The soup with a zucchini prepared according to this recipe is considered dietary even by strict guards of slender figures. Because the products are selected accordingly. Plus, there are no controversial health processes. For example, vegetables do not need to pre-fry.

It would be good to include leeks in the list of products. But even with its usual counterpart, onion, the first course is excellent in taste. With the number of ingredients in general, you can do in your own way. If the carrot is large, half is enough. I want to feel a brighter cheese accent, increase the amount of cheese. And you can also include in the composition of the products of potatoes or sweet peppers, cilantro or dill instead of parsley.

How to cook soup of zucchini

1.   Vegetables are prepared in this way:

Peel is removed from the zucchini and carrots;

Husk is removed from onions and garlic;

Vegetables are washed and cut into small pieces.

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

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

4 . Then return the pan to the fire, because it's time to add the cheese. To the process of dissolving it in a liquid dish went faster, you can break the cheese into small pieces before sending them to the pan. Stir the zucchini soup for a few minutes, checking if the whole cheese has melted. Remove from the heat, pour into cups and serve to the table, garnished with fresh parsley.

Delicious zucchini soup is ready

Enjoy your meal!

Often you want to cook something new for your household, but there is a catastrophic shortage of time for preparing complex dishes. However, you can please your loved ones with tasty and varied lunches / dinners without much effort. For example, soups from zucchini. They not only have excellent taste and are good for the body, but also prepare very quickly.

The benefits and secrets of cooking

We should start with the fact that zucchini soup should not be cooked a lot. Nutrients that are contained in it are destroyed quickly enough. Therefore, it is advisable to eat such a tasty vitamin soup immediately. It is better to spend a little time and prepare the next day a fresh dish. Moreover, the essence of cooking is reduced only to the grinding of products, their cooking and, if desired, mashing.

For soup of courgettes fit not only familiar to everyone puzanchiki. No less tasty first course is obtained from zucchini squash or squash. Their taste is about the same. The main thing is to take young vegetables.

The main charm of zucchini is that they combine well with almost any product. Moreover, zucchini take over the taste of other ingredients and therefore a variety of soups are invented: with mushrooms, meat, chicken, cheese. They are “friendly” with vegetable marrows and other vegetables, so their presence in soups is recommended.

Zucchini Soup Recipes

In general, recipes for soups from zucchini quite a lot. But I want to immediately warn - all these are basic recipes. Based on any of them, you can make your own culinary masterpiece, based on the preferences of your family members.

  Chicken squash soup

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

• zucchini - 2 small vegetables (zucchini will be the best option);
• chicken breast - 1 pc .;
• tomatoes - 4 pcs .;
• bulgarian pepper - 2 pods;
• bow - 1 head;
• vermicelli - 100 g;
• garlic - 3-4 cloves;
• salt and marjoram - to taste.

Cook the chicken broth, remove the meat, cut into small pieces and send back to the saucepan. Cut onions and peppers into thin straws and sauté for 5 minutes under a closed lid. Then add garlic, marjoram and squash crushed by a press to the vegetables, after cutting it into small pieces. Again, cover the pan with a lid and cook another 7-10 minutes, stirring regularly. Scald tomatoes, peel and mash any way you can.

Put vegetable fry plus tomato puree in boiling broth and cook for about 10 minutes. After that you can throw noodles in a saucepan and cook the soup until ready. Serve the soup is best with sour cream.

Chicken squash soup, dietary option

This version of the same noodle soup is less calories than the previous one. It will take the same products for him. Yes, and he prepared almost as well. The only difference is that zazharka is placed not in broth, but in boiling water. There, together with vegetables, finely chopped raw chicken breast is laid. All other processes and cooking time remains unchanged.

  Minestrone Squash Soup

Having dealt with the French cuisine, turn to Italian. Minestrone is just a traditional Italian soup. It is also made with noodles. In fact, what is Italian cuisine without pasta. And you need for Minestrone such products:

• 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 passaging;
• salt, Lavrushka, pepper and herbs - to taste.

