Vegetable soup with zucchini, made according to various culinary technologies, is a treasure trove of useful trace elements. So, its main vitamins are representatives of group B, which are of great benefit to the brain and nervous system. In addition, there are pectins and potassium, which is good for the heart and blood vessels.
Soups with zucchini are useful for those who for a long time was treated with antibiotics and other potent drugs. Regular consumption of such a hot dish helps to remove harmful decay products from the body and increase immunity.
Cooking tip: zucchini goes well with: any vegetable crops, including garlic, broccoli, zucchini; meat products in the form of meatballs, meatballs; dairy products - cream, processed and hard cheeses, milk. Thanks to this “pliability”, zucchini, in tandem with other ingredients, is able to create a delicious, fortified dish.
How to cook vegetable soup with zucchini - 15 varieties
Low-calorie soup, ideal for women who are watching their figure. Since the soup is served cold, it is better to cook it in hot summer weather. The very delicate texture of the soup adds to the enjoyment of eating.
Ingredients:
- chicken or vegetable broth
- Three zucchini
- Three cloves of garlic
- Chees Feta
- Salt pepper
- Mint, nutmeg- optional.
Cooking:
We cut the peeled zucchini into cubes, fry in a pan with chopped garlic. Grind in a blender (you can with a fork). In the broth prepared in advance, he adds the necessary spices, mint and chopped zucchini to taste. Cook for 10 minutes. Knead the cheese and add to the soup. We remove the fire on the stove. The soup must cool before serving.
Taste of zucchini soup processed cheese becomes more savory when cooked on chicken broth. The technology for preparing such a dish is described later in the recipe.
Ingredients:
- 200 grams of chicken fillet.
- Litere of water.
- 700 grams of zucchini.
- 200 grams of processed cheese.
- Two potatoes.
- One each onion and carrot.
- Two cloves of garlic.
- Salt, pepper, herbs - to taste.
Cooking:
Boil the chicken fillet to get the broth.
Chop potatoes into chunks. We do the same with zucchini.
Three carrots on a grater, and finely chop the onion.
We remove the finished fillet from the broth and lay the potato squares, and after 5 minutes - the zucchini sticks. All salt, pepper and cook for 15-20 minutes.
When the vegetables in the soup soften, grind the contents of the pan with a blender.
Three curds on a grater and introduce with ready-made puree soup.
Chicken meat is also chopped and put into the soup. Mix and pour into bowls.
Warming, modest, nutritious soup with zucchini and beef meat is an excellent tasty dish in cool weather and beyond.
Ingredients:
- 400 g beef meat
- 1-2 zucchini
- 2-3 potatoes
- 1 carrot
- 1 onion
- Salt, pepper, bay leaf
Cooking:
Cut the beef meat into small pieces and quickly fry in oil, right in the pan. After that, add a bow and pass through.
Add carrots to the ingredients and fry for another minute.
Fill the pot with water, bring to a boil, remove the foam. After thirty minutes, add chopped potatoes, and after 7 minutes - zucchini.
Salt the soup, season with spices and cook for another 5 minutes.
Undoubtedly, a healthy and simple soup recipe belongs to the category diet meals. Both adults and children will truly appreciate it.
Ingredients:
- Rice round - 0.5 tbsp.
- Zucchini - 0.5 kg
- Medium-sized carrot - 1 pc.
- Milk 3.2 fat - 2 tbsp.
- Butter 0.5 packs.
- Salt.
Cooking:
We wash the rice until the water becomes clear, and put it on the fire in a saucepan with salted water. Grind boiled cereals.
We set the peeled zucchini to cook until tender. Then grind and mix with rice.
In a saucepan with milk, spread the mixture of rice and zucchini, bring to a boil. Salt and add sugar to taste, butter, mix.
Pass the pre-peeled carrots through a grater and fry until golden brown. Add carrots to the resulting soup, mix and serve.
The recipe for the dish involves the use of three main products - zucchini, onions and potatoes. Despite the simplicity of the ingredients, it turns out tasty and fragrant.
Ingredients:
- Two zucchini (zucchini)
- One bulb.
- One potato.
- A liter of broth per cube.
- A pinch of salt
Cooking:
Dissolve the Maggi chicken cube in a liter of water, and bring the broth to a boil.
In boiling water, add the fried onion cubes, and after 3 minutes - cubes of zucchini and potatoes.
We cook the dish until cooked. We adjust the taste with salt if necessary. The contents of the pan are whipped with a blender or in a food processor.
