For safety more useful substances and vitamins, it is better not to prepare zucchini soups for future use. They cook very quickly, so it will be easy to please your loved ones every day fresh soup prepared according to a new recipe. Fortunately, there are many options for preparing it.
Zucchini soup - general principles and methods of preparation
Zucchini soups are loved not only by gourmets, but also by picky eaters. It's easy and dietary dish will come in handy in the hot summer months, when heavy and fatty food difficult for the body to accept. This is where tasty and healthy soups from zucchini. Culinary specialty of this vegetable - it takes on the taste from other components, allowing it to be combined with almost all products. It is prepared with meat, mushrooms, cheese, cream, sour milk, not to mention other vegetables and herbs. The soup has a particularly delicate consistency and velvety taste after grinding in a blender. In addition, in a homogeneous mass it is very easy to mask individual components.
Zucchini soup - food preparation
Young zucchini is more suitable for soups - this gives a very delicate consistency. And it’s better to leave the overgrown giants for pancakes or caviar. The general principle of preparing zucchini soup is to cut and boil the components, further grind in a blender and serve with the addition of sour cream and herbs. If you don't have a blender at hand, you can rub the vegetables through a sieve.
Zucchini soup - best recipes
Recipe 1: Creamy meatball soup
The delicate consistency of the puree soup with the addition of meatballs will appeal to both adults who cannot do without meat and children. For whom it is so important that boiled carrots and onions do not float in the plate. This recipe takes their wishes into account; the child will not even realize that these vegetables are present in the soup, and even together with zucchini.
Ingredients: 2 zucchini, 1 carrot and onion, 300 g minced meat, butter for frying, salt, crackers, herbs, chicken bouillon– 1.3 l.
Cooking method
Place zucchini cut into small cubes into the boiling broth. After 10 minutes, add the meatballs.
Grate the carrots, chop the onion into small pieces and lightly sauté them in butter. Transfer to soup, add salt and simmer for 10 minutes.
Grind the slightly cooled soup (except for the meatballs) in a blender to a puree and pour into plates, add the meatballs, herbs and add croutons.
Recipe 2: Zucchini soup with mushrooms
This tasty and satisfying soup contains a storehouse of vitamins and minerals - there is celery root with parsley, carrots with tomatoes and porcini mushrooms. It does not need to be crushed in a blender. The soup is served in a bowl, seasoned with fresh herbs from the garden and homemade sour cream. This is ideal, but not everything is so strict. If there are no porcini mushrooms, they can be replaced with champignons or others available, and greens with sour cream can be bought at a nearby store around the corner.
Ingredients: 2 zucchini, 3-4 large potato tubers, 1-2 carrots, half a kilo fresh mushrooms, celery root (small size) and parsley, onion, 2 tomatoes, green onions and other greens, vegetable oil, salt and pepper.
Cooking method
Boil water, add finely chopped mushrooms and cook for half an hour.
Cut carrots, celery and parsley roots into strips, onions into half rings and fry the vegetables in oil. At the end of frying, add green onions.
Chop the pulp of peeled zucchini and potatoes into slices and add to the broth with mushrooms, add fried vegetables, cook for another 15 minutes. A couple of minutes before the soup is ready, add salt and pepper. Place sour cream and chopped herbs on a plate.
Recipe 3: Creamy pear soup
Unusual combination gives a lot of products interesting taste. Be sure to try making this soup, you will really like it. Philadelphia cheese can be replaced with any soft cream cheese, for example Buko, Almette cheese; in extreme cases, you can use thick natural sour cream.
Ingredients: 2 zucchini, 1-1.5 liters of chicken broth, 1 pc. carrots and pears (unsweetened varieties), 0.3 kg of broccoli, 150 g of Philadelphia cheese, pepper, salt.
Cooking method
Cut the zucchini and carrots into small cubes and steam together with the broccoli. If you don’t have a double boiler, you can do this: pour water into the bottom of the pan, put vegetables on top in a colander (hook onto the top rim of the pan), cover with a lid and cook. Cool slightly boiled vegetables and grind in a blender. Vegetable puree dilute with boiling chicken broth, adding enough of it so that the mass resembles the thickness of soup. Add peeled and chopped pear, salt, pepper, cheese, beat again and serve in plates with high sides (bowls).