First you need to make a good vegetable broth. To do this, pour water into a saucepan and put prepared vegetables in it. Onions can be put whole and unpeeled, carrot slightly scrape and cut into 2-3 pieces, celery just cut into several pieces, peel garlic cloves and lightly press down. Put the saucepan on a high heat and bring the liquid to a boil, then reduce the fire, salt and broth and leave to boil for about an hour. Remove the vegetables from the prepared broth, since they are no longer needed, and the broth itself can be drained if desired.

Now it's time to start the soup. Onion cut into half rings, carrot into thin strips, zucchini and potatoes in small cubes, finely chop the garlic. Fry the onions and garlic in butter, then add the onions and potatoes to them, cover the pan with a lid and stew the vegetables for 10 minutes.

Ready vegetables put 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. Put spices and cooked noodles in a saucepan. Ready-made vitamin soup must be allowed to stand for half an hour and can be poured into plates, seasoning each portion with grated cheese.

  Squash soup in mushroom broth

A more satisfying variation on the Minestrone theme can be obtained by cooking it in mushroom broth. In such a soup usually pasta is not put. But ... why not experiment? So, you need to prepare the following ingredients:

• zucchini - 2 small vegetables;
• carrot - 2 pcs .;
• bow - 1 head;
• potatoes - 3-4 large root vegetables;
• mushrooms - 0.5 kg (forest trees are better, but champignons will also go);
• tomatoes - 2 pcs .;
• celery and parsley (root) - 1 pc. (approximately 100 g each);
• vegetable oil - for passaging;
• salt, pepper, green onions and herbs - to taste.

Cut the mushrooms finely enough, put in cold water and cook for half an hour after boiling. Carrots and roots cut into straws and fry with chopped onion rings. When the roots are soft, put green onions in the pan and fry for another 5 minutes.

Peel potatoes with zucchini, cut into slices and send in mushroom broth. Immediately put in a saucepan and fried root vegetables. Boil the soup for 20-25 minutes. Shortly before the soup is ready to salt and pepper at its discretion. Ready to pour the soup in plates and season with sour cream and greens.

  Squash soup with meatballs

Meat lovers will love the squash soup with meat balls. They love this soup and the kids, because it does not float pieces of vegetables, so disliked by many little men. Prepare for this soup should:

• 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 the chicken broth, release the meat from the bones (if available), cut and put back. Add medium-sized slices of zucchini in boiling broth and cook for about 10 minutes. Then put meatballs prepared in advance into the broth.

Chop carrots with onions and sauté for 5-10 minutes, then send to the soup semi-finished product. Immediately, the dish should be salted and pepper, and then cook for another 10-15 minutes.

The finished soup should be brewed for 15 minutes, then remove the meatballs from it, and the remaining contents of the saucepan to puree with a blender. The first dish is poured into plates, add meatballs, crackers and greens to each.

  Squash soup with cheese

A very piquant variant of the soup of mashed zucchini can be prepared by adding cheese to the standard ingredients. The recipe contains hard grades of cheese, but you can also use melted cheese if you wish. As someone more comfortable. In general, for such a soup you need to get out of the bins:

• zucchini - 1 small vegetable;
• hard cheese - 100 g;
• bow - 1 head;
• potatoes - 3-4 medium root vegetables;
• ginger (grated root) - 1 tsp;
• butter - for passaging;
• salt, pepper, coriander, herbs - to taste.

This soup is cooked very quickly. Peel the potatoes and zucchini in large pieces and boil in a small amount of water, which must first be salted. Part of the broth to drain, and the rest of the saucepan to puree. If the mashed potatoes turned out to be too thick, add a little broth. Fry finely chopped onion and ground ginger for a minute and add to saucepan with mashed soup. There also put the grated cheese. Ready soup sprinkle on portions. Serve with greens and sour cream.

If instead of hard cheese is used melted, then you should do differently. Pour a small amount of water into the pan and put it on fire. There also send sliced ​​melted cheese. When the cheese is completely dissolved, put the vegetables, and then do everything according to the above recipe. Only cheese now no need to add.

  Squash Cream Soup

In principle, cream soup from the soup-puree differs little. First, there are a lot of “creamy” ingredients in it, which gives the dish a creamy flavor. Secondly, the cream soup is not so much pureed as whipped, and this achieves the desired consistency. And this soup requires the following set of products:

• zucchini - 1 small vegetable;
• carrots - 1 medium root vegetable;
• onions - 2 heads;
• potatoes - 4-5 medium root vegetables;
• cream 150-200 ml;
• vegetable oil - for passaging;
• salt, curry - to taste.

