Do you want to lose weight or at least maintain your weight, butwhile eating tasty and satisfying food, and so that the food pleases the eye and stomach? Then we advise you to diversify your menu with vegetable dishes. The colorful palette of vegetables is not only bright and beautiful. Vegetable dishes are always aesthetic, and besides, they are also extremely healthy. The opinion that vegetables cannot be tasty has long been refuted, and the recipe for a delicious and aromatic zucchini soup will be proof of this. Do you even know what zucchini is? This is a European variety of the well-known squash. Zucchini squash appeared in our country in the eighties of the last century. This vegetable differs from domestic squash in its more delicate consistency and taste. Therefore, they quickly took root in our gardens. And today zucchini can be found in summer cottages, on store shelves, and in vegetable markets. So what? Not only do they have a beautiful name. The fruits themselves are also very nice: bright yellow, green or striped, round or long. And all these varieties are distinguished by soft skin and tender core. Zucchini is added to salads and as a side dish for meat and fish. Fried in butter or baked in the oven. Serve with pesto sauce, with anchovies and shrimp. They are used to make pancakes and stews. And we suggest you make the lightest zucchini puree soup. Surprised? Don't be surprised: you and your family will definitely like this soup.
Zucchini cream soup
To prepare two or three servings, you will need the following ingredients:
- Zucchini courgettes - 2 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Chicken broth - 2 cups
- Cream - ½ cup
- Butter - 2 tablespoons
- Curry
- Green parsley
- Sour cream
Preparation:Wash the zucchini, dry it and cut it into slices. Peel the onion and garlic and chop them finely. Fry the zucchini together with the garlic and onion in butter in a well-heated frying pan. Grind the cooked and cooled vegetables in a blender. Transfer them to a saucepan and add chicken broth and cream. Add salt and curry to taste and bring the soup to a boil. Serve with parsley and sour cream.
Zucchini Milk Soup
Ingredients:
- Zucchini - 600 g
- Onions - 1 head
- Carrots - 1 pc.
- Leeks - 80 g
- Butter - 1 tablespoon
- Flour - 1 tablespoon
- Milk - 1,5 cups
- Bouillon - 1,5 liters
Preparation:Wash the zucchini and cut into small pieces, simmer them (lightly boil) in broth. Wash, peel and cut into pieces the carrots, onion and leek. Then fry the raw vegetables in butter, and at the end of cooking add the zucchini. Add broth to the roasting pan and simmer the vegetables until soft, then rub them through a sieve or chop them in a blender. Dilute the flour with milk (a quarter of a glass), mix thoroughly and season the mashed vegetables with this sauce. Then transfer the puree to a saucepan, dilute it with broth and boil. Season the finished soup with hot milk and butter.
Zucchini soup with wine and wine
Ingredients:
- Zucchini - 500 g
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Vegetable oil - 3 tablespoons
- Dry white wine - 1.5 cups
- Vegetable broth - 2 cups
- Lemon juice - 2 tablespoons
- Sour cream.
Preparation:Wash, peel and slice the zucchini. Peel, wash and dice the potatoes. Finely chop the peeled onion. Pour vegetable oil into a saucepan or thick-bottomed saucepan and fry the onion (until it becomes transparent), potatoes and zucchini. Then pour the wine and broth into the saucepan. Cover with a lid and cook the soup over low heat for ten minutes. Wash the mint leaves and add half to the soup, and set the other half aside. Puree the soup using a blender, add salt and season with pepper and lemon juice. Let the soup cool to room temperature and put it in the refrigerator. Serve the pureed soup cold, seasoned with sour cream and garnished with mint leaves.
Zucchini soup with chicken dumplings
Ingredients:
- Zucchini — 400 g
- Vegetable broth - 1 cup
- Butter - 4 tablespoons
- Flour - 1 glass
- Eggs - 4 pcs.
- Hard cheese - 100 g
- Onions - 2 pcs.
- Garlic - 1 tooth
- Cream - 2 tablespoons
- Dry white wine - 1 tablespoon
- Nutmeg;
- Salt;
- Pepper.
Preparation: First, prepare the dumplings.To do this, pour the broth into a saucepan, add butter and bring to a boil. Then add nutmeg, salt and flour to the broth. Stir the mixture with a wooden spoon until the dough for the dumplings is of medium thickness. Cool it and beat in all the eggs one by one, add grated cheese and chopped herbs. Mix everything well again. Boil a liter of water in another saucepan and, scooping up the dough with a teaspoon, cook the dumplings. After the pieces of dough float to the surface, take them out of the water and put them in a colander. Meanwhile, peel and dice the onion and garlic and sauté them in butter. Wash the zucchini and cut into slices. Add the zucchini to the onion and lightly fry everything together. Then transfer the frying mixture to a saucepan, pour in the vegetable broth and bring to a boil. After that, pass everything through a sieve or grind in a blender until puree. Season the soup with cream, white wine, salt and pepper. Serve with dumplings.
Soup puree with zucchini and mushrooms
Ingredients:
- Zucchini - 300g
- Fresh champignons - 300 g
- Onions - 1 pc.
- Cream - 100 g
- Flour - 2 tablespoons
- Vegetable oil for frying;
- Green parsley;
- Salt;
- Ground black pepper.
Preparation:Wash and peel the zucchini. Wash and dry the mushrooms. Dice the zucchini and mushrooms. Finely chop the onion. Pour vegetable oil into a large saucepan, heat it up and put the onion in the oil. Fry the onion until golden brown, then add the mushrooms and zucchini. Stir and continue frying until all the liquid has evaporated from the saucepan (the mushrooms and zucchini will provide it). After that, put flour in the saucepan and pour in a liter of hot water. Boil the soup and cook it for half an hour. Then turn the soup into a cream soup using a blender, add cream and spices and boil again. Serve hot, sprinkled with chopped fresh herbs.
Zucchini puree soup with mint
Ingredients:
- 1 kg of zucchini;
- 4 tablespoons of olive oil;
- 1 head of onions;
- Half a jalapeno pepper pod
- 3 cloves garlic;
- 3 glasses of vegetable broth;
- 1 glass of water;
- 2 teaspoons of lemon juice;
- White bread;
- Mint;
- Cilantro;
- Salt;
- Black pepper.
Preparation:Cut the stale white bread into small pieces: we will need one and a half cups of such bread pieces for the soup. Wash the pepper, remove the seeds and partitions. Peel and dice the onion. Wash the zucchini and also dice it. Pour olive oil into a saucepan and fry the chopped onion and finely chopped hot pepper over low heat (five minutes). While frying, make sure that the vegetables do not fry too much. Then add chopped garlic and zucchini to the frying and continue frying for another three minutes. Put the bread in the saucepan and add broth and water, add salt. Bring everything to a boil and cook for twenty minutes. Finely chop the mint and cilantro leaves. Remove the saucepan from the heat and add half a glass of chopped mint and cilantro to the soup. Then puree the soup using a blender. At the end of cooking, add lemon juice, salt and ground black pepper to taste. Note: Instead of jalapeno pepper, you can use chili pepper or regular red hot pepper. The main thing is to use fresh pods.
Soup puree with zucchini, spinach and mustard
Ingredients:
- Zucchini - 1 pc.
- Spinach - 1 tablespoon of frozen or fresh greens
- Sour cream - 1 tablespoon
- Parsley and dill greens;
- French mustard ½ teaspoon
- Provencal mixture;
- Salt.
Preparation:Wash the zucchini and cut into cubes (without peeling it). Boil it in salted water for fifteen minutes, and five minutes before the end of boiling, add the spinach. Remove the cooked zucchini and spinach from the pan and set aside in a separate bowl. Add chopped dill, parsley and Provencal herbs to the vegetables, then grind everything in a blender until puree. Dilute the puree with the remaining zucchini and spinach broth, add sour cream and mustard. Serve with toasted white bread. Try making zucchini puree soup. Choose a dietary option for yourself, a milk soup for a children's menu, or a spicy soup for your man. It is actually low-calorie in the first case, tasty and healthy in the second, satisfying and spicy in the third. Cook with pleasure! We recommend reading:
