Zucchini soup prepared according to this recipe, is considered dietary even by strict guardians of slim figures. Because the products are selected accordingly. Plus there are no controversial health benefits technological processes. For example, vegetables do not need to be pre-fried.
It would be nice to also include leeks in the list of products. But even with its usual analogue, onions, the first dish tastes great. You can generally do as you wish with the amount of ingredients. If the carrots are large, half is enough. If you want to feel the cheese accent more clearly, increase the amount of cheese. You can also include potatoes or Bell pepper, cilantro or dill instead of parsley.
How to make zucchini soup
1. Vegetables are prepared as follows:
Peel the zucchini and carrots;
The husks are removed from onions and garlic;
Vegetables are washed and cut in large pieces.
2
. Clean and cut products are poured with water and set to cook (over medium heat). Readiness is checked by the softness of the vegetables; they can be easily pierced with a fork. On average, zucchini and carrots are cooked for 15-20 minutes.
3
. 5 minutes before readiness, you can add spices and beat the whole mass with a blender (in a blender).
4
. Then return the pan to the heat because it's time to add the cheese. So that the process of dissolving it in liquid dish went faster, you can break the cheese into small pieces before putting them into the pan. Stir the squash soup for a few minutes, checking to see if all the cheese has melted. Remove from heat, pour into cups and serve, garnished with fresh parsley.
Delicious zucchini soup is ready
Bon appetit!
Often you want to cook something new for your household, but there’s no time to prepare. complex dishes is sorely lacking. However, you can please your loved ones with delicious and varied lunches/dinners without much effort. For example, zucchini soups. Not only do they have excellent taste qualities and are beneficial for the body, but also very quickly prepared.
Benefits and secrets of cooking
Let's start with the fact that you shouldn't cook a lot of zucchini soup. Useful material, which it contains, are destroyed quite quickly. Therefore, it is advisable to eat such a delicious vitamin soup right away. It's better to take a little time and cook it the next day. fresh dish. Moreover, the essence of cooking comes down to just chopping the products, boiling them and, if desired, pureeing them.
For zucchini soup, not only the usual paunchy ones are suitable. No less delicious first The dish is made from zucchini or squash. They taste about the same. The main thing is to take young vegetables.
The main beauty of zucchini is that it goes well with almost any food. Moreover, zucchini takes on the taste of other ingredients and therefore many variants of soups have been invented: with mushrooms, meat, chicken, cheese. Zucchini also makes friends with other vegetables, so their presence in soups is recommended.
Recipes for soups with zucchini
In general, there are quite a lot of recipes for zucchini soups. But I would like to warn you right away - all this basic recipes. Based on any of them, you can prepare your own cooking masterpiece, based on the preferences of their family members.
Zucchini soup with chicken
By and large, this soup is a variation of the usual chicken noodles. For some reason it belongs to French cuisine, although there are no special intricacies in its preparation. For French Zucchini Noodle Soup you will need:
- zucchini - 2 small vegetables ( the best option will become zucchini);
- chicken breast – 1 pc.;
- tomatoes – 4 pcs.;
- bell pepper – 2 pods;
- onion – 1 head;
- vermicelli – 100 g;
- garlic – 3-4 cloves;
- salt and marjoram - to taste.
Cook chicken bouillon, remove the meat, cut into small pieces and place back into the saucepan. Cut the onion and pepper into thin strips and sauté for 5 minutes under a closed lid. Then add crushed garlic, marjoram and zucchini to the vegetables, after cutting it into small pieces. Cover the pan again with a lid and cook for another 7-10 minutes, stirring regularly. Scald the tomatoes, remove the skin and puree them in any convenient way.
Place fried vegetables in boiling broth plus tomato puree and cook for about 10 minutes. After this, you can throw the vermicelli into the saucepan and cook the soup until it is ready. The soup is best served with sour cream.
Zucchini soup with chicken, dietary option
This version of the same noodle soup is lower in calories than the previous one. The same products will be needed for it. And he prepares almost the same way. The only difference is that the frying is not placed in the broth, but in boiling water. Finely chopped raw chicken breast is also placed there along with the vegetables. All other processes and cooking times remain unchanged.
