The first courses prepared from ripe gifts from the garden are different delicate taste And subtle aroma, causing an extraordinary appetite. They are suitable for summer lunches and dinners, when you want to enjoy a light and fresh dish. Creamy soups are prepared using zucchini puree. They have a soft consistency and simply melt in your mouth. They contain potatoes, carrots, onion, which are perfectly crushed using a blender.

The five most commonly used ingredients in recipes are:

Some housewives add pieces of apples, celery, leeks and eggs. Welded on meat broth Puree soups are incredibly tasty and nutritious. Finely chopped greens and garlic croutons. Zucchini is also added to soups with classically cut vegetables. They are placed in the pan 5 minutes before the first dish is ready. Recipes for zucchini soups are varied and will surprise food lovers. unusual combinations. The food is served warm or cold along with white bread, toast with butter, garlic croutons, homemade sour cream.

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 prepare a tasty and simple summer soup from vegetables without meat. Well, how can you do without zucchini when the season is in full swing? Add them to the soup after frying them. And also add tomatoes, which will add a light and pleasant sourness. In the end we will get a very tasty lean light soup.


Ingredients (for 3 l):

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

Step-by-step preparation of the recipe with photos:

Cut the 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 you add a spoonful of sour cream to each plate when serving.

Bon appetit!

Now the entire Internet is replete with information about the benefits proper nutrition. From television screens, nutritionists daily tell how harmful it is to eat fatty foods filled with all kinds of preservatives and food additives. Of course, you shouldn’t blindly follow everything they say. It’s just that taking care of your health is in fashion now, so everyone is trying to come up with something of their own that will be especially useful for our body. So they appear first on store shelves, and then on our tables. exotic products and dishes. 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 our mother prepared for us as children. Despite the fact that they use the most simple vegetables, they turn out to be very beneficial for the body and, importantly, low in calories. They prepare very quickly. Literally in a matter of minutes. They are very pleasant to eat summer heat because they are light. Vegetables can be cut into cubes and frozen, and this soup can be prepared even in winter.

Few people know that zucchini is a type of pumpkin. This is the most hypoallergenic vegetable. It is no coincidence that it is with this that young mothers are recommended to start feeding their baby complementary foods. It is recommended to eat young zucchini, which has delicate skin and not yet ripened seeds. It is in these that the greatest concentration of useful macro- and microelements and vitamins is found. Because of the rich chemical composition, many nutritionists call them medicine. In addition to protein, they contain great amount vitamin C, carotene, B vitamins, magnesium, iron, calcium, potassium.

Thanks to such a rich composition, they are able to purify the blood and have a mild diuretic effect. The pectins they contain help eliminate bad cholesterol and have a healing effect on the large intestine, 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, and colon cancer.

To diversify the taste of this soup, in addition to the proposed ingredients, you can add corn, green peas, and any type of cabbage (white cabbage, broccoli). Those who are worried that the soup will not be filling enough can add rice or corn grits. The soup turns out to be very low in calories. Average indicators are 15 kcal per 100g.

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Zucchini is low in calories - 20 kcal per 100 g, and 93% of the fruit consists of water. The composition contains vitamins A, B, C, pectins, potassium, magnesium, iron.

The 7-day-old fruits have tender and juicy pulp, which has a beneficial effect on digestion, improves the functioning of the liver, kidneys and joints. Vegetable seeds are used in cosmetology to maintain skin tone and the functioning of the sebaceous glands.

It is advisable to use young fruits, up to 20 cm long, for food, until the pulp is juicy and the seeds become coarse and large. Nutritionists advise steaming zucchini dishes, stewing them, poaching them in oil, or quickly boiling them for 5-10 minutes. When frying, beneficial substances are destroyed and there will be little benefit from them.

Sometimes young zucchini is consumed raw - added to summer salads, chopped into strips. Due to their low calorie content, vegetables are used for weight loss, in lenten and vegetarian menus.

Zucchini fruits are stored for a long time and dishes from them can be prepared from early spring to late autumn.

Creamy zucchini soup with mushrooms

For zucchini dishes, choose young fruits. If you use it in cooking large zucchini, clean them of seeds.

