Diet zucchini and cauliflower puree soup. Cauliflower and zucchini soup

Zucchini and cauliflower soup

Cream soups are liked not only by adults, but also by children. Having a delicate consistency, they are at the same time thick and satisfying. Puree soup made from zucchini and cauliflower is often included in the menu by health-conscious people. The dish is low-calorie and healthy. Having many recipes for preparing it allows you to alternate between different versions of the soup, so that it almost never gets boring. The availability of the products included in its composition allows you to cook it as often as you want.

Cooking features

The process of preparing vegetable puree soups practically does not depend on the specific composition, but has its own specifics.

• Young zucchini with tender flesh are more suitable for making creamy soup. They don't even have to be cleaned, you just need to wash them well. It is also possible to make soup from large zucchini, but before doing this you need to remove the peel from them with a vegetable peeler and scrape out the pulp and seeds from the center with a spoon. Soup made from young zucchini will have a more delicate consistency.
• Cauliflower must be disassembled into inflorescences and washed thoroughly. It is advisable to divide large inflorescences into several parts in order to minimize the time of heat treatment of the vegetable - under the influence of high temperature, some beneficial substances contained in cauliflower are destroyed.
• When cooking pureed soup, it is better to immerse vegetables in already boiling water or broth, then they will retain more useful elements.
• If you intend to use frozen vegetables to make soup, they need to be allowed to thaw before being added to the soup. Otherwise, the dish may turn out to be too watery.
• If you pre-fry the vegetables for the soup, it will turn out tastier, but will no longer be dietary.
• Adding potatoes or brewing the soup with flour will make the soup thicker. You can dilute the vegetable puree with vegetable or chicken broth, milk or cream.
• A blender is most often used to chop vegetables, but you can do without it. To do this, the products will have to be rubbed through a sieve. If you prepare a little soup, for example, for a child, then it will not take much time and effort.

It is recommended to serve the zucchini and cauliflower puree soup with croutons. You can make them yourself by cutting wheat bread into cubes and drying it in the oven. If you prefer store-bought crackers, it is better to choose those that have the most neutral aroma. Croutons can be added to the soup immediately before serving or offered separately. The latter option is preferable, since croutons quickly become soggy in the soup.

A simple recipe for pureed zucchini and cauliflower soup

• zucchini – 0.5 kg;
• cauliflower – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• water – 1.5 l;
• vegetable oil – 20 ml;
• salt, pepper - to taste.

• Wash and peel the vegetables thoroughly. Separate the cabbage into inflorescences.
• Cut the zucchini into cubes about a centimeter in size.
• Peel the carrots and chop them on a coarse grater.
• Peel the onion and cut into small cubes.
• Pour oil into the bottom of the pan in which the soup will be cooked.
• When the oil is hot, add the onions and carrots and fry them for 5 minutes. Fill with water and bring it to a boil.
• Place zucchini and cauliflower in boiling water. Cook for about 15 minutes (until the vegetables are done).
• Drain the vegetable broth and place the vegetables in a blender bowl.
• After turning on the appliance, puree the vegetables and place them in a saucepan.
• Dilute the vegetable puree with the broth to the desired consistency. Add salt and season to taste.
• Bring the soup to a boil and simmer for a few minutes.

When serving, the dish can be seasoned with sour cream and sprinkled with fresh herbs. It wouldn't hurt to serve the croutons separately.

Recipe for broccoli and zucchini soup with cheese. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Broccoli and Zucchini Soup with Cheese.

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

The energy value of broccoli and zucchini soup with cheese is 19.7 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.

health-diet.ru

Creamy zucchini and cauliflower soup

• zucchini – 0.4 kg;
• cauliflower – 0.4 kg;
• tomato – 100 g;
• onions – 75 g;
• carrots – 100 g;
• potatoes – 150 g;
• olive oil – 40 ml;
• water – 1 l;
• cream – 0.2 l;
• salt, hard cheese - to taste.

• Soak the cauliflower in water for 10–20 minutes, rinse and separate into inflorescences.
• Wash the zucchini using a brush. If you are dealing with a large specimen, peel it and cut it lengthwise, scoop out the seeds with a spoon. Cut the pulp into small cubes.
• Peel the potatoes and cut them into the same pieces as the zucchini.
• Scrub the carrots, wash and dry with a napkin. Grate coarsely.
• After freeing the onion from the husk, finely chop the onion.
• Heat the oil at the bottom of the pan, add the onions and carrots and fry until soft.
• Pour boiling water over the tomato and peel. Grind using a blender.
• Place zucchini and tomato puree in a saucepan. Sauté vegetables for 5 minutes.
• Fill with boiled water and heat it.
• When the water boils, place the potatoes and cauliflower in it. Cook vegetables until soft.
• Grind the contents of the pan with an immersion blender.
• Salt and season the soup to taste, pour cream into it.
• Heat the soup without bringing it to a boil. It must be sterilized after contact with kitchen appliances, but do not allow the cream to curdle.

