IN modern cooking, what kind of combinations of ingredients you will not find. A person's fantasy pleases his own stomach. The main thing is not to forget about the extra pounds at the waist. The recipe for soup with zucchini below does not portend such a problem, so we will take a closer look at the cooking sequence noodle soup with zucchini and mushrooms. To get a five-liter pot of the specified dish, you need to take the following:

Ingredients for Zucchini Soup:

- 3 potatoes;
- 1 zucchini;
- 1 zucchini;
- 3 mushrooms;
- 1 carrot;
- 3 cloves of garlic;
- 1 onion;
- 50-70 grams of thin vermicelli;
- 30 grams of butter;
- the green part of young onions;
- salt and pepper to taste.

Recipe with photo step by step:

1. Squash soup can be cooked with purified water or meat broth... If the latter option is suitable, then boil for 40-50 minutes, and then follow the steps below. First of all, we prepare vegetables for the future soup from zucchini with noodles: peel the onion, potatoes, carrots, garlic, which, together with zucchini, zucchini and mushrooms, wash thoroughly under water.

2. On cutting board cut the potatoes into cubes.

3. Put it in a saucepan with. Until this vegetable cooked (15-20 minutes), chop the mushrooms, onion and garlic cloves as follows.

4. Fry them in a pan on butter about 10-15 minutes. At this time, cut carrots, zucchini and zucchini into cubes on a cutting board. We send these components into the broth at the moment when the potatoes are left to cook until cooked for about 5 minutes. During the same time, we cook zucchini and carrots. Next, we send mushrooms, onions and garlic from the pan to the indicated ingredients. Leave the last components on fire for about 3 minutes.

5. At the last moment, put a thin vermicelli into the soup made from zucchini with mushrooms. It should not be cooked for a long time, three minutes is enough. We try the soup zucchini soup with noodles and salt, pepper if desired. Further, after removing from the heat, let it brew for about 20-30 minutes, and proceed to the meal. If desired, you can put

Zucchini soup cooked over this recipe, even strict guardians consider dietary slim figures... Because the products are matched 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 include leeks in the list of products. But even with its usual analogue, onions, the first course tastes great. In general, you can do as you wish with the amount of ingredients. If the carrots are large, half is sufficient. I would like to feel the cheesy accent brighter, increase the amount of cheese. And you can also include potatoes in the products or bell pepper, cilantro or dill instead of parsley.

How to make zucchini soup

1. Vegetables are prepared in this way:

Peel off zucchini and carrots;

The husks are removed from onions and garlic;

Vegetables are washed and not cut in large pieces.

2 ... Clean and cut food is poured with water and cooked (over medium heat). Readiness is checked by the softness of vegetables, they can easily be pierced with a fork. On average, zucchini with carrots are boiled for 15-20 minutes.

3 ... 5 minutes before cooking, you can add spices and beat the whole mass with a blender (in a blender).

4 ... Then put the pot back on the fire because it's time to add the cheese. To the process of dissolving it into liquid dish went faster, you can break the cheese into small piecesbefore sending them to the pot. Stir the zucchini soup for several minutes, checking if all the cheese has melted. Remove from heat, pour into cups and serve, garnished with fresh parsley.

Delicious zucchini soup is ready

Enjoy your meal!

Often you want to cook something new for your household, but the time for cooking complex dishes 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 good for the body, but they also cook very quickly.

The benefits and secrets of cooking

To begin with, you shouldn't cook a lot of zucchini soup. Useful material, which are contained in it, are destroyed quickly enough. Therefore, it is advisable to eat such a delicious vitamin soup immediately. Better to take a little time and cook the next day fresh dish... Moreover, the essence of cooking is reduced only to chopping products, cooking them and, if desired, puréing.

For soup made from zucchini, not only belly bells that are familiar to everyone are suitable. No less tasty first the dish is made from zucchini or squash. Their taste is about the same. The main thing is to take young vegetables.

The main beauty of zucchini is that they go well with almost any food. Moreover, zucchini adopt the taste of other ingredients and therefore there are many options for soups: with mushrooms, meat, chicken, cheese. Zucchini are also "friends" with other vegetables, so their presence in soups is recommended.

Zucchini Soup Recipes

In general, there are a lot of recipes for soups from zucchini. But I want to warn you right away - all this basic recipes... On the basis of any of them, you can cook your own cooking masterpiecebased on the preferences of their family members.

