Puree soup with zucchini and chicken. Step-by-step recipe with photos

Chicken Zucchini Soup Recipe

Ingredients:

chicken soup set - 300 g;
potatoes - 3 pcs.;
zucchini - 150 g;
carrots - 1 pc.;
onions - 1 pc.;
green peas - 50 g (I have frozen);
salt and spices - to taste;
vegetable oil for frying.

Cooking steps:

Wash the soup set, add water and simmer in salted water until tender for about 30 minutes, periodically skimming off the foam. Remove the boiled soup set from the finished broth and disassemble it from the bones, I got 2 chicken wings, I left them boiled whole. Transfer everything back to cook in the broth.

Peel the potatoes, carrots and onions, cut the potatoes into small cubes and cook in chicken broth.

Grate the carrots on a coarse grater, and finely chop the onion. Fry carrots and onions in a small amount of vegetable oil, stirring occasionally, until lightly browned. Transfer to simmer with potatoes and chicken, skim off foam periodically.

Peel the zucchini, cut into small cubes and add to the broth along with salt and spices. Cook for 15 minutes.

After the time has passed, add the thawed green peas to the chicken soup with zucchini. When the soup boils, turn it off and let it brew for 10 minutes.

Very tasty and tender chicken soup with zucchini is ready. Serve with soft bread.

Bon appetit!

Zucchini and chicken soup

Prepare a light diet soup with zucchini, potatoes and chicken for lunch. It is prepared from available ingredients, especially in the summer, when there are a large number of vegetables. We will cook it in light chicken broth.

The soup tastes quite hearty and light. Potatoes and rice make the first dish filling. The tomato dressing adds a tomato flavor. I advise you to blanch the vegetables in a frying pan to give them a rich vegetable taste. Cilantro and garlic will add a spicy aroma. This soup will appeal not only to adults, but also to children.

Ingredients

Large zucchini – 1 piece;
Potatoes – 5 pcs.;
Rice – 3 tbsp;
Tomato – 4 pcs.;
Onion – 1 pc.;
Chicken drumstick – 2 pcs.;
Cilantro – 0.5 bunch;
Salt – 1 tsp;
Ground black pepper - a pinch;
Coriander - a pinch;
Garlic – 1 clove;
Water – 2-2.5 l.

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Zucchini soup recipe with photo

Place the chicken drumsticks in the water, wait until it boils, cover with a lid, and simmer over low heat for 30 minutes.

While the chicken is cooking, finely chop the onion. Slice the carrots thinly. Cut the zucchini into small pieces.

Heat a frying pan with vegetable oil. We add vegetables, but do not add salt so that the zucchini does not release juice. Fry them over high heat for 5-7 minutes.

Cut the tomatoes in half and grate them. Let's throw out the peel. Place them in a frying pan, add salt and fry a little.

Place vegetables in a saucepan.

Add the rice and stir a couple of times so that it doesn’t stick to the bottom. Cook until half cooked.

Cut the potatoes into small pieces and put them in a saucepan. Cook until done.

5 minutes before the end of cooking, add: chopped cilantro, squeezed garlic, coriander, ground black pepper, salt.

Zucchini soup is ready! Bon appetit!

Cold zucchini soup (5 recipes with photos)

Zucchini is a gift for hypertensive patients. This close relative of pumpkin has an inexpressive taste and smell, but is rightfully considered one of the best friends of a hypertensive patient. Zucchini fruits, like its seeds, are rich in magnesium and potassium, which strengthen the heart muscle. Potassium salts are also responsible for water balance: they remove excess moisture from the body, eliminating edema, including cardiac edema. By the way, the diuretic effect of zucchini will also appeal to cellulite fighters: with regular consumption, the fruits reduce the “orange peel” effect. Zucchini is a gilded barrel. Did you know that you can make delicious, healthy soups with zucchini?! After all, for some reason many people believe that this vegetable is suitable for preparing a second course or snack. In fact, this is so, and you will see this by preparing a wonderful summer cold zucchini soup. Zucchini in first courses goes well with other products; the taste of the dietary dish is very delicate. For making soups, it is important to choose young vegetables with thin skins and no seeds. Zucchini soup is a godsend for those losing weight. This delicate dietary soup has very few calories! And thanks to its neutral taste, zucchini can be combined with almost any product: meat, poultry, mushrooms, onions, carrots, potatoes, etc. Zucchini dishes are tasty, healthy and light food. And if you are watching your figure or want to lose a few extra pounds, then our recipes for dietary zucchini soups will help you with this! We offer original seasonal recipes for every day. ● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Let cooking become your favorite pastime and a wonderful hobby!

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Recipe 1. Summer zucchini and tomato soup

A hot summer day is a great time for cold zucchini soup, which not only perfectly refreshes and quenches thirst, but also leaves you feeling light after eating.

Ingredients:

✵ zucchini - 500 g; ✵ tomatoes - 4 pcs.; ✵ onion - 1 pc.; ✵ starch ‒ 1 tbsp. spoon; ✵ olive oil - 3 tbsp. spoons; ✵ lemon juice - 10 g; ✵ mint - 4 sprigs; ✵ basil - 2 sprigs; ✵ water - 1 liter; ✵ salt - to taste; ✵ pepper - to taste.

Preparation

1. Finely chop the zucchini, tomatoes and onions. 2. Heat 2 tbsp in a deep frying pan. spoons of olive oil and lightly fry the onion over medium heat until softened. 3. Add tomatoes to the onions and simmer for another 2 minutes, stirring. 4. Pour in water and bring to a boil. 5. Add zucchini, mint sprigs and cook covered over low heat. 6. After 15 minutes, remove the mint from the soup. 7. Stir starch with a couple of tablespoons of cold water, add to the soup and cook all ingredients for several minutes until thickened, stirring constantly. 8. Salt and pepper, cool to room temperature and put in the refrigerator for 2 hours. 9. Before serving, add lemon juice, 1 tbsp. spoon of olive oil and stir. Garnish with small zucchini slices and basil.

Bon appetit and delicious sensations!

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Recipe 2. Summer zucchini soup with cheese and garlic

This cold soup is pleasantly refreshing, and it is also incredibly tasty. Plus, it’s filling thanks to the flavorful addition of bread and cheese.

Ingredients:

✵ zucchini (young) - 800 g; ✵ vegetable oil (refined) - 2 tbsp. spoons; ✵ butter ‒ 1 tbsp. spoon; ✵ onions - 2 pcs.; ✵ garlic - 6 cloves; ✵ hard cheese - 150 g; ✵ chicken eggs - 2 pcs.; ✵ whole milk - 40 ml; ✵ white bread (not the first freshness) - 400 g; ✵ broth (from any vegetables) - 800 ml; ✵ natural yogurt - 250 ml; ✵ fresh mint - 3-4 sprigs; ✵ salt - to taste; ✵ spices - to taste.

Preparation

1. Rinse the zucchini thoroughly and cut it with the peel into small cubes. 2. Finely chop the onion. 3. Chop the garlic. 4. Grind the cheese on a fine grater. 5. Using a glass, cut out circles from slices of white bread 1-1.5 cm thick. 6. Mix cheese with eggs and milk and spread this mixture on slices of bread, place them on a baking sheet greased with vegetable oil and place in an oven preheated to 220°C for 3-5 minutes. 7. Pour vegetable broth into the pan and bring to a boil. 8. Heat the butter in a frying pan and lightly fry the garlic and onions. 9. Then add the zucchini and fry for no more than 5 minutes, then add chopped mint. 10. Transfer the vegetables to the boiling broth, add salt, season with spices to taste and boil for 2 minutes. 11. Grind the soup with a blender until smooth and cool. 12. Then add yogurt and beat with a blender. Serve the soup cold with baked cheese bread slices.

Cook with pleasure and good health!

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Recipe 3. Ice zucchini soup - savory dessert

Summer soup should be light from all points of view: it’s easy to make and not loaded with calories. Therefore, in this recipe there is no meat, only vegetables.