Medium-sized chopped onion and carrot in butter. Add sliced ​​zucchini to them. Pour some water into a frying pan, cover and simmer for 15-20 minutes. Boil the potatoes in lightly salted water. Part of the broth to drain, as for mashed potatoes.

Add the rest of the vegetables to the potatoes and grind everything through a blender. In the vegetable mass pour cream. If necessary, you can add a little potato broth. Beat the mixture and set on fire to warm up, but do not boil. In this case, the soup must be constantly stirring. Ready soup, spilled on plates, season with greens.

  Video - recipe "Soup of zucchini puree"

  In modern cooking, what combinations of ingredients can not be found. A man's fantasy pleases his stomach. The main thing is not to forget about those extra pounds at the waist. The following recipe for soup with zucchini does not portend such a problem, so we’ll take a closer look at the sequence of cooking vermicelli soup with zucchini and mushrooms. To get a five-liter pan of the specified dish, you need to take the following:

Ingredients for cooking soup with zucchini:

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

Recipe with photos step by step:

1. Squash soup can be cooked in purified water or in meat broth. If the last option is suitable, then boil for 40-50 minutes, and then follow the operations below. First of all, we prepare vegetables for the future of zucchini soup with noodles: we clean the onion, potatoes, carrots, garlic, which then along with the zucchini, zucchini and mushrooms are thoroughly washed under water.

2. Cut potatoes into cubes on the cutting board.

3. Put it in the pan with. While this vegetable is boiled (15-20 minutes), chop the mushrooms, onion and cloves of garlic as follows.

4. Fry them in a pan in butter for about 10-15 minutes. At this time, carrots, zucchini and zucchini are cut into cubes on the cutting board. These components are sent to the broth at the time when the potato is left to cook until ready for about 5 minutes. During the same time, prepare zucchini and carrots. Next to the specified ingredients are sent from the pan mushrooms with onions and garlic. The last components are left on the fire for about 3 minutes.

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

I love soup from zucchini for being quick and easy to cook. But the taste, of course, excellent. I came home from work, got the boiled chicken broth in advance, and after 20 minutes a delicious soup is ready! You can add vermicelli or rice, or even millet. But the potatoes - an amateur. I'll tell you about the most popular version of chicken zucchini soup with thin noodles in our house.

The recipe for a delicious chicken soup with zucchini and noodles in a hurry

Ingredients

• chicken broth - 2 l;
• medium-sized squash - 1 pc .;
• medium sized carrots - 1 pc .;
• medium bulb onions - 1 pc .;
• vermicelli - 3/4 cent .;
• greens - 1 bunch;
• salt, seasoning - to taste.

Cooking time - 20 minutes (without taking into account the time for cooking chicken broth);

the number of servings - 6;

the cuisine is Russian.

Cooking

We put the chicken broth on the stove while it boils, chop the carrots on a large grater and chop the onion finely. Zucchini my, remove the skin and cut into cubes of medium size.

Add boiled vegetables to boiled broth.

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

Add to your favorite soup seasoning and salt.

When the carrots and onions boil for 2-3 minutes, add the noodles.

Immediately add to the soup zucchini.

Leave to boil for 2 minutes, it is no longer necessary for the zucchini to retain its shape and taste. He prepares very quickly. Stir. Soup is ready, you can serve! We put in deep plates, add greens, sour cream to taste and crackers from wheat or rye bread. Enjoy your meal!

It is interesting: Northern Mexico is called the origin of the origin 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 catch. No matter how much they prayed, the sea did not give them husbands. And then, wanting to save the remaining men, the wives tearfully asked the gods to give them a substitute for fish, so that the product was just as tender and tasty. The gods had mercy and gave them zucchini, teaching them not only to cook, but also to grow.

Zucchini went to Europe together with other “overseas gadgets” in the 16th century, to Russia in the 19th century through Turkey and Greece. Now this vegetable is widely used in cuisines around the world, especially in the Mediterranean. And the province of France Provence loves culinary sophistication in the form of stuffed zucchini flowers.

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