Zucchini Minestrone Soup
Having dealt with French cuisine, let's turn to Italian. Minestrone is just a traditional Italian soup. It is also made with vermicelli. In fact, what Italian Cuisine no pasta. The following products will be needed for Minestrone:
- zucchini - 1 small vegetable;
- onions and carrots - 2 pcs. for soup and 1 pc. for broth;
- noodles – 75-100 g;
- garlic - 2-3 cloves for soup plus 5-6 pcs. for broth;
- celery (root) – 150 g;
- vegetable oil - for sautéing;
- salt, bay leaf, pepper and herbs - to taste.
First you need to prepare a good vegetable broth. To do this, pour water into a saucepan and put the prepared vegetables there. You can put the onion whole and unpeeled, lightly scrape the carrots and cut into 2-3 parts, simply cut the celery into several pieces, peel the garlic cloves and press lightly. Place the pan over high heat and bring the liquid to a boil, then reduce the heat, add salt and pepper to the broth and leave to simmer for about an hour. From ready broth remove the vegetables as they are no longer needed, and the broth itself can be strained if desired.
Now it's time to start the soup. Cut the onion into half rings, carrots into thin strips, zucchini and potatoes into small cubes, finely chop the garlic. Fry the onion and garlic in oil, then add the onion and potatoes to them, cover the pan with a lid and simmer the vegetables for 10 minutes.
Place the prepared vegetables in boiling vegetable broth and cook for 15-20 minutes, then add zucchini to the soup and leave on the fire for another 10 minutes. Pour spices and separately cooked noodles into the pan. The finished vitamin soup should be allowed to stand for half an hour and can be poured into plates, seasoning each portion with grated cheese.
Zucchini soup with mushroom broth
A more satisfying variation on the theme of Minestrone can be obtained by preparing it with mushroom broth. This soup usually pasta they don't put it. However... why not experiment? So, you need to prepare the following ingredients:
- zucchini - 2 small vegetables;
- carrots – 2 pcs.;
- onion – 1 head;
- potatoes - 3-4 large root vegetables;
- mushrooms – 0.5 kg (preferably wild mushrooms, but champignons will also work);
- tomatoes – 2 pcs.;
- celery and parsley (root) - 1 pc. (about 100 g each);
- vegetable oil - for sautéing;
- salt pepper, green onions and greens - to taste.
Chop the mushrooms quite finely, put them in cold water and cook for half an hour after boiling. Cut carrots and roots into strips and fry with chopped half rings onions. When the root vegetables are soft, add green onions to the pan and fry for another 5 minutes.
Peel the potatoes and zucchini, cut into slices and send to mushroom broth. Immediately add the roasted root vegetables to the pan. You need to cook the soup for 20-25 minutes. Just before the soup is ready, add salt and pepper to your liking. Ready soup pour into plates and season with sour cream and herbs.
Zucchini puree soup with meatballs
Meat lovers will definitely love the zucchini soup with meat balls. Children also love this soup, because there are no pieces of vegetables floating in it, which are so unloved by many little people. For this soup you need to prepare:
- zucchini - 2 small vegetables;
- chicken meat – 300-400 g;
- onions with carrots - 1 pc.;
- minced meat – 300 g;
- salt, pepper, herbs and crackers (homemade croutons) - to taste.
Boil chicken broth, remove the bones from the meat (if any), cut it and put it back. Add medium-sized zucchini, cut into pieces, into the boiling broth and cook for 10 minutes. Then add the meatballs prepared in advance into the broth.
Chop the carrots and onions and sauté for 5-10 minutes, then add them to the semi-finished soup. Immediately add salt and pepper to the dish, then cook for another 10-15 minutes.
Let the finished soup sit for about 15 minutes, then remove the meatballs from it and puree the remaining contents of the saucepan using a blender. Pour the first dish into plates, add meatballs, croutons and herbs to each.
Zucchini soup with cheese
A very spicy version of their zucchini soup can be prepared by adding cheese to the standard ingredients. The recipe calls for cheese durum varieties, but if desired, you can use melted one. Whichever is more convenient for you. In general, for such a soup you need to get it from the bins:
- zucchini - 1 small vegetable;
- hard cheese – 100 g;
- onion – 1 head;
- potatoes - 3-4 medium root vegetables;
- ginger (grated root) – 1 teaspoon;
- butter - for sautéing;
- salt, pepper, coriander, herbs - to taste.
