Lean beef and vegetables are a perfect match for this light and healthy soup. As an option to diversify the assortment of first courses, it is very good. It will be especially liked by those who like zucchini and a combination of the taste of vegetables and meat in broth.

If the broth is cooked in advance, then it will take only about half an hour to prepare the soup.

We need:

• beef broth - 2 l;
• zucchini - 250 g;
• potatoes - 4-5 pcs. (medium-sized);
• carrots - 1 pc.;
• onion - 1 pc.;
• thick tomato juice - 5-6 tablespoons;
• salt, pepper - to taste;
• sugar - 1/3 tsp;
• bay leaf - 1 pc .;
• black peppercorns - several pieces;
• parsley dill;
• celery leaves (controversial ingredient, suitable if you like its specific taste).

Preparation:

1. Cut the zucchini into small cubes. For 2 liters of broth, I take one medium size.

2. Fry diced onions and carrots, cut into half rings.

3. When the onion becomes transparent, add the vegetable marrow to the vegetables and simmer together for 15 minutes.

4. While the vegetables are being cooked, bring the broth to a boil. We cut the potatoes and send them to boil.

5. Salt and pepper the vegetables, add tomato juice and lightly sugar. Let's put out together for about five minutes.

6. When the potatoes are ready, mix the broth with the contents of the pan. Add peppercorns, bay leaves and chopped celery (if you decide to cook with it) or just dill and parsley. Bring to a boil and turn off.

7. Serve with pieces of boiled meat, sprinkle with chopped fresh herbs.

Bon Appetit!

A photo of this simple and healthy dish will be presented below. We will also tell you about how to make a similar lunch with the addition of cauliflower.

Cooking delicious with zucchini and beef

There are many recipes for first courses that involve the use of courgettes. Most often, soup with this product is prepared on a lean basis. However, we decided to make it with beef broth.

So, in order to make our own vegetable soup with zucchini, we need:

• ordinary drinking water - about 2.7-3 liters;
• medium-sized fresh potatoes - 2 pcs.;
• onion - 1 medium head;
• carrot (medium) - 1 pc.;
• fatty beef on the bone - about 800 g;
• sweet Bulgarian pepper - 1 pc.;
• fresh tomatoes - 2 pcs.;
• fresh garlic - 1 slice (use as desired);
• fine table salt - add to taste;
• sour cream, fresh herbs - for serving dishes to the table.

Preparing the ingredients for the soup

So, you have decided to cook vegetable soup with zucchini. First, you need to process all the ingredients. Beef meat on the bone is thoroughly washed and unnecessary veins are cut off. All vegetables are also processed separately. Potatoes, zucchini, onions, fresh tomatoes and bell peppers are peeled and then chopped into medium cubes. As for the garlic and carrots, they are chopped on a grater (fine and coarse, respectively).

Soup cooking process

How to cook a delicious and rich vegetable soup with zucchini? First you need to prepare the meat broth. To do this, the beef bone is dipped in a saucepan with water, and then put on the stove and brought to a boil. As soon as the broth begins to boil, all the formed foam is removed from it, salted, covered with a lid and boiled for about an hour and a half.

After the meat product becomes soft, it is taken out, cooled, separated from the bone and chopped into large pieces. As for the broth, potatoes, zucchini, bell peppers, onions, fresh tomatoes and carrots are alternately placed in it. Bring all ingredients to a boil, cover and cook slowly for about 27-30 minutes. During this period, all vegetables should become soft.

At the very end, previously cooked meat and grated garlic are dipped into the soup. Now all the ingredients are boiled for about a minute, after which the pan is removed from the heat and insisted under a tightly closed lid for 1/4 hour.

Serving a delicious meal for a family meal

After the vegetable soup on the beef bone is infused, it is laid out on deep bowls. Next, sprinkle the first dish with fresh chopped herbs and season with sour cream. In this form, it is presented to family members along with a piece of bread.