Recipe 4: Minestrone Zucchini Soup
Delicious and nutritious soup in vegetable broth, the recipe was borrowed from Italian cuisine, although in a slightly lighter version - the number of ingredients was reduced.
Ingredients: 1 medium zucchini, 2 pcs. onions and carrots, small noodles - 75 g, 4-5 potatoes (400g), 2 cloves of garlic, 1.3 l vegetable broth, spices: Bay leaf, pepper, salt, herbs, oil for frying.
Cooking method
Cut the potatoes and zucchini into cubes, the onion into half rings, and the carrots into small strips.
Fry the onion with finely chopped garlic in a small saucepan, add potatoes and carrots there, and simmer a little. Pour the broth over the vegetables, add spices and cook. After 15 minutes, add the zucchini and cook for another 10 minutes, turn off the heat. Add greens and separately boiled noodles to the pan (no need to boil), let it brew for a while and serve. If desired, the soup can be sprinkled with grated cheese before serving.
Recipe 5: Zucchini soup with egg
This tasty soup It will perfectly satisfy your hunger, and its piquant sourness will pleasantly refresh you on a hot summer day.
Ingredients: 2 zucchini, 1 liter of water, glass regular milk, half a glass of sour milk, 1 egg, green onions, parsley, rice - 50 g, salt, flour, water - 3-4 cups, vegetable oil.
Cooking method:
Saute lightly floured and chopped green onions, add finely chopped young zucchini with skin. Fry together, then add water and milk and cook for 20 minutes, adding washed rice at the end and bring until done. Hot soup add salt, season with sour milk or sour cream, add herbs, finely chopped hard-boiled egg. Sprinkle with spices if desired.
Zucchini soup will acquire a certain piquancy if you add a handful of crackers or white bread fried until light brown in butter, cut into small cubes. It is recommended to serve the puree soup in special bowls or plates with deep sides so that it does not cool down so quickly.
Zucchini soup prepared according to this recipe is considered dietary even by strict guardians slender 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 in 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. They not only have excellent taste and are healthy for the body, but also cook very quickly.
Benefits and secrets of cooking
Let's start with the fact that you shouldn't cook a lot of zucchini soup. The beneficial substances 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.
Boil chicken broth, remove the meat, cut it into small pieces and put it 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. Indeed, what would Italian cuisine be without 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 herbs - to taste.
Chop the mushrooms finely enough and 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. Pour the finished soup into bowls 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 the zucchini puree soup can be prepared by adding standard ingredients cheese. 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 Not a large number of water and put it on fire. Send it there, cut into pieces processed cheese. 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”
We offer you the most delicious recipes zucchini soups. Very tasty and healthy, and most importantly, you can “disguise” the zucchini so that you won’t even understand that it’s in the soup.
In order to preserve all the beneficial substances and vitamins when preparing zucchini soups, you should not cook them for a long time, and most importantly, do not cook a large amount at once. These dishes cook very quickly, so it will not be difficult for you to please your loved ones every day with the freshest soups, which you will constantly prepare according to new recipes. And the most interesting thing is that there are a huge number of ways to prepare zucchini soups.
A little about the general principles and methods of preparing zucchini soups:
Soups made from vegetables such as zucchini are loved not only by gourmets, but also by people who are very picky about food. Zucchini soups are also considered dietary food, it is especially good to eat such dishes in the hot summer period, since it is during this period that food containing heavy and fatty foods is not easily absorbed in the body, that is, it is not perceived at all and therefore health problems immediately begin to arise. That’s why, in this case, a tasty, aromatic and very tasty food comes to your aid. healthy soup from zucchini.
The culinary feature of this vegetable is that it adopts taste qualities the rest of the ingredients included in the recipe, so zucchini can be combined with any product. The soup can be prepared with such products as meat, mushrooms, cheese, cream, spoiled milk, a variety of vegetables and aromatic herbs. When the soup is ready, all the boiled ingredients need to be crushed using a blender and then the dish acquires a delicate and velvety consistency and at the same time has an amazing and unique taste. And due to the fact that the soup turns out to be homogeneous and thick, you can use any products in preparation, because they are perfectly masked.
