A very tasty zucchini puree soup recipe. Classic squash soup

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 preparing zucchini dishes by steaming, stewing, poaching in oil, or quickly boiling for 5-10 minutes. When frying useful material 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:

Wash and peel mushrooms and vegetables. Cut: celery into strips, mushrooms into slices, onions and zucchini into cubes.
Melt in a saucepan butter and saute 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.
When the vegetables are soft, pour in the cream, bring to a boil and remove from heat.
Grind vegetable mass blender, add salt, spices and boil again. Leave 5-6 cloves of mushrooms to decorate the finished dish.
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:

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.
Peel the potatoes, cut into cubes, cover with water and cook until tender.
On sunflower oil fry chopped leeks, then chopped carrots and mashed tomatoes, stir. Simmer for 10 minutes.
Cut the zucchini into rings, then crosswise into strips and simmer in a tomato fry.
Place the meatballs in the potato broth with a teaspoon and cook for 5 minutes, stirring.
Add stewed vegetable dressing, bay leaf and spices to the soup, pour in soy sauce and salt.
Bring the dish to a boil, remove from heat, and let simmer for 10-15 minutes.
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.

We have collected for you best recipes preparing zucchini soup: with cream, milk, kefir, vegetables. Fast, simple and very useful!

Half a large or one medium zucchini, about 1.5 kg
Three small carrots – 150-200g.
Turnip onion – 150-200g.
Vegetable pepper (sweet, not bitter) – 100-150g
Garlic – 2 cloves
Vegetable oil
Butter 1 tbsp. spoon
Cream 2 cups

The ease of preparing this soup lies in the fact that the ingredients do not have to be cut into even pieces, then they still need to be chopped.

Place 3 liters on low heat. pan, preferably with a flat bottom, and pour vegetable oil onto the bottom. As soon as the oil is hot, add the onion to the pan and simmer for no more than 2-3 minutes. The onion cannot be fried, otherwise it will give off bitterness.

Add carrots to the stewed onions and simmer for another 3-5 minutes.

As soon as the carrots have given off their color and sweetness, add pepper and simmer everything together for another 5 minutes.

Place the zucchini, add a little salt (so that the zucchini releases juice) and simmer until fully cooked. I determine doneness by the color of the zucchini. As soon as they become transparent, turn off the heat under the pan and let them cool slightly.

After the soup has cooled, grind it with a blender until it becomes a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and place on low heat.

Bringing to a boil, salt the puree soup to taste.

As soon as the soup boils, add crushed garlic and turn off the heat.

You did it the most delicate puree soup, which can be served as European dish with crackers or fresh bread. You can decorate the plate with a splash of cream, fresh herbs and crackers.

Recipe 2, simple: pureed zucchini and potato soup

If you need soup with less calories, you can use water, but for more hearty option For example, chicken broth is suitable. But no matter what you choose, the result will definitely please you.

Water or chicken broth – 750 ml
Sour cream – 2 tbsp
Vegetable oil – 1 tbsp
Garlic -2 cloves
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 3 medium pieces (more is possible, the soup will be more satisfying)
Zucchini – 2 pcs.
Salt, pepper to taste, croutons, herbs

Peel the onion and cut into half rings or slightly smaller, garlic into slices, lightly fry everything together in a saucepan.

Cut carrots, zucchini, potatoes into small slices and add to the onion and garlic, lightly fry everything.

Add water or chicken broth and simmer over medium heat until the vegetables are cooked. Before finishing cooking, add salt and ground black pepper.

Add sour cream and use an immersion blender to puree. I got it pretty good thick soup, you can adjust the thickness of the soup yourself, using vegetables or broth.

Serve the zucchini soup with herbs and croutons. Instead of sour cream, you can use cream, this amount is approximately 100 ml.

Recipe 3: delicious zucchini puree soup with milk

Zucchini goes very well with almost all dairy products. Milk gives the soup a delicate and refined taste, and parsley emphasizes it. The soup is dietary and should especially appeal to those who are watching their figure. The milk in the recipe is also diluted with water.

1 medium zucchini (300 g);
1 tbsp. milk;
1 clove of garlic;
a little parsley;
salt and pepper to taste.