Vegetable soup with zucchini and cabbage: a recipe with a photo

For those who adhere to, we suggest making a vegetable soup without the use of a meat product. It should be noted right away that such a dish turns out to be no less satisfying and tasty.

So, to make lean vegetable soup with zucchini and cabbage, you need to purchase:

• medium-sized potatoes - 2 pcs.;
• ordinary drinking water - about 2.7-3 liters;
• medium-sized zucchini - 1 pc.;
• onion - 1 large head;
• fresh carrots - 1 pc .;
• fresh or frozen cauliflower - 300 g;
• sunflower oil - about 40 ml;
• fine table salt - add to taste.

Processing Ingredients for Lean Soup

How should you prepare a diet vegetable soup with zucchini and cauliflower? First, you need to process all the products. Potatoes, onions, zucchini, cauliflower and carrots are thoroughly washed and then peeled (if necessary). Further, all the ingredients, except for the carrots, are chopped into medium cubes. As for the orange vegetable, it is better to grate it on a large grater.

Heat treatment

To make it aromatic and tasty with zucchini and cabbage (cauliflower), you should definitely add sautéed carrots and onions to it. To do this, heat a thick-walled frying pan over high heat along with sunflower oil, after which all the mentioned vegetables are put into it.

Stir the products periodically, fry them until they are completely soft and reddened. Achieve the golden color of vegetables, salt to taste, remove from the stove and cool.

As for the rest of the ingredients, they are subjected to heat treatment in a slightly different way. To do this, use a deep saucepan. A sufficient amount of water is poured into it and brought to a boil. Next, potatoes and zucchini are alternately spread into the liquid.

Salt the ingredients, wait for them to boil again. After that, cover the pan and cook the contents for about 23 minutes. Over time, cauliflower is dipped into the broth. In this composition, the dish is cooked for about 7-8 minutes more. During this period, all foods should become as soft as possible.

Before turning off the stove, onions and carrots saved in advance are added to the vegetable. Mix the ingredients, cook for about a minute, and then remove from the stove and stand under the lid for about 20 minutes.

Serving a lean dish to the dinner table

Having prepared the vegetable soup and insisting it under the lid, you distribute the dish on the plates and serve it to the table. If desired, chopped green onions or any other fresh herbs can be added to each portion of the broth.

Let's summarize

We described above how you can cook soup with cabbage and zucchini on your own. By applying the presented recipes in practice, you will not only diversify your daily diet, but also make your family meal healthier and more delicious.

It should also be said that many housewives are interested in the question of how expensive the dish in question is. Experienced chefs say that if you cook vegetable soup in the summer-autumn season, then it will cost you a penny. This is especially true for lean dishes. Indeed, to create it, there is no need to purchase a meat product.

By the way, if you have your own vegetable garden where zucchini, cabbage and other vegetables grow, then such a dish may become completely free for you.

Step 1 out of 5

Boil the beef for half an hour, then completely drain the broth and cook the meat in fresh, clean water for about two hours. After that, strain the broth several times through a fine sieve and pour into a clean saucepan.

Step 2 out of 5

Place the meat in a bowl. Wash and peel the onions and carrots well. Cut them into small cubes, slightly larger than in a salad. Pour vegetables into the meat. Wash the courgettes well and cut into the same cubes as the rest of the vegetables. If you have the opportunity, purchase blue ones and add them in place of half of the zucchini. Just pre-soak them in salt and cold water for about half an hour.

Step 3 out of 5

The more the greens in this soup, the better. And use a wide variety of greens, from dill to basil and spinach. Chop the herbs, too, finely and put them in the soup immediately along with the rest of the ingredients.

Step 4 out of 5

As for the potatoes, you can either put them on or not at your discretion. I put it in order to make the soup more hearty and rich. Although if you omit it in the composition, then the taste of the soup will not change significantly. Put the broth to a boil and after boiling, put all the vegetables in it. Season with salt to taste right away. Also add a teaspoon of basil and the same amount of oregano. Put pepper to taste and mix everything. Boil the soup first over high heat for about ten minutes. Then reduce the heat to low and cover with a lid and cook the soup until tender (about 25 minutes).