Without labor-intensive processes in preparation, tender, air cream The soup will delight your loved ones with its refined taste.
Ingredients:
- Young zucchini - 3 pcs.
- Small carrot - 1 pc.
- Cream 33% - 200 ml
- Onion - 1 pc.
- Potato - 3 pcs.
- Garlic - 3 teeth.
- Greens (parsley, dill).
- Salt, pepper to taste.
Cooking:
Wash vegetables and herbs.
Peel and cut brenua vegetables (cubes)
Saute garlic and onion over medium heat for about 5 minutes.
Place vegetables in a saucepan, cover with water.
Cook over medium heat for 30 minutes.
Puree the resulting soup with a blender.
Add cream to the mixture, mix thoroughly.
Pour soup, sprinkle with herbs. Cream soup is ready.
Zucchini puree soup with beans is a rich composition of vitamins and microelements, so the dish will please you not only tasty properties but also incredibly useful.
Ingredients:
- One squash or zucchini.
- Carrot, onion - 1 pc.
- One potato.
- Boiled beans - 0.1 kg.
- Salt.
Cooking:
Pour one and a half glasses of water into the pan, add the chopped potatoes. In a frying pan, we pass the onion turnip and carrots. Here we also introduce chopped zucchini. After softening the zucchini in the fry, add the mixture from the pan to the pan. We cook, salt.
Place the cooled soup in a blender, add boiled beans and grind.
Continuing the theme simple recipes, we present to your attention a recipe for zucchini soup with vegetables.
Ingredients:
- Two zucchini.
- Two potatoes.
- 1 each: tomato, onion, carrot.
- Water - 1.5 liters.
- Olive oil - 20 ml.
- Greens, salt, pepper - to taste.
Cooking:
Cut the vegetables randomly.
First, fry the onions, carrots in a pan, then stew the tomatoes.
Add zucchini and wait for them to settle. After we introduce the potatoes and add a liter and a half of water. Simmer until ready.
At the end, season the dish with herbs, pepper and salt.
Autumn soup is ideal for both adults and children. Meatballs provide satiety to the dish, and zucchini necessary set vitamins.
Ingredients:
- 500 grams of meat.
- Two zucchini.
- Onions, carrots - 70 gr.
- Three bread slices
- Butter
- Greens, salt, pepper.
Cooking:
Grind the meat with a combine. We put spices, onions. We roll meatballs with wet palms.
Peel the zucchini and cut into neat sticks. Put the zucchini in a saucepan with water, and cook over low heat for about 20 minutes. Add the meatballs.
Fry the onion and grated carrots in a frying pan. We remove the meatballs from the pan, add dressing from onions and carrots.
Grind the soup using a blender. Put the meatballs back into the pot. The soup is served hot and garnished with herbs.
simple and affordable recipe soup will cost you 5-10 rubles. Prepares simply and quickly.
Ingredients:
- Zucchini - 2 pcs.
- Onions, carrots - 1 pc.
- Cream - 1 pack
Cooking:
Place chopped onion, carrot, and zucchini in a saucepan. Salt the vegetables and simmer over low heat with a small amount of liquid.
After softening the products, grind them in a food processor, add cream and heat in a saucepan for 2 minutes.
Vegetable puree soup "Vitaminka" for children
Healthy and easy to prepare vegetable soup for the little ones.
Ingredients:
- Half a kilo of zucchini.
- Half a kilo of pumpkin.
- Two potatoes.
- One carrot.
- Half a liter of water.
- Salt.
Cooking:
Vegetable soup for the little ones is prepared simply on the water. Wash and dry pumpkin with zucchini and potatoes. Cut into slices, approximately 2 cm each. Carrots take longer to cook, and it is better to grate them before cooking. Boil all vegetables in salted water. Then beat with a blender directly in a saucepan. If it turns out to be too liquid, you can add a little flour or starch.
Cooking tip: For the smallest, do not add any spices! If the child is older, then we can add onions, after frying it in olive oil, or butter.
Zucchini soup with sour cream is a truly Transcarpathian dish, ready to boast of Ukrainian flavor. Prepare and enjoy the soup according to the recipe below!
Ingredients:
- Zucchini - 2 kg.
- Onion - 0.07 kg.
- Sour cream - 0.4 kg.
- Cream 25% - 1 pack.
- Vegetable oil - 1 tbsp. l.
- Butter - 20 gr.
- Flour - 2 tbsp. l.