To prepare the soup, you should use only young zucchini, because thanks to this product, the resulting dish is tender and pleasant to the taste. But as for huge zucchini, it is better to use them for making pancakes or caviar. General principle preparation consists of boiling and cutting the ingredients, which are then crushed with a blender and as a result, sour cream and herbs are added to the soup. If you don’t have such equipment as a blender in your kitchen, then you can grind the vegetables using a sieve.
Some 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. Puree soup is usually served in bowls designed for this dish, or you can use plates only with deep sides; such dishes are necessary for the soup to remain warm longer.
Cream soup with meatballs
Zucchini soup– the puree prepared according to this recipe turns out to be very tender and we will combine this dish with meatballs, so this dish will appeal not only to adults, but also to children. And the most important thing is that children who sit and constantly choose floating onions and carrots from their plates will not do this in this dish, since carrots and onions in the soup will not float, because we will beat it with a blender, thanks to which the 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 - several 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 broth - one and a half liters.
Recipe:
Place the pre-boiled chicken broth on the stove and bring it to a boil. Then peel the zucchini, cut them into medium pieces and add to the boiling broth. After ten minutes of cooking the zucchini, place the meatballs, previously prepared from minced meat, into the container.
Now take a carrot, peel it and grate it on a coarse grater. Next, peel the onion and finely chop the vegetable. Place the frying pan on the fire, add a little butter and add the onions and carrots to the hot oil; fry the vegetables a little. Then place the onions and carrots in 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 slightly, remove the meatballs, and grind all the other ingredients using a blender, grind until the soup turns into a homogeneous mass. Then pour the food into plates, put meatballs in each plate, sprinkle aromatic herbs on top and add some crackers.
That's all, it really works out delicious soup? Probably from of this dish no one will ever refuse.
Enjoy your meal!
Zucchini soup with mushrooms
In this delicious and hearty meal contains vitamins and minerals, because in the preparation of this soup we will use celery, parsley, carrots, tomatoes and porcini mushrooms. And we won’t grind the soup with a blender. This soup should be served in bowls, seasoned with fresh aromatic herbs, perhaps they grow in your garden beds and add a little sour cream. It seems that the dish is perfect, but the fact is that not everything is easy. If you don’t have porcini mushrooms, you can use regular champignons or another type of mushroom that you have, and if you don’t have your own greens, then buy them 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 onions - one bunch;
any greenery for decoration - one bunch;
vegetable oil - for frying;
salt - to your taste;
black ground pepper- to your liking.
Recipe:
Place a container of water on the fire and bring to a boil. Then wash the mushrooms and cut them into small cubes, place them in boiling water and cook the mushrooms for thirty minutes.
Next, peel the carrots and grate 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. Place the frying pan on the fire, pour in a little vegetable oil and add pre-cut vegetables to it, and when they are slightly fried, 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, place them in the container in which the mushrooms are boiled, add 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 taste.
Once the dish has cooled slightly, scatter it into plates and sprinkle chopped herbs and one spoonful of fresh sour cream into each plate.
This is such a nourishing, vitamin-rich, pleasant-tasting and... aromatic dish will not fail to please your family!
Enjoy your meal!
Creamy soup with zucchini and pear
Thanks to the fact that we will combine zucchini with pear in cooking of this soup the taste will be a little unusual and original. You should definitely cook this dish, believe me, you will simply be delighted with this dish. As for 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.
So, in order to prepare this delicacy you will need:
Ingredients:
zucchini - several 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 chop the broccoli. All these vegetables need to be boiled using steam. If you don't have one kitchen appliances like a double boiler, then do the following: take a container, pour a little water, put vegetables on top placed in a colander so that it catches on the rim of the container, cover the vegetables with a lid on top and you 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-prepared chicken broth into the vegetable puree and pour it in such an amount that the soup becomes thick, that is, like thick puree. Then peel the pear, cut it into medium cubes, add the pear to the puree soup, add salt and pepper, add grated cheese and blend all the ingredients again with a blender.
When everything is ready, divide the soup into bowls and you can serve the dish with an original and unique taste to the table! And the most important thing is that even your child will not refuse this delicacy, and children really need vitamins, as they have a growing body.