Ready!

Leave the finished soup for about an hour, then serve hot or warm. Optionally, you can fill it with a little sour cream. Good appetite! =)

Vegetable soup with zucchini, made according to various culinary technologies, is a luggage of useful microelements. So, its main vitamins are representatives of group B, which are of great benefit to the brain and nervous system. In addition, there are pectins and potassium, which is good for the heart and blood vessels.

Zucchini soups are useful for those who have been treated with antibiotics and other potent drugs for a long time. Regular use of such a hot dish helps to remove harmful decay products from the body and increase immunity.

Culinary advice: it goes well with zucchini: any vegetable crops, including garlic, broccoli, zucchini; meat products in the form of meatballs, meatballs; dairy products - cream, processed and hard cheeses, milk. Thanks to this "pliability", zucchini, in tandem with other ingredients, is able to create a delicious, fortified dish.

How to Make Vegetable Soup with Zucchini - 15 Varieties

Low-calorie soup, ideal for women who are looking after their figure. Since the soup is served cold, it is best cooked in hot summer weather. The very delicate texture of the soup adds to the enjoyment of the meal.

Ingredients:

• Chicken or vegetable broth
• Three zucchini
• Three cloves of garlic
• Chees Feta
• Salt pepper
• Mint, nutmeg - optional.

Preparation:

Cut the peeled zucchini into cubes, fry in a pan with chopped garlic. Grind in a blender (you can use a fork). Add the necessary spices to the broth prepared in advance, mint and chopped zucchini to taste. Cook for about 10 minutes. Knead the cheese and add to the soup. We remove the fire on the stove. Allow the soup to cool before serving.

The zucchini soup with melted curd cheeses becomes more piquant when cooked in chicken broth. The cooking technology for such a dish is described further in the recipe.

Ingredients:

• 200 grams of chicken fillet.
• Litere of water.
• 700 grams of zucchini.
• 200 grams of processed cheese.
• Two potatoes.
• One each onion and one carrot.
• Two cloves of garlic.
• Salt, pepper, herbs - to taste.

Preparation:

Boil chicken fillet to obtain broth.

Grind the potatoes into small pieces. We do the same with zucchini.

Three carrots on a grater, and finely chop the onion.

We extract the finished fillet from the broth and put the potato squares, and after 5 minutes - the squash cubes. Salt, pepper and cook everything for 15-20 minutes.

When the vegetables in the soup have softened, grind the contents of the saucepan with a blender.

Three cheese curds on a grater and add with ready-made puree soup.

We also grind the chicken meat and put it in the soup. Mix and pour into small plates.

Warming, quick, nutritious soup with zucchini and beef meat - an excellent tasty dish in cool weather and not only.

Ingredients:

• 400 g beef meat
• 1-2 zucchini
• 2-3 potatoes
• 1 carrot
• 1 onion
• Salt, pepper, bay leaf

Preparation:

Cut the beef meat into small pieces and quickly fry in oil, right in a saucepan. Then add onion and sauté.

Add carrots to the ingredients and fry for another minute.

Fill the pot with water, bring to a boil, remove the foam. After thirty minutes add the chopped potatoes, and after 7 minutes add the zucchini.

Salt the soup, season with spices and cook for another 5 minutes.

Undoubtedly, a healthy and easy-to-recipe soup belongs to the category of dietary dishes. Both adults and children will truly appreciate it.

Ingredients:

• Round rice - 0.5 tbsp.
• Zucchini - 0.5 kg
• Medium carrots - 1 pc.
• Milk 3.2 fat content - 2 tbsp.
• Butter 0.5 pack.
• Salt.

Preparation:

We wash the rice until the water becomes clear, and put on fire in a saucepan with salted water. Grind boiled cereals.

Put the peeled zucchini in advance to cook until tender. Then grind and mix with rice.

In a saucepan with milk, put the mixture of rice and zucchini, bring to a boil. Salt and add sugar to taste, butter, mix.