This soup is prepared very quickly. Peel the potatoes and zucchini in large pieces and boil in a small amount of water, which must first be salted. Drain part of the broth and puree the rest of the saucepan. If the puree turns out to be too thick, add a little broth. Fry finely chopped onion and grated ginger for a minute and add to the pan with the puree soup. Put some grated cheese there. Pour the finished soup into portions. Serve with herbs and sour cream.
If instead hard cheese If fused is used, then you should do it differently. Pour into a saucepan a small amount of water and put it on fire. Send the processed cheese cut into pieces there. When the cheese is completely dissolved, add vegetables, and then do everything according to the above recipe. Only now you don’t need to add cheese.
Zucchini cream soup
In principle, cream soup differs little from puree soup. Firstly, it contains quite a lot of “creamy” ingredients, which gives the dish a creamy taste. Secondly, the cream soup is not so much pureed as whipped, which achieves the desired consistency. And this soup requires the following set of products:
- zucchini - 1 small vegetable;
- carrots – 1 medium root vegetable;
- onion – 2 heads;
- potatoes - 4-5 medium root vegetables;
- cream – 150-200 ml;
- vegetable oil - for sautéing;
- salt, curry - to taste.
Fry onion and carrots, cut into medium-sized pieces, in oil. Add zucchini cut into slices. Pour some water into the pan, cover with a lid and simmer for 15-20 minutes. Boil potatoes in water lightly seasoned with salt. Drain off part of the broth, as for puree.
Add the remaining vegetables to the potatoes and grind everything using a blender. Pour cream into the vegetable mixture. If necessary, you can add a little potato broth. Whisk the mixture and put it on the fire until it warms up, but does not boil. In this case, the soup must be stirred constantly. Season the finished soup, poured into bowls, with herbs.
Video - recipe for “Zucchini soup”
Recipes for making zucchini soup can be easily mastered and enjoyed by everyone light dish, healthy and satisfying. Soup is a great opportunity to experiment in the kitchen: crispy bacon, spicy croutons, triangle processed cheese will change the taste of the dish beyond recognition. We'll tell you how to prepare the soup in our selection.
Classic zucchini soup
Zucchini soup mashed potatoes will be loved by all connoisseurs of tasty and healthy food: It satisfies perfectly, but never leaves a feeling of heaviness in the stomach. It is better to prepare it from milky ripe vegetables with delicate skin and small seeds. If you have a mature and large fruit, it is better to remove the seeds.
For cooking we will need (for 2-3 servings)
- zucchini – 3 pcs.;
- curry seasoning - a pinch;
- cream 20% fat – 200 ml;
- chicken broth – 200 ml;
- salt, pepper to taste.
Grate the zucchini on a coarse grater, season with salt and pepper, add chicken broth and boil until soft. Since they cook very quickly, this can be done at high power in microwave oven– they boil in just 10-15 minutes. Warm vegetables Punch through with a blender, pour in the heated cream, add curry. The soup turns out to be a delicate green color, with pleasant inclusions of curry. You can decorate it with white croutons on top, sprinkle with any seeds or nuts (it goes especially well with cashews), which are pre-fried in a dry frying pan. Light, hearty and spicy soup is ready!
With potatoes
Puree soup made from zucchini and potatoes turns out to be more satisfying and rich. Since zucchini is completely neutral in taste, potato tubers add pleasant taste, so even picky children will love the dish.
Preparing the soup is very simple: just boil the cups of potatoes and zucchini together, and then grind everything with a blender. At the last stage, pour cream into the soup and season with spices. You should not use curry in this version: the seasoning is very strong. But savory or oregano will come in handy.
Zucchini soup - the best option preparing the first course in the summer. Our body loves summer seasonal soups. And it will be absolutely excellent with the presence of pieces, minced meat or everyone’s favorite chicken.
We always have minced meat in our refrigerator. We make meatballs out of it, add zucchini and prepare a tasty and satisfying first course.
The zucchini itself can be cut in different ways: into strips, cubes of different sizes, slices.
Zucchini soup with beef - the most delicious recipe
You'll love this easy recipe from the first spoonful. It contains potatoes, carrots, meat and spices.
Necessary products that we take by eye:
- beef meat
- potato
- young zucchini
- carrot
- onion turnip
- parsley
Preparation:
1. One piece We inspect the meat and, if necessary, cut off the films. Cut into small pieces.
2. Place a pan of water on the fire and lower the pieces of meat into it. After boiling, remove the foam. For a tasty broth, add half an onion and hard parsley stalks to the boiling broth. Continue cooking the meat until half cooked.
