Zucchini soup - cooking with taste. Low-calorie creamy zucchini soup - light and simple, but very tender and fabulously delicious

Especially in summer, this vegetable from the pumpkin genus is great for mashed soup, for salad, or marinade. IN Lately You can buy zucchini at any time of the year and make delicious snacks and soups from them.

Zucchini - green variety 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 nations for cooking delicious snacks. In summer, you can cook zucchini soup very quickly.

We offer several recipes for zucchini puree soup.

Simple soup puree of young zucchini in vegetable broth

It takes very little time to prepare this soup. boil vegetable broth from carrots, onions, potatoes, herbs and parsley and fennel seeds. Let stand a little time and strain the broth, vegetables can be removed. Cut the young zucchini into cubes and put the butter in a frying pan and stew a little, adding finely chopped onion and chopped garlic for piquancy.

As soon as the vegetables become soft, they can be mashed or it is better to grind them in a blender. Gradually adding the broth and cream, add salt and pepper to taste. Puree will be fluffy and tasty. Sprinkle with herbs when serving. The aroma of zucchini and herbs will be a pleasure 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 with soup and also sprinkle with herbs. Serve this zucchini soup well with roasted or baked meat.

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

For vegetable broth you will need:

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

1. Mushrooms clean and fry, but not much.
2. Diced zucchini, onion and garlic stew in a pan, adding 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. In almost ready soup put processed cheese and fried mushrooms.

It turned out to be a spicy and delicious zucchini soup with cheese!

Zucchini cream soup

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

If you are interested in the process of cooking a simple and delicious cream soup from zucchini, you can find it below:

1. Pour into the pan olive oil, put finely chopped garlic and stew it a little.
2. Add shallots and continue to simmer over low heat.
3. Cut the zucchini into small pieces and add to the vegetables in the pan.
4. Soft, well-stewed vegetables, put in a blender, and pour meat or vegetable broth.
5. Fry separately in a frying pan. wheat flour and dilute with broth uniform consistency and add to the vegetables in the blender.
6. Add some ground nutmeg, salt, pepper and beat until smooth.
7. Before serving, whip the cream and place it beautifully with a spoon along 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 out to turn to the assistant of the housewives - a slow cooker. The zucchini soup is amazingly delicious. What do we need?

1. Prepare finely chopped onion, pour olive oil into the multicooker bowl.
2. Set the mode "frying" and fry the onion. Add finely chopped garlic to it.
3. While everything is stewing, it is necessary to cut the zucchini. The green part is especially good, where the peel contains a lot of vitamin C, it will give a delicate color to the puree soup.
4. For taste and aroma, add basil leaves and spinach.
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 by your arrival and it will have time to cool.
6. Since this soup is served cold, you will have to choose with a slotted spoon prepared vegetables put in a blender, add some basil leaves and beat for 2 minutes until smooth.

Almost everything is ready for the arrival of friends. It remains only to put in plates and decorate with finely chopped zucchini peel before serving.

Young zucchini can be served raw with other ingredients in different salads. How delicious is pickled zucchini? fast food. It is worth steaming the diced zucchini with steam, and pour over the lemon juice, seasoning with fresh herbs. Yummy!

Olga Dekker

Hello dear guests. It's time to introduce you to a real masterpiece :)

5 rules of proper nutrition from Olga Dekker

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Here is a low-calorie cream soup. Just imagine: an appetizing aroma, the most delicate taste and a minimum of calories... It's tempting, isn't it?

Jokes aside, this delicate cream soup- something fantastic. The simplest of the delicious meals and the tastiest of the simplest. And also dietary...

Cooking it is elementary, but it’s better not to know about it at home, otherwise they will ask you to cook it five times a week :)

3 main ingredients, 20 minutes on the stove and 2 minutes in the blender...

That's all it takes to create this delicacy! Just before cooking...

Let's listen to George Michael - Careless Whisper. Good music makes the dish tastier and more tender... :)

And now I'll tell you how to cook low calorie soup that will sound exquisite french note on your diet menu.