Zucchini soup with chicken

By and large, this soup is a kind of common chicken noodles... For some reason, it refers to French cuisine, although no special wisdom in its preparation is observed. For French squash noodle soup you will need:

• zucchini - 2 small vegetables ( the best option will become zucchini);
• chicken breast - 1 PC.;
• tomatoes - 4 pcs.;
• bulgarian 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 into small pieces and send back to the saucepan. Chop the onion and pepper thin straw and pass for 5 minutes under closed lid... Then add garlic, marjoram and zucchini, crushed by a press, to the vegetables, after cutting it into small pieces. Cover the pan with a lid again and cook for another 7-10 minutes, stirring regularly. Scald the tomatoes, peeled and mashed in any convenient way.

Put vegetable frying plus in boiling broth tomato puree and cook for about 10 minutes. After that, you can throw the noodles into a saucepan and cook the soup until it is cooked. 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. You will need the same products for him. And he prepares practically the same way. The only difference is that the frying is not placed in broth, but in boiling water. Finely chopped raw chicken breast is also laid there along with vegetables. All other processes and cooking times remain unchanged.

Minestrone squash soup

Having dealt with french cuisine, let's turn to Italian. Minestrone is just a traditional Italian soup. It is also made with noodles. Indeed, what is italian Cuisine no pasta. And 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 passivation;
• salt, lavrushka, pepper and herbs - to taste.

First you need to cook a good vegetable broth... To do this, pour water into a saucepan and put prepared vegetables there. The onion can be put whole and unpeeled, the carrots can be lightly scraped and cut into 2-3 pieces, the celery can be simply cut into several pieces, the garlic cloves can be peeled and lightly pressed. Put the pan on high heat and bring the liquid to a boil, then reduce the heat, and salt and pepper the broth and leave to cook for about an hour. Of ready-made broth take out the vegetables, since they are no longer needed, and the broth itself, if desired, can be filtered.

Now it's time to start the soup. Cut onion into half rings, carrots into thin strips, marrow and potatoes into small cubes, finely chop the garlic. Fry onions and garlic in oil, then add onions and potatoes to them, cover the pan with a lid and simmer vegetables for 10 minutes.

Put the prepared vegetables in boiling vegetable broth and cook for 15-20 minutes, then add the zucchini to the soup and leave on the fire for another 10 minutes. Pour spices and separately cooked noodles into a saucepan. The ready-made 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

More hearty variation on the theme of Minestrone can be obtained by cooking it in mushroom broth. In such a soup, usually pasta do not put. 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 crops;
• mushrooms - 0.5 kg (forest mushrooms are better, but champignons will also go);
• tomatoes - 2 pcs.;
• celery and parsley (root) - 1 pc. (about 100 g each);
• vegetable oil - for passivation;
• salt pepper, green onions and greens to taste.

Chop the mushrooms finely enough, put 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 roots are soft, put the green onions in the pan and fry for another 5 minutes.

Peel potatoes with zucchini, cut into slices and send to mushroom broth... Immediately put the fried root vegetables in a saucepan. You need to cook the soup for 20-25 minutes. Shortly before readiness, salt and pepper the soup at your discretion. Ready soup pour into plates and season with sour cream and herbs.

Zucchini soup with meatballs

Meat lovers will definitely love the squash soup with meat balls... Children also love this soup, because pieces of vegetables, so unloved by many little people, do not float in it. You need to prepare for such a soup:

• zucchini - 2 small vegetables;
• chicken meat - 300-400 g;
• onions with carrots - 1 pc.;
• minced meat - 300 g;
• salt, pepper, herbs and croutons (homemade croutons) - to taste.

Boil chicken broth, de-pitted the meat (if available), cut and put back. Add medium-sized zucchini to the boiling broth and cook for 10 minutes. Then put the meatballs prepared in advance in the broth.

Chop the carrots and onions and sauté for 5-10 minutes, then send them to the semi-finished soup. Salt and pepper the dish right there, then cook for another 10-15 minutes.

The finished soup should be allowed to brew for about 15 minutes, then remove the meatballs from it, and puree the remaining contents of the saucepan with a blender. Pour the first dish into plates, add meatballs, crackers and herbs to each.

