Unusual and delicious zucchini soup. Zucchini Soup Delicious zucchini soup

• potatoes - 1.5 kg.,
• onions - 2 pcs.,
• bell pepper - 1 large,
• zucchini - 3 pcs.,
• chicken fillet - 2 pieces (500-600 gr),
• Spices: allspice 3 peas, black pepper 3 peas, bay leaf 2 pcs, a mixture of peppers, salt
• parsley

Delicious zucchini soup recipe

We have already successfully prepared with you, and also caused you, dear readers, the most good feedback) Therefore, we experiment further!

Today we will prepare a delicious thick soup of chicken fillet and zucchini with potatoes, which in its thickness resembles a sauce, but we will not get confused in the name, but we will call it delicious zucchini soup) As a result, you will get a very tasty, rich and satisfying soup, which is able to please the family for both lunch and dinner - enough for everyone))

Delicious zucchini soup recipe with photo:

Despite all the preparations for soups, this time we will do this: wash the chicken breast and cut it into small pieces, marinate it in spices for 15-20 minutes. Peel the potatoes and cut into small cubes.	Cut potatoes into chunks for soup
If the zucchini is young, then you do not need to peel them much, if not, then be sure to clean and cut into small cubes, cut the onion into thin half rings or just finely.	Peel and cut the zucchini
I took red sweet bell pepper, but assorted sweet with green with bitterness would be appropriate here.

We heat a deep stewpan or thick-walled dishes and put the chicken in it first and fry it over high heat until golden brown. We reduce the fire to medium and spread the onion, zucchini and finely chopped bell pepper, mix the mass and do the next “mixing” in 2-3 minutes.	Put all the ingredients for the zucchini soup in a saucepan
Here is such a still life, dear readers) When we understand that the vegetables have already been fried, and this is about another 3-4 minutes, you can salt, hold for another minute and spread the potatoes. Pour the whole soup with zucchini with boiling water to the edges of the saucepan, reduce the heat, add allspice, peppercorns, bay leaf and cover with a lid until the potatoes are ready. If the potatoes are young - literally 15 minutes and you're done.	What a beautiful motley picture of soup
When the potatoes have become soft, spread the finely chopped tomatoes, herbs and simmer over low heat for another 3 minutes. can be turned off)	Zucchini soup recipe fast and tasty
We prepared a delicious soup with zucchini quickly and easily! Help yourself, dear readers)	Delicious zucchini soup recipe

Zucchini is a common vegetable that is always on the table in summer, and is also found in winter. You can buy it regardless of the season cheaply, but what dishes to cook? This section of the site contains recipes for zucchini soup quickly and tasty with photos that can be prepared even by a novice hostess, not to mention experienced chefs.

When buying a zucchini, you need to ask where exactly it was grown. If there is no particular choice in winter, then in summer it is advised to buy those zucchini that are grown in your region. Such vegetables do not require long transportation, which means they will be as useful as possible in composition. Of these, it will turn out to make an excellent dietary zucchini soup, which recipe to choose exactly, here each housewife will decide individually. To simplify the selection process and make it easier, we recommend that you immediately filter the recipes. On our site using the search form, this can be done quickly.

Zucchini contains a variety of vitamins and minerals. Almost 80% of this vegetable consists of water, which means it easily absorbs nitrates and other harmful products that gardeners can process crops. Therefore, in the summer, eat zucchini from the gardens of your countrymen in in large numbers and, in particular, prepare delicious soups based on them. As for winter, then introduce this vegetable into your diet very carefully. Please note that 100 grams of zucchini contains only 24 kcal, that is, this dietary product.

If you cook zucchini soup with melted cheese, then the dish will turn out to be more high-calorie. In general, cheese adds calories to any dish, and it is this first recipe that can hardly be called dietary. However, you can safely add cheese to soup when there is no need to count calories. To make the first zucchini-based dish even more nutritious, it is recommended to cook it on a rich fish or meat broth. Here you need to focus on the recommendations that are given in each specific recipe. There are a lot of cooking options for squash soups and you just need to spend a little time to listen to your culinary instinct and understand what will be cooked at the moment.