Zucchini and cauliflower soup with broccoli

• zucchini – 0.2 kg;
• cauliflower – 0.2 kg;
• broccoli – 0.2 kg;
• carrots – 100 g;
• canned green peas – 150 g;
• chicken broth or water – 1 l;
• boiled chicken fillet (optional) – 0.2 kg;
• salt, spices - to taste.

• Wash the vegetables. Divide the cauliflower and broccoli into inflorescences, finely chop the zucchini, onions and carrots.
• Place zucchini, onions and carrots in a saucepan, add broth or water, and bring to a boil.
• After the liquid boils, add cauliflower and broccoli florets and cook for 10 minutes.
• Add green peas, reserving a couple of spoons for garnishing the finished dish.
• Cook the soup for another 5-10 minutes, then puree it using a blender or other method.
• Add salt to the soup to taste and boil for 2-3 minutes.

When serving the soup, place a few pieces of chicken meat and a small spoon of green peas in each plate.

The puree soup made from zucchini and cauliflower is tender and thick. It satisfies hunger well without posing a threat to your figure. Many variations of this dish are suitable for children and diets. Vegetarians will also be able to find a suitable recipe.

Delicious cauliflower soup. 9 recipes for making a simple and quick lunch

Cauliflower is considered to be a tasteless product for baby food and diet food. Undoubtedly, the vegetable is very useful for children and adults. However, cauliflower dishes can also be incredibly tasty, aromatic and beautiful. You just have to choose the right ingredients that will “make friends.”

Cauliflower contains vitamins B, PP, K, the daily requirement of vitamin C in 100 g, vitamin U, which is involved in the formation of enzymes; potassium, calcium, selenium, copper, manganese, fluorine, phosphorus, iron; a large number of antioxidants that prevent the formation of cancer cells. Due to this, regular use in any form is indicated for better functioning of the intestines and gastrointestinal tract, during treatment with antibiotics, or in the presence of liver problems.

At the same time, the calorie content is only 30 kcal per 100 g.

One such unique dish is cauliflower soup. By diversifying the fresh “grass”, you can prepare soups for baby and dietary food, light soups for every day, “elegant” dishes for the holiday table, cream soup to maintain a “wasp” waist, or a dish with a fatty, rich broth that can satisfy all the needs of a full-fledged person. men's lunch.

Let cauliflower soup not seem boring to you, but I will try to tell you as many interesting recipes as possible.

Cauliflower soup with mushrooms and cream

A very tender and tasty vegetable soup. It is prepared without meat or chicken broth, so it is not too high in calories.

If you are on a diet or want to eat the dish in the evening, take cream with the lowest fat content, but not low-fat. Also, any mushrooms would be appropriate in this recipe. You can replace peas with corn.

Canned legumes are also suitable; add them at the very end of cooking, as they are already ready.

Ingredients:

• cauliflower – 300 gr;
• mushrooms (champignons) – 250 gr;
• green peas (fresh or frozen) – 200 g;
• carrots – 100 gr;
• green onion – 50 g;
• greens, salt;
• water – 2-2.5 l;
• cream – 500 ml.

Important! You can use any mushrooms for this soup.

It is not necessary to pre-boil champignons, oyster mushrooms, and chanterelles. Forest mushrooms, such as porcini mushrooms, honey mushrooms, boletuses and the like should be boiled for at least half an hour, drained of water and only then used to prepare soup.

If the mushrooms are collected and frozen yourself and you are confident in the quality and purity, you don’t have to defrost them.

Preparation:

1. Separate the cauliflower into inflorescences, cut the mushrooms, and grate the carrots on a coarse grater. Naturally, before this, all vegetables must be washed and carrots peeled.

2. Pour cold water over the vegetables in a saucepan and immediately add salt. Place on the stove over medium heat to prevent the broth from boiling over. Thanks to the mushrooms, boiling over is very likely.