Pass the pre-peeled carrots through a grater and fry until golden brown. Add the carrots to the resulting soup, mix and serve.

The recipe for the dish involves the use of three main products - zucchini, onions and potatoes. Despite the simplicity of the ingredients, it is delicious and aromatic.

Ingredients:

• Two zucchini (zucchini)
• One onion.
• One potato.
• A liter of broth per cube.
• A pinch of salt

Preparation:

Dissolve the Maggi chicken cube in a liter of water, and bring the broth to a boil.

Add fried onion cubes to boiling water, and after 3 minutes add zucchini and potato cubes.

Cook the dish until tender. Adjust the taste as needed with salt. The contents of the pan are whipped with a blender or in a food processor.

Without time-consuming preparation processes, the delicate, airy cream soup will delight your loved ones with its exquisite taste.

Ingredients:

• Young zucchini - 3 pcs.
• Small carrot - 1 pc.
• Cream 33% - 200 ml
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 3 prongs.
• Greens (parsley, dill).
• Salt and pepper to taste.

Preparation:

Wash vegetables and herbs.

Peel and cut the brandois vegetables (into cubes)

Fry the garlic and onions over medium heat for about 5 minutes.

Put the vegetables in a saucepan, cover with water.

Cook over medium heat for 30 minutes.

Puree the resulting soup with a blender.

Add cream to the mixture, mix thoroughly.

Pour soup, sprinkle with herbs. The cream soup is ready.

Zucchini soup with beans - a rich composition of vitamins and microelements, so the dish will delight you not only with its delicious properties, but also with incredible healthiness.

Ingredients:

• One courgette or zucchini.
• Carrots, onions - 1 pc.
• One potato.
• Boiled beans - 0.1 kg.
• Salt.

Preparation:

Pour one and a half glasses of water into a saucepan, add chopped potatoes. Saute the onion turnip and carrot in a frying pan. We also introduce chopped zucchini here. After softening the zucchini in a roast, add the mixture from the pan to the pan. Cook, salt.

Put the cooled soup in a blender, add the boiled beans and grind.

Continuing the theme of simple recipes, we present to your attention a recipe for squash soup with vegetables.

Ingredients:

• Two zucchini.
• Two potatoes.
• 1 pc each: tomato, onion, carrot.
• Water - 1.5 liters.
• Olive oil - 20 ml.
• Greens, salt, pepper - to taste.

Preparation:

We cut vegetables arbitrarily.

First, fry the onions and carrots in a skillet, then stew the tomatoes.

Add the zucchini and wait for them to settle. Then we introduce potatoes and add a liter and a half of water. Simmer until tender.

At the end, season the dish with herbs, pepper and salt.

Autumn soup is ideal for both adults and children. Meatballs provide the dish with satiety, and zucchini provide the necessary set of vitamins.

Ingredients:

• 500 grams of meat.
• Two zucchini.
• Onions, carrots - 70 gr.
• Three slices of bread
• Butter
• Greens, salt, pepper.

Preparation:

Grind the meat with a combine. We put spices, onions. Roll the meatballs with wet palms.

Peel the zucchini and cut into neat cubes. Put the zucchini in a saucepan with water, and cook over low heat for about 20 minutes. Add the meatballs.

Fry onions and grated carrots in a frying pan. Remove the meatballs from the pan, add the onion and carrot dressing.

Grind the soup using a blender. Place the meatballs back into the pot. Serve the soup hot and garnished with herbs.

A simple and affordable soup recipe will cost you 5-10 rubles. Preparing is simple and quick.

Ingredients:

• Zucchini - 2 pcs.
• Onions, carrots - 1 pc.
• Cream - 1 pack

Preparation:

In a saucepan, put alternately chopped onions, carrots, zucchini. Salt vegetables and simmer over low heat with a little liquid.

After softening the products, grind them in a food processor, add cream and heat in a saucepan for 2 minutes.

Vegetable puree soup "Vitaminka" for children

Healthy and easy to prepare vegetable soup for the little ones.