Another important point regarding zucchini is that this vegetable does not cause an allergic reaction, it is always well absorbed by organisms and is perfect, including for baby food.

05.03.2017

Tomato cream soup with lentils and zucchini

Ingredients: tomatoes, red lentils, carrots, zucchini, onion, garlic, olive oil, turmeric, paprika, dried basil, oregano, salt

If you want to treat your loved ones to a delicious, fragrant and beautiful first course, we advise you to pay attention to this simple recipe for making creamy tomato soup with lentils, vegetables and spicy spices. You will pleasantly surprise everyone sitting at the dinner table, as the soup turns out to be extremely appetizing.

Ingredients:
- tomatoes in their own juice - 400 g,
- potatoes - 1 pc.,
- carrots - 1 pc.,
- kars lentils - half a glass,
- onion - a quarter of an onion,
- zucchini - 4 pcs.,
- garlic - 2 cloves,
- dried basil - a third of a teaspoon,
- dried oregano - a third of a teaspoon,
- kupkuma - half a teaspoon,
- salt to taste,
- paprika - 1 tsp,
- olive oil - 1 tbsp.

23.02.2017

Lean soup with bean broth

Ingredients: bean broth, carrot, cauliflower, tomato, zucchini, onion, kamut, barley, sage, red pepper, black pepper

A decoction of beans has healing properties. So why not make a delicious vegetable soup with it? And the broth does not need to be poured, and the dish will turn out tastier and healthier. Otherwise, the preparation of such a soup is no different from the usual one.

Ingredients:
- decoction of beans - 3 tbsp.,
- kamuta - a handful,
- barley - a handful,
- carrots - 2 pcs.,
- zucchini - 1 pc.,
- tomato - 1 large,
- cauliflower inflorescences - a few pieces,
- onions - 1-2 pcs.,
- sage - 4 leaves,
- red pepper to taste,
- black pepper to taste
- parsley for decoration.

02.12.2016

Creamy zucchini soup

Ingredients: zucchini, tomatoes, bell pepper, onion, potatoes, cream, salt

Today I will teach you how to cook an amazing creamy soup with a savory taste. It is prepared from tomatoes and zucchini. Everyone in my family loves this unusual creamy tomato soup. This soup looks delicious. you will surprise your guests with an original presentation.

Ingredients:

- zucchini - 1 pc.,
- tomatoes - 2-3 pcs.,
- sweet pepper - 1 pc.,
- bow - 1 pc.,
- potatoes - 2-3 pieces,
- cream - 100-150 ml.,
- salt - to taste.

14.08.2016

Cream - zucchini soup with cream

Ingredients: zucchini, potatoes, tomato, onion, garlic, cream, melted butter, sunflower oil, ground pepper, salt, water

Today we are preparing a very tasty first course - creamy zucchini soup with cream, other vegetables and spices. Every housewife must have such a recipe, let the menu for the family always be varied and tasty.

Ingredients:
- 2 zucchini,
- 100 ml cream,
- 2 onions,
- 3 tubers of potatoes,
- 3 cloves of garlic,
- 200 g ripe tomatoes,
- 2 tablespoons of vegetable or ghee,
- 0.5 teaspoons of salt,
- a quarter of a teaspoon of ground pepper,
- one and a half liters of water.

03.08.2016

Summer vegetable soup

Ingredients: potatoes, carrots, onions, zucchini, green peas, butter, salt, dill, water, broth

The first dishes in proper nutrition occupy a special place. You need to eat them in any case, both in the cold and in the heat. You just need to consider the composition. Fatty, based on strong broths, with heavy tomato frying, it is better not to use. But beetroot, okroshka and simple soups should be eaten as much as possible. We offer you one of the options.