Enjoy your meal!
Minestrone Zucchini Soup
By preparing the soup according to this recipe, you will taste amazingly tasty and nutritious dish. We will prepare this soup using vegetable broth, but in general this recipe taken from " Italian cuisine" Although we slightly simplified the cooking method and slightly reduced the amount of ingredients.
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 - several pieces;
ground black pepper - to your taste;
salt - to your taste;
greens - one bunch;
vegetable oil - for frying vegetables.
Recipe:
Peel the potatoes, zucchini and cut the vegetables into medium cubes. Then peel the onion and cut it into half rings. Next, peel the carrots and cut the vegetable into strips.
Now take the chopped onion, combine it with chopped garlic, place the vegetables in a medium-sized container, put potatoes and carrots here and put the container on the fire. Let the vegetables simmer a little. Then pour the pre-boiled broth over the vegetables, add the spices described in the ingredients to your taste, and let the soup cook. After fifteen minutes, place the chopped zucchini in a container and simmer the soup for another ten minutes, then remove it from the stove.
Now you should boil the noodles, drain them in a colander and place them in a container with vegetables, add the chopped herbs here, set the container aside so that the soup can brew well and be saturated with aromas.
When you serve the soup to the table, you can put grated cheese in each plate or simply cut it into pieces and also put it in the plates. Believe me, no one will remain indifferent to this delicacy!
Enjoy your meal!
Zucchini soup with egg
By preparing the soup according to this recipe, you can nourish your whole family, and thanks to the piquant sourness of this dish and the pleasant fresh aroma You will not refuse this soup even on hot summer days.
To make zucchini soup with eggs you will need:
Ingredients:
zucchini - several pieces;
water - one liter;
milk - one small glass;
sour milk - half a glass;
egg- one joke;
green onions - one bunch;
parsley - one bunch;
rice cereal - fifty grams;
salt - to your taste;
water - four glasses;
vegetable oil - for frying.
Recipe:
Wash the green onions, chop them, put a frying pan on the fire, pour in vegetable oil, add the vegetable to the frying pan and sprinkle flour on top. The onion needs to be fried a little. Then take the young zucchini and cut them into medium cubes; you don’t need to peel the skin. Place the chopped zucchini in a frying pan with the onions and fry everything together.
Now add water and milk to the frying pan and cook the soup for twenty minutes. When the time is up, rinse thoroughly rice cereal and send it to the rest of the ingredients, boil everything until fully cooked. When the soup is almost ready, add salt to your taste, sour milk to the right amount described in the ingredients and sour cream, add greens here. Then boil the chicken egg, chop it and also add it to the soup.
When you divide the soup into bowls, chop aromatic greens, whatever you like best and pour the soup on top of it. You can also add all kinds of spices if you wish.
Enjoy your meal!
Many people are accustomed to the fact that zucchini can only be stewed as a additional ingredient For vegetable stew, and also make caviar out of them. However, some housewives know that they can be used to prepare other delicious dishes.
And today I will tell you how to prepare such a wonderful dish as zucchini soup. It will give you a feeling of satiety and at the same time lightness, without any damage to your figure. On the contrary, nutritionists have long appreciated dietary properties this vegetable.
After all, he has a very low energy value, one hundred grams contains only twenty-seven kilocalories. It contains many useful substances and various vitamins that are needed to maintain the vital functions of the body.
A contraindication to its use may be kidney pathology. For anyone who has never made zucchini soup, I advise you to do so, and you will not regret it at all, we can say that this dish is a real culinary find.
Therefore, feel free to include such soups in your menu, and know that they are quite effective in terms of reducing excess weight. Let me look at some recipes for this tasty and healthy dish:
How to make delicious zucchini soup?
Simple recipe №1
This is a very simple recipe that does not require any time investment. To prepare it you should stock up on the following ingredients:
Two potatoes;
200 grams of fresh, young zucchini;
One carrot;
Six tablespoons of rice;
One and a half liters of water;
A couple of tablespoons of flaxseed oil;
Dill and parsley.
At the first stage, you have to peel the zucchini and potatoes. Then cut them into cubes and put them in boiling water in a saucepan. You should also put rice and carrots there, which you need to cut into strips.
