Soup-mashed potatoes - incredibly tasty anda useful dish. In addition, he does not do any harm to the figure, because in 100 gr. the pulp of the zucchini contains only 27 kilocalories. But the benefit of it is huge. Dishes from the most common zucchini are very useful for people who have serious gastrointestinal diseases, diabetes, obesity. It can be given even to small children, since it does not cause allergic reactions. However, no matter how useful this vegetable, there are contraindications - it can not be eaten by people who have various kidney diseases. Prepare soup puree from courgettes is very simple. Any of his prescription is within the power of even the beginning hostess.

Recipe for classic soup-mashed potatoes

The classic vegetable soup consists of the simplest ingredients available in every home. For its preparation we will need:

• zucchini - 2 pcs.,
• milk - 0.5 tbsp.,
• a vegetable broth - 300 ml,
• wheat flour - 1 tbsp. l.,
• Butter - 2 tbsp. l.,
• yolk of one raw egg,
• salt.

Cooking method: Young courgettes are washed, cut into small cubes. If the seed box of the vegetable is already formed, it is first cleaned, and then the seeds are removed. The butter is warmed up, finely chopped zucchini is added to it and milk is poured in. Cook on low heat for 10-15 minutes. After the vegetable becomes soft, everyone rubs it through a sieve or whipped with a blender in a homogeneous puree. Then prepare the sauce. In butter, fry a tablespoon of wheat flour, salt, cool and dilute prepared in advance with a vegetable broth. Finished sauce is added, thoroughly mixed and boiled again. After that the soup-puree from zucchini must be cooled again, then season it with a lezon and heat it to thicken it. Lleason's recipe. Take a yolk of one raw egg, beat it with a fork or a whisk and add a little hot milk. The resulting mixture is heated on a very low heat, not allowing boiling. Hot filtered through a sieve. The resulting lezon is added to the soup-puree.

Recipe for soup-mashed potatoes with young potatoes

Ingredients:

• zucchini - 1 pc.,
• carrots - 1 pc.,
• young potatoes - 2 pcs.,
• cheese hard - 100 grams,
• onion - 1 pc.,
• salt,
• spice,
• vegetable oil.

Cooking method: Onion finely chopped, grate the carrots. In a frying pan with preheated vegetable oil, put the chopped onion, fry a bit and add the grated carrots to it. Put out for 1-2 minutes. Put everything in a small saucepan, add diced cubes and young potatoes, pour steep boiling water (2 cups) and simmer on a small fire. After the vegetables are soft, transfer them to a blender and beat into a homogeneous mass. Then the resulting dish is again poured into a saucepan, add salt and spices. You can also put a little finely chopped parsley. Before serving in the vegetable soup, add the toast and grated cheese.

Recipe for soup-puree from courgettes with beans

Ingredients:

• Leek - 30 grams,
• zucchini - 200 g,
• wheat flour - 1 tbsp. l. with a slide,
• butter - 12 g,
• kidney beans - 25 g,
• milk - 75 ml,
• vegetable broth - 200 ml,
• toasted croutons,
• greenery.

Cooking method: The leeks should be washed, chopped and slightly fried. Zucchini cut into small cubes, put into a saucepan and add toasted onion, pour any vegetable broth, add salt. Cook for about 10 minutes, then grind it through a sieve or whisk with a blender until smooth. Then we prepare the sauce. In butter, fry the flour, cool and dilute with milk. Add the sauce, mix well and boil for 1 minute. The pod bean is boiled separately and added in soup-puree before serving. Top with cream soup sprinkled with croutons and finely chopped greens.

Recipe with cauliflower

Ingredients:

• cheese hard - 100 grams,
• zucchini - 1 kg,
• cauliflower - 1 kg,
• carrots - 200 grams,
• egg yolk - 4 pcs.,
• onion - 2 pcs.,
• vegetable oil,
• toast.

Cooking method: Onion finely chopped, carrots rub on the middle grater. Zucchini clear of peel and seeds, cut into small cubes. Cauliflower is disassembled on the inflorescence. Eggs boil and take out the yolks. In the frying pan with the warmed vegetable oil, spread the chopped onion, lightly fry, add to it grated carrots, stew for 2-3 minutes. In a saucepan, put sliced ​​zucchini, cauliflower and fried onions and carrots, pour boiling water and boil for 15-20 minutes. Then we put the finished vegetables into a blender and whisk. Before serving in the soup-mash we add grated yolks and cheese, sprinkle with dried croutons. If desired, sprinkle the soup-puree finely chopped greens.

Recipe with melted cheese

Ingredients:

• onion - 2 pcs.,
• zucchini - 2 pcs.,
• carrots - 1 pc.,
• vegetable broth - 500 ml,
• garlic - 2 cloves,
• breadcrumbs - 2 tbsp. l.,
• cream cheese - 1 pc.

Cooking method: Zucchini is peeled and peeled. Onion finely chopped, carrots three on a grater. Garlic is passed through the press. All the prepared vegetables are piled in a saucepan and poured hot vegetable broth. We bring it to a boil and leave it to languish until the vegetables are ready. Before removing from heat, add in the soup-puree breadcrumbs and finely chopped melted cheese. Beat in a blender in a homogeneous puree. We serve soup-mash hot, sprinkling finely chopped greens.

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