the cabbage comes to readiness, we clean the zucchini, potato tuber and onion. We cut randomly. To cooked cabbage add the rest of the vegetables and continue to cook until the potatoes are cooked.
Remove the saucepan from the stove, let the vegetables cool slightly, add a couple of tablespoons of olive oil and mash into a puree. Pour in the cream, mix, put on a small fire and heat well. Pouring ready soup on plates, sprinkle with grated cheese and decorate with fresh herbs.
Vegetable soup puree with zucchini
Vegetable soup with zucchini is good because you can add almost all the vegetables that you currently have at your disposal. But it is better to give preference seasonal products- so the puree soup will turn out to be the most tasty and healthy. To prepare it you will need:
- 280-300 g zucchini;
- a couple of potato tubers;
- a couple of fleshy tomatoes;
- carrot root;
- medium head of onion;
- 1 tables. a spoonful of vegetable oil;
- 5-6 peppercorns;
- 3 cloves of garlic;
- bay leaf;
- several sprigs of dill;
- 4-5 g of salt.
We free the potatoes from the peel, cut them, put them in a saucepan, pour water and cook for a quarter of an hour. Peel the carrot root and cut into thin slices. Remove the husk from the onion and chop in half rings. We clean the zucchini and cut into medium cubes.
In a frying pan, heat the vegetable oil and fry the chopped onion and carrot slices. After five minutes, add zucchini cubes. We cook everything for 10 minutes. Blanch the tomatoes in boiling water, then remove the skin, randomly chop the flesh. We send the tomatoes to the pan with the vegetables. Simmer on low heat for another five minutes.
We shift the products from the pan to the saucepan, bring everything to a boil and cook over low heat for about five minutes. Season to taste with salt and pepper, and omit the bay leaf. We remove the husk from the garlic, pass the cloves through the press and also send them to the soup. Stir, let the soup boil and immediately remove from the stove. Remove bay leaf. We interrupt everything in a blender, warm it up again over low heat and leave for ten minutes under a closed lid.
With shrimps
For cooking squash puree soup with shrimp you will need the following products:
- a couple of small zucchini;
- 10 large shrimp;
- a couple of cloves of garlic;
- 4 pods of asparagus;
- 50 g of cheese;
- a pinch of dried basil;
- 4-5 g of salt.
Let's start with the shrimp. Boil them until tender in water or a double boiler. We clean the asparagus and blanch in boiling water until tender, after which we immediately transfer it to ice water so that it does not lose its color.
Pour water into a saucepan and lay out the chopped zucchini. Add peeled minced garlic. We cook everything for a quarter of an hour. We take out the finished zucchini from the water and interrupt in mashed potatoes. We season the puree necessary quantity salt and pepper, if necessary, dilute with a little broth.
Pour the finished soup into bowls, put the shrimp and asparagus on top. We crumble the cheese and also put it on plates.
With chicken
Zucchini soup with chicken is quite tasty and hearty meal. We will prepare it from the following products:
- 600 g zucchini;
- 200 g potatoes;
- 180 g of chicken meat;
- 200 g of processed cheese;
- 140 g of onion;
- 4-5 g of salt;
- a pinch of ground pepper.
Cut the chicken into small pieces and boil in salted water. This will take about a quarter of an hour. In the meantime, we are working on the rest of the ingredients of the dish. Wash zucchini and cut into cubes. Peel potatoes and chop into small pieces. We free the onion from the husk and finely chop.
We extract chicken meat from the broth and lower the chopped potatoes into it. Boil for about 20 minutes, add onions and zucchini. We cook everything for fifteen minutes. After the zucchini is fully cooked, drain the broth into a separate container, and mash the vegetables into a puree. We dilute the soup to the desired consistency and return to the stove. We put the pieces of melted cheese, mix and cook over low heat until they are completely dissolved.
With mushrooms
For this soup you will need:
- a couple of medium zucchini;
- 10 champignons;
- large potato tuber;
- onion head;
- a couple of cloves of garlic;
- 55 g of processed cheese;
- a couple of sprigs of thyme;
- a small bunch of parsley;
- 120-130 ml of cream;
- 1 tables. a spoonful of olive oil;
- 1 tables. a spoonful of butter;
- 4-5 g of salt.