Ingredients:

• Half a kilo of zucchini.
• Half a kilo of pumpkin.
• Two potatoes.
• One carrot.
• Half a liter of water.
• Salt.

Preparation:

Vegetable soup for the little ones is prepared simply on the water. Wash and dry the pumpkin with zucchini and potatoes. Cut into slices, about 2 cm each. Carrots take longer to cook, and it is better to grate them before cooking. Cook all vegetables in salted water. Then whisk with a blender directly in a saucepan. In case it turns out to be too runny, you can add a little flour or starch.

Cook's tip: For the little ones, we don't add any spices! If the child is older, then we can add onions, having previously fried it in olive or butter.

Zucchini soup with sour cream is a truly Transcarpathian dish, ready to boast of Ukrainian flavor. Cooking and enjoying the recipe soup further!

Ingredients:

• Zucchini - 2 kg.
• Onions - 0.07 kg.
• Sour cream - 0.4 kg.
• Cream 25% - 1 pack.
• Vegetable oil - 1 tbsp. l.
• Butter - 20 gr.
• Flour - 2 tbsp. l.
• Dill - 1 bunch.
• Salt to taste.
• Sweet paprika powder - 2 chips.

Preparation:

Peel and rub the zucchini on a coarse grater.

Heat the sunflower and butter in a thick-walled saucepan. Fry chopped onions in oil. After 5 minutes, add flour, mix and add sweet paprika.

Pour 2 liters of hot water and grated zucchini into a saucepan. Boil the contents for 3 minutes and add cream, and then sour cream with dill. We bring the soup to readiness, salt.

Continuing the topic of healthy nutrition, it would not be right to ignore the recipe for such a dish as soup with zucchini and apples. More on that later!

Ingredients:

• Vegetable broth - 600 ml.
• Zucchini - 0.4 kg.
• One carrot.
• Celery - 1 stalk.
• Apple - 100 gr.
• Low-fat cream half a glass.
• 20 gr. butter.
• Salt.

Preparation:

Grind the celery stalk and carrots into small cubes and sauté in a skillet in butter.

Boil water in a saucepan and add chopped zucchini and apple slices.

After 10 minutes, grind the components of the soup in a food processor together with the cream. Pour the resulting soup back into the saucepan and heat to a boil.

The soup is especially tasty with fresh herbs and aromatic croutons.

The recipe for cream soup according to the cooking technology is no different from other similar dishes, but almonds included in the composition can diversify it.

Ingredients:

• Fresh heads of broccoli - 350 g.
• Cauliflower umbrellas - 250 g.
• Zucchini - 2 pcs.
• Almonds - 1 handful.
• Milk - 0.75 l.
• Cayenne pepper - 1 pinch
• Semi-dry white wine.

Preparation:

Disassemble the cabbage into twigs, wash and, together with two small zucchini, quickly boil for six minutes in a liter of boiling salted water. Then carefully remove the vegetables with a slotted spoon and transfer to a colander. Rinse them immediately with cold water. Set aside the vegetable broth.

Chop almond kernels thinly or purchase ready-made almond flakes (5 tablespoons). Fry the nuts gently in a non-greasy skillet. The almonds should be golden brown, but not burnt.

In a separate saucepan, heat milk (750 ml) and vegetable broth to a boil. Place broccoli, zucchini and cauliflower in it. Use a blender to puree and bring the soup to a gentle boil. Enter white semi-dry wine (5 tablespoons). Season with salt and cayenne pepper. Simmer for one more minute and pour into bowls. Sprinkle each serving with toasted almond petals.

The Manistrone dish is purely Italian. It is a set of autumn products, combined according to your taste.

Ingredients:

• Potatoes - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 0.08 kg.
• Onions - 0.08 kg.
• Celery - 0.08 kg.
• Tomato paste - 20 mg
• Tomatoes - 5 pcs.
• Bacon - 200 gr.
• Boiled lentils - 1 glass.
• Garlic - 3 cloves.
• Vermicelli - 1 handful.