We thoroughly wash the zucchini and cut it into large cubes along with the skin. Place them in a saucepan, pour a glass of milk and add a glass of water so that the zucchini does not burn and the puree soup is more soup-like.

Coarsely chop the parsley and also put it in the pan.

Place the saucepan over medium heat and cover the pan with a lid. Zucchini will need 10-15 minutes. They should become soft and easily pierce with a fork. The water should not evaporate much. Boiled zucchini add salt and pepper to taste with milk.

Squeeze out a clove of garlic. Process into puree using an immersion blender directly in the pan. Zucchini soup with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon appetit!

Recipe 4: Zucchini puree soup with cream (step by step)

When you want something light, refreshing, but at the same time delicious - prepare zucchini cream soup! It will fill you up, but will not give you a feeling of heaviness in the stomach, it will delight you with tender creamy taste and its pastel color... And if you serve it with beautiful “hearty” croutons, you can pleasantly surprise your soulmate. We'll cook vegetable puree soup made from zucchini with cream, the consistency of this soup is very delicate. Try it!

zucchini – 3 pcs.;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
cream 20% - 250 ml;
garlic – 2 cloves;
salt;
for croutons - bread/loaf.

Trim and peel the outer membranes (husks/skin) of zucchini, carrots, potatoes, garlic and onions. Cut the zucchini, onion and all root vegetables into large random pieces, and garlic into large slices. It is better to use young zucchini, they have a delicate peel and small seeds; it is not necessary to trim the peel.

If you are cooking with mature zucchini, peel the zucchini, cut the zucchini in half and remove all the seeds.

Place a non-stick/ceramic frying pan on the fire, pour a few spoons of your choice vegetable oil. First, fry the onion segments along with the garlic slices until soft.

And then add all the rest vegetable ingredients- zucchini, carrots and potatoes. Simmer the assorted mixture together for 7-9 minutes, systematically and constantly stirring the set of vegetables, over low, moderate heat. Add salt at the end.

Pour in warm broth if possible (ideally) or to save time - regular boiled water, cook until absolutely (!) full readiness vegetables, primarily your potatoes.

When the zucchini, vegetables, and potatoes are ready, transfer all the circles and cubes into a deep dish (of course, we don’t drain the liquid, we still need it!). “Punch” the stew vegetable mix with a powerful blender into a smooth, lump-free puree. At the same time, you need to heat the cream over the fire.

Combine in one pan vegetable puree, remaining broth and heated cream. Stir the puree with cream, season with more spices if necessary and let the cream soup brew under the lid. Zucchini soup is ready!

While the creamy zucchini soup is infusing, quickly prepare wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just cut out everything you want to express to your loved ones from a thin slice of loaf with kitchen scissors.

Fry the croutons in a dry frying pan and serve with zucchini cream soup along with any fresh herbs! By the way, you can sprinkle the soup on top with sweet ground paprika or a pinch of red pepper, serve it with a slice of lemon or sprinkle with balsamic...

Recipe 5: Dietary soup of zucchini puree with garlic

This soup will become a welcome guest for dining table. If you fast, it will diversify your Lenten table, and if you are not fasting, you can replace some of the water with cream. But the soup is good in this way too Lenten version! The hardest thing is to restrain yourself and not empty the entire pot at once. So cook and enjoy.

Zucchini 2 pcs.
Leek 1 pc.
Garlic 1 clove
Dill 50 gr.
Olive oil 2 tbsp. l.
Salt to taste
Pepper to taste

Cut leeks into rings. I really love this onion for its delicate taste and spring green color.

Heat olive oil in a saucepan. It is better to use cold-pressed olive oil, it is called Extra Virgin.
Add leeks and fry, stirring, for 5 minutes.

Add chopped dill, salt, pepper, pour in 1 liter hot water and bring to a boil. After 2-3 minutes turn off.

Remove the pan from the heat. Gently blend with a blender until pureed.

Add garlic. Our puree soup is ready. Bon appetit!

Recipe 6: Zucchini puree soup with melted cheese

The soup turns out tasty and nutritious. This dish will perfectly diversify your menu.

2 young zucchini;
1 processed cheese “Creamy”;
1 onion;
1 clove of garlic;
300-400 ml chicken broth;
olive oil;
butter;
salt;
sweet ground paprika;
greens for serving.