- Dill - 1 bunch.
- Salt - to taste.
- Sweet paprika powder - 2 chips.
Cooking:
We clean the zucchini and rub it on a coarse grater.
In a thick-walled saucepan, heat sunflower oil with butter. Fry chopped onion in oil. After 5 minutes, add flour, mix and add sweet paprika.
Pour 2 liters into the pot hot water and grated zucchini. Boil the contents for 3 minutes and add cream, and then sour cream with dill. We bring the soup to readiness, salt.
Continuing the theme healthy nutrition, it would not be right to ignore the recipe for a dish such as soup with zucchini and apples. More on this later!
Ingredients:
- Vegetable broth - 600 ml.
- Zucchini - 0.4 kg.
- One carrot.
- Celery - 1 stalk.
- Apple - 100 gr.
- Low-fat cream half a glass.
- 20 gr. butter.
- Salt.
Cooking:
Grind the stalk of celery and carrots into cubes and sauté in a frying pan with butter.
Boil water in a saucepan and put chopped zucchini and apple slices.
After 10 minutes, grind the components of the soup in a food processor along with the cream. Pour the resulting soup back into the saucepan and heat to a boil.
The soup is especially tasty with fresh herbs and fragrant croutons.
The recipe for cream soup according to the cooking technology is no different from other similar dishes, but the almonds included in the composition can diversify it.
Ingredients:
- Fresh broccoli heads - 350 g.
- Cauliflower umbrellas - 250 g.
- Zucchini - 2 pcs.
- Almond nuts - 1 handful.
- Milk - 0.75 l.
- Cayenne pepper - 1 pinch.
- White wine is semi-dry.
Cooking:
Disassemble the cabbage into sprigs, wash and, together with two small zucchini, quickly boil for six minutes in a liter of boiling salted water. Then carefully remove the vegetables with a slotted spoon and transfer to a colander. Rinse them immediately with cold water. Set the vegetable stock aside.
Finely chop the almond kernels or buy ready-made ones almond flakes(5 spoons). Gently toast the nuts in a skillet without fat. The almonds should be golden brown but not burnt.
In a separate saucepan, heat milk (750 ml) and vegetable broth to a boil. Put in the broccoli, zucchini and cauliflower. Puree with a blender and bring the soup to a simmer. Enter white semi-dry wine (5 tablespoons). Season with salt and cayenne pepper. Simmer for another minute and pour into bowls. Sprinkle each serving with toasted almond flakes.
Dish "Manistrone" - purely Italian. It is a set of autumn products, combined to your liking.
Ingredients:
- Potatoes - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 0.08 kg.
- Onion - 0.08 kg.
- Celery - 0.08 kg.
- tomato paste- 20 mg.
- Tomatoes - 5 pcs.
- Bacon - 200 gr.
- Boiled lentils - 1 cup.
- Garlic - 3 cloves.
- Vermicelli - 1 handful.
Cooking:
One sprig of rosemary, bay leaves, salt.
Fry the chopped bacon in a deep pan.
After frying meat product we take out and pass the carrots, onions, celery on the resulting fat.
After 3-4 minutes, put the rest of the vegetables in the pan: chopped zucchini, potatoes. We salt everything and let it stew for about 5 minutes. After another time, put a tablespoon of tomato paste and boiled, but dense lentils into the pan. Mix the ingredients and dilute with chopped tomatoes and fried bacon.
When the contents of the pan "make friends" with each other, pour water so that it more than covers all the vegetables. After 7 minutes, throw chopped garlic and vermicelli.
Lean beef and vegetables come together in this easy and healthy soup. As an option to diversify the assortment of first courses, it is very good. Those who love zucchini and the combination of the taste of vegetables and meat in the broth will especially like it.
If the broth is cooked in advance, then it will take only about half an hour to prepare the soup.
We will need:
- beef broth - 2 l;
- zucchini - 250 g;
- potatoes - 4-5 pcs. (medium-sized);
- carrots - 1 pc.;
- onion - 1 pc.;
- thick tomato juice- 5-6 tablespoons;
- salt, pepper - to taste;
- sugar - 1/3 tsp;
- bay leaf - 1 pc.;
- black peppercorns - a few pieces;
- parsley dill;
- celery leaves (a controversial ingredient, suitable if you like its specific taste).