We free the vegetables from the peel and cut into large cubes. Mushrooms are thoroughly washed, if necessary, cleaned and chopped into thin slices. We clean the garlic cloves, remove the core and finely chop with a knife. Wash parsley and finely chop. Remove the leaves from the thyme sprigs.
Zucchini is a godsend for people who care about their health. They are a sought-after dietary ingredient. low-calorie menu. They can be found in recipes for stews, salads, pickles. Zucchini makes lungs gentle first dishes that warm, saturate and bring pleasure.
How to make zucchini soup
main feature zucchini is beneficial to housewives: dishes from them are prepared quickly. This is convenient in time pressure and useful, because with a minimum heat treatment the maximum nutrients. To prepare soup, choose young vegetables. In addition to traditional fruits, use zucchini or squash, the taste of which is identical to zucchini. Soups are easy to puree. Before making zucchini puree soup, fry the croutons, they are perfect here.
zucchini soup recipe
Cooking the first dish is a creative business. Consider any recipe given here as flexible, expand and supplement it as you wish. Focus on the preferences of family members, experiment, gain experience so that vegetable dishes on the table evoke positive emotions in the home. Try to include more greens in the composition: fresh in summer, frozen in winter.
Soup puree
To make the food light, dietary, all the ingredients that need to be sautéed are quickly fried in oil. Do not cut vegetables into small pieces, large ones retain their aroma and taste better. It is important not to overfill the liquid so that the dish has the desired consistency. Use to puree, serve with cream or sour cream, a sprig of greens as a decoration.
Ingredients:
- zucchini - 0.5 kg;
- potatoes - 0.3 kg;
- one bulb;
- hard cheese - 100 g;
- grated ginger root - 1 tsp;
- spices (coriander, a mixture of peppers) - 0.5 tsp;
- butter - 1 tbsp. l.;
- salt, herbs.
Cooking method:
- Peel potatoes, zucchini, cut them into pieces, boil in water (it should be a little).
- Grind onion and ginger root for a minute, no more, fry in butter.
- Pour some of the broth into a cup. Puree the vegetable mixture by adding the stir-fry to it. If necessary, add liquids.
- Salt, season with spices, pour into portioned plates.
- Sprinkle each serving grated cheese, add sour cream or cream, decorate with herbs. Take a photo for memory and enjoy!
cream soup
The main difference between cream soup is its creamy essence. It can contain up to 20% cream. This dish is not just crushed and mashed, but whipped, brought to a creamy state. It is very soft and melts in your mouth. In this recipe, potatoes, onions, carrots are added to the main ingredient. For variety, you can also take cauliflower, a little sweet pepper.
Ingredients:
- zucchini - 0.5 kg;
- potatoes - 4-5 pcs.;
- one carrot;
- 2 onion heads;
- vegetable oil - 30 g;
- cream (fat content 10%) - 150-200 ml;
- salt, curry.
Cooking method:
- Cut the onion, carrots are not too small, fry in oil.
- Put the zucchini, cut into slices, for frying. Pour some water. Simmer vegetables until carrots soften.
- Boil potatoes in water with salt until absolutely ready (as in mashed potatoes). Drain some of the liquid into a cup.
- Mix all the vegetables, chop them with a blender. Pour cream. If needed, add some potato water.
- Whisk the mixture thoroughly and heat until it comes to a boil, stirring all the time so that it does not stick to the bottom.
- Garnish each serving with herbs. serve.
With meatballs
Great idea for a light lunch vegetable soup with meatballs. It is boiled in water or broth, seasoned with any herbs to taste. In this recipe, meatballs, previously fried in a pan, add charms. Bright, elegant soup looks worthy on dining table and a memorial photo. Be sure to save it in your favorite recipes.
Ingredients:
- 2 zucchini (small);
- 1-2 bell peppers;
- potatoes - 4 pcs. (medium);
- 2-3 carrots (medium);
- 1-2 bulbs.;
- 3-4 tomatoes;
- minced meat - 0.5 kg;
- wheat bread - 150 g;
- 1 egg;
- milk - 50 ml;
- vegetable oil - 50 ml;
- herbs (dill, parsley, basil)
- salt, spices.
Cooking method:
- Dice potatoes and zucchini, and pepper and carrots - beautiful straw. Fry these vegetables (including potatoes) together, using a third of vegetable oil.