We will passionately love the cream of zucchini soup and soon we will throw off all the extra kilos :)

Moreover, even the youngest cook can cope with his cooking. Take a look at the recipe with a photo, you will certainly see it!

For dietary cream soup we need:

The recipe is amazing tender soup:

calories

Serve on the table and enjoy wonderful dish with a clear conscience - after all, in 100 grams of such a soup there are only 90.75 kcal!

• Proteins - 1, 80 g;
• Fat - 8.04 g;
• Carbohydrates - 3.43 g;

And every young lady, and even a man, will like a non-calorie cream of zucchini soup!

Do you know what this creamy soup is often mistaken for mushroom?

Although there are no mushrooms in the recipe :)

However, in order to please those who wish, you can easily add, for example, champignons.

What do your loved ones like for lunch? Here in my family, for example, this dish goes with a bang with and :)

By the way, husband and children, if they are not on a diet, are allowed to serve soup with cream - real, fresh cream ...

And in it they may like shrimp or pieces of salmon, crackers and grated cheese. Fantasize! Try new flavors and food combinations :)

I suggest listening to some more good music!

For example, I like Mariah Carey - Without You. Listen to this song for sure! And after that, I'll tell you something else interesting... :)

So, about the benefits of a squash relative ...

• Zucchini digestible faster zucchini. It removes from the body harmful substances and saturates it with useful - microelements, pectins, vitamins.

• This vegetable improves digestion and metabolism, is good for the heart and liver. He's also rich folic acid therefore it is especially useful for pregnant and lactating women.

• Ideal for diets, feeding children and those who are recovering from illness. An allergy to it is an exceptional rarity.

I'll tell you the truth...

Having mastered this recipe, I began to experiment, replacing zucchini with broccoli or pumpkin. And every time it turns out in a new way delicious and unusual :)

Do you have recipes for light creamy soups?

A set of vegetables for cream soup can be changed at your discretion using different combinations vegetables, with meat or mushrooms, in water or broth. Cream is necessarily added to final stage, it is they who give the soup a pleasant structure, tender and soft taste. For achievement desired consistency you will need an immersion blender or food processor. With just a few clicks of a button, you can boiled vegetables into a smooth puree.

Zucchini cream soup is best served with crispy toast or croutons dried in a frying pan with butter. Shade well delicate taste cheese dishes (mozzarella, parmesan or any hard cheese) and a couple of drops of balsamic cream.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3-4 servings

Ingredients

• zucchini - 2 pcs. (400 g)
• large onion - 1 pc.
• garlic - 1 tooth.
• potatoes - 2 pcs.
• chicken broth or water - 800-900 ml
• butter - 30 g
• vegetable oil- 2 tbsp. l.
• salt and pepper - to taste
• 20% cream - 100 ml
• croutons, grated cheese and balsamic cream - for serving

How to make creamy zucchini soup

In a saucepan, heat the vegetable oil along with the butter. We pass the chopped onion and garlic, that is, fry until transparent, stirring often with a spatula. In parallel, peel and cut the potatoes into cubes - the smaller it is, the faster it will cook.

Pour the potatoes to the softened onion, continue to fry for a couple more minutes under the lid, over low heat, stirring from time to time. Meanwhile, cut the zucchini into medium cubes.

Pour the zucchini into a saucepan, mix and heat for a couple of minutes.

Fill with broth (or hot water). The liquid does not need too much, it should only cover the contents of the saucepan. Let it boil, salt to taste and cook the soup until the vegetables are soft - about 20-30 minutes.

Pour the stock into a bowl and puree the vegetables with an immersion blender.

IN separate saucepan Heat the cream slightly (do not bring to a boil!). vegetable puree in a saucepan, return to the stove, add hot cream and mix. If the soup seemed too thick to you, then dilute it a little with the remaining broth. Add the amount of salt and pepper to taste.

Remove from heat, pour into bowls. Fry the pieces French baguette and decorate our creamy soup with crispy croutons. Serve with grated cheese and a sprig of parsley, sprinkled with balsamic cream.