Recipe 7: Zucchini and cauliflower puree soup

Tasty, healthy and lean soup cauliflower and zucchini puree. During cooking, you don’t need to add anything extra to the broth - bay leaf and black pepper will be enough. Even kids enjoy eating this puree soup for lunch.

Cauliflower: 200 g
Zucchini: 1 pc.
Broccoli: 100 g
Bay leaf: 2 pcs.
Salt: to taste
Fresh herbs: to taste

The puree can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As complementary food it is great option. In addition, for fasting days or during fasting, cauliflower and zucchini puree is also ideal.

We separate the cabbage into inflorescences and cut the zucchini not too finely (one ring into two parts). Meanwhile, put a pan of water on the fire and wait for it to boil.

Place the vegetables in boiling water, add salt and season to taste (I recommend using only bay leaves and peppercorns). Cook until the vegetables are ready (no more than 10 minutes per low heat).

Place the vegetables in a blender and chop. If you want the soup to be puree, add a little broth.

Before serving, sprinkle with dill or parsley. If you are cooking for a baby, you can add more broth, potatoes when cooking the broth and carrots.

Recipe 8: Lenten creamy zucchini and potato soup

You can prepare puree soup from zucchini and potatoes at any time of the year, but you need to take care of preparations for soups in advance. Zucchini withstands freezing well, so you can cut them into cubes, freeze and store them in freezer until spring. And if your dacha has pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in cool place. IN fresh large zucchini are stored until winter.

medium-sized zucchini – 1 piece;
potatoes – 3-4 pcs;
carrots – 2 pcs;
onion – 1 piece;
water or vegetable broth - 1.5 liters;
garlic – 2 large cloves;
vegetable oil – 3 tbsp. l;
salt – add to taste;
coarsely ground black pepper – 2 pinches per serving;
any greens - for serving soup.

Chop the vegetables while the water or vegetable broth is boiling. If the soup is not prepared during Lent, then you can cook it on chicken broth. Peel the zucchini, cut into circles and check for hard seeds inside. Cut into cubes not very large.

Cut the carrots into small cubes or grate them on a coarse grater. Of course, grating is faster than slicing, but when frying, grated carrots will take on more oil, so saving time will cost you extra calories.

Cut the potatoes finely, into cubes or thin strips.

Finely chop onion and cloves of garlic. Garlic, by the way, can be added without frying at the end of cooking to a pan with chopped vegetables or to plates.

The water began to boil intensely, it’s time to load the potatoes into the pan. We wait until the water starts to boil again, adjust the heat so that the boil is not very violent, and begin to sauté the vegetables for the soup.

Heat the onion cubes and garlic in oil. We don’t fry it, we won’t do any frying. Add carrots, stirring and simmering vegetables for 2-3 minutes.

Pour the zucchini into the frying pan, mix the contents of the frying pan and continue to simmer over low heat for another five minutes.

The potatoes are already cooked, you can put them in the pan vegetable stew and cook them until fully cooked.

Cook the soup for about 10-15 minutes over very low heat. How slower fire, the better and more evenly everything is heated and stewed, the vegetables gradually give off their taste, being soaked in different aromas.

Turn off the heat when the vegetables are completely soft. Let cool slightly, transfer with a slotted spoon to a blender bowl and puree. If the walls of the pan are high, then you can drain some of the broth and chop the vegetables without removing them from the pan. Then heat it up, add broth and dilute the soup to the desired thickness. Add salt to the soup, wait until it starts to boil and turn it off.

There is no need to infuse the puree soup; after cooking, it is immediately poured into plates and served. You can add crackers, croutons, toast bread, dried in the oven, and season the soup itself with coarsely ground black pepper and fresh herbs. Bon appetit!

Recipe 9, step by step: squash cream soup

Zucchini soup with roasted garlic is a flavorful and nutritious first course. The longest stage in its preparation is baking the garlic cloves, but it is the garlic that gives the dish its delicious taste. By the way, during the baking process, garlic loses its inherent pungent odor, and in return, acquires an amazing subtle aroma that is transferred to the soup. Tender zucchini – main ingredient dishes, make the soup tender and appetizing. Potatoes fit harmoniously into the overall composition, making the meal satisfying. And fried onions and freshly ground black pepper only complement the taste sensations.

zucchini – 600 g
garlic – 1 head
onion – 1 small head
potatoes - 3-4 tubers
cream 10% fat – 200 ml
butter – 1 tbsp. l.
vegetable oil – 2 tbsp. l.
freshly ground black pepper, salt to taste.