Ingredients:

✵ young zucchini (or zucchini) - 500 g; ✵ onion - 1 pc.; ✵ garlic - 3 cloves; ✵ olive oil - 2 tbsp. spoons; ✵ broth (vegetable or herbal) - 600 ml; ✵ unsweetened (thick) yogurt - 1 glass; ✵ fresh mint (chopped) - 0.5 cups; ✵ sesame seeds - to taste; ✵ salt - to taste; ✵ pepper (spices) - to taste.

Preparation

1. Heat the olive oil in a frying pan and lightly simmer the onion and garlic, without frying, just until soft and fragrant. 2. Rinse the zucchini, cut into thin slices along with the skin, add to the frying pan and simmer for another 5 minutes. 3. Then pour in vegetable broth, add salt and pepper and, once it boils, cook without a lid for another 4-5 minutes. Why no lid? Because this will preserve the bright green color. 4. Grind the soup with a blender until smooth and cool, placing it in a container with ice water, or even crushed ice. All for the same thing - preserving color. 5. After cooling, add yogurt, mint, sesame seeds - and you get what you need! 6. And then the moment comes when you need to forget about everything in the world in order to simply succumb to pleasure. Hot! Ice-cold zucchini soup is like a dessert. Like unsweetened ice cream! It is best eaten on the terrace.

Tip for the recipe

You can make the broth yourself; it won’t even be vegetable, but herbal. You need to boil together all the herbs that you have at home; tarragon is especially good in broth. Take the tails from parsley and cilantro (they are always there, and they have the best flavor). And then freeze this broth into cubes and use it, including in soup.

Eat healthy, tasty and varied!

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Recipe 4. Summer creamy zucchini soup with peas and mint

On the occasion of the hot summer weather, we suggest you cool down a little.

Ingredients:

✵ zucchini (or zucchini) - 250 g; ✵ chicken broth - 750 ml; ✵ garlic - 2 cloves; ✵ onion - 1 pc.; ✵ green peas - 250 g; ✵ fresh rosemary - 2 stems; ✵ butter - 1-2 teaspoons; ✵ mint (leaves) - 20 g; ✵ “Greek” yogurt ‒ 500 g.

Preparation

1. Melt the butter in a large saucepan, add chopped garlic, finely chopped onion and whole rosemary stems. Simmer for 5 minutes until the onion is soft. 2. Add the zucchini, cut into small cubes, and simmer for another 5 minutes until they are soft, but do not allow them to brown. 3. Add green peas, pour in hot chicken broth, bring to a boil, reduce heat and simmer for 10 minutes until the zucchini is completely soft. 4. Remove from heat, remove rosemary and leave to cool. 5. Add yogurt, finely chopped mint to the cooled soup and blend with a blender until smooth. 6. Season with salt and pepper and cool thoroughly until serving.

Bon appetit and success in the culinary field!

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Recipe 5. Summer creamy zucchini soup with avocado

Summer creamy zucchini and avocado soup is a delicious and healthy seasonal dish that you will immediately like with its delicate emerald color. The ingredients of the recipe are intended for a dish for an adult audience, but if we cook for children, we be sure to exclude all spices.

Ingredients:

✵ zucchini - 1 pc.; ✵ avocado - 1 pc.; ✵ lemon ‒ ½ pcs.; ✵ basil - 5-6 leaves; ✵ sesame seeds - 1 tbsp. spoon; ✵ clean, cold water - ½ cup; ✵ nutmeg - ¼ teaspoon; ✵ sweet paprika - ¼ teaspoon; ✵ freshly ground pepper - ¼ teaspoon ✵ salt - to taste (very little).

Preparation

1. Wash the zucchini and avocado, peel and cut into small pieces. 2. Chop the basil leaves. 3. Blend zucchini, avocado, freshly squeezed lemon juice, water and all other ingredients in a blender. You need to beat for a long time and very thoroughly! 4. By adjusting the amount of water, you can get the desired consistency: liquid soup, puree soup or thick puree. 5. Cool before serving. You can decorate with basil or rosemary, as well as 2-3 drops of olive oil.

