Soup puree from the pulp of zucchini. Zucchini soup with chicken, diet option

Zucchini soup - the best way cooking the first meal in the summer. Our body loves summer seasonal soups. And it will be absolutely excellent with the presence of pieces in it, minced meat or everyone's favorite chicken.

We always have minced meat in the fridge. We make meatballs out of it, add zucchini and cook delicious and hearty first dish.

The zucchini itself can be cut in different ways: straws, cubes of various sizes, slices.

Zucchini soup with beef - the most delicious recipe

This simple recipe will please you from the first spoon. It has potatoes, carrots, meat and spices.

Necessary products that we take on the eye:

• beef meat

• potato
• young squash
• carrot
• onion turnip
• parsley

Cooking:

1. We inspect a whole piece of meat and, if necessary, cut off the films. Cut into small pieces.

2. We put a pot of water on the fire and lower the pieces of meat into it. After boiling, remove the foam. For a tasty broth, put half the onion and hard parsley stalks into the boiling broth. We continue to cook the meat until half cooked.

3. Meanwhile, cut beautiful figurines carrot.

4. When the meat is half-cooked, put the whole carrots and potatoes. Salt to taste and add bay leaf.

5. Cut the young zucchini into circles and fry in a pan on both sides.

6. After the zucchini soup is ready, put all its constituent parts on a plate with a ladle.

7. Add fried zucchini to the plate on top and the first course is ready.

Enjoy your meal!

Video on how to cook soup with chicken and zucchini

find out light taste, nutritious and vitamin food. Find a worthy use for your simple home products.

With this recipe Tasty dinner you are guaranteed.

Recipe for a quick and tasty soup with meatballs and zucchini

And this recipe for the first course with meatballs is loved by adults and children.

Would need:

• water - 1.5 liters
• potatoes - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• medium-sized zucchini - 0.5 pcs.
• tomato, pepper - 1 pc. (optional)
• minced meat - 200-250 g
• salt, pepper, dill - to taste

Cooking method:

1. Salt the minced meat, pepper and form meatballs, twisting the minced meat between the palms.

2. Pour water into the pan, bring to a boil and lower the chopped potatoes. Boil it in salted water for 10 minutes.

3. Then we lower the meatballs into the pan.

4. Meanwhile, fry chopped onions, carrots in a pan with oil, and after a minute, chopped zucchini. You can add tomatoes and peppers if you like.

5. On low heat, the meatballs should be cooked for 5 minutes and then add the roasted vegetables in the pan.

6. Cook all the ingredients in a saucepan for 7 minutes and pour in the chopped dill. Zucchini soup with meatballs is ready.

7. Pour ready meal on plates and invite to the table.

Nice to eat!

Vegetable soup with zucchini and chicken in a slow cooker - video recipe

Watch a video about delicious cooking rich dish with meat.

Today in the article you learned rare recipes, in which zucchini soup was the focus of the theme. If you have any interest in cooking it in order to treat your body with nutritious vegetables, then you have made the right decision.

Ingredients for 6 servings:

• Zucchini - 1 kg,
• Onion - 2 pieces of medium size,
• Garlic - 2 teeth,
• Herbes de Provence seasoning mix - 1/3-1/2 tablespoon
• Salt - 1.5 teaspoons,
• Vegetable oil - 3-4 tablespoons,
• Water - ½ liter.

For serving, you can take sour cream, cream, grated cheese or wheat crackers.

To prepare zucchini puree soup, you will definitely need a blender.

Easy zucchini soup recipe

The recipe is really quite simple. We take an onion. We clean it from the husk, wash it, cut it into medium-sized cubes. We also clean the garlic, cut it arbitrarily. We put it all in a frying pan, watered vegetable oil, and fry over low heat until transparent and barely noticeable golden. On my stove, it takes about seven minutes.

While the onions and garlic are fried, cut the zucchini. I have them young, with thin skin. I cut off the tails and with a vegetable peeler I peel off only those places where the skin was damaged. After processing, I cut each zucchini in half lengthwise and then chop it into semicircles no more than half a centimeter thick - this way the zucchini will cook faster.

I add salt and Provencal herbs(you can successfully replace them with Italian, French, Mediterranean - if you have a mix of basil, thyme, rosemary and marjoram on sale under such names.