Preheat the oven to 200° C. Divide the head of garlic into cloves. No need to peel! Place the cloves in a fireproof dish and sprinkle with vegetable oil (1 tbsp.).

Bake until soft, 30 minutes.

Cool. Carefully cut off the ends of the skins and squeeze out the fragrant garlic pulp from the cloves. Remove the peel from the onion, wash and cut into half rings.

Wash and peel the potatoes. Cut the tubers into small cubes.

Wash the zucchini and cut into circles or semicircles. There is no need to peel young zucchini, but it is advisable to peel old zucchini from rough skin.

Melt the butter in a saucepan over low heat, add vegetable oil (1 tbsp).

First courses are not always popular, especially among children. Give them either sausage, or pizza, or... fried potatoes. But the child’s body is so sensitive to food that harmful fried food It will only hurt him. Try cooking for your child delicious cream zucchini soup and decorate it with a funny face of their cream. You'll see how your baby will like it. By the way, this soup can become your whole family’s favorite.

You can serve this zucchini masterpiece with crispy croutons, generously sprinkled garlic oil - French version. Or, for example, with sun-dried tomatoes - greek recipe. The delicate base of the soup makes it a “blank canvas” on which you can “paint” whatever you want.

Zucchini soup - not only tasty, but also healthy

Puree soups from any product stand out delicate taste and are great for dietary nutrition. They do not irritate the stomach, but on the contrary, they envelop it, thereby promoting the healing of ulcers and erosions. We offer you several available recipes puree soups. Pumpkin, zucchini, zucchini - any of these melons are suitable for making this soup. You can even use all the vegetables at once, following the proportions given in the recipes.

Zucchini soup - recipes

Creamy soup

Products you need:

young zucchini - 600 g;
potatoes - 250 g;
carrots - 150 g;
onion - 150 g;
garlic - 1 clove;
butter - 50 g;
olive oil - 2 tablespoons;
water - 450 ml;
cream 10% - 250 ml;
salt, pepper and curry powder - to taste.

Finely chop the onion and garlic.
Grate the carrots on a coarse grater.
Cut the zucchini and potatoes into small cubes.
Melt butter in a deep saucepan and add olive oil. Saute the onion and garlic in the oil mixture until transparent.
Add carrots and simmer for 3 minutes.
Add potatoes and zucchini.
Salt, pepper, sprinkle with curry. Mix well.
Add hot cream and water.
Cook for 20 minutes.
Puree with an immersion blender.

Zucchini cream soup with chicken

For this hearty soup you will need:

zucchini - 2 kg;
chicken breast without skin - 500 g;
melted butter - 50 g;
cream 33% - 70 ml;
water - 1 l;
salt, white pepper.

So let's get started:

Cut the zucchini into cubes and simmer with half the oil for 20 minutes - under a closed lid.
Place the zucchini in a saucepan, blend with a blender and leave in a warm place.
Simmer the cubes in the remaining oil chicken breast until the meat turns white.
Transfer the chicken to the zucchini puree and puree everything again.
Place the resulting puree on low heat and add hot water to the pan.
Bring to a boil.
Pour in hot cream.
Salt, pepper, mix well.
Warm up for 2-3 minutes.

Zucchini soup with chanterelles

Chanterelle mushrooms have incredible aroma and taste, so they are perfect for diversifying the taste of zucchini soup. For this recipe you need:

zucchini - 500 g;
fresh chanterelles - 100 g;
vegetable broth - 1 l;
refined vegetable oil - 2 tablespoons;
sour cream - 4 tablespoons;
salt pepper.

How to cook:

Cut the zucchini into slices and lightly fry in one spoon of oil.
Pour hot vegetable broth into the saucepan with zucchini.
Cook everything together for 10 minutes.
Rub through a fine sieve.
Add sour cream, salt and pepper.
Cut the chanterelles into strips and fry in oil.
IN hot soup add mushroom slices.