Five minutes before the vegetables are ready, add spices and salt. When the soup is cooked, you need to pour it into the plate before serving. linseed oil, and sprinkle with fresh chopped herbs. This is a very satisfying, healthy and dietary dish.
Zucchini soup puree, recipe No. 2
This soup is no less nutritious than the one described above, and is prepared just as quickly. The only difference is that the ingredients will need to be pureed. What components do we need?
One medium zucchini;
Medium carrot;
Two onions;
Two potatoes;
One hundred grams of cheese;
A little vegetable oil;
Spices, salt, herbs.
You need to fry the carrots and onions in a frying pan, then add potatoes and zucchini cut into small cubes, pour two cups of boiling water into the container, cover with a lid and simmer for fifteen minutes.
After everything is well cooked and the vegetables are soft, you should transfer them to a blender and grind to the consistency of a homogeneous puree. Then bring the soup to a boil again, add herbs, spices and a little salt.
You can serve the finished dish with croutons sprinkled with grated cheese. Almost every person will like this delicious dietary zucchini soup.
Zucchini soup "Milk". Recipe No. 3
You can also cook milk option zucchini soup, the presented recipe includes the following components:
Two hundred grams of zucchini;
Tea spoon wheat flour;
The same amount of butter;
One hundred milliliters of milk;
Three hundred milliliters of vegetable broth;
Greens, salt and pepper.
Simmer the peeled zucchini in boiling milk. Then the mass needs to be rubbed through a blender and diluted with hot vegetable broth. Then bring the future soup to a boil, carefully add the flour, stirring continuously. Before serving, season the dish with butter, herbs, and serve.
Zucchini and bean soup. Recipe No. 4
Another recipe diet soup from zucchini differs from previous variations in the presence of beans. I'll list the required ingredients:
200 grams of zucchini;
30 grams of leeks;
25 grams of green beans;
A tablespoon of flour;
The same amount of butter;
A third of a glass of milk;
Toast.
Fry the chopped leeks and combine them with the zucchini. After this, you need to fill the vegetables with water, add oil and salt. Then puree them with a blender. Add some boiled green beans and croutons to the plate with this puree soup. It turns out beautiful and hearty dish.
Zucchini soup with cauliflower. Recipe No. 5
To prepare this variation of squash and cauliflower soup, you will need the following products:
One kilogram of zucchini;
The same amount of cauliflower;
200 grams of carrots;
As many onions;
A little vegetable oil;
Four egg yolks;
A little grated cheese;
Toasted crackers;
Spices, salt and herbs.
You need to cut the onion into cubes and grate the carrots. Peel the zucchini and chop it. Cauliflower should be disassembled into inflorescences. Then fry all the vegetables in oil, then pour water into the pan and cook until tender for another twenty minutes.
Place all the vegetables in a blender and blend them into a homogeneous puree. Then grate the cheese and eggs, then sprinkle them ready soup, and also decorate it with crackers and fresh chopped herbs.
Conclusion
All of the proposed variations of zucchini soup are incredibly healthy and nutritious. Prepare this dietary dish more often, and then extra pounds will not appear on your figure.
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, and pickles. Zucchini makes light, tender firsts dishes that warm, satiate and bring pleasure.
How to make zucchini soup
main feature Zucchini is beneficial for housewives: dishes from them are prepared quickly. This is convenient under time pressure and useful, because with minimal heat treatment maximum is maintained nutrients. To make soup, choose young vegetables. In addition to traditional fruits, use zucchini or squash, the taste of which is identical to squash. Soups are easy to puree. Before preparing the zucchini soup, fry the croutons; they are perfect here.
Zucchini Soup Recipe
Cooking the first course is a creative endeavor. 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 your family. Try to include more greens: fresh in summer, frozen in winter.
Cream soup
To make the food light and dietary, all ingredients that need sautéing 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 make puree and serve with cream or sour cream and a sprig of herbs as a garnish.
Ingredients:
- zucchini – 0.5 kg;
- potatoes – 0.3 kg;
- one onion;
- hard cheese – 100 g;
- grated ginger root – 1 tsp;
- spices (coriander, mixture of peppers) – 0.5 tsp;
- butter – 1 tbsp. l.;
- salt, herbs.