Preparation:

One sprig of rosemary, bay leaves, salt.

Fry the chopped bacon in a deep saucepan.

After frying, take out the meat product and sauté carrots, onions, celery on the resulting fat.

After 3-4 minutes, put the rest of the vegetables in the pan: chopped zucchini, potatoes. Salt everything and let it simmer for about 5 minutes. After a while, put a tablespoon of tomato paste and boiled, but dense lentils in a saucepan. Mix the ingredients and dilute with chopped tomatoes and fried bacon.

When the contents of the pan "make friends" with each other, pour water so that it more than covers all the vegetables. After 7 minutes, throw in chopped garlic and noodles.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Zucchini is a godsend for people who care about their health. They are a sought-after ingredient in the dietary low-calorie menu. They can be found in recipes for stews, salads, pickles. Zucchini makes light, tender first courses that warm, nourish and bring pleasure.

How to make zucchini soup

The main feature of zucchini is beneficial to hostesses: dishes from them are prepared quickly. This is convenient in time pressure conditions and useful, because with minimal heat treatment, the maximum of nutrients is preserved. Choose young vegetables for your soup. In addition to traditional fruits, use zucchini or squash, the taste of which is identical to zucchini. Soups are easy to puree. Before making the zucchini puree soup, fry the croutons, they are perfect here.

Zucchini Soup Recipe

Cooking the first course is a creative business. Consider any recipe listed 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 in the composition: fresh in summer, frozen in winter.

Cream soup

To make the food light, dietary, all the ingredients that need to be sautéed are quickly fried in oil. Do not cut vegetables into small pieces, large ones retain their aroma and taste better. It is important not to overflow any liquid so that the food has the right consistency. Use to puree, serve with cream or sour cream, and a sprig of herbs as a decoration.

Ingredients:

• zucchini - 0.5 kg;
• potatoes - 0.3 kg;
• one onion;
• hard cheese - 100 g;
• grated ginger root - 1 tsp;
• spices (coriander, pepper mixture) - 0.5 tsp;
• butter - 1 tbsp. l .;
• salt, herbs.

Cooking method:

1. Peel potatoes, zucchini, cut them into pieces, boil in water (there should be a little of it).
2. Chop the onion and ginger root for a minute, no more, fry in butter.
3. Pour some of the broth into a cup. Purée the vegetable mixture by adding the stir-fry to it. Add liquids if necessary.
4. Salt, season with spices, pour into portioned plates.
5. Sprinkle each serving with a spoonful of grated cheese, add sour cream or cream, decorate with herbs. Take a souvenir photo and enjoy!

Cream soup

The main difference between creamy soup is its creamy essence. It can contain up to 20% cream. This dish is not just chopped and pureed, but whipped, brought to a creamy state. It is very tender, melts in the mouth. In this recipe, potatoes, onions, carrots are added to the main ingredient. For a change, you can also take cauliflower, a little sweet pepper.

Ingredients:

• zucchini - 0.5 kg;
• potatoes - 4-5 pcs.;
• one carrot;
• 2 onion heads;
• vegetable oil - 30 g;
• cream (fat content 10%) - 150-200 ml;
• salt, curry.

Cooking method:

1. Chop the onion, carrots, not too finely, fry in oil.
2. Add the sliced ​​zucchini to the roast. Pour in some water. Simmer the vegetables until the carrots are tender.
3. Boil the potatoes in water with salt until completely cooked (like on mashed potatoes). Pour some of the liquid into a cup.
4. Mix all vegetables, grind them with a blender. Pour in the cream. Add a little potato water if needed.
5. Whisk the mixture thoroughly and heat until boiling, stirring all the time so that it does not stick to the bottom.
6. Garnish each portion with herbs. serve.

With meatballs

A great idea for a light lunch is vegetable soup with meatballs. It is boiled in water or broth, seasoned with any greens to taste. In this recipe, the charms are added with meatballs, pre-fried in a pan. A bright, elegant soup looks worthy on the dining table and on a memorable photo. Be sure to save it in your favorite recipes.