3. Cook the future soup for about 20-30 minutes until the carrots are soft.

4. Add fresh or frozen green peas and leave to cook for another 10 minutes. If the peas are canned, then you only need to cook for 2-3 minutes.

5. Finely chop the green onions, add them to the pan and turn off the heat.

6. The soup should sit a little under the lid, completely saturated with the aromas of all the ingredients.

7. Pour in the cream and, if desired, beat with a blender to an acceptable state. But you can leave it as is and eat vegetables and mushrooms in pieces.

Pour the finished soup into a tureen or serving bowls. Garnish with chopped herbs and season with black pepper.

How to make cauliflower soup with carrots

Cauliflower is one of those vegetables that makes a great puree when cooked. The creamy cauliflower soup turns out to be so tender and uniform in consistency that it can be a real competitor to pureed mushroom and cream soup.

In this recipe, cream is used at the discretion of the housewives. You can use sour cream or mayonnaise. You don’t have to add anything, the taste won’t be “lost.” To add a “dressy” color, use a lot of greenery. Provençal herbs would be appropriate here.

Cauliflower and zucchini soup with rice and bell pepper

This is the perfect cauliflower soup recipe for your diet. If for some reason you don’t eat zucchini, you can replace it with potatoes (however, they will increase the calorie content), pumpkin or turnips. It’s hard to imagine a lighter and healthier dish for lunch.

Important! Young zucchini or zucchini will give more juice (liquid), while “adult” ones will give a more viscous and noticeable texture and will be less susceptible to boiling.

Lentil soup with cauliflower and tomatoes - video recipe

An excellent soup that combines the taste and benefits of vegetables and legumes. Among legumes, lentils are the richest in iron and folic acid, cook faster and have a very pleasant nutty flavor.

A particularly common brown variety of lentils. It is easy to buy in any store.

If you want to eat healthy, be sure to include lentil dishes in your diet, such as cauliflower soup.

Broccoli and cauliflower soup with tomatoes

This soup can be compared to the famous spicy gazpacho, but hot pepper can easily be replaced with sweet paprika. Hot, spicy and without meat and potatoes. A very dietary and tasty soup for vegetable lovers.

Important! The tomatoes must be of the highest quality and very ripe.

The soup is perfectly refreshing in the heat, and also helps you lose weight due to celery and hot spices in the composition.

Preparation

1. Boil cauliflower and broccoli in salted water (you don’t have to separate them into florets).

2. Make a cross-shaped cut on the tomatoes, pour over boiling water and cold water and remove the skin.

3. Cut the celery into large pieces and blanch for about 5 minutes.

4. Place celery, tomatoes, herbs, garlic in a blender bowl and bring to a paste.

5. Do the same with boiled cabbage.

6. Combine all the vegetables and herbs, add pepper, ginger, vegetable broth (in which the cabbage was cooked) and puree in a blender.

Season the finished soup “a la gazpacho” with lemon juice, garnish with herbs and serve with sour cream.

Hearty cauliflower soup with chicken and buckwheat

When you need to prepare a hearty and tasty lunch, a variety of meat soups immediately come to mind. Cauliflower soup with chicken broth is a very suitable option. Some people prefer to use drumsticks for broth, others prefer to use wings or breast. This recipe uses exactly this, but you choose based on your personal preferences. The same applies to cereals.

A simple recipe for cauliflower soup with meat and beans

Delicious cauliflower soup can also be cooked with meat, such as beef or pork. Rich broth and vegetables will go well with beans. But if you are not a big fan of legumes, then replace it with potatoes.

Important! To obtain the perfect broth, the meat must be on the bone.

Beans can be either fresh or canned. Fresh ones should be soaked overnight in cold water.

Cheese cream cauliflower soup - video recipe

The soft and airy consistency of this soup resembles cream, and the cheese gives the dish the most important taste. This cauliflower soup can rightfully be called cheese soup. Croutons are simply a must for this treat and they are not at all difficult to make.

Cauliflower soup in a slow cooker with quenelles

Chicken quenelles are the most tender. To make the minced meat more elegant, you can add dill, basil, and bell pepper.

Important! To obtain the desired consistency, the water must be ice-cold.

link:

Source: https://vkusnogotovlu.ru/vkusnyj-sup-iz-tsvetnoj-kapusty-9-retseptov-prigotovleniya-prostogo-i-bystrogo-obeda.html

How to properly prepare puree soup from zucchini and cauliflower

Cream soup is a unique dish that can be made from anything. Almost everything is suitable for this: fish, meat, seafood, poultry, dairy products, as well as vegetables and fruits. Depending on which of them is the basis, this original soup is consumed both hot and cold. Not so long ago, a similar dish was used mainly for children's or diet food. Now it helps the housewife to diversify the family’s daily diet as much as possible. Considering the special beneficial properties of vegetables, puree soup made from zucchini and cauliflower is very popular. You can prepare it in different ways.