Tips for the recipe

● The avocado should be very ripe and soft. ● The soup is truly seasonal, so you can prepare it only with real young summer zucchini: almost tasteless zucchini will be out of place.

Cook with pleasure and bon appetit!

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How to make cheese soup with chicken and zucchini

Ingredients:

Water -1.5 liters.
Chicken breast - 1 piece.
Melted cream cheese in a tub -100 grams.
Zucchini -1 medium size.
Sweet pepper - 1 piece.
Onion - 1 piece.
Carrots - 1 piece.
Potatoes - 3 pieces.
Garlic - 1 small head (8 cloves).
Sunflower oil - 2 tablespoons.
Bay leaf -2 pieces.
Salt, pepper to taste.
Bunch of greens (for decorating the finished dish).

Cheese soup with chicken and zucchini recipe step by step with photos

Place the breast in a pan, pour in 1.5 liters of water and put it on the stove to cook over medium heat. Remove foam if necessary. We wash and clean the vegetables.

It is best to salt the soup not at the beginning of cooking, but after the meat has already been cooked. In this case, the meat will have a richer taste.

Cut the zucchini and potatoes into small cubes.

Grate the carrots on a fine grater.

We also cut the pepper into small cubes.

Next, chop the onion and garlic.

Pour oil into a frying pan, sauté onions, garlic and carrots.

Next add the zucchini and pepper. Leave to simmer for 7 minutes. Remove from heat. For convenience, our frying can be transferred to a separate container.

After an hour, our meat is cooked, we take it out and cut it into cubes.

Salt the broth and pepper to taste. We send meat and potatoes there. Cook for 8 minutes until the potatoes are cooked.

Add frying to our soup. Cook for 5 minutes.

Add melted cheese, stir until each piece is dissolved and there are no lumps.

Let the soup boil and turn off the heat. Leave for 10 minutes and you can serve. Serve in portioned plates, finely chop the greens and sprinkle them on our dish.

Bon appetit!

Step-by-step preparation

First you need to peel the zucchini. The easiest way to do this is with a vegetable peeler. We also cut off the edges of the zucchini. After this, cut the zucchini in half and use a spoon to select the middle. If the zucchini is very young and the seeds have not yet formed, you don’t have to remove the middle.
Grate the peeled zucchini on a coarse grater, put it in a separate container and set it aside for a while.
Then peel 1 small onion and cut into small cubes.
Grease a thick-bottomed pan with vegetable oil, add a small piece of butter and place on the stove. Heat until the butter is completely dissolved.
Place finely chopped onion in a heated mixture of butter and vegetable oil and, stirring constantly, fry for 2-3 minutes until transparent.
Then add wheat flour and mix very quickly. Fry the flour and onion over low heat for about 30 seconds until smooth, remembering to stir constantly. Be careful not to burn the flour.
Next, add sweet ground paprika and mix everything thoroughly.
Then fill with water. For 2 kg of zucchini you will need 2 liters of clean water, but you can use more or less water depending on how thick the soup you want.
Place the grated zucchini in a saucepan. Sometimes zucchini is pre-salted and excess liquid is squeezed out, but this is not necessary. Mix everything thoroughly, add salt to taste and bring to a boil. Cook over medium heat for 4-5 minutes.
During boiling, white foam will rise to the surface, which needs to be collected.
While the soup is cooking, finely chop the dill. Sometimes dill greens are not chopped, but tied into a bunch and thrown into the soup at the end of cooking so that it releases its aroma, and then taken out and thrown away. This option is suitable for those who do not like chopped greens in soups.
When the soup boils, add sour cream to the pan. It's best to use homemade sour cream, but if you don't have it, you can add a mixture of sour cream and heavy cream.
Mix thoroughly. To make the sour cream dissolve faster in the soup, you can use a whisk. You don't need to beat it too much, just a little bit. Bring the soup to a boil and cook for about 1 minute. Next, taste the soup and add a little more salt if necessary.
At the end of cooking, add chopped dill. Cover the soup with a lid and leave to steep for 15-20 minutes.
Then pour into portioned plates and serve. Bon appetit.