I pour water. Water is only half a liter. Resist the temptation to pour more. The success of puree soup largely depends on the correct ratio of vegetables and water. Pour a little more and get a tasteless diluted goo.

I put the pan on the stove, bring it to a boil, turn the heat up to a small one - so that the zucchini gurgles slightly - and leave to cook. Stir after 10 minutes. It is very easy to check the readiness of zucchini: they become transparent and are easily pierced with a fork. For me, they reached this condition in exactly 22 minutes. Your stove may require a little less or a little more time.

And the final part of our preparation is the transformation of boiled vegetables into puree soup. An immersion blender is ideal for this purpose. It doesn't splatter for me, so I puree soups without waiting for them to cool a bit. And here's another rule good puree soup: we do not regret the time to work with a blender. The longer we mince our soup, the smoother the puree will be. I stood with the blender for 5-7 minutes, as I like the zucchini puree soup of an even consistency, without lumps, but if you want the pieces of vegetables to be felt in the soup, then you will need less time. In a stationary blender, work goes faster - the motor is usually more powerful there - but the soup will need to be poured there already cooled down.

Pour the finished soup hot into bowls. Add cream or sour cream - a tablespoon per serving. Sprinkle with crackers - 1-2 teaspoons each. And boldly serve to the table. Delicate green, extremely fragrant, we ate it right away.

The whole pan was persuaded. If you are aware of the calorie content of zucchini, then you will appreciate this recipe - that's when you can not be afraid to demand more!

For safety more useful substances and vitamins, it is better not to cook zucchini soups for future use. They cook very quickly, so it will not be burdensome to delight loved ones every day with fresh soup prepared according to a new recipe. Fortunately, there are many options for its preparation.

Zucchini Soup - General Principles and Cooking Methods

Zucchini soups are loved not only by gourmets, but also by picky eaters. It's lightweight and diet dish It will come in handy during the hot summer months, when heavy and fatty foods are hardly accepted by the body. Here tasty and healthy soups from zucchini. culinary specialty this vegetable - to adopt the taste from other components, allows you to combine it with almost all products. It is cooked with meat, mushrooms, cheese, cream, sour milk not to mention other vegetables and herbs. A particularly delicate texture of the soup and a velvety taste are obtained after grinding in a blender. In addition, in a mass of uniform density, it is very easy to disguise individual components.

Zucchini soup - food preparation

Young zucchini are more suitable for soups - this way a very delicate texture is obtained. And overgrown giants are best left for pancakes or caviar. General principle preparation of zucchini soup consists in cutting and boiling the components, further grinding in a blender and serving with the addition of sour cream and herbs. If a blender is not at hand, the vegetables can be rubbed through a sieve.

Zucchini soup - best recipes

Recipe 1: Meatball Soup

Delicate texture of puree soup with the addition of meatballs will appeal to both adults who cannot do without meat, and children. For whom it is so important that they do not swim in the plate boiled carrots with onion. This recipe takes into account their wishes, the child will not even guess that these vegetables are present in the soup, and even together with zucchini.

Ingredients: 2 zucchini, 1 carrot and onion each, 300 g minced meat, butter for frying, salt, croutons, greens, chicken broth - 1.3 l.

Cooking method

Put the zucchini cut into small cubes into the boiled broth. After 10 minutes add meatballs.

Grate the carrots, chop the onion medium-sized and lightly sauté them in butter. Transfer to soup, salt and boil for 10 minutes.

Grind the slightly cooled soup (except meatballs) with a blender to a puree state and pour into plates, put meatballs, herbs and add croutons there.

Recipe 2: Zucchini Soup with Mushrooms

This tasty and satisfying soup contains a storehouse of vitamins and minerals- there is celery root with parsley, and carrots with tomatoes and porcini mushrooms. It does not need to be ground in a blender. Soup is served in a bowl, seasoned with fresh herbs from the garden and homemade sour cream. This is ideal, but not everything is so strict. In the absence of porcini mushrooms, they can be replaced with champignons or others available, and greens with sour cream can be bought at a nearby store around the corner.

Ingredients: 2 zucchini, 3-4 large potato tubers, 1-2 carrots, half a kilo fresh mushrooms, celery root (small size) and parsley, onion, 2 tomatoes, green onion and other herbs, vegetable oil, salt and pepper.