For the recipe you will need:
- 3-4 potato tubers;
- two carrots;
- head of onion;
- one zucchini;
- a handful of fresh green pea pods;
- butter - 2 tbsp. spoons;
- salt - to taste;
- a bunch of dill;
- 1.5 liters of broth.

12.10.2014

Potato soup with zucchini, chili and paprika

Ingredients: potatoes, zucchini, onions, carrots, bell peppers, chili peppers, ground ginger, salt, water, vegetable oil, fresh basil, crackers

What will warm you up in cold and frost better than fragrant, thick and spicy soup? Only puree potato soup prepared according to our recipe. The dish turns out to be unusually spicy, spicy and satisfying. And besides - quite a diet. Be sure to cook it. you will not regret.

Ingredients:
- 3-4 potatoes;
- 1 zucchini;
- 2 onions;
- 1 carrot;
- 2 sweet bell peppers;
- 1 pod of chili pepper;
- 1.5 tablespoons ground red paprika;
- 1 tsp ground chili pepper;
- 0.5 tsp ground ginger;
- salt;
- 1.5 l. water or vegetable broth;
- 2-3 tablespoons vegetable oils;
- fresh basil, croutons.

01.08.2014

Gentle creamy zucchini soup with garlic

Ingredients: zucchini, carrots, onions, garlic, nutmeg, oil, salt, herbs.

In summer and autumn, vegetables and herbs are presented on the shelves of supermarkets and markets in such a wide variety that a reasonable question arises: what to cook from all this splendor? And you can and even need to cook, for example, zucchini cream soup - easy, cheap, healthy and very tasty. If you are looking for such a plan - perfect.

Ingredients:
- onion - 1/3 pc.,
- garlic - 1/2 head,
- carrot - 1 pc.,
- zucchini - 2 pcs.,
- salt,
- nutmeg,
- olive oil - 2 tsp,
- greenery.

25.07.2014

Zucchini puree soup

Ingredients: zucchini, sweet pepper, tomatoes, celery, onion, garlic, olive oil, paprika, salt, oregano

Vegetable soups are the most useful of the category of first courses. However, not only soups, but all vegetable dishes in general. Today we decided to offer you a delicious tender zucchini soup.

For the dish you will need:
- larger zucchini - 4 pcs.,
- Bulgarian sweet pepper - 1 pc.,
- stalk of celery - 1 pc.,
- onion - 1/2 pc.,
- fresh tomato- 3 pcs.,
- two cloves of garlic,
- olive oil - 20 ml,
- salt - to taste,
- paprika - to taste,
- ground black pepper.

28.05.2014

Soup puree from zucchini in a slow cooker

Ingredients: zucchini, onion, green onion, butter, salt, ground black pepper, cream, herbs, hard cheese

What is not prepared from young zucchini. Here and

It is believed that soup is usually the first course. A liquid dish in which, along with various ingredients, at least half is liquid. It is often difficult to say which soup exactly, since it is very problematic to isolate the main component. This applies mainly to multicomponent soups. It is customary in the name of soups to reflect the main taste - meat soup with rice, or vegetable soup with shrimp. However, there are many soups that are simple in composition, but not always easy to prepare.

The basis of most soups is broth. Of course, there are a lot of milk-based soups, various liquids (for example, kvass). But soups on the broth, or rather, on the broth, are much more common. In French, the word broth shares a common root with the verb for "boil". Simply put, broth is a decoction obtained by boiling or boiling certain foods. Vegetable, meat, fish broths are an excellent base for soup.

Moreover, in many world cuisines, broths act as independent liquid dishes. It is hardly possible to speak about the high nutritional value of the broth, in view of the low content of nutrients in it. But broths are often used to maintain strength in case of weakness or illness, since broths are easily digested. At its core - a broth or fish broth, with the addition of spices and herbs. Vegetable decoctions - most often made with roots: carrots, celery, onions, sometimes parsnips, parsley root and others. I read somewhere that there is even a seaweed broth.

