soup puree from zucchini Want to lose weight or at least keep weight, but withthis is to eat tasty and satisfying, and even so that the food is pleasing to 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 useful. The opinion that vegetables can not be tasty, has long been refuted, and the proof of this will be a recipe for a delicious and fragrant soup of zucchini. Do you know what zucchini is? This is the European variety of all known zucchini. Zucchini squash appeared in our country in the eighties of last century. From domestic zucchini this vegetable is distinguished by a more tender consistency and taste. So they quickly took root in our kitchen gardens. And today, zucchini can be found in the suburban areas, and on store shelves, and in vegetable markets. And what? Not only is their name beautiful. The fruit itself is also very much nothing: bright yellow, green or striped, round or long. And all these varieties are distinguished by soft skin and tender core. Add zucchini in salads and garnishes to meat and fish. Fry in butter or bake in the oven. Served with pesto sauce, with anchovies and shrimps. Make them fritters and stew. And we suggest you cook the easiest soup of zucchini puree. Are you surprised? Do not be surprised: this soup is sure to please you and your household.

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: Marrows my, dried and cut into slices. We clean the onions and garlic and chop them small. Zucchini together with garlic and onions fry in butter on a well-heated frying pan. Finished and cooled vegetables are ground in a blender. Put them in a saucepan and add there the chicken broth and cream. We put salt and curry to taste and bring the soup to a boil. Serve with parsley and sour cream. zucchini soup

Zucchini Milk Soup


  • 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: Marrows my and cut into small pieces, let them (slightly boil) in broth. Mine, clean and cut into slices carrot, onion and onion. Then fry raw vegetables in butter, and at the end of the meal add zucchini to them. We pour the broth into the brazier and simmer the vegetables until soft, and then rub them through a sieve or grind them in a blender. Flour the flour with milk (a quarter of a glass), mix thoroughly and season with this sauce the wiped vegetables. Then we shift the mashed potatoes into a saucepan, dilute it with broth and boil it. We finish the soup with hot milk and butter.

Zucchini soup with wine and wine


  • 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 cut into circles of zucchini. We'll clean it, wash it and cut the potatoes into cubes. Peeled onions finely chopped. Pour in a saucepan or in a thick-bottomed pan of vegetable oil and fry onion on it (until it becomes transparent), potatoes and zucchini. Then we pour wine and broth into the saucepan. Cover the lid and cook the soup on low heat for ten minutes. Leaves of peppermint pomoyem and half add to the soup, and half postpone. We turn the soup into puree with a blender, salt and season with pepper and lemon juice. Let the soup cool to room temperature and clean it in the refrigerator. We serve soup-puree cold, seasoning sour cream and decorating mint leaves. soup with zucchini

Zucchini soup with chicken dumplings


  • Zucchini courgettes - 400 g
  • Vegetable broth - 1 glass
  • 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, we pour the broth into the pan, add butter to it and boil it. Then put the broth in nutmeg, salt and flour. Stirring the mass with a wooden spoon, cook the medium-thick dough for dumplings. Let's cool it and kill one egg one by one, add the grated cheese and chopped greens. Once again, everything is mixed well. In another saucepan, boil a liter of water and, picking up a teaspoon of dough, we'll cook the dumplings. After the pieces of dough have emerged, we will take them out of the water and throw them into the colander. In the meantime, we'll clean and cut the onion and garlic into cubes and save them in butter. Zucchini wash and cut into slices. Add the zucchini to the onions and lightly fry them all together. Then we will shift the frying pan into a saucepan, fill it with vegetable broth and boil it. After that, we will pass everything through a sieve or crush it in a blender to a mashed state. Let's season the cream soup with cream, white wine, salt and pepper. Serve with dumplings.

Soup puree with zucchini and mushrooms


  • 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: Squash should be washed and peeled. Mushrooms are washed and dried. We will cut into cubes zucchini and mushrooms. Onion finely chopped. In a large saucepan, pour oil on the vegetable, heat it and put the onion into butter. Fry the onion until golden, and then add mushrooms and zucchini to it. We stir and continue to fry until all the liquid is evaporated from the pan (it will be given mushrooms and zucchini). After this, put the flour in the pan and pour a liter of hot water. Boil the soup and cook it for half an hour. Then turn the soup into soup with a blender, add cream and spices to it and boil again. We serve hot, sprinkled with chopped fresh herbs.

Zucchini puree soup with mint


  • 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: Stale white bread cut into small pieces: for soup, we need a half cup of such bread pieces. We will wash the pepper, remove the seeds and septa from it. Onions will be cleaned and cut into cubes. Zucchini wash and also cut into cubes. Olive oil poured into a saucepan and simmer (five minutes) chopped onion and finely chopped hot pepper. Frying, make sure that the vegetables are not too fried. Then add crushed garlic and zucchini to fry and continue frying for another three minutes. We put the bread in the saucepan and add broth and water, we will salivate. All boil and cook for twenty minutes. Leaves of mint and cilantro finely chopped. Remove the sauté pan from the fire and put into the soup over half a glass of sliced ​​green mint and cilantro. After this, turn the soup into a puree with a blender. At the end of the preparation, let's add lemon juice, salt and black ground pepper to taste. Note: Instead of jalapeno pepper, you can use chili or ordinary red hot pepper. The main thing is to take fresh pods.

Soup puree with zucchini, spinach and mustard


  • 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: We squeeze the courgette and cut it into cubes (without removing the peel). Boil it in salted water for fifteen minutes, and five minutes before the end of the decoction, we put the same spinach. Ready zucchini and spinach we take out of the pan and put it in a separate bowl. Add to the vegetables chopped greens of dill and parsley and Provencal herbs, after which we shall crush everything blender to the state of mashed potatoes. We dilute the mashed potatoes with the remaining decoction of zucchini and spinach, put sour cream and mustard. Serve with toasted white bread. Try to make zucchini purée soup. Choose a diet 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 useful in the second, nourishing and piquant in the third. Cook with pleasure! We advise you to read: