Zucchini is a European zucchini variety with dark green skin, which differs from the usual in a more delicate taste. This product is incredibly healthy due to its high vitamin C content, easy absorption and low calorie content. This is why it is a frequent ingredient in many diets. You can cook a large number of dishes from zucchini, but the most delicate of them are puree soups.

Zucchini puree soup: recipe

Creamy Zucchini Soup

One of the most common recipes for classic zucchini soup is made with the addition of heavy cream, which gives the dish extra tenderness. A small amount of chopped curry adds a spicy flavor to the soup.

To prepare 4 servings of this dish, you will need: zucchini - 3 pcs; chicken broth - 2.5 cups; onion - 1 pc .; cream - 200 ml; garlic - 3 cloves; butter - 2 tbsp. spoons; parsley - 2 tbsp spoons; sour cream, salt and curry to taste.

Wash the zucchini, trim on both sides and peel. Then cut them into small cubes. Peel and chop the onion and garlic.

In butter, melted in a pan, fry the prepared vegetables for 5-10 minutes. Turn off the heat, transfer to a plate and let cool for a while. Then grind the vegetables in a blender until smooth.

In a saucepan, bring the broth to a boil, put the cooked zucchini and vegetable puree in it, add heavy cream. After a couple of minutes, salt the soup and add 0.5 teaspoons of curry to it. Bring to a boil and remove from heat.

Pour the prepared soup into bowls and sprinkle with chopped parsley. Serve with sour cream and croutons.

For croutons, cut white bread into small cubes and sauté until golden brown in olive oil. During cooking, croutons can be seasoned with salt and other spices.

Zucchini and Broccoli Diet Soup

For those who are struggling with extra pounds or following a healthy diet that excludes fatty foods, you can prepare an even more dietary version of zucchini puree soup.

Ingredients: zucchini - 3 pcs .; broccoli - 200 g; boiled water - 2.5 cups; onion - 1 pc .; flour - 2 tbsp. the spoon; salt and parsley to taste.

Boil broccoli inflorescences in boiling salted water for 5 minutes. Then fold in a colander and pour over with cold water so as not to wait until it cools down.

Zucchini is a European zucchini variety. It has a delicate skin and soft core. The zucchini fruit can be bright yellow, green or striped.

Zucchini Soup

Soup preparation time: 40 minutes

Must (for 4-5 servings):

2 pieces of medium zucchini;

2 tbsp. tablespoons of butter;

200 gr of tomatoes;

3 large potatoes;

2 onions;

3 cloves of garlic;

100 ml heavy cream;

1/4 teaspoon ground black pepper;

1 teaspoon of salt;

1.5 liters of water.

How to cook:

1. Wash all vegetables. Peel potatoes and cut into cubes. Zucchini - into small pieces.
   
2. Then chop the onion and garlic. Pour boiling water over the tomatoes to remove the skin. Cut the tomatoes into small pieces.
3. Pour 1.5 liters of water into a saucepan, put on fire and wait until it boils.
   
4. Drop potatoes into boiling water, salt. After 15 minutes, add the courgettes to the potatoes. Cook the broth for another 15 minutes.
5. At this time, prepare the roast. Saute the onions and garlic in a skillet with vegetable oil until golden brown.
   
6. Add the tomatoes, salt and pepper. Fry all ingredients for another 5-7 minutes. Add the finished frying to the puree soup, cook for another 5 minutes, and then remove from heat.
7. Use a blender to puree the soup. Then add cream to it. Put the pot back on the heat and bring to a boil. Stir the soup with a wooden spatula all this time.
8. Secret: if you replace heavy cream with regular milk, the soup will turn out to be dietary. So it can be consumed by those who follow a diet.

Vegetable broth for puree soup

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It can be prepared separately.

Must:

1 piece of onion;

1 piece of carrots;

1 bay leaf;

5 allspice peas;

0.5 teaspoon of salt;

1 bunch of greens;

2.5 liters of water.