Ingredients:

• zucchini – 500 gr;
• fresh champignons – 250 g;
• onion – 1 piece;
• celery stalk – 2 pcs;
• cream of any fat content - 1 glass;
• butter – 50 g;
• hard cheese – 50 g;
• parsley – 2-3 sprigs;
• salt – 1 tsp;
• set of spices for vegetables – 1 tsp.

Cooking method:

1. Wash and peel mushrooms and vegetables. Cut: celery into strips, mushrooms into slices, onions and zucchini into cubes.
2. Melt the butter in a saucepan and sauté the vegetables. Add onions, then celery, mushrooms. Simmer a little over low heat and add the zucchini. Don't forget to stir. If necessary, add a couple of tablespoons of water or broth.
3. When the vegetables are soft, pour in the cream, bring to a boil and remove from heat.
4. Grind the vegetable mass with a blender, add salt, spices and boil again. Leave 5-6 cloves of mushrooms to decorate the finished dish.
5. Pour the soup into bowls, place a few pieces of mushrooms on top, sprinkle with grated cheese and chopped parsley.

Ingredients:

• young zucchini – 2 pcs;
• raw potatoes – 4 pcs;
• fresh tomato – 1-2 pcs;
• carrots – 1 piece;
• leeks - 2-3 stalks;
• sunflower oil – 50 ml;
• soy sauce-1-2 tbsp;
• ground black pepper – 0.5 tbsp;
• paprika – 0.5 tbsp;
• Bay leaf- 1 PC;
• salt and herbs - to taste;
• water – 2-2.5 l.

For the meatballs:

• minced chicken – 200 g;
• semolina – 3-4 tbsp;
• green onion – 2-3 feathers;
• garlic – 1 clove;
• salt, pepper - on the tip of the knife.

Cooking method:

1. Prepare the meatball mixture. Garlic and green onions chop, mix with minced chicken, salt, pepper and add semolina. Knead and leave for 30-40 minutes for the semolina to swell.
2. Peel the potatoes, cut into cubes, cover with water and cook until tender.
3. On sunflower oil fry chopped leeks, then chopped carrots and grated tomatoes, stir. Simmer for 10 minutes.
4. Cut the zucchini into rings, then crosswise into strips and simmer in a tomato fry.
5. Place the meatballs in the potato broth with a teaspoon and cook for 5 minutes, stirring.
6. Add stewed vegetable dressing, bay leaf and spices to the soup, pour in soy sauce and salt.
7. Bring the dish to a boil, remove from heat, and let simmer for 10-15 minutes.
8. Pour the soup into deep serving bowls, garnish with a sprig of herbs, and serve sour cream separately in a gravy boat.

Transcarpathian zucchini soup with sour cream

Easy vegetable soup from zucchini - a traditional dish Romanians, Hungarians and Rusyns.

Zucchini soup prepared according to this recipe, considered dietary even by strict guardians slender figures. Because the products are selected accordingly. Plus there are no controversial health benefits technological processes. For example, vegetables do not need to be pre-fried.

It would be nice to also include leeks in the list of products. But even with its usual analogue, onions, the first dish tastes great. You can generally do as you wish with the amount of ingredients. If the carrots are large, half is enough. If you want to feel the cheese accent more clearly, increase the amount of cheese. You can also include potatoes or Bell pepper, cilantro or dill instead of parsley.

Water (broth) 1-1.5 liters

One (small) zucchini, onion, carrot, clove of garlic;

Processed cheese - 100 grams

Ground black pepper or a mixture of any peppers, parsley for decoration, salt.

How to make zucchini soup

1. Vegetables are prepared as follows:

Peel the zucchini and carrots;

The husks are removed from onions and garlic;

Vegetables are washed and cut in large pieces.

2 . Clean and cut products are poured with water and set to cook (over medium heat). Readiness is checked by the softness of the vegetables; they can be easily pierced with a fork. On average, zucchini and carrots are cooked for 15-20 minutes.

3 . 5 minutes before readiness, you can add spices and beat the whole mass with a blender (in a blender).

4 . Then return the pan to the heat because it's time to add the cheese. So that the process of dissolving it in liquid dish went faster, you can break the cheese into small pieces before putting them into the pan. Stir the squash soup for a few minutes, checking to see if all the cheese has melted. Remove from heat, pour into cups and serve, garnished with fresh parsley.

Delicious zucchini soup is ready

Bon appetit!