Cooking:
1. Cut the zucchini into small cubes. For 2 liters of broth, I take one medium size.
2. Fry the onion and carrots cut into half rings into cubes.
3. When the onion becomes transparent, add zucchini to the vegetables and simmer together for 15 minutes.
4. While the vegetables are cooking, bring the broth to a boil. We cut the potatoes and send them to boil.
5. Salt and pepper the vegetables, add tomato juice and lightly sugar. Let simmer together for five minutes.
6. When the potatoes are ready, mix the broth with the contents of the pan. Add peppercorns, bay leaf and chopped celery (if you decide to cook with it) or just dill and parsley. Bring to a boil and turn off.
7. Serve with slices boiled meat sprinkled with chopped fresh herbs.
Bon Appetit!
Step 1 out of 5
Boil the beef for half an hour, then completely drain the broth and cook the meat in new, clean water for about two hours. After that, strain the broth several times through a fine sieve and pour into a clean saucepan.
Step 2 out of 5
Load the meat into a bowl. Wash onions and carrots well and peel them. Cut them into small cubes, slightly larger than in a salad. Pour vegetables over meat. Wash the zucchini thoroughly and cut into the same cubes as the rest of the vegetables. If you have the opportunity, get the little blue ones and add them in place of half the zucchini. Just soak them in salt first. cold water about half an hour.
Step 3 out of 5
Greens in this soup the more the better. And use a wide variety of greens from dill to basil and spinach. Chop the greens too finely and put in the soup immediately along with the rest of the ingredients.
Step 4 out of 5
As for potatoes, you can either put them in or not at your discretion. I put it in so that the soup is more satisfying and rich. Although if you omit it in the composition, the taste of the soup will not change significantly. Put the broth to boil and after boiling, put all the vegetables in it. Salt the water to taste immediately. Also add a teaspoon of basil and the same amount of oregano. Put pepper to taste and mix everything. Boil the soup first over high heat for about ten minutes. Then reduce the heat to a minimum and cook the soup with a lid until cooked (about 25 minutes).
Ready!
Ready soup leave to brew for about an hour and then serve hot or warm. If desired, you can fill it with a small amount of sour cream. Good appetite! =)
Cooking:
Ingredients:
2 potatoes
1 bulb
1 carrot
1 young medium squash
2 hard tomatoes
1 clove of garlic
fresh dill
1-2 tbsp. l. green onion
1 bay leaf
vegetable oil
salt
pepper
sour cream
Very tasty and light soup. It will be eaten with pleasure even by those who do not really like zucchini. The soup perfectly combines tender, sweet zucchini and tomatoes with sourness, and each vegetable retains its taste. And when at the end of cooking you add fresh herbs and let the soup brew for about twenty minutes, you won’t pull it by the ears;)) This vegetable soup is very useful for people suffering from diseases of the gastrointestinal tract. Well, for "practically healthy" people, it is simply necessary sometimes to unload your body with such a low-calorie, dietary soup.
1. Pour 1 liter of water or broth into a saucepan. Peeled potatoes cut into cubes, put in water and boil for 10-15 minutes.
2. Cut the peeled onion into cubes and fry in a small amount of vegetable oil for 1-2 minutes over medium heat.
3. Cut the peeled carrots into thin circles and fry with onions for 1-2 minutes.
Fry the vegetables until half cooked, at the end of cooking they will be not overcooked and tasty.
4. Then add diced zucchini or zucchini to the pan, stir and fry for 1-2 minutes.
In young zucchini, you can leave the skin on if you are sure that they are homemade and without nitrates.
5. Make a light cut on the tomatoes, pour over with boiling water, then with cold water and remove the skin from them. Cut the tomatoes into cubes and add to the vegetables in the pan. Stir and cook for 1 more minute to let the vegetables exchange their juices. Put the contents in a saucepan with potatoes, bring to a boil and cook over low heat for another 5 minutes.
6. Then add bay leaf, dill, a little green onion, chopped clove of garlic, salt, bring to a boil, turn off and let it brew for 20 minutes. When serving, put sour cream and freshly ground pepper into portioned plates.
To enhance the taste, add 1-2 tbsp to the soup. tablespoons fresh chopped sweet pepper.
Don't cook vegetable soups ahead of time.
Vegetable soups belong to the classics of Russian cuisine, they are cooked on broths, lean, with mushrooms and beans. original version zucchini soup is considered the first course, despite the fact that culinary experts consider this vegetable an indispensable ingredient in winter pickles and second courses.
Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick, thanks to a hearty set of ingredients. Experienced housewives serve such a dish for a Sunday family dinner as a delicious hot option.
