Cream of zucchini and celery soup. Zucchini puree soup with mushrooms and celery

The whole day today is a complete running around, running around the shops, running around on business, then again shopping, bought a wonderful blouse and an excellent skirt and almost bought a wonderful dress, but with peaches and apricots it was not so lucky - some crazy prices we have on apricots, despite the fact that apricots themselves are nothing good, and instead of long-desired puffs with apricots, you will have to bake something with nectarines, and peach jam also had to be postponed for the time being. My head already doesn’t understand anything, but I still need to do a big job - today, before leaving, Max said “choose a stove”, really she lived, I actually already chose, but it turned out that I looked at the wrong dimensions, in general, I need to strike while the iron is hot, will I finally have a new oven, aaaaa.

While I can still do at least something, and there are still a million things to do, I’ll quickly tell you about the next squash soup, yes, yes, I’m taking the opportunity with might and main, more precisely, the season, and I’m cooking zucchini in the tail and mane, I’m generally now I switched almost completely to vegetables and I cook something more serious only because someone will howl very quickly "on the grass". But our soups always go with a bang, and this one was no exception.

The photo is very minimalistic, but I took it at eleven in the evening, I didn’t care at all, and the parsley in the plate sank in the blink of an eye.

I got the idea for this soup from Nika Belotserkovskaya. In general, there was originally fennel instead of celery, and celery in brackets, that is, as an option, and I really wanted to try this soup with fennel, but Max went for groceries, who cannot distinguish fennel from kohlrabi and, at best, will ask what it is and how many kilograms to take, and at worst will call from each shelf, describing what they saw and asking - is this it? So I decided - let it be with celery, we know celery and even love it.
Well, I changed the course of actions a little, the proportions, in general, I’ll tell you right away how I did it.

1 kg zucchini
- 3 celery stalks
- 1 large onion
- 1.5 liters of chicken broth
- 200 ml cream
- olive oil, salt and black pepper

Onion finely chopped, celery cut also medium-sized. Heat the olive oil in a saucepan, lightly fry the onion and celery for 5-7 minutes.
Cleaned the zucchini and cut into small pieces. I put it in a saucepan, poured it with broth and, after boiling, cooked for 15 minutes until cooked.
Pureed everything with a blender, poured in cream, salted, peppered, warmed up.

All.
More to tell.

The soup turned out to be very good, I must tell you, unlike the previous zucchini soup with baked garlic, it has a less smooth and velvety texture, more liquid - but I just had too much broth, I usually make puree soups thicker; and a very special, slightly sweet note of celery is cut through, and it gives aroma, in general, it plays its violin confidently, but unobtrusively, and I really, really liked this combination.

Yes, instead of an ordinary onion, the original featured a leek, but the leek also somehow didn’t happen with us. I think to repeat, but with leek and fennel.

And I also repeated the soup with garlic, but I didn’t bake the garlic, but fried it with onions. The mother-in-law, who arrived from the dacha for a day, was very surprised - is it really possible to cook soup from zucchini? Then I tried mujver, wrote down the recipe and rushed back to the dacha to impress the neighbors.

Yes, I love zucchini :)

Celery puree soup has an excellent taste and a very pleasant aroma. It goes well with meat ingredients. This version of the soup is widely used for cooking vegetarian and lean dishes. Sour cream or cream gives special tenderness to such soups.

Soup puree with the addition of celery is very healthy. After all, celery contains a lot of fiber and vitamins, essential oils. Our body spends more calories digesting celery than it receives in the end, so celery is widely used in various diet dishes.

Celery soup is very easy to prepare. There are many recipes that will tell you how to cook a simple and healthy soup even in 30-40 minutes.

How to make celery puree soup - 15 varieties

This soup is perfect for every day lunch for the whole family. It is easy to prepare, and products for it can be found in every refrigerator.

Ingredients:

Celery root - 200 g
Medium potatoes - 5 pcs.
Cream - 100 g
Cauliflower - 150 g
Carrot - 1 pc.
Squash - 1 pc.
Bulb - 1 pc.
Greens - bunch
Broth - 1.5 l

Cooking:

To begin with, fry the onion in a saucepan with a thick bottom, then pour the vegetables and herbs cut into cubes into it, mix and simmer for a while over low heat.

When the vegetables are ready, without removing from the stove, grind the contents of the saucepan with a blender, while adding the previously prepared meat broth.

When you get a thick puree, add warmed cream - and voila - our puree soup is ready!

Experienced chefs advise that when preparing such a puree soup, you should try to ensure that all vegetables are cut into approximately the same cubes - then they will be cooked at the same time, and more vitamins will remain in them.

Those who do not eat meat like to cook this soup very much, because celery puree soup has enough vitamins to maintain health. And besides, it's delicious.

Ingredients:

Water - 2-3 l
White cabbage - 0.5 kg
Petiole celery - 0.5 kg
Sweet pepper - 1 pc.
Carrot - 1 pc.
Bulb - 1 pc.
Tomato - 2 pcs.
Vegetable oil for frying

Cooking:

Cut the celery into pieces and throw into boiling water, cook over medium heat. Chop onions and carrots, lightly fry them in a pan.

Shred the cabbage and add to the celery. Remove the skin from the tomatoes and also throw into the water.

Send the chopped pepper there, add the frying at the end, salt to taste. Grind in a blender and serve with rye croutons.

This soup has a wonderful aroma and tender texture. Easy for a holiday dinner.

Ingredients:

Fresh fennel - 2 tubers
Celery - one root, one stem
Medium potatoes - 4 pcs.
Bulb - 1 pc.
Garlic - 2 cloves
Chicken broth - 1 l
Parmesan - 30 g

Cooking:

Cut the fennel and celery and potatoes into cubes, chop the onion and garlic. Saute the onion and garlic in a heavy bottomed saucepan, add the fennel and celery and sauté lightly. Then add chopped potatoes.

Pour in the broth and cook for 15-20 minutes. Grind everything with a blender, you can decorate with herbs - and the soup is ready.

Before serving, you can sprinkle parmesan soup puree - it will be even tastier.

So that the peeled celery root does not darken, it should be placed in slightly acidified water.

This soup is very tender and fragrant, and the kids also like it. The preparation of a gentle celery soup puree is very simple and takes a minimum of time.

Ingredients:

Celery root - 500 g
one bulb
Medium potatoes - 3 pcs.
Garlic - 2 cloves
Chicken broth (or water) - 3-4 cups
Cream - 100 ml.
Piece of butter for frying
Salt and pepper to taste

Cooking:

Saute the onion and garlic in a heavy bottomed saucepan. Add the diced celery and potatoes and sauté the whole thing a little.

Then pour in the broth (to cover the vegetables) and cook for about 20 minutes. Thoroughly grind everything with a blender and finally add the cream and remove from heat.

Then decorate with greens.

This recipe is not only quick, but also very simple, because to prepare such a soup you will need a minimum of food and effort, but the result will please you.

Ingredients:

One large celery root
Four large potatoes
Two bulbs
A couple of cloves of garlic
Half glass of cream
30 g butter
Bay leaf, pepper, salt, parsley

Cooking:

Finely chop and fry the onion and garlic in butter in a heavy bottomed saucepan.

Then add diced potatoes and celery root, stew a little. Pour hot water over to cover the vegetables.

Cook until cooked, and at the end salt and pepper, sink the bay leaf. Then grind everything with a blender (do not forget to remove the bay leaf) and add the cream.

Bring to a boil again and the dish is ready.

The subtle aroma of tomatoes and cilantro only emphasize the merits of this dish. Soup, though lean, but hearty enough.

Ingredients:

Tomatoes - 4 pcs.
Carrots - 2 pcs.
Celery petiole - 2 stalks
Onion - 1 pc,
Young garlic - 0.5 heads
Rice - 20-30 g
Cilantro - 0.5 bunch
Dill - 0.5 bunch
Ghee butter
Salt, pepper to taste

Cooking:

Finely chop the onion and carrot, cut the celery into small cubes.

Pass the onion in a small amount of oil, add carrots to it and sweat everything a little.

Peel the tomatoes, chop and add to the vegetables, salt and simmer covered for 10 minutes. Then add hot water and bring to a boil.