Often you want to cook something new for your household, but there’s no time to prepare. complex dishes is sorely lacking. However, you can please your loved ones with delicious and varied lunches/dinners without much effort. For example, zucchini soups. Not only do they have excellent taste qualities and are beneficial for the body, but also very quickly prepared.

Benefits and secrets of cooking

Let's start with the fact that you shouldn't cook a lot of zucchini soup. Useful material, which it contains, are destroyed quite quickly. Therefore, it is advisable to eat such a delicious vitamin soup right away. It's better to take a little time and cook it the next day. fresh dish. Moreover, the essence of cooking comes down to just chopping the products, boiling them and, if desired, pureeing them.

For zucchini soup, not only the usual paunchy ones are suitable. No less delicious first The dish is made from zucchini or squash. They taste about the same. The main thing is to take young vegetables.

The main beauty of zucchini is that it goes well with almost any food. Moreover, zucchini takes on the taste of other ingredients and therefore many variants of soups have been invented: with mushrooms, meat, chicken, cheese. Zucchini also makes friends with other vegetables, so their presence in soups is recommended.

Recipes for soups with zucchini

In general, there are quite a lot of recipes for zucchini soups. But I would like to warn you right away - all this basic recipes. Based on any of them, you can prepare your own cooking masterpiece, based on the preferences of their family members.

Zucchini soup with chicken

By and large, this soup is a variation of the usual chicken noodles. For some reason it belongs to French cuisine, although there are no special intricacies in its preparation. For French Zucchini Noodle Soup you will need:

• zucchini - 2 small vegetables (zucchini would be the best option);
• chicken breast- 1 PC.;
• tomatoes – 4 pcs.;
• bell pepper – 2 pods;
• onion – 1 head;
• vermicelli – 100 g;
• garlic – 3-4 cloves;
• salt and marjoram - to taste.

Cook chicken bouillon, remove the meat, cut into small pieces and place back into the saucepan. Cut the onion and pepper into thin strips and sauté for 5 minutes under a closed lid. Then add crushed garlic, marjoram and zucchini to the vegetables, after cutting it into small pieces. Cover the pan again with a lid and cook for another 7-10 minutes, stirring regularly. Scald the tomatoes, remove the skin and puree them in any convenient way.

Place fried vegetables in boiling broth plus tomato puree and cook for about 10 minutes. After this, you can throw the vermicelli into the saucepan and cook the soup until it is ready. The soup is best served with sour cream.

Zucchini soup with chicken, dietary option

This version of the same noodle soup is lower in calories than the previous one. The same products will be needed for it. And he prepares almost the same way. The only difference is that the frying is not placed in the broth, but in boiling water. Finely chopped raw chicken breast is also placed there along with the vegetables. All other processes and cooking times remain unchanged.

Zucchini Minestrone Soup

Having dealt with French cuisine, let's turn to Italian. Minestrone is just a traditional Italian soup. It is also made with vermicelli. In fact, what Italian Cuisine no pasta. The following products will be needed for Minestrone:

• zucchini - 1 small vegetable;
• onions and carrots - 2 pcs. for soup and 1 pc. for broth;
• noodles – 75-100 g;
• garlic - 2-3 cloves for soup plus 5-6 pcs. for broth;
• celery (root) – 150 g;
• vegetable oil - for sautéing;
• salt, bay leaf, pepper and herbs - to taste.

First you need to prepare a good vegetable broth. To do this, pour water into a saucepan and put the prepared vegetables there. You can put the onion whole and unpeeled, lightly scrape the carrots and cut into 2-3 parts, simply cut the celery into several pieces, peel the garlic cloves and press lightly. Place the pan on strong fire and bring the liquid to a boil, then reduce the heat, add salt and pepper to the broth and leave to simmer for about an hour. From ready broth remove the vegetables as they are no longer needed, and the broth itself can be strained if desired.

Now it's time to start the soup. Cut the onion into half rings, carrots into thin strips, zucchini and potatoes into small cubes, finely chop the garlic. Fry the onion and garlic in oil, then add the onion and potatoes to them, cover the pan with a lid and simmer the vegetables for 10 minutes.

Place the prepared vegetables in boiling vegetable broth and cook for 15-20 minutes, then add zucchini to the soup and leave on the fire for another 10 minutes. Pour spices and separately cooked noodles into the pan. The finished vitamin soup should be allowed to stand for half an hour and can be poured into plates, seasoning each portion with grated cheese.