Ingredients:

• 2 zucchini (small);
• 1-2 bell peppers;
• potatoes - 4 pcs. (medium);
• 2-3 carrots (medium);
• 1-2 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:

1. Cut the potatoes and courgettes into cubes, and the peppers and carrots into beautiful strips. Fry these vegetables (including potatoes) together, using a third of the vegetable oil.
2. Transfer vegetables to a saucepan, pour boiling water (0.8-1 l), cook for 20 minutes.
3. Chop the onion finely, fry in oil (another 1/3). Place chopped tomatoes on top of it. Put it out.
4. Transfer the tomato and onion mixture to a saucepan, salt, and season with spices.
5. Soak bread in milk, squeeze, add to finely chopped meat. Knead the minced meat with the egg, salt, add pepper.
6. Form small balls of meatballs, fry in the remaining oil. Transfer them to a saucepan and cook with vegetables for 5 minutes.
7. Decorate the finished dish with herbs.

With Chiken

This popular French dish should be based on broth made from chicken or chicken parts. The dietary option is chicken soup with zucchini, boiled in water, but with the addition of pieces of breast. It is brewed quickly, so it may well be considered a reserve in case of acute time trouble. 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:

1. Cut onion and pepper into strips, sauté in butter for 5 minutes. The lid must be closed.
2. Add small wedges, dried marjoram, and minced garlic to the roast. Roast covered for 7 minutes, remember to stir.
3. Grind the peeled tomatoes with a blender.
4. Put the fried vegetables, tomato mass, raw chicken fillet, cut into 1 cm thick cubes into boiled water or broth. Cook for 10 minutes, until the fillet pieces are boiled.
5. Throw in the "cobweb", stir, let it boil and turn it off.
6. Try to put sour cream in each portion, it comes out very tasty!

With pumpkin

Suitable for toddlers. With a minimum amount of ingredients, a delicious vitamin lunch is obtained. Pumpkin and zucchini soup can be mashed and seasoned with butter, or you can turn it into an airy cream soup by adding cream to the vegetables. Despite the sweetish taste of pumpkin, the dish turns out to be unsweetened, and if desired, it can even be spicy if you used a mixture of hot peppers as a seasoning (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 tablespoons l .;
• butter - 1 tbsp. l. or cream 10% - 250 ml;
• salt pepper

Cooking method:

1. In a saucepan, where the dish will be prepared, save the finely chopped garlic and onion in olive oil (3-5 minutes).
2. Pour in hot water, heat until boiling. Lower the zucchini and pumpkin, cut into large pieces, cook until soft.
3. Grind all the ingredients into a homogeneous mass with a blender, season with butter or cream, whisk a little. Salt the finished puree, season with pepper.

Vegetable

If you are limiting your daily calorie intake, vegetables will do you well. For a light first course, choose any of these. In addition to carrots, onions, peppers, you can add eggplant, tomato, asparagus beans, green peas. Any kind of cabbage will do: cabbage, savoy, Brussels sprouts, cauliflower, broccoli. How to make a soup with a high vitamin content? It's simple: you need to put more different greens in it.

Ingredients:

• zucchini - 1 pc.;
• cabbage - 1/4 part of a fork;
• potatoes - 2 pcs.;
• carrots - 1-2 pcs.;
• bulgarian pepper - 1-2 pcs.;
• onion -1 pc .;
• garlic - 2-3 cloves;
• tomatoes - 3-4 pcs.;
• vegetable oil - 30 ml;
• sour cream - for serving;
• salt, spices.

Cooking method:

1. Chop onions, carrots, garlic, peppers and sauté for about 5 minutes in vegetable oil. Add tomatoes, cut into small pieces (you can turn them into a tomato with a blender).
2. In one liter of water, boil diced potatoes and shredded cabbage, sautéed vegetables and zucchini for 10 minutes.
3. Salt, put herbs and spices. Serve with or without sour cream.