Chicken soup with cauliflower, zucchini, and fennel seeds

Yulia Ovchinnikova

Nov 27th, 2017
Yulia Ovchinnikova

Greetings! My name is Yulia Ovchinnikova, I am from Nizhny Novgorod, an ancient merchant city at the confluence of the majestic Volga and Oka rivers. An adult mother of two little girls) I am happy to join the wonderful team of charming and talented authors of this culinary project! A little over a year ago, I started an Instagram page @ovchinka_yu, just to view something interesting while putting my youngest daughter to bed)) Then I clicked homemade food on my phone a couple of times, for fun. Then I discovered pages of food photographers with gorgeous atmospheric photographs, became interested, and got carried away) So much so that I was completely captivated and never let go)) I began to teach myself how to beautifully photograph my food, continuing to feed my family deliciously, and posting photos with recipes. But with a specific goal - to archive the family menu for my daughters. After all, over time, you will need to pass on your experience, secrets on cooking and baking to them, teach them everything that I know myself and that I learned from my mother and grandmother, from other older, wise women. I continue to collect a collection of cookbooks, from which I look for “my” recipes bit by bit. I cook, try, invent, discard unsuccessful ones that are not to the family’s taste, make my own changes, taste new ones and write down old, family, time-tested recipes. I really enjoy it all. And the satisfaction from the result obtained) The feeling of inner surprise does not leave me - here it is, a bunch of products, lying mixed together on the kitchen table. A little time, effort, emotions, skills - and you get a pie, or a muffin, or a cake, or sourdough bread, juicy meat, the most tender fish, a fragrant thick soup, a delicious berry compote, and other all kinds of food. And delicious! And it’s just a blessing to realize that this was done by your hands, with a piece of your love - I can do it! And also take a photograph of what is cooked so that wow, what a beauty!, so that your hand reaches into the frame for a piece and starts sucking right in the pit of your stomach; so that the picture evokes a certain state, emotions, is not flat and “head-on”, but such that you want to look into it, what’s there in the depths... And I’m learning to shoot just like that) And I like to share all this with other people. It’s not for the sake of pride, honestly) But to share for the sake of sharing, so that it’s delicious and beautiful for you too) To make the house a little more comfortable and soulful, the sight and taste of the prepared food makes you want to rumble and purr with pleasure, and families are well-fed, happy and strong )

Celebration of taste

If you prepare a pureed soup from zucchini and cauliflower according to the classic recipe, you need certain initial ingredients. To prepare it you will need: 0.5 liters of cold water, 1 carrot, 100 grams of zucchini pulp, 200 grams of cauliflower, an onion, 5 allspice peas, a clove of garlic, 35 grams of any vegetable oil and a pinch of salt.

Making this pureed zucchini and cauliflower soup is quite simple:

1. First, the cabbage must be carefully disassembled into individual inflorescences and washed thoroughly.
2. Cut the squash pulp as desired.
3. Carrots, garlic and onions also need to be peeled, washed thoroughly and chopped as finely as possible.
4. Boil water in a saucepan. Then you need to put the already prepared cabbage, garlic and zucchini into it. Pepper, add salt and cook the mixture until the products become completely soft. Then you can turn off the heat, cover the pan with a lid and let the vegetables brew for about 10 minutes.
5. At this time, pour oil into a frying pan and add chopped onions and carrots. Add 30-40 grams of water and simmer over low heat until the liquid has completely evaporated.
6. Transfer the contents of the pot and pan into a blender and grind it to a puree. First remove garlic and pepper from the mixture.

The zucchini and cauliflower puree soup is almost ready. If the mass turns out to be too thick, then you can easily dilute it with vegetable broth and warm it up a little over low heat.

Diets 100%

Mashed squash soup (puree soup) will delight everyone with its unique taste, and for those who want to lose weight it will be an excellent culinary dish for effective weight loss.

Of all the soups, it is recognized that the most healthy are puree soups, which, thanks to their method of preparation - chopping - are easily absorbed by the body, facilitate the functioning of the entire digestive system and promote excess weight loss.

