Zucchini and carrot puree soup. Zucchini soup with mint

Simple pureed soup of young zucchini in vegetable broth

This soup takes very little time to prepare. Boil vegetable broth from carrots, onions, potatoes, herbs and parsley and fennel seeds. Let it sit for a little while and after straining the broth, you can remove the vegetables. Cut the young zucchini into cubes and put the butter in a frying pan and simmer for a little while, adding finely chopped onion and chopped garlic for piquancy.

As soon as the vegetables become soft, they can be mashed or better crushed in a blender. Gradually add broth and cream, add salt and pepper to taste. The puree will be airy and tasty. When serving, sprinkle with herbs. The aroma of zucchini and greens will pleasantly invite you to the table.

You can slightly change the algorithm for preparing this puree soup and fry the zucchini, cut into slices, then put them in bowls with the soup and also sprinkle with herbs. Serve this zucchini soup well with fried or baked meat.

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

For vegetable broth you will need:

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

1. Peel and fry the mushrooms, but not too much.
2. Sauté the diced zucchini, onion and garlic in a frying pan, adding a little water.
3. Put zucchini with onions and garlic into the vegetable broth, squeeze out lemon juice, add salt, pepper, spices, and simmer a little until the vegetable is ready.
4. Add melted cheese and fried mushrooms to the almost finished soup.

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

Description of preparation:

Zucchini soup is very simple to prepare, although it is complex in composition.
You can not use all the ingredients, for example, exclude mushrooms and chicken. It immediately turns out to be a dietary soup. Cream can also be omitted if someone is on a diet. The main step is 1, fry the base, add water or broth and zucchini. This version of the soup can be ground in a blender to obtain a puree soup. But I still recommend making zucchini soup according to the full recipe for the first time! I'm sure you'll be making zucchini soup very often! Good luck with your experiments and bon appetit! Purpose: For lunch / For dinner / Healthy lunch / Light dinner Main ingredient: Vegetables / Zucchini Dish: Soups Geography of cuisine: Russian cuisine Diet: Vegetarian food / Recipes for weight loss

Zucchini cream soup

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

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

1. Pour olive oil into a frying pan, add finely chopped garlic and simmer 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. Place soft, well-stewed vegetables in a blender and add meat or vegetable broth.
5. Separately, fry the wheat flour in a frying pan and dilute with broth to a uniform consistency and add to the vegetables in a blender.
6. Add a little ground nutmeg, salt, pepper and beat until smooth.
7. Before serving, whip the cream and spoon it nicely along with the chopped herbs onto the cream soup.

Recipe: Cream of zucchini soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cream of Zucchini Soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Cream of Zucchini Soup is 56.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cold soup with spicy zucchini in a slow cooker

This zucchini soup recipe will appeal to many. But if you don’t have time to cook and you have to rush to work, and friends are going to come over in the evening, then there is a way out to turn to the housewife’s assistant - a multicooker. The zucchini soup in it turns out amazingly delicious. What do we need?

1. Prepare finely chopped onion, pour olive oil into the multicooker bowl.
2. Set the “fry” mode and fry the onion. Add finely chopped garlic to it.
3. While everything is stewing, you need to chop 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 and spinach leaves.
5. Before closing the lid of the multicooker, add half a liter of water or any broth, add a little salt and set it to “soup” mode, set the time so that the multicooker will cook it when you arrive and it will have time to cool.
6. Since this soup is served cold, all you have to do is select the prepared vegetables with a slotted spoon, put them in a blender, add some basil leaves and beat for 2 minutes until smooth.

Almost everything is ready for the arrival of friends. All that remains is to place in plates and garnish with finely chopped zucchini peel before serving.

Young zucchini can be served raw with other ingredients in a variety of salads. How delicious is quick-cooked marinated zucchini? It is worth steaming the diced zucchini, and pouring lemon juice, seasoning with fresh herbs. Yummy!

Zucchini is a European variety of zucchini with dark green skin, which differs from ordinary ones in a more delicate taste. This product is incredibly healthy due to its high vitamin C content, easy digestibility and low calorie content. This is why it is a common ingredient in various diets. You can prepare a large number of dishes from zucchini, but the most delicate of them are puree soups.

Zucchini puree soup: recipe

How to make rice soup with zucchini?

Available to everyone. You will spend a minimum of effort and money on preparing the soup, and you will definitely like the result. Zucchini soup can be prepared at any time of the year, since nowadays zucchini can be bought in any supermarket.

For rice soup with zucchini

It turned out very tasty, be sure to use our
step-by-step photo recipe
. You will definitely be able to cook it. This healthy and satisfying soup will take its rightful place on your home menu.

Making rice soup with zucchini.

We begin preparing almost all of our recipes by preparing all the ingredients. So in this recipe we will start with preparing the vegetables. But first we will put a pan of water or broth on the fire.

Then the potatoes need to be washed, peeled, finely cut into cubes and rinsed.

Wash the green onions under running water, dry and finely chop into rings.

Next, wash, peel and rinse the carrots. Cut one carrot into rings or half rings, and grate the second on a coarse grater.

Wash the zucchini, cut off the tails and cut into small cubes. You can use zucchini instead of zucchini.