Zucchini soup with cheese

A very spicy version of the zucchini soup can be made by adding cheese to the standard ingredients. Recipe lists cheese hard varieties, but if desired, you can use melted. As anyone is more comfortable. In general, for such a soup, you need to get it out of the bins:

• zucchini - 1 small vegetable;
• hard cheese - 100 g;
• onion - 1 head;
• potatoes - 3-4 medium root crops;
• ginger (grated root) - 1 teaspoon;
• butter - for sautéing;
• salt, pepper, coriander, herbs - to taste.

This soup is prepared very quickly. Peel 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 is too thick, add a little broth. Fry finely chopped onion and grated ginger for a minute and add to a saucepan with puree soup. Put the grated cheese there. Pour the prepared soup into portions. Serve with herbs and sour cream.

If instead of hard cheese fused is used, you should proceed differently. Pour a small amount of water into a saucepan and put it on fire. Send cut into pieces there processed cheese... When the cheese is completely dissolved, put the vegetables, and then do everything according to the above recipe. Only cheese is no longer necessary to add.

Creamy squash soup

Basically, cream soup differs little from puree soup. Firstly, it has a lot of “creamy” ingredients, which gives the dish exactly the creamy taste. Secondly, the cream soup is not so much pureed as whipped, which is what is achieved 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 crops;
• cream - 150-200 ml;
• vegetable oil - for passivation;
• salt, curry - to taste.

Fry the onions and carrots, cut into medium-sized pieces, in oil. Add zucchini cut into slices to them. Pour some water into the pan, cover and simmer for 15-20 minutes. Boil potatoes in water slightly flavored with salt. Drain part of the broth, as for mashed potatoes.

Add the rest of the vegetables to the potatoes and chop everything with a blender. Pour cream into the vegetable mass. If necessary, you can add a little potato broth... Beat the mixture and put on fire to warm up, but not boil. In this case, the soup must be constantly stirred. Season the prepared soup, poured into plates, with herbs.

Video - recipe for "Zucchini Soup"

I love zucchini soup because it is quick and easy to cook. But the taste, of course, is excellent. I ran home from work, took out the pre-cooked chicken broth, and after 20 minutes delicious soup ready! You can add vermicelli or rice, or even millet. But potatoes are not for everybody. I'll tell you about the most popular option in our house chicken soup from zucchini with thin vermicelli.

Recipe for a delicious chicken soup with zucchini and noodles in a hurry

Ingredients

• chicken broth - 2 l;
• medium-sized zucchini - 1 pc.;
• medium-sized carrots - 1 pc.;
• medium-sized onions - 1 pc .;
• vermicelli - 3/4 st.;
• greens - 1 bunch;
• salt, seasonings - to taste.

Cooking time - 20 minutes (excluding the time for cooking chicken broth);

number of servings - 6;

the cuisine is Russian.

Preparation

We put the chicken broth on the stove, while it boils, chop the carrots on coarse grater and finely chop the onion. Wash the zucchini, remove the skin and cut into medium-sized cubes.

Add prepared vegetables to the boiled broth.

By dipping vegetables in boiling water or broth, you save 30% more vitamins.

Add your favorite seasoning to the soup and salt.

When the carrots and onions are boiled for 2-3 minutes, add the vermicelli.

Add zucchini to the soup.

We leave to cook for 2 minutes, it is no longer necessary for the zucchini to retain its shape and taste. He prepares very quickly. We mix. The soup is ready, you can serve it! We put them in deep plates, add herbs, sour cream to taste and crackers from wheat or rye bread. Enjoy your meal!

This is interesting: Northern Mexico is called the birthplace of zucchini, and the legend says about their appearance not just anywhere, but in India! As if in one fishing village, women often could not wait for their husbands to return home, who had gone to sea for a catch. No matter how much they prayed, the sea did not give them their husbands. And then, wishing to save the remaining men, the wives tearfully asked the gods to give them a replacement for fish, so that the product would be just as tender and tasty. The gods took mercy and gave them zucchini, teaching them not only to cook, but also to grow.

Zucchini came to Europe along with other "overseas things" in the 16th century, to Russia - in the 19th through Turkey and Greece. This vegetable is now widely used in kitchens. different countries peace, especially in the Mediterranean. And the province of France Provence loves culinary delight in the form of stuffed zucchini flowers.

We stopped at quick recipe light soup, adding your favorite and familiar ingredients. It is also suitable for diet food due to its low calorie content.