Cooking method:
- Peel potatoes, zucchini, cut them into pieces, boil in water (there should be a little of it).
- Chop the onion and ginger root for a minute, no more, fry in butter.
- Pour some of the broth into a cup. Puree the vegetable mixture, adding the frying mixture to it. Add liquid if necessary.
- Salt, season with spices, pour into portioned plates.
- Sprinkle each serving with a spoon of grated cheese, add sour cream or cream, and 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 pureed, but whipped and brought to a creamy state. It is very tender, melts in your mouth. In this recipe, potatoes, onions, and carrots are added to the main ingredient. For variety, you can take more cauliflower, a little sweet pepper.
Ingredients:
- zucchini – 0.5 kg;
- potatoes – 4-5 pcs.;
- one carrot;
- 2 onions;
- vegetable oil – 30 g;
- cream (fat content 10%) – 150-200 ml;
- salt, curry.
Cooking method:
- Chop the onion and carrots not too finely, fry in oil.
- Add zucchini, cut into slices, to fry. Pour some water. Simmer the vegetables until the carrots soften.
- Boil the potatoes in water with salt until completely cooked (as if mashed). Pour some of the liquid into a cup.
- Mix all the vegetables and grind them with a blender. Pour in the cream. If necessary, add a little potato water.
- Whisk the mixture thoroughly and heat until boiling, 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, the meatballs, pre-fried in a frying pan, add charm. Bright, elegant soup looks worthy on dining table and in a memorable photo. Be sure to save it in your favorite recipes.
Ingredients:
- 2 zucchini (small);
- 1-2 bell pepper;
- potatoes – 4 pcs. (average);
- 2-3 carrots (medium);
- 1-2 onions;
- 3-4 tomatoes;
- minced meat – 0.5 kg;
- wheat bread – 150 g;
- 1 egg;
- milk – 50 ml;
- vegetable oil – 50 ml;
- greens (dill, parsley, basil)
- salt, spices.
Cooking method:
- Cut potatoes and zucchini into cubes, and peppers and carrots. beautiful straw. Fry these vegetables (including potatoes) together, using a third of vegetable oil.
- Place the vegetables in a saucepan, add boiling water (0.8-1 l), cook for 20 minutes.
- Finely chop the onion, fry in oil (another 1/3). Add chopped tomatoes to it. Stew it out.
- Transfer the tomato-onion mixture into a saucepan, add salt and season with spices.
- Soak the bread in milk, squeeze, add to finely chopped meat. Mix the minced meat with the egg, add salt and pepper.
- Form small meatballs and fry in the remaining oil. Transfer them to a saucepan and cook with vegetables for 5 minutes.
- Decorate the finished dish with herbs.
With Chiken
The basis of this popular dish in France should be broth made from chicken or its parts. Diet option - chicken soup with zucchini, boiled in water, but with the addition of breast pieces. It cooks quickly, so it can easily be considered a backup in case of acute time pressure. Use marjoram as the only seasoning - 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;
- spider web 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, sauté in oil for 5 minutes. The lid must be closed.
- Add zucchini, cut into small slices, dried marjoram and chopped garlic. Fry covered for 7 minutes, do not forget to stir.
- Grind the peeled tomatoes in a blender.
- Place fried vegetables, tomato mass, raw chicken fillet, cut into cubes 1 cm thick. Cook for 10 minutes until the fillet pieces are boiled.
- Throw in the “cobweb”, stir, let it boil and turn off.
- Try putting sour cream in each serving, it turns out very tasty!
With pumpkin
Suitable for babies. At minimum quantity ingredients you get a very tasty vitamin-packed lunch. Pumpkin and zucchini soup can be pureed and seasoned with butter, or it can be turned into an airy cream soup by adding cream to the vegetables. Despite the sweetish taste of pumpkin, the dish turns out savory, 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, sauté lightly chopped garlic and onions in olive oil(3-5 minutes).
- Pour hot water, heat until boiling. Dip zucchini and pumpkin, chopped large pieces, cook until completely soft.
- Using a blender, grind all the ingredients into a homogeneous mass, add butter or cream, and beat a little. Ready puree salt and season with pepper.