3. Meanwhile, cut beautiful figures carrot.
4. When the meat is half cooked, add the whole carrots and potatoes. Salt to taste and add bay leaf.
5. Cut the young zucchini into slices and fry in a frying pan on both sides.
6. After the zucchini soup is ready, put all its components into a plate with a ladle.
7. Add fried zucchini to the plate on top and the first dish is ready.
Bon appetit!
Video on how to make chicken and zucchini soup
find out the taste is light, nutritious and vitamin food. Put your simple household products to good use.
With this recipe Tasty dinner you are guaranteed.
Recipe for a quick and tasty soup with meatballs and zucchini
This recipe for the first course with meatballs is loved by adults and children.
Required:
- water - 1.5 liters
- potatoes - 1 pc.
- onion - 1 pc.
- carrots - 1 pc.
- medium-sized zucchini - 0.5 pcs.
- tomato, pepper - 1 pc. (optional)
- minced meat - 200-250 g
- salt, pepper, dill - to taste
Cooking method:
1. Chopped meat salt, pepper and form meatballs, rolling the minced meat between your palms.
2. Pour water into the pan, bring to a boil and add the chopped potatoes. Boil it in salted water for 10 minutes.
3. Then put the meatballs into the pan.
4. Meanwhile, fry chopped onions, carrots in a frying pan with butter, and after a minute, chopped zucchini. If you wish, you can add tomatoes and peppers.
5. Cook the meatballs over low heat for 5 minutes and then add the fried vegetables in a frying pan.
6. Cook all ingredients in a saucepan for 7 minutes and add chopped dill. Zucchini soup with meatballs is ready.
7. Pour ready dish on plates and invite you to the table.
Enjoy eating!
Vegetable soup with zucchini and chicken in a slow cooker - video recipe
Watch the video about delicious cooking rich dish with meat.
Today in the article you learned rare recipes, in which zucchini soup was the focal point of the theme. If you are interested in preparing it in order to treat your body nutritious vegetables, then you made the right decision.
First courses are not always popular, especially among children. Give them either sausage, or pizza, or... fried potatoes. But children's body He is so sensitive to food that unhealthy fried foods will only harm him. Try cooking for your child delicious cream zucchini soup and decorate it with a funny face of their cream. You'll see how your baby will like it. By the way, this soup can become your whole family’s favorite.
You can serve this zucchini masterpiece with crispy croutons, generously sprinkled garlic oil - French version. Or, for example, with sun-dried tomatoes - greek recipe. Delicate base soup makes it a “blank canvas” on which you can “paint” whatever you want.
Zucchini soup - not only tasty, but also healthy
Puree soups from any product stand out delicate taste and are great for dietary nutrition. They do not irritate the stomach, but on the contrary, envelop it, thereby promoting the healing of ulcers and erosions. We offer you several available recipes puree soups. Pumpkin, zucchini, zucchini - any of these melons are suitable for making this soup. You can even use all the vegetables at once, following the proportions given in the recipes.
Zucchini soup - recipes
Creamy soup
Products you need:
- young zucchini - 600 g;
- potatoes - 250 g;
- carrots - 150 g;
- onion - 150 g;
- garlic - 1 clove;
- butter - 50 g;
- olive oil - 2 tablespoons;
- water - 450 ml;
- cream 10% - 250 ml;
- salt, pepper and curry powder - to taste.
- Finely chop the onion and garlic.
- Grate the carrots on a coarse grater.
- Cut the zucchini and potatoes into small cubes.
- Melt in a deep saucepan butter, add olive oil. Saute the onion and garlic in the oil mixture until transparent.
- Add carrots and simmer for 3 minutes.
- Add potatoes and zucchini.
- Salt, pepper, sprinkle with curry. Mix well.
- Add hot cream and water.
- Cook for 20 minutes.
- Puree with an immersion blender.
Zucchini cream soup with chicken
For this hearty soup you will need:
- zucchini - 2 kg;
- chicken breast without skin - 500 g;
- melted butter - 50 g;
- cream 33% - 70 ml;
- water - 1 l;
- salt, white pepper.
So let's get started:
- Cut the zucchini into cubes and simmer with half the oil for 20 minutes - under a closed lid.
