Delicious vegetable soup with zucchini. Vegetable soup with zucchini

Preparation:

Ingredients:

2 potatoes
1 onion
1 carrot
1 medium sized young zucchini
2 firm tomatoes
1 clove of garlic
fresh dill
1-2 tbsp. l. green onions
1 bay leaf
vegetable oil
salt
pepper
sour cream

Very tasty and light soup. Even those who don’t really like zucchini will happily eat it. The soup perfectly combines tender, sweet zucchini and sour tomatoes, and each vegetable retains its own taste. And when at the end of cooking you add fresh herbs and let the soup brew for about twenty minutes, you won’t be disappointed;)) This vegetable soup is very useful for people suffering from diseases of the gastrointestinal tract. Well, “practically healthy” people just need to sometimes unload their body with such a low-calorie, dietary soup.

1. Pour 1 liter of water or broth into the pan. Cut the peeled potatoes into cubes, place in water and cook for 10-15 minutes.

2. Cut the peeled onions into cubes and fry in a small amount of vegetable oil for 1-2 minutes over medium heat.

3. Cut the peeled carrots into thin slices and fry with onions for 1-2 minutes.
Fry the vegetables until half cooked; at the end of cooking they will be uncooked and tasty.

4. Then add diced zucchini or zucchini to the pan, stir and fry for 1-2 minutes.
In young zucchini, you don’t have to remove the skin if you are sure that they are homemade and without nitrates.

5. Make a light cut on the tomatoes, pour boiling water over them, then cold water and remove the skins. Cut the tomatoes into cubes and add to the vegetables in the pan. Stir and cook for another 1 minute to allow the vegetables to exchange their juices. Place the contents in a saucepan with potatoes, bring to a boil and cook over low heat for another 5 minutes.

6. Then add bay leaf, dill, a little green onion, chopped garlic clove, salt, bring to a boil, turn off and let it brew for 20 minutes. When serving, add sour cream and freshly ground pepper to serving plates.

To enhance the taste, add 1-2 tbsp to the soup. tablespoons fresh chopped sweet pepper.

Do not prepare vegetable soups for future use.

Step 1: prepare the chicken and cook the broth.

Step 2: prepare the tomatoes.

Step 3: Prepare the remaining vegetables and other ingredients.

Step 4: prepare vegetable dressing.

Step 5: cook zucchini soup - stage one.

Step 6: cook zucchini soup - stage two.

Step 7: Serve the zucchini soup.

Vegetable dressing can be stewed in butter, melted 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 cauliflower, eggplant and broccoli are added to the set of vegetables; they must be washed, chopped and cooked at the same time as the zucchini.

Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. The original version of the first course is considered to be zucchini soup, despite the fact that chefs consider this vegetable an indispensable ingredient in winter pickles and main courses.

Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.

In order to prepare an appetizing soup, you should prepare a set of ingredients:

• 500 grams of boiled chicken breasts;
• a couple of small young zucchini;
• red and green bell peppers;
• bulb;
• a glass of fresh tomato puree;
• 3 cloves of garlic;
• a couple of medium potatoes;
• salt, pepper, vegetable oil.

Prepare the soup in an enamel container, first pour a liter of liquid or broth into it.

1. Peeled and cut into thin strips potatoes are placed in a saucepan, brought to a boil and boiled over low heat until half cooked.
2. The onion is chopped and fried in vegetable oil until soft, after which the peppers, cut into thin strips and chopped garlic, are added to the frying pan. Simmer the mixture for 5 minutes under the lid.
3. Finely chopped zucchini is added to the vegetable mixture, mixed and simmered for about 7 minutes.
4. Pour potato broth over the vegetable mixture, add mashed tomatoes, boiled chicken, cut into small cubes, and bring the mixture to a boil.
5. After boiling, cook the soup over low heat for 8 minutes, add herbs.

The dish is served with sour cream or low-fat yogurt.

Zucchini puree soup with meatballs

Thick and satisfying zucchini soup can be cooked with the addition of meatballs. A delicious first course is not only thick and satisfying, but also quite high in calories.

This version of the first course is prepared from the following ingredients:

• 3 medium sized zucchini;
• bulb;
• 250 grams of minced meat;
• carrots – 2 pieces;
• salt, herbs, vegetable oil.

The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.