- Transfer vegetables to a saucepan, pour boiling water (0.8-1 l), cook for 20 minutes.
- Finely chop the onion, fry in oil (another 1/3). Put chopped tomatoes on it. Extinguish.
- Transfer the tomato-onion mixture to the pan, salt, season with spices.
- Soak bread in milk, squeeze, add to finely chopped meat. Mix the minced meat with the egg, salt, add pepper.
- Form small balls-meatballs, fry in the remaining oil. Transfer them to a saucepan and cook with vegetables for 5 minutes.
- Decorate the finished dish with greens.
With chicken
The basis of this popular dish in France should be a broth made from chicken or its parts. diet option - chicken soup with zucchini, boiled in water, but with the addition of pieces of breast. It cooks quickly, so it can be considered a backup in case of acute time pressure. Use marjoram as your only condiment - it's delicious!
Ingredients:
- zucchini - 2 pcs.;
- broiler fillet - 2 pcs.;
- onion - 1 pc.;
- garlic - 3 cloves;
- sweet pepper - 2 pcs.;
- tomato - 4 pcs. (large);
- water or broth - 1-1.5 l;
- gossamer type vermicelli - 100 g;
- olive oil - 2 tbsp. l.;
- salt, dried marjoram;
- sour cream for serving (optional)
Cooking method:
- Cut the onion and pepper into strips, saute in oil for 5 minutes. The lid must be closed.
- Add zucchini, cut into small slices, dried marjoram and chopped garlic to the fry. Fry under the lid for 7 minutes, do not forget to mix.
- Grind skinless tomatoes with a blender.
- In boiled water or broth, put fried vegetables, tomato mass, raw chicken fillet, cut into 1 cm thick sticks. Cook for 10 minutes until the fillet pieces are boiled.
- Throw the "cobweb", mix, let it boil and turn it off.
- Try putting sour cream in each serving, it comes out very tasty!
with pumpkin
Suitable for toddlers. At minimum quantity ingredients makes a delicious vitamin lunch. Pumpkin and zucchini soup can be pureed and seasoned with butter, or it can be turned into a fluffy cream soup by adding cream to the vegetables. Despite the sweetish taste of pumpkin, the dish turns out to be unsweetened, and if desired, it can even be spicy if you use the mixture as a seasoning. hot peppers(if the dish is not intended for a child).
Ingredients:
- zucchini - 700 g;
- pumpkin - 700 g;
- water - 250-300 ml;
- onion - 1 pc.;
- garlic - 3 cloves;
- olive oil - 2 tbsp. l.;
- butter - 1 tbsp. l. or cream 10% - 250 ml;
- salt pepper
Cooking method:
- In the saucepan where the dish will be prepared, spasser finely chopped garlic and bow in olive oil(3-5 minutes).
- Pour hot water, heat until boiling. Dip zucchini and pumpkin, chopped large pieces, cook until completely soft.
- With a blender, grind all the ingredients into a homogeneous mass, season with butter or cream, beat a little. Ready puree salt, season with pepper.
Vegetable
If you are limiting your daily calorie intake, vegetables will serve you well. For a light first course, choose any of them. In addition to carrots, onions, peppers, you can add eggplant, tomato, asparagus beans, green pea. Any type of cabbage is suitable: cabbage, Savoy, Brussels sprouts, cauliflower, broccoli. How to cook soup with a high content of vitamins? It's simple: you need to put more different greens in it.
Ingredients:
- zucchini - 1 pc.;
- cabbage - 1/4 of a fork;
- potatoes - 2 pcs.;
- carrots - 1-2 pcs.;
- Bulgarian pepper - 1-2 pcs.;
- onion -1 pc.;
- garlic - 2-3 cloves;
- tomatoes - 3-4 pcs.;
- vegetable oil - 30 ml;
- sour cream - for serving;
- salt, spices.
Cooking method:
- Chop onion, carrot, garlic, pepper and sauté for about 5 minutes in vegetable oil. Add tomatoes cut into small pieces (they can be turned into a tomato using a blender).
- In one liter of water, boil diced potatoes and shredded cabbage, browned vegetables and diced zucchini for 10 minutes.
- Salt, put herbs and spices. Serve with or without sour cream.