Zucchini soup in a slow cooker - nothing could be easier

If you have a multicooker at home, then preparing zucchini soup is quite simple. Zucchini can be replaced with pumpkin - it will be no less tasty. What you need:

1 kg - zucchini;
100 g - Feta cheese;
1 piece - onion;
1 clove of garlic;
500 ml - milk;
3 tablespoons - sour cream.

This is how this soup is prepared:

Peel the zucchini, cut into slices and cook in the “Steamer” mode.
Finely chop the onion and garlic and cook for 5 minutes in the “Baking” mode.
Mix zucchini and onion. Beat the mixture with an immersion blender.
Add milk, sour cream, cheese.
Salt and pepper. Cook on the “Stew” mode for 10 minutes.

There are very simple recipes according to which preparing such a soup is not difficult, and these recipes are both dietary, without meat (suitable for those who are fasting), and for those who like to cook, with meat broth.

What types of zucchini should I use for soup? Most often, zucchini is used for soup; it has delicate pulp and thin skin. If the zucchini is very young, you don’t even need to peel the skin, and the seeds, if there are any, are small, tender and boil along with the pulp. White zucchini is in second place in the popularity of its use for cooking puree soup. Its peel is thicker; it must be trimmed before preparing the soup; if the white zucchini is large, select the seeds.

In principle, any zucchini will be suitable for puree soup, the main thing is that they are not overripe, otherwise, even if you choose the seeds, the pulp will not have such a delicate taste and it will take a long time to cook such a zucchini.

Zucchini puree soup: dietary recipe

You will need:

zucchini weighing about 2 kg;
a liter of vegetable broth (cook any vegetables dear to the heart and stomach, cut into equal pieces, until soft, drain the broth, strain), but you can also take water;
1 processed cheese;
half a glass of breadcrumbs (or a glass with the top of croutons);
two garlic cloves;
greenery.

The zucchini is peeled (if the peel is thick), cut into cubes, checked for the presence of seeds (large ones are selected), and filled with broth. Cook over medium heat until the zucchini is soft. Add garlic (finely chop, do not crush, crushed garlic gives a bad taste), add processed cheese (cut it into squares), cook again until the cheese cubes dissolve.

At the end, add the sifted breadcrumbs (if you decide to cook with them), boil for another minute - remove from the heat and process in a blender into puree, add salt to taste during the pureeing process.

How to submit?

Before serving zucchini soup The puree is sprinkled with herbs. WITH breadcrumbs it comes out thick and satisfying, but you can cook it without them and serve croutons along with the soup.

If those wishing to try the soup are vegetarians or on Lent, then instead processed cheese We use potatoes - one large potato, cut into cubes, boil together with the zucchini.

Puree soup of zucchini and potatoes with beef or chicken broth

This zucchini soup is a “heavier” option, but it will still be considered dietary if you use young lean beef or chicken for the broth. The broth is prepared “according to the classics”: pour the meat with water, as soon as it boils, remove the foam and reduce the heat, cook for about an hour, remove the meat, strain the broth. Let's take:

zucchini weighing about 2 kg;
liter of broth;
meat on which the broth is cooked, in pieces;
3 potatoes;
medium sized carrot;
bulb;
greenery.

IN meat broth put pieces of zucchini (peeled and without seeds), grated on coarse grater carrots, diced potatoes, onion. Cook everything until the zucchini and potatoes are soft (the onions and carrots will be cooked first). The vegetable pulp is taken out into another bowl, pour a little broth and puree with a blender.

The puree is placed in portions into the broth, stirred and the puree is added again to the desired thickness. If the soup is already thick enough and there are some vegetables left, you can make mashed zucchini as a side dish instead of the usual potato puree. At the very end, when the soup is ready and salted, add pieces of meat and herbs.

Zucchini puree soup “combo”

Puree soup made from zucchini and potatoes has this name because there will be two types of zucchini in it - pureed and fried. Let's take this soup:

two medium zucchini;
three potatoes and one carrot;
onion;
ready-made meat broth 2 liters;
greenery.