With potato

Zucchini and potatoes are the perfect combination of vegetables in first and second courses. This interesting option contains the virtues of mashed potatoes and a classic first course. The taste is complemented by champignons, but they can be replaced with mushrooms collected from nature. Remember: wild mushrooms must be boiled, and only then fry. Dill, parsley, basil, green onions will decorate the serving, make the dish truly summer. Take broth or just water as a basis.

Ingredients:

• zucchini - 2 pcs. (small);
• potatoes - 6 pcs.;
• onion - 1 pc .;
• carrots - 1 pc.;
• champignons - 200-250 g;
• vegetable oil - 30 ml;
• greenery;
• salt, spices.

Cooking method:

1. Coarsely chop half of the potatoes and zucchini. Pour in water, simmer until soft.
2. Fry onions, carrots, mushrooms. Mix it with ready-made vegetables, turn the mixture into a puree.
3. Cut the remaining potatoes into cubes, cook in half a liter of salted water or broth until tender. Add the puree obtained earlier. Stir well with a spoon.
4. Add salt to the finished dish, season with spices. Spare no greenery for decoration.

Try a low-calorie first course with an unforgettable summer flavor and freshness. There are no potatoes in the recipe. He is a godsend for those watching their figure. Broccoli can be used instead of cauliflower if needed. Small heads of Brussels sprouts are also good. This soup is easily prepared 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:

1. Boil the zucchini and cabbage until tender. Water in moderation so that the chopped vegetables are completely covered.
2. Pour some of the broth into a cup.
3. Fry carrots and onions, mix them with boiled vegetables.
4. Puree the vegetable mixture. Use a blender or rub the mixture through a sieve.
5. If the puree is thicker than desired, add the broth from a cup. Salt, add spices, beat lightly again.
6. Sprinkle with herbs and grated boiled egg on a bowl.

In a multicooker

Any recipe described here can be cooked in a multicooker. To make cooking take less time, the dish is prepared in a multicooker by slightly changing the order of the ingredients. The recipe from the previous section is taken as an example. 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 - put the vegetables in a blender bowl or in a glass (ceramic) dish.

Ingredients:

• The same as for cauliflower and zucchini puree soup.

Cooking method:

1. Do carrot and onion frying in a multicooker bowl ("fry" mode).
2. Add sliced ​​zucchini and cabbage. Pour boiling water (about 0.5-0.7 liters), add some salt. Cook until tender (simmering mode).
3. Transfer vegetables to a blender bowl and puree. Add boiling water, cream or milk as needed.
4. Decorate the puree soup with a grated egg and a sprig of herbs.

With cheese

Cheese is a wonderful addition to a vegetable dish; it makes it more satisfying, rich, and bright. For all the simplicity of the starting products, the squash soup with melted cheese is a delicacy. Having prepared such a dinner once, you become a fan of it forever. Try using this recipe, and then supplement and improve it to your taste.

Ingredients:

• zucchini - 1 pc.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• broth - 1 l;
• vegetable oil - 30 ml;
• bread crumbs - 3 tbsp. l .;
• processed cheese - 1 pc .;
• herbs, salt, spices.

Cooking method:

1. Saute the coarsely chopped onions. Add chopped garlic, bread crumbs, fry for 3-5 minutes.
2. Boil the zucchini in half a liter of broth until tender. Salt, mix with frying.
3. Dip the chopped cheese into a boiling dish, stir until it melts. Use a blender to puree the mixture. Use more broth if needed.
4. Sprinkle with herbs on a plate.

1. In order for the dish to be tasty and beautiful, as in the photo, you need to try not to overcook the vegetables, to preserve their structure.
2. For the first time, choose a puree soup or cream soup. Even if the ingredients are overcooked, this will not be noticeable in the puree.
3. Cut hard vegetables into small pieces, and soft ones (zucchini, tomatoes, peppers) into larger ones, so that the cooking time of all the ingredients is approximately the same.

Video:

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Zucchini soup - recipes for cooking lean and meat dishes with a photo.