In order to prepare a delicious soup, you should prepare a set of ingredients:
- 500 grams of boiled chicken breasts;
- a couple of small young zucchini;
- red and green bell peppers;
- bulb;
- a glass of fresh tomato puree;
- 3 cloves of garlic;
- a couple of medium potatoes;
- salt, pepper, vegetable oil.
Soup is prepared in an enameled container, a liter of liquid or broth is first poured into it.
- Peeled and cut into thin strips of potatoes are sent to a saucepan, brought to a boil and boiled over low heat until half cooked.
- The onion is minced and fried vegetable oil until soft, after which the peppers, cut into thin strips and chopped garlic, are sent to the pan. The mixture is stewed for 5 minutes under the lid.
- Finely chopped zucchini is added to vegetable mix, stir and simmer for about 7 minutes.
- Pour the vegetable mixture with potato broth, add mashed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
- After boiling, cook the soup over low heat for 8 minutes, add greens.
The dish is served with sour cream or low-fat yogurt.
Zucchini soup-puree with meatballs
A thick and hearty zucchini soup can be cooked with the addition of meatballs. delicious first the dish is not only thick and satisfying, but also quite high-calorie.
This version of the first course is prepared from the following ingredients:
- 3 medium sized zucchini;
- bulb;
- 250 grams of minced meat;
- carrots - 2 pieces;
- salt, herbs, vegetable oil.
The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.
- Wash the vegetables thoroughly, remove the skin from the zucchini.
- The prepared vegetable is placed in a pot of water, brought to a boil and boiled for 20 minutes over low heat, after which small meatballs from minced meat are added to the broth.
- The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
- Onions and carrots are put into the soup, after removing ready-made meatballs from it, grind the ingredients of the soup with a blender.
- The meatballs are returned to the puree soup, the mixture is brought to a boil, the greens are added and the fire is turned off.
This soup is served to the table with sour cream.
During cooking, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.
Zucchini soup with melted cheese
Soup with a delicate and special taste is obtained from zucchini and melted cheese. The cheese itself gives a special creamy-milk flavor to the finished dish, moreover, this soup is not flavored with sour cream or mayonnaise.
The main ingredients of a gentle and light soup are:
- a couple of small zucchini;
- Bell pepper;
- carrot;
- 100 grams of processed cheese;
- salt, herbs, butter.
In order to cook soft puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.
- Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
- The mixture is stewed for 5 minutes with occasional stirring.
- The water is brought to a boil, browned vegetables are added and the mixture is allowed to boil again.
- After boiling, the soup is boiled for about 10 minutes, grated processed cheese and cook with constant stirring for 5 minutes.
- Season the dish with herbs, salt to taste and turn off the fire.
You can add chopped garlic, your favorite spices to this dish.
Zucchini soup with mushrooms
lovers mushroom soup you will love the recipe for a clear soup of zucchini with mushrooms.
A hot dish is prepared from the following ingredients:
- half a kilogram of fresh mushrooms;
- 7 medium potatoes;
- a couple of zucchini;
- bulb;
- carrots - 2 pieces;
- fresh tomatoes - 2 pieces;
- vegetable oil, salt, spices, herbs.
Step by step recipe:
- Shredded carrots and onions are fried in oil until tender.
- Peeled and washed mushrooms are crushed into cubes, boiled in boiling water for half an hour.
- Zucchini and potatoes are peeled, chopped into small cubes.
- Add vegetables to mushroom broth, let it boil for 10 minutes, add carrot and onion fry, bring the mixture to a boil.
- After a quarter of an hour, the fire is turned off, greens and spices are added.
Before serving, the dish is seasoned with sour cream and chopped green onions.
Zucchini cream soup with cream
Creamy zucchini soup with cream will decorate any Sunday family dinner.
This hot dish is prepared from simple ingredients:
- small zucchini;
- carrot;
- bulb;
- a couple of potatoes;
- 100 grams of cream;
- salt, vegetable oil.
Creamy zucchini soup is prepared in accordance with the following sequence of actions:
- Peeled onions and carrots are cut into rings, fried until tender in vegetable oil.
- Peeled zucchini and potatoes are cut into medium-sized cubes, mixed with fried vegetables and poured over two glasses of water.
- Bring the mixture to a boil and boil the potatoes until fully cooked.
- Drain half of the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
- Shift ready meal in a tureen and diluted with warm cream, greens and spices are added.
This dish is served with croutons. Soup can be seasoned with marjoram and dried herbs.