Clean the zucchini and remove the seeds (if necessary). Set aside a piece of zucchini about one-fifth of the total weight. We cut the rest into cubes, together with the carrot, grated on a coarse grater, half an onion (put the half of the onion aside with the reserved zucchini) and cubed potatoes, put into the broth and cook until soft.

While the vegetables are boiling in the broth, cut the reserved zucchini into thin slices and fry in vegetable oil until well cooked. golden crust. Cut the other half of the onion very finely and fry until transparent and golden brown.

Puree the cooked vegetables in the broth with a blender, add salt and pepper, and add slices at the very end fried zucchini, fried onion and chopped greens. You can season the soup with sour cream.

Squash puree soup with diced potatoes

You can cook a soup of pureed zucchini and potatoes that is more familiar to the eye; for this, cut the potatoes (a couple of pieces) into cubes and cook separately. The procedure for preparing puree is the same: take about 2 kg of zucchini per liter of water or any broth, boil pieces of zucchini in the broth until softened and again process them into puree using a blender. Separately, sauté finely chopped onion and carrots (grated). Potatoes, which were boiled in advance, are added to the puree, along with onions and carrots, and cooked over very low heat for a minute. Stir so that it doesn’t burn, don’t forget to add salt, sprinkle with herbs before serving. You can also add pieces of meat to this soup if you cooked meat broth.

In order to fully appreciate all the capabilities of the vegetable, we will tell you in detail how to prepare this or that type of puree soup from zucchini and potatoes and other ingredients.

On this page you will find the following recipes:

Benefits of zucchini

Zucchini is a miracle vegetable, which, along with its delicate taste, has a number of medicinal and preventive properties. Thanks to 17 kcal per 100 g, it belongs to dietary products and is actively used in pp and all kinds of diets. Zucchini tubers contain a lot of carotene and vitamin C, which contributes to the overall strengthening of the body, a large number of potassium, which regulates acid-base balance, maintaining water balance in the body and stimulating muscle tone.

Recipes for cooking zucchini and their relatives, zucchini, are very varied and cover options from chowder, i.e. first courses, before preservation, both salty and sweet jams. Despite the widespread use of zucchini in cooking, preparing first courses using them remains a priority. After all, even the simplest puree soup made from zucchini and potatoes will become a real find for a wide range of people. This dish will satisfy your hunger, give you strength, restore balance in the body, warm you up on cold days, and all this without harming your figure. Supporters of recipes for weight loss can cook it with water or vegetable broths, lovers hearty dishes- on meat broths with an expanded composition of ingredients, and for the baby’s first complementary feeding, grated zucchini soup will become indispensable, because does not cause allergies and is easily digestible.

Find the most light lean zucchini soup for a tasty and proper weight loss you can here

Vegetarian version of zucchini soup

A simple method of preparing creamy potato soup allows you to get acquainted with basic option, which can be modified to suit your needs and taste priorities. The photos attached to the recipe will confirm the simplicity of the dish. Well, all the owners kitchen appliances can safely prepare a similar zucchini soup in a slow cooker.

Ingredients:

Zucchini - 1 pc.
Potatoes - 4-5 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Water - 1.5 l
Salt - to taste
Vegetable oil - for frying
Dried herbs - optional

Cooking method: boiling

Cuisine - European

Preparation time - 10 minutes

Cooking time - 35-40 minutes

Number of servings - 4

How to make dietary zucchini soup - step-by-step recipe with photos

Prepare vegetables. It is recommended to take large fruits, and when using medium and small ones, it is better to increase their quantity.
Remove the skins from carrots and potatoes and rinse the vegetables. Remove the skins from the onions and garlic. If used old zucchini with a hard skin, it is better to remove it.
Chop all vegetables for further processing. Chop the zucchini and potatoes into medium or in large pieces. Chop carrots and onions into small cubes. Cut the garlic cloves into several pieces.
Advice. If such a puree soup from zucchini and potatoes is prepared especially for a child, then you can refuse to use garlic.
Place the potatoes in slightly salted water and let them cook.
Sauté onions, carrots and garlic in a small amount of vegetable oil. For weight loss and a richer taste, it is better to use olive oil. How long to stew vegetables in it will depend on their volume and the size of the pan, but try not to fry too much. 2 minutes is enough.