Zucchini soup with mushroom broth

A more satisfying variation on the theme of Minestrone can be obtained by preparing it with mushroom broth. This soup usually pasta they don't put it. However... why not experiment? So, you need to prepare the following ingredients:

• zucchini - 2 small vegetables;
• carrots – 2 pcs.;
• onion – 1 head;
• potatoes - 3-4 large root vegetables;
• mushrooms – 0.5 kg (preferably wild mushrooms, but champignons will also work);
• tomatoes – 2 pcs.;
• celery and parsley (root) - 1 pc. (about 100 g each);
• vegetable oil - for sautéing;
• salt, pepper, green onions and herbs - to taste.

Chop the mushrooms finely enough and put them in cold water and cook for half an hour after boiling. Cut carrots and roots into strips and fry with chopped half rings onions. When the root vegetables are soft, add green onions to the pan and fry for another 5 minutes.

Peel the potatoes and zucchini, cut into slices and send to mushroom broth. Immediately add the roasted root vegetables to the pan. You need to cook the soup for 20-25 minutes. Just before the soup is ready, add salt and pepper to your liking. Ready soup pour into plates and season with sour cream and herbs.

Zucchini puree soup with meatballs

Meat lovers will definitely love the zucchini soup with meat balls. Children also love this soup, because there are no pieces of vegetables floating in it, which are so unloved by many little people. For this soup you need to prepare:

• zucchini - 2 small vegetables;
• chicken meat – 300-400 g;
• onions with carrots - 1 pc.;
• minced meat – 300 g;
• salt, pepper, herbs and crackers (homemade croutons) - to taste.

Boil chicken broth, remove the bones from the meat (if any), cut it and put it back. Add medium-sized zucchini, cut into pieces, into the boiling broth and cook for 10 minutes. Then add the meatballs prepared in advance into the broth.

Chop the carrots and onions and sauté for 5-10 minutes, then add them to the semi-finished soup. Immediately add salt and pepper to the dish, then cook for another 10-15 minutes.

Let the finished soup sit for about 15 minutes, then remove the meatballs from it and puree the remaining contents of the saucepan using a blender. Pour the first dish into plates, add meatballs, croutons and herbs to each.

Zucchini soup with cheese

Very spicy option Zucchini soup can be prepared by adding cheese to the standard ingredients. The recipe calls for cheese durum varieties, but if desired, you can use melted one. Whichever is more convenient for you. In general, for such a soup you need to get it from the bins:

• zucchini - 1 small vegetable;
• hard cheese – 100 g;
• onion – 1 head;
• potatoes - 3-4 medium root vegetables;
• ginger ( grated root) – 1 teaspoon;
• butter - for sautéing;
• salt, pepper, coriander, herbs - to taste.

This soup is prepared very quickly. Peel the potatoes and zucchini in large pieces and boil in a small amount of water, which must first be salted. Drain part of the broth and puree the rest of the saucepan. If the puree turns out to be too thick, add a little broth. Fry finely chopped onion and grated ginger for a minute and add to the pan with the puree soup. Put some grated cheese there. Pour the finished soup into portions. Serve with herbs and sour cream.

If instead hard cheese If fused is used, then you should do it differently. Pour a small amount of water into a saucepan and put it on fire. Send it there, cut into pieces processed cheese. When the cheese is completely dissolved, add vegetables, and then do everything according to the above recipe. Only now you don’t need to add cheese.

Zucchini cream soup

In principle, cream soup differs little from puree soup. Firstly, it contains quite a lot of “creamy” ingredients, which gives the dish a creamy taste. Secondly, the cream soup is not so much pureed as whipped, which achieves the desired consistency. And this soup requires the following set of products:

• zucchini - 1 small vegetable;
• carrots – 1 medium root vegetable;
• onion – 2 heads;
• potatoes - 4-5 medium root vegetables;
• cream – 150-200 ml;
• vegetable oil - for sautéing;
• salt, curry - to taste.

Fry onion and carrots, cut into medium-sized pieces, in oil. Add zucchini cut into slices. Pour some water into the pan, cover with a lid and simmer for 15-20 minutes. Boil potatoes in water lightly seasoned with salt. Drain off part of the broth, as for puree.