Soup with zucchini and chicken

Ingredients:

Chicken wings - 240 g;
Zucchini - 300 g;
Potatoes - 1 pc.;
Carrots - 40 g;
Onions - 30 g;
Tomatoes - 100 g;
Sunflower oil - 50 ml;
Salt - to taste;
Dill - 5 g;
Bay leaf - 2 pcs.

Step-by-step recipe with photos

During the cooking process, the zucchini will become transparent and decrease in volume, so add it taking this factor into account so that the soup does not end up being too liquid.

Vegetable dressing gives the soup with zucchini and chicken a bright, rich note; if you wish, you can add sweet pepper or celery to it - as you like, the taste will only take on new dimensions.

Prepare ingredients for chicken and zucchini soup according to the list.

Cut the wings into phalanges and put them in water, bring to a boil, I usually drain this water, rinse everything and cook it in a new one. Moreover, in this case there is no need to guard the foam.

Peel the zucchini and remove the seed chamber.

Cut the peeled vegetables: potatoes and zucchini into cubes, carrots into strips, onions and tomatoes into small cubes.

Add potatoes and a pinch of onion to the boiling broth (for a fuller flavor). Cook for 5-7 minutes.

Add zucchini to the soup.

Prepare a regular soup dressing using sunflower oil: fry onions, carrots, add tomatoes and simmer with a couple of spoons of soup broth.

When the vegetables are ready, add the dressing, bay leaf and dill to the soup.

Serve the finished soup with zucchini and chicken hot with fresh herbs, you can add sour cream.

Bon appetit!

Zucchini puree soup with chicken broth

Puree soup made from zucchini and potatoes was relatively recently considered a restaurant-quality dish. Only with the passage of time, and after the advent of compact blenders, many housewives were able to appreciate this healthy and dietary dish. The light vegetable base is nutritious, tasty, and goes well with chicken, cheese and croutons, making the meal more balanced and appetizing.

How to cook squash puree soup?

Zucchini and potato soup will delight you with its delicate and mild taste if pureed.

This form of serving is superior to traditional ones because it is easier to digest and quickly satiates, and also looks noticeably more appetizing and gives free rein to imagination when served.

To prepare, you just need to simmer the vegetables in the broth, ready to chop them in a blender and dilute with the broth to the required consistency. A few simple tips will help make the zucchini and potato puree soup tasty and aromatic.

Zucchini cooks faster than potatoes and other vegetables, so they are added later.
The presence of large seeds in zucchini is unacceptable; they are difficult to grind with a blender and will end up on the plate.
Carrots, onions, garlic, pumpkin and all types of greens go well with zucchini. Spices that work well include cloves, black pepper and basil.
If you don’t have a blender at hand, you can mash the vegetable mass with a fork and then rub it through a sieve.

Soup with zucchini, potatoes and chicken

Regular chicken soup with zucchini and potatoes will turn into a masterpiece if you give it a smooth, uniform consistency. This serving will change the traditional perception and reveal the taste of chicken and vegetables in a new way. The latter go well with both fillet slices and chicken broth, enriching them with nutritional value and flavor.

chicken fillet - 230 g;
potatoes - 200 g;
zucchini - 650 g;
water - 950 ml;
onion - 150 g;
ground black pepper - 5 g;
green onions - 20 g.

Boil the chicken fillet and remove from the broth.
Add potatoes to the broth and cook for 20 minutes.
Add onions, zucchini and simmer for a quarter of an hour.
Season the prepared vegetables, puree and pour in the broth.
Heat the zucchini and potato puree soup and serve with chicken and onions.

Zucchini soup with melted cheese

Zucchini cheese soup is the perfect summer dish. This soup is especially appropriate during the hot season, because even when it cools it retains its lightness and freshness. All thanks to zucchini: in combination with melted cheese, they not only acquire a creamy taste, but also a silky, delicate texture characteristic of classic pureed soups.

zucchini - 2 pcs.;
clove of garlic - 2 pcs.;
processed cheese - 70 g;
vegetable broth - 750 g;
onion - 2 pcs.;
crackers - 60 g.