Wash the dill, dry and finely chop.

The rice must be washed several times.

Next, place the chopped potatoes in a pan of boiling water or broth.

Next add chopped carrots.

Cook for 5 minutes, then add green onions to the pan, not all of them, but only the green part.

Immediately add the washed rice. Cook for another 5-7 minutes.

Meanwhile, heat vegetable oil in a frying pan and add the chopped white part of the green onion.

Fry the onion for 1-2 minutes and add grated carrots.

Fry the onions and carrots for 3-4 minutes.

Then add the diced zucchini to the pan.

Fry all the vegetables for another 5 minutes.

Then place the fried vegetables in the pan. Bring the zucchini soup to a boil and simmer for 5-7 minutes.

Especially in summer, this pumpkin vegetable is great for puree soup, salad, or pickling. Recently, zucchini can be bought at any time of the year and used to make delicious snacks and soups.

Zucchini is a green variety of squash. 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 peoples to prepare delicious snacks. In the summer you can make zucchini soup very quickly.

We offer several recipes for zucchini puree soup.

Creamy zucchini soup

One of the most common recipes for classic zucchini soup is prepared with the addition of heavy cream, which gives the dish additional tenderness. A small amount of chopped curry adds a spicy taste to the soup.

To prepare 4 servings of this dish you will need: zucchini – 3 pcs; chicken broth – 2.5 cups; onion – 1 pc.; cream – 200 ml; garlic – 3 cloves; butter – 2 tbsp. spoons; parsley - 2 tbsp. spoons; sour cream, salt and curry - to taste.

Wash the zucchini, trim on both sides and peel. Then cut them into small cubes. Also peel and chop the onion and garlic.

Fry the prepared vegetables in butter melted in a frying pan for 5–10 minutes. Turn off the heat, transfer to a plate and let them cool for a while. Then grind the vegetables in a blender until smooth.

Bring the broth to a boil in a saucepan, add the prepared zucchini and vegetable puree, and add heavy cream. After a couple of minutes, salt the soup and add 0.5 teaspoon of curry to it. Bring to a boil and remove from heat.

Pour the finished soup into bowls and sprinkle with chopped parsley. Serve with sour cream and croutons.

To make croutons, cut white bread into small cubes and fry in olive oil until golden brown. During cooking, croutons can be seasoned with salt and other spices.

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Saturday, June 15, 2013 09:00 + to quote book I would like to offer you an interesting creamy soup with a delicate consistency and bright taste, as well as with one of my favorite cheeses - cheddar! It adds flavor and depth to a simple zucchini base. The taste develops with every spoon. Try it and you will see for yourself! And also the undoubted advantage of this dish is the simplicity and speed of its preparation. You will need no more than half an hour and a minimum of ingredients.

Zucchini (large, can be replaced with zucchini) - 1 pc Potatoes - 1 pc Cheddar cheese (You can take another one, as long as it has a bright taste) - 50 g Onion - 1 pc Water (or any broth) Salt, ground black pepper to taste Olive oil - 2 tbsp. l. Butter - 1 tbsp. l. Garlic (can be replaced with garlic powder) - 1 tooth. Savory (dried) Oregano (dried) Chop the potatoes into small pieces. Zucchini can be peeled as desired; I like it better with bright skin. We also cut into cubes. Chop the onion into cubes, finely chop the garlic. Grate the cheese. Vary the quantity as desired. We love it very cheesy, so I used a lot of cheese. You can, of course, use another cheese, but it is cheddar that gives the soup its unique taste.

Heat a mixture of butter and olive oil in a thick-bottomed saucepan. Add onion and garlic, simmer until onion is translucent. Add vegetables, fry everything together for 3-5 minutes, stirring. Then add water or broth so that it just covers the vegetables. When the broth boils, add salt and pepper. You can add any herbs you want, I added oregano and savory. Reduce heat, cover with a lid and cook for 10-15 minutes. Blend the finished soup with a blender until smooth. I did this by submersion directly in the pan. If necessary, you can add more broth or water. Check for salt and pepper. We put it back on the fire and, stirring constantly, add the cheese in small handfuls, as if mixing it into the soup. The cheddar melts and dissolves into the soup beautifully.

I served the finished soup with croutons, it turned out very tasty. Bon appetit and summer mood to you!

lapshamaria.blogspot.com In summer, life in Yalta resembles a turbulent stream that dashingly draws local residents and vacationers into a whirlpool of exciting events. There are so many interesting sights in Yalta and its surroundings, which are not so easy to explore during your vacation. Therefore, holidaymakers often look for places where they can have a quick and satisfying meal. And pizza in Yalta smells so much that even a well-fed person will want to eat it.

Tags:
creamy soup zucchini cheddar cheese

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Dietary puree soup of zucchini and broccoli

For those who are struggling with extra pounds or are on a therapeutic diet that excludes fatty foods, you can prepare an even more dietary version of zucchini puree soup.

Ingredients: zucchini – 3 pcs.; broccoli – 200 g; boiled water – 2.5 cups; onion – 1 pc.; flour – 2 tbsp. spoon; salt and parsley - to taste.

Boil broccoli florets in boiling salted water for 5 minutes.
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