When I was little, I was fond of looking at pictures in an old cookbook. For some reason, I remember the pictures where ruddy children eat soups with pleasure. Not ordinary soups in which you can find carrots, potatoes or a piece of meat. And soups that are more like semolina. Back then, I discovered cream soups, pureed soups - homogeneous and very tasty.

It is always preferable to cook soups with broths

Often the cooking time of the main components of the soup is much less. Than the cooking time of the base - broth. Therefore, it is more convenient to initially prepare a decoction, and then cook soup based on it.

Now periodically we prepare similar first courses at home. And the most delicious we have is zucchini soup. Zucchini, a close relative of the pumpkin, grows well and does not require much care. Moreover, the fruits of zucchini can be of all kinds of colors. Often you can hear the name - zucchini. In many European languages, the name of the zucchini is pronounced as zucchini, it is customary to consider zucchini - zucchini with a green fruit. But the essence of this does not change - the zucchini remains a zucchini, even in zucchini caviar or in. An amazing feature of zucchini is an extremely low calorie content with a very high content of nutrients.

Ingredients (2 servings)

• Young zucchini (zucchini) 2-3 pcs
• Onion 1 pc
• Carrot 1 pc
• Garlic 2-3 cloves
• Cream 3 tbsp. l.
• Butter 1 tsp
• Salt, sugar, black pepper, bay leaf Taste

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Zucchini soup with spices and cream

1. For soup, young zucchini are needed, in which seeds have not formed. Ripe or almost ripe seeds are not crushed and will be completely superfluous in the soup. Peel the zucchini and, if the seeds seem ripe, remove them. Cut the zucchini into several pieces - large enough.

   Zucchini and vegetables for broth

2. Peel and chop the carrots as well. Peel the onion, but leave whole. Peel the garlic. Put all the vegetables in a saucepan, add 1 tsp. sugar and 2-3 bay leaves. Add 1 liter of water. Bring to a boil and cook over low heat under a lid for 20 minutes at a low boil. Discard bay leaves after 5 minutes.

   Put all the vegetables in a saucepan, add water and spices

3. Spoon out the boiled zucchini and garlic cloves. Put them in a blender. Grind everything to a puree. Do not pour out the decoction. And use to dilute the soup to the desired thickness.

   Pour the zucchini puree into a saucepan, salt and pepper to taste. Add 1 tsp. natural butter

4. Pour the zucchini puree into a saucepan, salt and pepper to taste. Add 1 tsp. natural butter and 3 tbsp. medium fat cream. Stir gently and put on fire. Depending on the desired density, the soup must be diluted with the remaining vegetable broth - to taste.

   Depending on the desired thickness of the soup, it is necessary to dilute it with the remaining vegetable broth - to taste.

5. Cook over low heat, stirring constantly, about 5 minutes. The boil should be weak. Remove the finished soup from the heat. Cover with a lid and let stand 10 minutes.
6. Pour into bowls or bowls. Usually soups are sprinkled with herbs at the end. You can sprinkle with chopped parsley or a pinch of dried green onions. I highly recommend adding a little ground black pepper to the zucchini soup. If the soup is intended for children, no additives should be made.

In the summer, when there are a lot of vegetables and you don’t want to stand at the stove for a long time, you can cook a delicious and simple summer vegetable soup without meat. Well, how to do without zucchini when the season is in full swing? Add them to the first dish, pre-frying. And put the tomatoes, which will give a pleasant sourness. As a result, we get a very tasty lean light soup.


Ingredients (for 3 l):

• Potatoes - 2 pcs.
• Young zucchini - 1 pc.
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Carrot - ½ pc.
• Salt - to taste
• Bay leaf - 2 pcs.

Step by step cooking recipe with photo:

Cut potatoes into cubes and cook until tender.

Add grated carrots.

At the end, add chopped tomatoes and simmer for another 2 minutes.

Add any greens.

It will be very tasty if, when serving, put a spoonful of sour cream in each plate.

Bon Appetit!