Add rice (you can pre-boil it a little) and celery to the soup. Cook everything until the rice is done.

Season the soup with spices, dill and garlic. Use a blender to puree the soup. Bring to a boil and turn off. Serve with cilantro.

This soup is also easy to make and is great for lean menus or people on a diet. Such a dish will certainly provide a surge of strength and energy.

Ingredients:

One large celery root
One large carrot
one bulb
100 g cauliflower
Olive oil
Coconut cream (can be substituted with coconut milk)

Cooking:

Fry the onion in olive oil, add the diced potatoes and celery root and pour in water to cover the vegetables.

Cook until tender - 15-20 minutes. Then grind everything with a blender and add coconut cream, salt to taste and bring to a boil again.

Hearty soup, wonderful aroma and good mood - all this will be enough just to use this simple recipe.

This soup is very hearty and tasty.

Ingredients:

Beef - 400 g
Bulgarian pepper - 3 pcs.
Tomatoes - 3 pcs.
Carrot - 1 pc.
Bulb - 2 pcs.
Potatoes - 3 pcs.
Garlic - 3 cloves
Celery greens - 60 g (bunch)
Coriander - 1 tsp
Oregano - 1 tsp
Ginger - 1 tsp
Black ground pepper, salt - to taste
Olive oil
Basil

Cooking:

First, boil the meat. Cut all the vegetables and put on a baking sheet, sprinkle with chopped celery, drizzle with olive oil, add spices and stir.

Bake in the oven for 40-45 minutes at 180 degrees. Put the prepared vegetables in a bowl and chop with a blender.

Dilute the puree with beef broth and beat again with a blender. Serve with pieces of boiled beef, garnish with basil.

For lovers of legumes, this soup is just right - it cooks very quickly, eats very tasty and satisfying, and most importantly - healthy!

Ingredients:

Lentils - 200 g
Carrot - 1 pc.
Potatoes - 5 pcs.
One celery stalk
Paprika
Turmeric
ground ginger
Ground black pepper

Cooking:

Cut carrots and potatoes into cubes and put in a deep bowl. Add turmeric, paprika, ginger, pepper and salt there and mix.

Then we send the vegetables to the steamer. In the meantime, randomly chop the celery, add it to the double boiler with other vegetables and wait until tender.

Take out the vegetables in a double boiler, put lentils in their place (it must be pre-soaked in water for a day) and cook in a double boiler for 15 minutes.

While the lentils are cooking, chop the main vegetables in a blender. To make this process easy and quick, you can add a little water.

Then add the cooked lentils to the puree and bring to a boil. Before serving in such a soup, it is recommended to add a little sour cream or cream.

This soup is not only very tasty, it is also low in calories. And for its delicate milky aroma, children love it very much.

Ingredients:

Celery stalks - 4-5 pcs.
Carrot
Bulb
Cream - 150 g
Butter - 20-30 g
liter of broth
Clove of garlic
Greenery
Favorite spices

Cooking:

Cut celery, onion and carrot. In a frying pan in butter, fry the onion first, then add the carrots and celery.

Add the broth to the pot and cook for 10 minutes. Grind everything with a blender and cook for another 5 minutes.

At the same time, take a raw egg and beat it well, then carefully pour it into the soup, stirring it constantly.

When the egg is cooked, pour in the cream, add salt and spices and bring to a boil. Remove from heat and let it brew for about 10 minutes - and the puree soup is ready.

A wonderful summer soup made from seasonal vegetables with a spicy smell, a little sweet and also easy to prepare - even a novice in the kitchen can handle it.

Ingredients:

Celery root 400-500 g
vegetable marrow
big carrot
Potatoes - 5 pcs.
Eggplant (peeled) - 1 pc.
Garlic - 2 cloves
Sage
broth (water)

Cooking:

The peculiarity of this recipe is to bake everything in the oven first. Cut the vegetables into cubes and throw on a baking sheet, pour over with olive oil and salt, mix everything.

You can sprinkle with sage - this seasoning is very suitable for this recipe. Bake in the oven at 230 degrees for 45 minutes - the vegetables should caramelize.

After all the vegetables, put in a mixer and add a little broth or water and chop. When there is a thick puree, dilute it with the rest of the broth.