Vegetable
If you're limiting your daily calories, 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, green beans, green pea. Any type of cabbage will do: cabbage, savoy, Brussels sprouts, cauliflower, broccoli. How to prepare 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 part fork;
- potatoes – 2 pcs.;
- carrots – 1-2 pcs.;
- bell 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, carrots, garlic, pepper and saute for about 5 minutes in vegetable oil. Add tomatoes, cut into small pieces (they can be turned into tomatoes using a blender).
- In one liter of water, boil diced potatoes and shredded cabbage, sautéed vegetables and diced zucchini for 10 minutes.
- Salt, add herbs and spices. Serve the dish with or without sour cream.
With potato
Zucchini and potatoes - perfect combination vegetables in first and second courses. This interesting option contains the benefits of puree and classic first dishes. The taste is complemented by champignons, but they can be replaced with mushrooms collected from nature. Remember: Forest mushrooms It is necessary to boil it, and only then fry it. Dill, parsley, basil, and green onions will decorate the serving and make the dish truly summery. Use broth or just water as a base.
Ingredients:
- zucchini – 2 pcs. (small);
- potatoes – 6 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- champignons – 200-250 g;
- vegetable oil – 30 ml;
- greenery;
- salt, spices.
Cooking method:
- Chop half the potatoes and zucchini into large pieces. Pour water, simmer until soft.
- Make fried onions, carrots, mushrooms. Mix it with prepared vegetables, puree the mixture.
- Cut the remaining potatoes into cubes and cook in half a liter of salted water or broth until tender. Add the previously obtained puree. Stir thoroughly with a spoon.
- Ready dish add salt, season with spices. Do not skimp on 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 watching their figure. You can use broccoli instead of cauliflower if necessary. Small heads of Brussels sprouts will also work. This soup is easy to prepare from frozen vegetables; on a winter day it will warm you up 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. Add enough water so that the chopped vegetables are completely covered.
- Pour some of the broth into a cup.
- Make a fry of carrots and onions, mix it with boiled vegetables.
- Make a puree from vegetable mixture. Use a blender or strain the mixture through a sieve.
- If the puree turns out thicker than desired, add a decoction from a cup. Salt, add spices, beat lightly again.
- In a bowl, sprinkle the puree soup with herbs and grated boiled egg.
In a slow cooker
Any recipe described here can be cooked in a slow cooker. To make cooking take less time, prepare the dish in a slow cooker by slightly changing the order in which the ingredients are added. For example, the recipe is taken from the previous section. You can add only those vegetables that you like to it. Important warning: do not puree the soup with an immersion blender in the multicooker bowl, so as not to damage it - place the vegetables in a blender container or in a glass (ceramic) bowl.
Ingredients:
- The same as for the cauliflower and zucchini soup.
Cooking method:
- Fry carrots and onions in a multicooker bowl (“frying” mode).
- Add chopped zucchini and cabbage. Pour boiling water (about 0.5-0.7 l), add salt. Cook until done (stewing mode).
- Transfer the vegetables to a blender container and puree. If necessary, add boiling water, cream or milk.
- Garnish the puree soup with grated egg and a sprig of herbs.
With cheese
Cheese is a wonderful addition to vegetable dish, it makes it more satisfying, rich, and bright. With all its simplicity starting products, zucchini puree soup with melted cheese is a delicacy. Once you cook this dinner, you become a fan forever. Try using this recipe, and then add and improve it to your taste.
Ingredients:
- zucchini – 1 pc.;
- onions – 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:
- Sauté the coarsely chopped onion. Add chopped garlic breadcrumbs, fry for 3-5 minutes.
- Boil the zucchini in half a liter of broth until tender. Salt, mix with frying.
- Place the crushed cheese in a boiling dish, stir until it melts. Using a blender, turn the resulting mixture into puree. Use more broth if needed.
- Sprinkle with herbs in a plate.
- To make the dish tasty and beautiful, as in the photo, you need to try not to overcook the vegetables and preserve their structure.
- For the first time, choose puree soup or cream soup. Even if the ingredients boil more than normal, it will not be noticeable in the puree.
- Cut hard vegetables small pieces, and soft ones (zucchini, tomatoes, peppers) larger ones so that the cooking time for all ingredients is approximately the same.
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