INTERESTING TO KNOW

Now the entire Internet is full of information about the benefits proper nutrition. From TV screens, nutritionists daily tell how harmful it is to eat fatty foods filled with all kinds of preservatives and food additives. Of course, blindly follow everything that is said is not worth it. It’s just that now in fashion they take care of their health, so everyone is trying to come up with something of their own that will be especially useful for our body. So all sorts of exotic products and dishes appear first on store shelves, and then on our tables. But there are time-tested recipes in our cooking that are not only healthy, but also delicious.

These are all kinds of vegetable soups that my mother prepared for us in childhood. Despite the fact that they use the simplest vegetables, they are very useful for the body and, importantly, low in calories. Prepare very quickly. Literally in a matter of minutes. They are very pleasant to eat in the summer heat because they are light. Vegetables can be cut into cubes and frozen, and cook such a first course even in winter.

Few people know that zucchini is one of the varieties of pumpkin. This is the most hypoallergenic vegetable. It is no coincidence that it is with him that young mothers are recommended to start feeding the baby. It is recommended to eat young zucchini, which have a delicate skin and not yet ripe seeds. It is in such that the highest concentration of useful macro- and microelements, and vitamins. Because of the rich chemical composition, many nutritionists call them medicine. In addition to protein, they contain a huge amount of vitamin C, carotene, B vitamins, magnesium, iron, calcium, and potassium.

Due to such a rich composition, they are able to purify the blood, have a slight diuretic effect. The pectins that they contain contribute to the removal of harmful cholesterol, have a therapeutic effect on the large intestine, and help improve digestion.

This vegetable is easily absorbed by the body without causing irritation. gastrointestinal tract. It is recommended as a prevention of cardiovascular diseases, gout, atherosclerosis, colon cancer.

To diversify the taste of this soup, in addition to the proposed components, you can add more corn, green peas, any kind of cabbage (white cabbage, broccoli). Those who are worried that the dish will not be satisfying enough can add rice or corn grits to it. The soup is very low in calories. Average indicators - 15 kcal per 100g.

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When summer comes, it's time for fresh vegetables, and the most popular is zucchini, from which various salads, snacks and dishes are prepared. It is worth talking in more detail about how to make delicious zucchini soup, there are many recipes with photos according to which the dish is prepared very quickly. We will describe the most popular soup options that can be used even with dietary nutrition.

Creamy zucchini soup with curry

This seasoning has not only a pleasant aroma and taste, but also gives the dish a bright color.

Required products:

• onion - 12 pieces;
• fresh garlic - 2 cloves;
• ripe tomato - 1 piece;
• curry powder - 5 grams;
• carrots - 1 piece;
• young zucchini - 4 pieces;
• fat cream - 1 cup;
• oregano powder - 1 gram;
• butter - 50 grams;
• meat broth - 3 cups;
• parsley - 1 bunch.

Cooking method:

• Place a small amount of oil in a frying pan and heat, then transfer the onion there and fry until transparent. The vegetable is lightly salted and grated carrots are added to it. Fry the vegetables for a couple more minutes.

• The broth is preliminarily brought to a boil, zucchini, chopped into medium-sized cubes, are added to it. Prepared are sent there and boiled for eight minutes.

• Tomatoes should be cut into small cubes, after which they are sent to fry in a pan, add a little oregano to the tomatoes and stew for several minutes.

• When three minutes remain until the end of cooking the soup, the tomatoes are transferred into it and the soup is brought to a boil. You can salt and pepper the dish to taste, add cream to it. Then pour in five grams of curry.
• The hot soup is poured into a blender and then finely chopped to get a smooth consistency.

Zucchini soup with melted cheese

Cheese goes well with almost all vegetables, and zucchini is no exception. As a result, we get a creamy taste of the dish. Cooking from zucchini according to this recipe with a photo is not difficult, if you follow the step-by-step steps, then everything will turn out quickly and tasty.

Required products:

• onions - 2 pieces;
• processed cheese - 2 pieces;
• ripe zucchini - 1 piece;
• breadcrumbs - 3 tablespoons;
• young garlic - 2 cloves;
• vegetable broth - 1 liter.