When serving, add a little cream or sour cream to each bowl of mashed soup.

This soup is very healthy, fragrant and tender. Pumpkin and celery go well together in this dish. Just cook it once - and never give up this recipe.

Ingredients:

Pumpkin - 500 g
Medium potatoes - 5 pcs.
Cauliflower - 200 g
Celery - 200 g
Carrot - 1 pc.
Butter - 1 table spoon
Favorite greens
Salt and pepper to taste

Cooking:

Peel potatoes and carrots and cut into small cubes, put in a saucepan and fill with water so that it covers all the vegetables plus one centimeter on top.

Then salt and pepper, add butter (can be replaced with vegetable oil) and cook until soft. It is necessary that half of the water boils away.

We beat everything with a blender and boil. At the end, add greens.

Pumpkin seeds are the perfect accompaniment to this soup. They need to be fried in a dry frying pan and sprinkled with pureed soup just before serving - their aroma will enhance the pleasure of eating.

A wonderful, fragrant and tasty way to lose weight is about celery puree soup. A minimum of calories, but a maximum of benefits are perfectly combined in this dish.

Ingredients:

Chicken fillet - 2 pcs.
Carrots - 2 pcs.
Potatoes - 3 pcs.
Fresh basil - 40 g
celery stalk
Walnuts - 50 g
Salt to taste

Cooking:

Cut all vegetables except potatoes into cubes and put in a bowl. On top of them we put the fillet cut into cubes, salt.

Pour in water (to cover the vegetables) and cook for 30 minutes. After grinding with a blender into a puree, you can add a little broth or water.

Bring to a boil again, then add the basil pieces and remove from heat. Garnish with basil and sprinkle with nuts before serving.

Vegan zucchini and celery soup

A very suitable recipe for vegans from seasonal vegetables. It cooks fast and eats even faster.

Ingredients:

Medium zucchini - 1
Celery stalk - 3-4 pcs.
Bulb - 1 pc.
Carrot - 1 pc.
garlic clove
800 ml water
Salt pepper
bunch of parsley
Olive oil - 20 g

Cooking:

Zucchini and celery must be cut into cubes and pour water, salt, put on fire.

Until the water boils, fry the onions, carrots and garlic in sunflower oil.

When the roast is ready, mix it with the soup, then add the parsley, pepper and cook the soup until all the ingredients are ready.

When the vegetables are soft, remove the soup from the heat and beat it in a blender.

A very hearty and nutritious soup with a delicate flavor of nutmeg. Suitable for every day lunch.

Ingredients:

Peas - 150 g
Celery - 200 g
Carrot - 1 pc.
Onion - 1 pc.
Vegetable oil - 40 g
Nutmeg - 5 g
Moth and pepper to taste

Cooking:

Peas should be washed and poured with water for 5 hours. Boil the peas so that they are completely boiled (about 3 hours).

In a frying pan in vegetable oil, fry the onion, carrot and celery and add this frying to the peas.

Add nutmeg, then grind everything with a blender. We dilute to the desired density with water or broth. Boil again and the soup is ready.

My family loves mashed soups, so I cook them quite often. In summer, of course, it is possible to cook them more often and from completely different vegetables; in winter, you have to cook such soups less often due to the high cost of some products. This time I managed to buy my favorite petiole celery - it is incredibly fragrant and tasty in soups, and the rest of the vegetables are constantly on sale.

To prepare zucchini puree soup with mushrooms and celery, prepare the products according to the list. Vegetables need to be washed, dried, mushrooms should be cleaned with a hard kitchen sponge.

Heat vegetable oil in a frying pan, fry chopped onion in it for a few minutes, add coarsely chopped celery.

Add coarsely chopped mushrooms, cook for a few minutes.

Transfer the fried vegetables to the pan, add the chopped zucchini. Pour in just enough water to lightly cover the vegetables, and cook over low heat for 15 minutes.

Add the chopped tomato, salt the soup to taste, pepper and cook for another 10 minutes.

Add chopped greens, mix the soup.

Blend immediately with a blender until pureed. I usually pour the stock from the soup into the cup and add it after whipping as needed, adjusting the desired thickness of the soup.