Add the remaining vegetables to the potatoes and grind everything using a blender. Pour cream into the vegetable mixture. If necessary, you can add a little potato broth. Whisk the mixture and put it on the fire until it warms up, but does not boil. In this case, the soup must be stirred constantly. Season the finished soup, poured into bowls, with herbs.

Video - recipe for “Zucchini soup”

Step 1: prepare the chicken and cook the broth.

To prepare this soup, you can use any part of the bird: drumsticks, thighs, fillets or, as in our case, a whole chicken leg. First, we thoroughly wash it, while using tweezers or a kitchen knife to remove the remaining feathers from the surface of the skin, as well as small hairs, which very often remain after cleaning at a poultry farm.

Next, put the meat in a deep pan, fill it with two liters of purified water and put it on medium heat. After boiling, reduce it to a minimum and, using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid - coagulated protein. Cook the broth from chicken leg under a covered lid 35–40 minutes.

Step 2: prepare the tomatoes.

In the meantime, put a kettle with a small amount water and bring it to a boil. Without wasting a minute, rinse the tomato, make a cross-shaped cut on it and place it in a deep plate.

After 5–8 minutes, pour this ingredient boiling water from a kettle and soak in it for 55–60 seconds. Then mix the vegetable into a bowl with ice water and cool completely. After this, dip the tomato paper towels, remove the skin from it, spread the pulp on cutting board, cut into small slices or simply divide into 6-8 parts and place them in a clean bowl.

Step 3: Prepare the remaining vegetables and other ingredients.

Next, peel the garlic and onions with carrots, zucchini, and bell pepper we get rid of the stalk and gut the last one from the seeds. We thoroughly wash all the vegetables, dry them, place them one by one on a cutting board and continue preparing. For now, set the garlic clove aside, chop the onion and carrots into cubes the size from 5 to 7 millimeters.

The shape of cutting peppers and zucchini is not particularly important, but it is desirable that the size of the pieces vary from 1.5 to 2 centimeters. Then we put the rest of the products that are needed to prepare the soup on the countertop and proceed to the next step.

Step 4: prepare vegetable dressing.

Place a frying pan over medium heat and pour some vegetable oil. After a few minutes, when the fat is hot, put the chopped onion in it and simmer 2 minutes until transparent, stirring constantly with a wooden kitchen spatula.

Then add carrots to it and cook them together some more 3 minutes until soft. Then put tomatoes, bell peppers and a couple of tablespoons of purified water into the pan. Cover the vegetables with a lid and simmer 10 minutes to almost full readiness, periodically loosening it so that it does not burn to the bottom of the hot dish. When the dressing is ready, remove it from the stove and leave it aside until needed.

Step 5: cook zucchini soup - stage one.

Now we return to the broth, while we were busy cutting, it has already cooked, and the meat has acquired the most delicate structure. Therefore, we carefully move the chicken onto a plate and place it near a slightly open window so that it cools faster. Instead of meat, add zucchini to the pan, increase the heat to medium and cook the vegetable for 5 minutes.

Step 6: cook zucchini soup - stage two.

Without wasting a minute, very carefully, using two table forks, remove the meat from the still hot leg and disassemble it into fibers. Later 5 minutes put in a saucepan vegetable stew along with chicken pieces. Season everything with garlic squeezed out through a press, salt to taste, black ground pepper, dried dill, as well as a universal seasoning. Mix the ingredients with a wooden kitchen spatula, cover with a lid and keep the soup on the stove for another 7–8 minutes. Then turn off the heat, let the first hot dish brew for a while, use a ladle to pour it into plates in portions and serve it to the table.

Step 7: Serve the zucchini soup.

After cooking, the zucchini soup is infused, distributed in portions onto plates, each garnished with fresh dill, parsley, cilantro, basil or green onions, if desired, and served as the first main course for lunch. Along with this yummy, you can put marinades, pickles, cream, sour cream, salads and, of course, on the table. fresh bread, croutons or crackers. Enjoy and enjoy homemade healthy food!
Bon appetit!

Vegetable dressing can be stewed on butter, rendered lard or any other fat;

The broth can be prepared not only from chicken; any other animal or poultry meat is suitable, for example, beef, pork, turkey, although very often it is generally boiled in water;

Sometimes they add vegetables to a set cauliflower, eggplant and broccoli should be washed, chopped and cooked at the same time as the zucchini.