With potato
Zucchini and potatoes - perfect combination vegetables in the first and second courses. This interesting option contains the virtues of puree and classic first dishes. Mushrooms complement the taste, but they can be replaced with wild-picked mushrooms. Remember: Forest mushrooms must be boiled, and only then fry. Dill, parsley, basil, green onions will decorate the serving, make the dish truly summer. Take broth or just water as a basis.
Ingredients:
- zucchini - 2 pcs. (small);
- potatoes - 6 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- champignons - 200-250 g;
- vegetable oil - 30 ml;
- greens;
- salt, spices.
Cooking method:
- Coarsely chop half the potatoes and zucchini. Pour in water, simmer until soft.
- Make fried onions, carrots, mushrooms. Mix it with prepared vegetables, purée the mixture.
- Cut the remaining potatoes into cubes, cook in half a liter of salted water or broth until tender. Add the previously obtained puree. Mix thoroughly with a spoon.
- Salt the finished dish, season with spices. Spare no greenery for decoration.
Try a low-calorie first course with an unforgettable taste of summer and freshness. There are no potatoes in the recipe. He is a godsend for those who follow their figure. Broccoli can be used instead of cauliflower if needed. Small sprouts of Brussels sprouts will also work. This soup is easy to prepare from frozen vegetables, it will warm you up on a winter day and remind you of summer.
Ingredients:
- zucchini - 500 g;
- cauliflower - 500 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- vegetable oil - 30 ml;
- boiled egg - 2 pcs.;
- salt pepper.
Cooking method:
- Boil zucchini and cabbage until tender. Take in enough water so that the chopped vegetables are completely covered.
- Pour some of the broth into a cup.
- Make a frying of carrots and onions, mix it with boiled vegetables.
- Make a puree of vegetable mix. Use a blender or rub the mass through a sieve.
- If the puree is thicker than desired, add the decoction from the cup. Salt, add spices, whisk again slightly.
- Sprinkle the puree soup with herbs and grated boiled egg in a bowl.
In a slow cooker
Any recipe described here can be cooked in a slow cooker. To make cooking less time, a dish in a slow cooker is prepared by slightly changing the order of adding the ingredients. For example, the recipe from the previous section is taken. You can add to it only those vegetables that you like. Important warning: do not puree the soup with an immersion blender in the multicooker bowl, so as not to damage it - put the vegetables in the blender container or in a glass (ceramic) dish.
Ingredients:
- The same as for cauliflower and zucchini puree soup.
Cooking method:
- Do carrot-onion frying in the multicooker bowl (“frying” mode).
- Add sliced zucchini and cabbage. Pour boiling water (about 0.5-0.7 l), add some salt. Cook until cooked (mode "extinguishing").
- Transfer the vegetables to a blender, puree. If necessary, add boiling water, cream or milk.
- Decorate the puree soup with a grated egg and a sprig of greens.
With cheese
Cheese is a wonderful addition to vegetable dish, it makes it more satisfying, rich, bright. With all the simplicity original products, zucchini puree soup with melted cheese is a delicacy. Having prepared such a dinner once, you become his fan forever. Try this recipe, and then add and improve it to your taste.
Ingredients:
- zucchini - 1 pc.;
- onion - 2 pcs.;
- garlic - 2 cloves;
- broth - 1 l;
- vegetable oil - 30 ml;
- breadcrumbs - 3 tbsp. l.;
- processed cheese - 1 pc.;
- herbs, salt, spices.
Cooking method:
- Pass the onion, chopped coarsely. Put the minced garlic breadcrumbs, fry 3-5 minutes.
- In half a liter of broth, boil the zucchini until tender. Salt, mix with frying.
- Dip the chopped cheese into a boiling dish, stir until it melts. Use a blender to turn the resulting mixture into a puree. Use more broth if needed.
- Sprinkle with herbs in a bowl.
- To make the dish tasty and beautiful, as in the photo, you need to try not to overcook the vegetables, to preserve their structure.
- For the first time, choose puree soup or cream soup. Even if the ingredients are overcooked, this will not be noticeable in the puree.
- Cut hard vegetables small pieces, and soft ones (zucchini, tomatoes, peppers) are larger so that the cooking time of all ingredients approximately coincides.
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