How to cook:

1. Peel the carrots and cut into 2 halves. Peel the onion and cut it in half. Wash the greens, separate the leaves and stems. The stems are suitable for boiling broth, and leaves can be used to decorate ready-made soup.
2. Pour water into a saucepan, add prepared ingredients, bring to a boil and cook for another 20 minutes. Salt the water at the end of cooking. Strain the finished broth. Use a colander to do this. Remove the vegetables from the broth and discard, as they have given up all the beneficial properties of the liquid. You can use all kinds of vegetables on hand to make the broth. Zucchini puree soup cooked in vegetable broth turns out to be richer and more aromatic.

Note to the hostess

Croutons go well with mashed potatoes. To prepare them, take half a loaf of black or white bread, 20 grams of soup seasoning and 2 tbsp. tablespoons of vegetable oil for frying, 1 bag of dried herbs. Cut the bread into small cubes. Sprinkle them with soup seasoning and dried herbs. Pour butter into a skillet and fry the croutons for 20 minutes. If you want to bake croutons in the oven, place the sliced \u200b\u200bbread on a baking sheet, sprinkle with seasoning and place in the oven for 30 minutes.

For information on how to make pumpkin puree soup, see the plot.

Zucchinis have the best taste and digestibility among the whole family of squash, and small specimens with special sauces can even be eaten raw. The record content of pectin makes the vegetable an integral part of the summer dietary cuisine. Vegetable soup based on it can be varied by adding green peas, cauliflower and broccoli.

Fresh young fruits have a thin skin that can not be peeled. The smaller their size, the shorter the cooking time.

Sautéing in butter, like seasonings, will completely change the taste of the dish. Dried black bread is served with it.

Ingredients

• water or broth - 1.5-2 l
• small zucchini - 2 pcs.
• carrots - 1 pc.
• bell peppers - 2 pcs.
• potatoes - 4-5 pcs.
• onion - 1 pc.
• tomatoes - 3-4 pcs.
• vegetable oil
• garlic - 1 tooth.
• parsley or dill
• salt pepper

Preparation

1. Bring water or broth to a boil in a saucepan. We send potatoes cut into small cubes into a boiling liquid. Cook until cooked for 15-20 minutes.

2. We make sautéing from onions, carrots and peppers.

3. Add chopped zucchini or zucchini to the pan.

4. At the same stage, add tomato puree (tomatoes grated on a coarse grater). Simmer for about 10 minutes.

5. Put the stewed vegetables (vegetable dressing) in a boiling broth with ready-made potatoes.

6. Cook for another 5-7 minutes, season with salt and pepper. When tomatoes are added to a dish, the acid is usually neutralized with granulated sugar. Then the taste is sweet and sour. Therefore, to taste, you can slightly sweeten the soup at this step (about 1/2 teaspoon of sugar). Add a laurel leaf.

7. Turn off the heat and immediately throw chopped greens and a chive into the prepared soup. Cover with a lid and now you need to let the vegetable soup brew for 10 minutes.

8. We recommend serving this first course with sour cream.

Note to the hostess

If you want to cook vegetable soup in a slow cooker, you can do this using the Soup, Cooking or Stewing mode. Set the cooking time to 40 minutes. But before that, make sautéed vegetables using the "Fry" mode. Then add potatoes, salt, pepper, water and cook in one of the programs listed above.

You can add whatever ingredients you like to this soup recipe. For example, this can be cauliflower, broccoli, or green beans. You can also diversify the taste with seasonings.

You can serve vegetable soup not only with bread, but also with croutons, which you can prepare yourself. To do this, simply cut white or brown bread into cubes. Then dry it in a dry skillet. Add croutons to plate just before serving.

Especially in summer, this vegetable from the genus of pumpkin is great for cream soup, salad, or pickling. Recently, zucchini can be bought at any time of the year and made into delicious snacks and soups.

Zucchini is a green variety of zucchini. This unpretentious vegetable was brought to Europe from Mexico in the 16th century. For a long time, it was grown as an ornamental plant, but gradually it began to be used by many peoples for making delicious snacks. Zucchini soup can be made very quickly in summer.