- Place the zucchini in a saucepan, blend with a blender and leave in a warm place.
- Simmer the cubes in the remaining oil chicken breast until the meat turns white.
- Transfer the chicken to the zucchini puree and puree everything again.
- Place the resulting puree on small fire and add hot water to the pan.
- Bring to a boil.
- Pour in hot cream.
- Salt, pepper, mix well.
- Warm up for 2-3 minutes.
Zucchini soup with chanterelles
Chanterelle mushrooms have an incredible aroma and taste, so they are perfect for adding variety to the taste of zucchini soup. For this recipe you need:
- zucchini - 500 g;
- fresh chanterelles - 100 g;
- vegetable broth - 1 l;
- refined vegetable oil - 2 tablespoons;
- sour cream - 4 tablespoons;
- salt pepper.
How to cook:
- Cut the zucchini into slices and lightly fry in one spoon of oil.
- Pour hot vegetable broth into the saucepan with zucchini.
- Cook everything together for 10 minutes.
- Rub through a fine sieve.
- Add sour cream, salt and pepper.
- Cut the chanterelles into strips and fry in oil.
- IN hot soup add mushroom slices.
Zucchini soup in a slow cooker - nothing could be easier
If you have a multicooker at home, then preparing zucchini soup is quite simple. Zucchini can be replaced with pumpkin - it will be no less tasty. What you need:
- 1 kg - zucchini;
- 100 g - Feta cheese;
- 1 piece - onion;
- 1 clove of garlic;
- 500 ml - milk;
- 3 tablespoons - sour cream.
This is how this soup is prepared:
- Peel the zucchini, cut into slices and cook in the “Steamer” mode.
- Finely chop the onion and garlic and cook for 5 minutes in the “Baking” mode.
- Mix zucchini and onion. Beat the mixture with an immersion blender.
- Add milk, sour cream, cheese.
- Salt and pepper. Cook on the “Stew” mode for 10 minutes.
We prepare incredibly tasty, aromatic and healthy soup zucchini puree in chicken broth. This great option for summer when it's season fresh vegetables at it's peak. I really like this recipe. From simple and available products The result is an amazing tasting, light puree soup with the most delicate creamy consistency and silky texture.
Puree soup made from zucchini and potatoes perfectly satisfies hunger on a hot day, suitable for baby food, conservation slim figure and saturating the body with vitamins. If you replace chicken broth with vegetable broth, the recipe will work for vegetarians and fasting people.
Ingredients:
- 1 chicken back for broth
- 2 liters of water
- 3 medium sized zucchini
- 4 potato tubers
- 1 onion
- 1 small carrot
- 2-3 cloves of garlic
- salt and black ground pepper taste
- 0.25 tsp ground paprika
- 0.25 tsp provencal herbs
- 2-3 tbsp. l. olive oil
How to make pureed zucchini soup:
First, let's prepare the broth. Wash the chicken back, put it in a saucepan and fill it with two liters cold water. Place the pan on the fire and bring to a boil. Remove the rising foam with a slotted spoon, reduce the heat to low and continue cooking the chicken broth for 40 minutes. Remove the boiled one chicken back from the finished broth, separate the meat from the bones.
While the broth is cooking, let's start with the vegetables. Peel the onion and garlic cloves and cut into cubes. Place the vegetables in a deep frying pan or saucepan with hot olive oil. Stirring occasionally, fry the onion and garlic until golden brown.
Then add carrots, cut into quarter rings, to the vegetables. Stir and continue frying the ingredients together.
Wash young zucchini with unripe seeds and trim the tails. Cut half the zucchini into rings 1 cm thick (we will need the vegetables for decoration). Peel the remaining vegetables and cut into cubes. Add chopped zucchini to the pan with onions, garlic and carrots.
When the vegetables are slightly fried and soft, add peeled and diced potatoes to them. Continue frying the ingredients together for another 5 minutes.
Transfer the fried vegetables to a pan with prepared chicken broth.
After bringing the soup to a boil, cook it over low heat for about 15-20 minutes until all the vegetables are cooked. Then we will bring the dish to taste by adding salt and spices. For flavor, add chopped fresh parsley.
Using an immersion blender, blend the soup until smooth. thick puree. Return the puree soup to the stove and boil it for another 1-2 minutes after boiling, then remove from the heat.
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