Cooking method

Boil water, add finely chopped mushrooms and cook for half an hour.

Cut carrots, celery roots and parsley into strips, onions into half rings and fry vegetables in oil. At the end of frying, add green onions.

Chop the pulp of peeled zucchini and potatoes into slices and add to the broth with mushrooms, put the fried vegetables there, cook for another 15 minutes. A couple of minutes before the soup is ready, salt and pepper. Put sour cream and chopped greens on a plate.

Recipe 3: Creamy Pear Puree Soup

An unusual combination of products gives a very interesting taste. Be sure to try this soup, you will love it. Philadelphia cheese can be replaced with any soft cream cheese, such as Buko, Almette cheese, in extreme cases, you can use thick natural sour cream.

Ingredients: 2 zucchini, 1-1.5 l chicken broth, 1 pc. carrots and pears (unsweetened varieties), 0.3 kg of broccoli, 150 g of Philadelphia cheese, pepper, salt.

Cooking method

Cut zucchini and carrots small cubes and steam it with broccoli. If there is no double boiler, you can do this: pour water on the bottom of the pan, put vegetables in a colander on top (hook on the top rim of the pan), cover with a lid and cook. Cool down a bit boiled vegetables and grind in a blender. Vegetable puree diluted with boiling chicken broth, pouring it so much that the mass resembled soup in thickness. Add peeled and chopped pear, salt, pepper, cheese, beat again and serve in bowls with high sides.

Recipe 4: Minestrone Zucchini Soup

Delicious and nutritious soup vegetable broth, the recipe is borrowed from Italian cuisine, though somewhat in a lightweight version - the number of ingredients is reduced.

Ingredients: 1 medium zucchini, 2 pcs. onions and carrots, small noodles - 75 g, 4-5 potatoes (400 g), 2 cloves of garlic, 1.3 l of vegetable broth, spices: bay leaf, pepper, salt, herbs, oil for frying.

Cooking method

Cut potatoes with zucchini into cubes, onions into half rings, carrots into small strips.

Fry onion with finely chopped garlic in a small saucepan, add potatoes and carrots there, stew a little. Pour the vegetables with broth, put spices and cook. After 15 minutes, add zucchini and cook for another 10 minutes, turn off the heat. Add greens and separately boiled noodles to the pan (no need to boil), let it brew a little and serve. If desired, the soup can be sprinkled with grated cheese before serving.

Recipe 5: Zucchini Soup with Egg

This tasty soup perfectly satisfy hunger, and spicy sourness will pleasantly refresh on a hot summer day.

Ingredients: 2 zucchini, 1 liter of water, a glass regular milk, incomplete glass of sour milk, 1 egg, green onion, parsley, rice - 50 g, salt, flour, water - 3-4 cups, vegetable oil.

Cooking method:

Lightly sprinkled with flour and chopped green onions, sauté, add finely chopped young zucchini with skin. Fry together, then pour water with milk and cook for 20 minutes, adding washed rice at the end, and bring to readiness. Hot soup salt, season with sour milk or sour cream, add herbs, finely chopped hard-boiled egg. Sprinkle with spices if desired.

Zucchini soup will acquire a certain piquancy if you add a handful of crackers to it or fried to a light brown crust in butter White bread cut into small cubes. Puree soup is recommended to be served in special bowls or plates with deep sides so that it does not cool down so quickly.

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 soup from vegetables without meat. Well, how to do without zucchini when the season is in full swing? Add them to the soup, after frying. And also put tomatoes, which will give a light and 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.

First courses prepared from mature gifts from the garden differ delicate taste and delicate aroma, causing extraordinary appetite. They are suitable for summer dinners and dinners, when you want to enjoy a light and fresh meal. Based squash puree prepare creamy soups. They are soft and just melt in your mouth. They include potatoes, carrots, onion, which are perfectly crushed with a blender.

The five most commonly used ingredients in recipes are:

Some housewives add apple slices, celery, leeks and eggs. welded on meat broth Puree soups are incredibly tasty and nutritious. A special aroma is given to them by finely chopped greens and garlic croutons. Zucchini is also added to soups with classic 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 lovers of delicious food. unusual combinations. Meals are served warm and cold along with white bread, toasts with butter, garlic croutons, homemade sour cream.