Cook onions, garlic, zucchini in broth.
Add cheese, crackers and simmer until cheese dissolves.
Puree and serve.

Zucchini soup with cream

Creamy zucchini and potato soup is a delicious and incredibly tender dish. The peculiarity of preparing this soup is that it is based not on meat broth, but on milk or cream. The rest of the soup is simple: zucchini, potatoes and onions are lightly fried in oil, stewed, mashed, diluted with heavy cream and heated.

zucchini - 3 pcs.;
potatoes - 2 pcs.;
water - 550 ml;
cream - 250 ml;
ground black pepper - 5 g;
oil - 40 ml;
onion - 1 pc.

Chop the vegetables and simmer in oil.
Pour in water and simmer for 20 minutes.
Puree the soup, season, add cream.
Heat creamy soup made from zucchini and potatoes and serve.

Zucchini soup - vegetarian recipe

Fans of healthy eating will be able to replenish their repertoire of dietary recipes by preparing lean zucchini soup. Its benefits are undeniable: vegetables are cooked on a water basis without adding fat. Thanks to the properties of zucchini to “absorb” neighboring components (in their role are spices), the dish turned out to be piquant and aromatic.

zucchini - 4 pcs.;
potatoes - 2 pcs.;
water - 750 ml;
grated ginger - 10 g;
pepper mixture - 5 g;
coriander - a pinch.

Boil the vegetables for 20 minutes.
Heat the spices in a dry frying pan.
Chop the prepared vegetables, add ginger, spices and the required amount of water.
Boil the lean soup made from zucchini and potatoes and remove from the stove.

Cold zucchini soup

Light zucchini soup is a great find on hot days when you want to try a refreshing meal. The beauty of zucchini is that it does not lose its taste even when cold, which makes it an excellent component for a summer dish. The soup is prepared very quickly, which allows you to preserve the nutritional properties of vegetables and protect housewives from standing near the stove.

zucchini - 190 g;
water - 250 ml;
tomato paste - 10 g;
curry - 5 g;
yogurt - 50 ml.

Cook the zucchini for 10 minutes.
Add paste and curry and simmer for another 3 minutes.
Puree, cool, top with yogurt.

Zucchini, potato and carrot soup

Puree soup with zucchini and potatoes is an excellent basis for experimentation. Even regular carrots can add variety and add freshness and sweetness to the soup. It goes well with vegetables, but due to their abundance, the soup can become watery. Experienced chefs advise increasing the amount of potatoes. Starch will add velvety and thickness.

potatoes - 3 pcs.;
zucchini - 1 pc.;
carrots - 1 pc.;
parsley root - 1 pc.;
water - 250 ml;
milk - 350 ml;
butter - 90 g;
yolks - 2 pcs.;
dill - 20 g.

Chop all the vegetables and fry in oil.
Pour in 300 ml of milk, water and simmer for 15 minutes.
Beat the yolks with the remaining milk and add to the vegetables.
Simmer for 3 minutes and puree.
Garnish potato soup with zucchini and carrots with herbs.

Beetroot, zucchini and potato soup

Delicious zucchini soup will not only be a gastronomic pleasure, but also a natural healing remedy if you cook it with beets. This popular vegetable will enrich it with fiber and vitamins, add a specific sweetness and add brightness to the dish, as it is an excellent natural coloring for many dishes.

beets - 1 pc.;
zucchini - 1 pc.;
potatoes - 2 pcs.;
broth - 650 ml;
cream - 180 ml.

Boil the beets until tender.
Boil potatoes and zucchini in broth.
Place all vegetables in a blender and blend.
Dilute with broth and bring to a boil.
Season vegetable soup with zucchini with cream and serve.