We offer several recipes for mashed zucchini soup.

Simple soup of mashed young zucchini in vegetable broth

It takes very little time to make such a soup. Boil vegetable broth from carrots, onions, potatoes, herbs and parsley and fennel seeds. Let it stand for a while and strain the broth, the vegetables can be removed. Cut the young zucchini into cubes and put the butter in the pan, simmer a little, add finely chopped onion and chopped garlic for the piquancy.

Once the vegetables are tender, you can grind them, or better grind them in a blender. Gradually add broth and cream and add salt and pepper to taste. The puree will turn out to be airy and tasty. Sprinkle with herbs when serving. The aroma of zucchini and greenery will be pleasant to invite to the table.

You can slightly change the algorithm for preparing such a puree soup and fry the zucchini, cut into circles, then put them in bowls of soup and sprinkle with herbs as well. Serve such zucchini soup well with fried or baked meat.

• 2 pcs. small zucchini,
• 130 gr. mushrooms.
• Medium onion.
• 2 cloves of garlic.
• 150 gr. processed cheese.
• Lemon.
• Spices, salt, pepper.
• Vegetable oil for frying.

For vegetable broth you will need:

• 1 liter of water
• medium carrots
• potatoes - 3 pcs.
• parsley root,
• salt, pepper, spices.

1. Peel and fry the mushrooms, but not too much.
2. Simmer the diced zucchini, onion and garlic in a frying pan with a little water.
3. Put zucchini with onion and garlic in vegetable broth, squeeze lemon juice, add salt, pepper, spices, and boil a little until the vegetable is ready.
4. Put melted cheese and fried mushrooms in the almost finished soup.

The result is a spicy and delicious zucchini soup with cheese!

Creamy squash soup

You can also make a creamy zucchini soup, which is slightly different from a puree soup. It has a more delicate structure, and toasted flour with broth can be a thickener in cream soup. Whipped yolks and heavy cream can be added to this mixture.

If you are interested in the process of cooking a simple and tasty zucchini cream soup, then you can familiarize yourself with it below:

1. Pour olive oil into a frying pan, put finely chopped garlic and simmer a little.
2. Add the shallots and simmer over low heat.
3. Cut the zucchini into small pieces and add to the vegetables in the pan.
4. Put soft, well-stewed vegetables into a blender and pour over meat or vegetable broth.
5. Separately in a frying pan, fry the wheat flour and dilute with broth until an even consistency and add to the vegetables in a blender.
6. Add a little ground nutmeg, salt, pepper and beat until smooth.
7. Before serving, whip the cream and spoon nicely with the chopped herbs on the cream soup.

Cold soup with spicy zucchini in a slow cooker

This recipe for zucchini soup will appeal to many. But if there is no time for cooking and you need to rush to work, and friends are going to come in the evening, then there is a way to turn to the assistant of the housewives - a slow cooker. The zucchini soup in it turns out to be awesomely tasty. What do we need?

1. Prepare finely chopped onion, pour olive oil into the multicooker bowl.
2. Set the "frying" mode and fry the onions. Add finely chopped garlic to it.
3. While everything is stewing, you need to chop the zucchini. The green part is especially good, where the peel contains a lot of vitamin C, and it will give a delicate color to the puree soup.
4. Add basil leaves and spinach for flavor and aroma.
5. Before closing the lid of the multicooker, add half a liter of water or any broth, add a little salt and set the time on the "soup" mode so that the multicooker will cook it before your arrival, and it has time to cool down.
6. Since such a soup is served cold, you just have to choose the ready-made vegetables to put in a blender with a slotted spoon, add a little basil leaves and beat for 2 minutes until smooth.

Almost everything is ready for the arrival of friends. All that remains is to put in plates and garnish with finely chopped zucchini peels before serving.

Young zucchini can be served raw with other ingredients in a variety of salads. And how delicious is pickled zucchini, instant. It is worth pouring steam over the diced zucchini, and pour over with lemon juice, seasoning with fresh herbs. Yummy!