Cooking steps:

1. First you need to chop the onion and garlic into cubes, after which they also come with fresh zucchini.
2. All vegetables are placed in a pot of water and put on fire.
3. As soon as the soup starts to boil, two processed cheeses are added to it, it is best to cut it into cubes, breadcrumbs are also sent there.
4. The heat is reduced and the dish is left to boil until the cheese is completely dissolved in the broth.
5. The finished soup is poured into, and then crushed until the composition becomes homogeneous.

Zucchini soup with mushrooms

Mushrooms are another very popular product that is often added to first courses.

Zucchini soup with the addition of this ingredient turns out to be delicious, while it is quickly prepared according to the recipe with a photo.

Required products:

• parsley root - 1 piece;
• ripe tomatoes - 2 pieces;
• fresh mushrooms- 500 grams;
• vegetable fat - 4 tablespoons;
• carrots - 2 pieces;
• fat sour cream - 2 tablespoons;
• potatoes - 6 pieces;
• onion greens - to taste;
• ripe tomatoes - 2 pieces;
• table salt - to taste;
• onions - 1 piece.

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Cooking steps:

• Onions are chopped together with parsley root and sent to fry in a pan. Carrots are chopped with a grater and placed in a pan with vegetables.

• When a couple of minutes remain before the end of frying, chopped green onions are added to the composition.
• Mushrooms are washed, then cut into small cubes, sent to boiling water or broth, and boiled for at least half an hour.

• Potatoes and prepared zucchini are added to the broth, fried vegetables should also be sent there. Cook the soup for another fifteen minutes.
• When three minutes remain until the end of cooking, salt and the required are added to the soup. The dish should be served with sour cream.

Zucchini soup with chicken

Such a dish can be considered a full-fledged lunch, since the mashed soup contains chicken, which adds calories to the dish. To cook such a delicious zucchini soup, just follow the recipe with a photo, as a result, you can quickly serve lunch to the table.

Required products:

• chicken meat - 150 grams;
• large potatoes - 2 pieces;
• young zucchini - 1 piece;
• fat cream - to taste;
• large carrots - 1 piece;
• spices - to taste;
• onions - 1 piece;
• parsley - 1 bunch;
• table salt - to taste.

Cooking steps:

1. Boil the chicken meat, do not pour out the broth in which the chicken is boiled, as it will be used for the dish. The broth must be slightly salted.
2. All vegetables are chopped into small pieces so that they cook faster. The chicken fillet is taken out and cooled.
3. Vegetables are placed in the broth and boiled for about half an hour, after which the chicken fillet, cut into cubes, is placed in the soup. The ingredients are mixed and ground pepper is added to them.
4. The finished soup is whipped with a blender until smooth.

Serve this dish with cream.

Zucchini puree soup with celery

A simple and interesting recipe for vegetable soup and chicken fillet.

This dish can be classified as dietary, as the chicken fillet is not fatty.

Required products:

• fresh zucchini - 2 pieces;
• vegetable fat - 2 tablespoons;
• young garlic - 2 cloves;
• celery - 2 pieces;
• chicken fillet - 150 grams;
• fresh carrots - 50 grams;
• ripe - 100 grams;
• sweet pepper - 1 piece;
• table salt - to taste;
• onion - 100 grams;
• ground pepper - to taste.

Cooking steps:

1. Chicken fillet is boiled in water. Zucchini is cut into large pieces and fried in a pan until golden brown.
2. Zucchini is transferred to a bowl, and onions and carrots, which are cut into large pieces, are sent to the oil. Add celery and lettuce to it. The components are stewed for three minutes, after which they put finely chopped garlic and tomatoes.
3. All prepared vegetables are chopped with a blender, the meat is removed from the broth, vegetables are put in the broth. The chicken is cut into pieces and boiled together with vegetables in the broth for eight minutes.
4. Serve this dish with sour cream and chopped herbs.