Zucchini soup in a slow cooker

A simple zucchini puree soup cooked in a slow cooker will turn out to be a tasty and healthy treat for the lucky owners of a modern gadget. You just need to simmer the zucchini, onions and carrots in the “Fry” mode, pour in the broth and wait 15 minutes. This time is enough for the vegetables to boil sufficiently and the soup to subsequently acquire the desired consistency.

chicken broth - 600 ml;
zucchini - 4 pcs.;
onion - 1 pc.;
clove of garlic - 5 pcs.;
carrots - 1 pc.

Simmer the vegetables in “Fry” for 10 minutes.
Pour in the broth and cook in the “Soup” mode for 15 minutes.
After that, puree.

Ingredients

young domestic cockerel - (more precisely, half)
carrots and parsley root
large young zucchini - 1 piece
onion - 1 piece
potatoes-4-5 pcs
garlic-1/4 head (1 winter clove)
salt, ground allspice -

Step-by-step cooking recipe

First of all, I want to clarify that having a domestic young cockerel is not at all necessary. Any housewife knows and can cook chicken broth.

But I just really wanted to show off, the broth was very aromatic, rich, and, to boot, it was quick. The bird is young, not sinewy, so I didn’t have to cook it for half a day.

I added carrots and parsley root to Petka, let it boil, skimmed off the foam, and then it didn’t take me long at all.

While the broth was finishing cooking, I fried, or rather fried, chopped onion in half rings until translucent in vegetable oil.

Then I added chopped zucchini into the same half-rings and let them fry further under the lid.

Peeled the potatoes, cut them into cubes and placed them in boiling broth.

When the zucchini becomes soft, transfer it to the broth with potatoes and let it simmer for another 15 minutes over low heat.

Before the soup is ready, add salt. Remove the roots (carrots and parsley). In principle, you don’t have to remove the carrots. Here, how it goes is a matter of taste.

Transfer the meat to a plate.

Now, using a regular or immersion blender, puree all the vegetables. Add freshly ground allspice and let it boil.

Divide the meat into small pieces and return to the pan.

Squeeze the peeled garlic into the soup just before turning it off. Then the aroma of fresh, and not boiled, garlic remains, and the smell, of course, disappears (I mean the one that remains in the mouth after garlic dishes). Garlic, crushed through a crush, stir well into the soup. You can also add your favorite greens, let it gurgle, and turn it off.

Serve hot, delicious with homemade croutons or crackers, as well as with the addition of fresh herbs.

You can prepare a variety of dishes with zucchini (from main courses to appetizers, from casseroles to sweet pastries), including very tasty, tender and low-calorie puree soups.

Creamy Zucchini Chicken Soup - This is probably one of my sneakiest methods of getting my MJ to eat zucchini.

The soup turns out aromatic, tender, and you can adjust the consistency yourself. With my amount of ingredients, the puree soup will not be completely dense, but rather runny.

I love zucchini in all forms, and this soup with tender stewed zucchini with cheese is one of my favorites. I recommend you try it!

Source: https://vyrashhivanie-iz-semyan.ru/ogorod/sup-pjure-iz-kabachkov-na-kurinom-bulone.html

Chicken soup with zucchini

Ingredients for Chicken and Zucchini Soup:

Chicken thigh - 3 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Zucchini - 2 pcs;
Bell pepper - 1 piece;
Potatoes - 2 pcs;
White cabbage - 1/2 head;
Dill - to taste;
Salt - to taste.

Puree soup with zucchini and potatoes in vegetable broth

A very tasty refreshing soup with a light and unobtrusive taste. You can eat this at least every day.

Ingredients:

Broth (vegetable) – 1 liter
Potatoes – 3 pieces
Zucchini – 2 pieces
Onion (onion) – 1 piece
Parsley – 3 grams
Vegetable oil – 1 tablespoon
Garlic – 2 cloves
Salt, pepper (ground black) - to taste

For the broth:

Water – 1 liter
Carrot – 1 piece
Parsley – 1 gram
Bay leaf – 1 piece
Dill – 1 gram
Onion – 1 piece
Peppercorns – 5 pieces
Salt to taste

Preparation:

Prepare the broth. Cut the carrots in half, the onion into 4 parts. Place everything in a pan with water and add herbs. After boiling, cook for about 20 minutes. Add salt at the end.