Zucchini has a low calorie content, but is very nutritious, so many nutritionists recommend preparing dishes from this vegetable.

Low-calorie soup made from zucchini, broccoli and cauliflower

This dietary soup is a real find for cabbage lovers, because it contains two types of cabbage – cauliflower and broccoli. As a result, the combination of broccoli, cauliflower and zucchini creates a unique taste of the soup and makes this first dish extremely healthy. In the summer, when vegetables are plentiful, this soup can be prepared from fresh vegetables; in winter, frozen vegetables will come to the rescue.

To prepare the puree soup you need:

• medium sized zucchini
• cauliflower - small head
• milk – half a glass
• two handfuls of broccoli florets
• 1 onion• greens, black peppercorns, bay leaf

Wash the zucchini, cut off the skin and cut it into slices. Divide the cauliflower into florets and coarsely chop the onion separately. Throw zucchini slices, chopped onion, cauliflower florets, bay leaves and peppercorns into a pan of boiling water. Vegetables should be cooked for a quarter of an hour, and then add broccoli. Cook the soup for another 10 minutes. When the vegetables become soft, stop cooking and remove the bay leaves from the soup. Add salt and use a blender to puree the vegetable mass.

To obtain a delicate consistency of the puree soup, it is recommended to use a blender. Of course, you can use other means for grinding, such as a pestle, but rubbing with a blender comes out better, faster and without lumps.

The finished soup turns out to be an unusual color - soft green, this is due to the presence of broccoli in it. It is recommended to serve the puree soup by placing an inflorescence of boiled broccoli in a plate and sprinkling with chopped dill.

Turkish zucchini soup

This recipe comes to us from Turkish cuisine, where soups often have a puree-like consistency. This first course can be prepared not only by experienced housewives who want to show off their knowledge of foreign cuisine, but also by even culinary amateurs.

So, for the soup you will need:

1. Young zucchini – 2 pcs. 2. Milk – half a glass. 3. Carrots – 1 piece. 4. Onions – 1 head. 5. Vegetable oil - a tablespoon. 6. Herbs, spices. Finely chop the onion, cut the carrots into small cubes and fry the vegetables in a frying pan with oil. Place the diced zucchini in a saucepan, add milk and frying and set to cook for 20 minutes. Grind the finished soup mass with a blender after it has cooled. Add the spices and salt, put it on the stove and cook for a few more minutes. Serve this Turkish diet soup sprinkled with herbs.

Dietary cream soup “Tenderness”

You will need: 1. Vegetable broth – 700 ml. 2. Zucchini – 2 medium-sized pieces. 3. Onions – 1 head. 4. Low-fat milk - 1 glass. 5. Olive (or sunflower) oil – a tablespoon. 6. Garlic - 4 cloves. 7. Green onions. 8. Greens (dill or parsley) 9. Black pepper, savory, paprika. Cook diced zucchini in vegetable broth until soft. Fry the chopped onion and garlic in oil. In boiling zucchini soup, add sautéed onion and garlic and chopped green onions. When the zucchini becomes soft, let the mixture cool and puree it in a blender. Then pour milk into the resulting mass, add salt and spices. Let it boil and cook for another 5 minutes. The puree soup is ready, ready to serve!

Zucchini soup-puree “Lose weight”

This creamy soup is very easy to prepare! You won't feel hungry if you eat it twice a day with tea and lemon. In addition, this first zucchini dish will give you good health and a great mood.

For 2 servings:

• Zucchini – half a kilogram. • Oatmeal – 40 grams (3 tablespoons). • Peeled tomatoes – 1 piece. • Ground flaxseeds (optional when serving) – a teaspoon. • Greenery. Cut the zucchini and tomato into slices, place in boiling water and cook until the zucchini is soft. Then add oatmeal and bring the soup to a boil. Stop cooking and let stand for a quarter of an hour. Grind the mass with a blender. Pour the soup into a plate, sprinkle with flax seeds and herbs. If desired, you can add a teaspoon of olive or flaxseed oil to the plate. Eat for your health! So, any of the proposed options for shredded zucchini soup should appeal to everyone who is losing weight due to its taste, ease of preparation, and the availability of ingredients. And after a few weeks, you can discover to your satisfaction that the kilograms are gone, and not on a starvation diet!

A vegetarian's dream

Those who try to take care of their health understand how healthy squash puree soup is. The recipe for this dish can be slightly modified if desired by adding a few ingredients. The taste of the finished product will be more pronounced if the following composition is used for its preparation: a head of cauliflower, young zucchini, an onion, a couple of tomatoes, 50 grams of vegetable oil and a little herbs (cilantro, basil).

In this case, the process should proceed as follows:

1. First, all products must be washed thoroughly.
2. Then, as usual, disassemble the cabbage into separate inflorescences, and peel the zucchini and cut into medium cubes.
3. Pour a glass of water into the pan, add the prepared vegetables and cook them until completely softened.
4. At this time, finely chop the peeled onion and lightly fry in oil.
5. Add diced tomatoes to it and simmer the ingredients together for a few minutes.
6. Finally, all components must be collected in a blender and thoroughly ground.

Creamy tenderness

To add softness to pureed soups, various dairy products are often used in cooking. As a result, the dish becomes more tender and aromatic. Based on this, preparing cauliflower puree soup is possible using the following ingredients:

• 300 grams of zucchini, 1 potato, 100 grams of carrots, half an onion, 400 grams of cauliflower, a little salt, hard cheese, half a glass of cream and 35-40 grams of olive oil.

1. At the very beginning, the cauliflower should be gradually disassembled into individual small inflorescences, washed and placed in a pan. Pour water over the ingredients, add salt, put on the stove and cook for 20 minutes.
2. During this time, the zucchini, onions and potatoes must first be peeled, then washed and cut into small pieces.
3. Add the remaining vegetables to the pan and cook for another 20 minutes.
4. Transfer the finished mixture into a blender bowl, add oil and beat everything thoroughly. Finally, pour in the cream and perform final mixing.

The prepared aromatic puree soup can be served immediately. To do this, pour it into plates and lightly sprinkle grated hard cheese on top.

Velvety cauliflower and zucchini puree soup is the basis of dietary nutrition and helps the intestines

Lenten cauliflower soup is an easy and healthy first course. It is perfect for those who care about their health, as well as those who fast. Velvety puree soup with potatoes, broccoli and zucchini helps housewives diversify the Lenten table. Zucchini puree, cream of spinach and broccoli soup are the basis of dietary and baby food.

For lovers of healthy food, we offer a popular recipe - pureed cauliflower and zucchini soup.

To prepare the soup we will need:

1. fresh zucchini - 500 g (1 large fruit);
2. cauliflower - 500 g (1 head);
3. carrots - 100 g (1 piece);
4. onions - 100 g (2 small heads);
5. crackers;
6. vegetable oil;
7. salt, spices;
8. fresh greens.

Preparation time: 10-15 minutes.

Cooking time: 35-40 minutes.

Total cooking time: 50-60 minutes.

Quantity: 6-8 servings.

Cream soup with chicken fillet, zucchini and broccoli

Recipe for creamy soup with broccoli and zucchini in chicken broth with step-by-step photographs of preparation. Puree soup with broccoli and zucchini has a delicate taste, beautiful color and very low calorie content. As the meat base for the soup, I used chicken fillet, which contains a huge amount of easily digestible protein and a minimal amount of fat. The soup is suitable for baby food, for those who are passionate about sports, as well as for everyone who loves to eat delicious food! The calorie content of one serving of puree soup with zucchini and broccoli (387 grams) is 122 kcal, the cost of a serving is 33 rubles. Chemical composition of one serving: proteins - 17 grams; fats - 1 gram; carbohydrates - 12 grams.

Ingredients:

To prepare the puree soup we will need (for 8 servings):

chicken fillet - 500 grams; zucchini - 700 grams; broccoli - 400 grams; potatoes - 200 grams; onion - 100 grams; salt, spices.

Preparation:

Separate the chicken fillet from the bones and cut into small pieces.

Place the chicken fillet in a saucepan, fill with cold water, after boiling, cook for 15-20 minutes, add salt at the end of cooking.

Chop the onions and potatoes as desired.

Wash the zucchini thoroughly and cut into cubes. If the zucchini is not young and contains seeds, they should be removed.

We separate the broccoli into florets; if you use frozen broccoli, it should be thawed before cooking.

When the chicken fillet is ready, add potatoes and onions to the boiling broth and cook the soup for 5 minutes.

Then add broccoli.

And then the zucchini. Add salt to the soup if necessary, add spices.

Cook the soup until all the vegetables are cooked (15 minutes).

Puree the finished hot soup using an immersion blender until smooth.

Broccoli and zucchini soup is best served with herbs; taking into account the low calorie content of the soup, you can easily afford to add a spoonful of sour cream to the soup