Puff pastry without yeast. Denish (puff pastry bun)

Do you want to cook something from the summer menu? I offer a delicious and very healthy vegetable soup with cauliflower and zucchini. To make vegetable soup you don't need many ingredients. Moreover, they are quite affordable. By the way, if you are on a diet, then cauliflower and zucchini soup will definitely suit you. However, you need to limit the amount of fat a little. So, how to prepare vegetable soup with cauliflower and zucchini, see below.

INGREDIENTS

For 5 servings you will need the following:

• Cauliflower - One head;
• Zucchini - 1 piece;
• Potatoes - 3 Root vegetables;
• Carrot - One;
• Canned corn - To your taste;
• Onion - a pair of onions;
• Greens - To your taste;
• Spices - To your taste.

COOKING

1. So let's begin! First, peel the zucchini and potatoes. Wash and cut into pieces. Place it in a saucepan, fill it with water (you can use broth) and put it on the stove.
2. Meanwhile, fry the peeled and chopped onions and carrots in vegetable oil until golden in a frying pan.
3. Then we divide the cabbage into inflorescences and add them to the soup. We'll also add a handful of corn, although that's up to your taste. We will also add herbs and spices.
4. Now bring the soup to a boil again and cook over low heat for about 5 minutes. Then close the pan with a lid and cook for 15-20 minutes. Turn on, cool a little and serve in portioned plates to the table. That's all, let's help ourselves!

Bon appetit!

PS. Watch the video below for another recipe for making broccoli and zucchini soup.

Each dish should be not only tasty, but also healthy. This will help you replenish your supply of vitamins in the spring and get in shape for the beach season. cauliflower and zucchini soup. There are many options for preparing this dish, but this one recipe will help you love cauliflower for life!

Ingredients:

Cauliflower: 500 g
Zucchini: 500 g
Carrots: 150 g
Onion: 150 g
Vegetable oil, salt and pepper: to taste

First, rinse well and peel all the vegetables. After this, finely chop the onion, cut the zucchini into cubes, grate the carrots on a medium grater and separate the cauliflower into inflorescences.

In a saucepan, fry the onion in oil, stirring while doing so. When the onion browns, add the carrots and fry a little until golden brown.

Add cauliflower and zucchini to the onions and carrots. Salt and pepper to taste, mix well. You can add some of your favorite seasonings. For example, curry or barberry.

Pour hot water over the vegetables until it covers them. Cook until tender over medium heat for about 20 minutes, do not forget to stir occasionally.

Place the prepared vegetables in a blender, add a little broth left after cooking, and chop. If you don’t have a blender, you can thoroughly rub the vegetables through a sieve or grind them.

Many people do not like cauliflower because of its inexpressive taste. However, if you dilute a cauliflower dish with aromatic vegetables, for example, sweet pepper, then its taste will become much richer.

I invite you to prepare with me a summer vegetable soup made from cauliflower and zucchini. It is better to prepare this soup in the season when fresh vegetables are ripe; the soup from them is not only bright and tasty, but rich in vitamins and even dietary.

Taste Info Hot soups / Vegetable soup

Ingredients

• zucchini – 1 pc.;
• cauliflower – 0.5 liters;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• onion – 1 pc.;
• potatoes – 1 pc.;
• tomato – 1 pc.;
• salt – 1 tsp;
• bay leaf – 1 pc.;
• vegetable oil – 1 tbsp;
• water – 1.5-1.7 l.

The quantity of products is designed for 4 servings. Cooking time 25-30 minutes.

How to make vegetable soup from zucchini and cauliflower

To make the soup look harmonious, cut the vegetables so that they are approximately the same size. Carrots and onions do not count. Peel the potatoes and cut into medium cubes.

We cut off the stalk of the zucchini, and then also cut it into cubes. Cut off the peel of ripe zucchini and select the seeds.

Pour about 1.5-1.7 liters of water into the pan and put it on fire. The amount of water is designed for small vegetables. If necessary, increase the amount of water or use part of the vegetable rather than all of it. To preserve vitamins and nutrients as much as possible, add vegetables only to boiling water. First of all, add the potatoes and zucchini and boil for about 10 minutes.

Peel the onion and finely chop it with a knife. If you don’t mind the taste of onions in the soup, then you can chop them coarsely, to match the potatoes.

Peel the carrots and grate them on a fine grater. You can also cut the carrots into cubes, then you need to increase the frying time or add the frying to the soup earlier so that the carrots become soft.

Heat a frying pan with vegetable oil. Fry the onions and carrots until soft, about 5-7 minutes. If you are watching calories, then you don’t have to fry it, but throw the vegetables into the soup raw along with potatoes and zucchini.

Remove the stem and seeds from the sweet pepper, and then cut it into medium pieces.

We also cut the tomato into cubes, equal in size to potatoes and zucchini.

We separate the cauliflower into inflorescences. We carefully inspect for caterpillars; they are sometimes found in cabbage, especially if it is grown at home. To prevent insects from getting into the soup, homemade cauliflower must first be soaked in salted water for 20-25 minutes.

When the potatoes in the soup are already soft, add the roasted cauliflower florets. Cook for about three minutes after boiling.

Throw in the pepper and tomato last. At the same time, salt the soup and add spices as desired. Cook the soup for another 5-7 minutes.

Leave the zucchini and cauliflower soup to brew on the stove for another 10-15 minutes, and then pour into plates and serve. The taste of vegetable soup can be enhanced by adding chopped garlic or hot pepper. Bon appetit!