1. Wash the vegetables thoroughly and remove the skin from the zucchini.
2. Place the prepared vegetable in a pan of water, bring to a boil and cook for 20 minutes over low heat, after which small minced meatballs are added to the broth.
3. The chopped onion is fried in vegetable oil until half cooked, grated carrots are added and the vegetables are sautéed over low heat until tender.
4. Place the onions and carrots into the soup, remove the finished meatballs from it, and grind the soup ingredients with a blender.
5. Return the meatballs to the puree soup, bring the mixture to a boil, add the herbs and turn off the heat.

This soup is served with sour cream.

During the cooking process, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.

Zucchini soup with melted cheese

A soup with a delicate and special taste is made from zucchini and melted cheese. The cheese itself gives a special creamy milky flavor to the finished dish; moreover, this soup is not flavored with sour cream or mayonnaise.

The main ingredients of this tender and light soup are:

• a couple of small zucchini;
• sweet pepper;
• carrot;
• 100 grams of processed cheese;
• salt, herbs, butter.

In order to prepare a delicate puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.

1. Shredded carrots are fried until half cooked in butter, zucchini and pepper, chopped into cubes, are added.
2. The mixture is simmered for 5 minutes with occasional stirring.
3. Bring the water to a boil, add the sauteed vegetables and let the mixture boil again.
4. After boiling, cook the soup for about 10 minutes, add grated processed cheese and cook with constant stirring for 5 minutes.
5. Season the dish with herbs, salt to taste and turn off the heat.

You can add chopped garlic and your favorite spices to this dish.

Zucchini soup with mushrooms

Mushroom soup lovers will love this recipe for clear zucchini soup with mushrooms.

A hot dish is prepared from the following ingredients:

• half a kilogram of fresh mushrooms;
• 7 medium potatoes;
• a couple of zucchini;
• bulb;
• carrots – 2 pieces;
• fresh tomatoes – 2 pieces;
• vegetable oil, salt, spices, herbs.

Step by step recipe:

1. Shredded carrots and onions are fried in oil until tender.
2. Peeled and washed mushrooms are chopped into cubes and boiled in boiling water for half an hour.
3. Peel the zucchini and potatoes and chop them into small cubes.
4. Add vegetables to the mushroom broth, let it boil for 10 minutes, add fried carrots and onions, bring the mixture to a boil.
5. After a quarter of an hour, turn off the heat, add herbs and spices.

Before serving, the dish is seasoned with sour cream and chopped green onions.

Zucchini cream soup with cream

Creamy zucchini soup with added cream will decorate any Sunday family dinner.

This hot dish is prepared from simple ingredients:

• small zucchini;
• carrot;
• bulb;
• a couple of potatoes;
• 100 grams of cream;
• salt, vegetable oil.

Prepare pureed zucchini soup with cream following the following sequence of steps:

1. Peeled onions and carrots are cut into rings and fried in vegetable oil until tender.
2. Peeled zucchini and potatoes are cut into small cubes, mixed with fried vegetables and poured with two glasses of water.
3. Bring the mixture to a boil and boil until the potatoes are completely cooked.
4. Drain half the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
5. Transfer the finished dish to a tureen and dilute with warm cream, add herbs and spices.

This dish is served with croutons. The soup can be seasoned with marjoram and dried herbs.

They say that hot dishes are not suitable in summer. I disagree. There are summer soups and winter ones. I consider this a summer soup and it's one of my favorites! Where can you find zucchini in winter to make such a wonderful soup? So don’t put off the recipe until winter, but let’s treat ourselves! By the way, I have another very tasty creamy soup made from zucchini and cream, if you are interested, click on this recipe!

Ingredients:

• Meat on the bone 300 -400 g (or just take broth).
• Potatoes 3-4 pcs.
• Zucchini 1 piece
• Carrot 1 piece
• Bell pepper 1 piece
• Onion 1 piece
• Tomato 3 pcs
• Parsley
• Dill
• Black pepper

How to cook

First, let's start cooking the meat on the bone. When the meat is ready, remove it from the broth and set it aside. Cut the potatoes into cubes and put them in the broth to cook.
During this time, chop the onion, saute it a little in vegetable oil, add grated carrots to the onion, and continue sautéing. Let's cut the pepper, I took half the red and the green and added it to the carrots. Sauté until the pepper is ready.
To the finished potatoes, add diced zucchini, meat cut into portions and passivated vegetables, salt and pepper, cook for about 7 minutes. Peel the tomatoes, chop and add to the soup, cook for about 5 more minutes. Add greens and zucchini soup is ready!
Bon appetit!

Step 1 out of 5

Cook the beef for half an hour, then completely drain the broth and cook the meat in new, clean water for about two hours. After this, strain the broth several times through a fine sieve and pour into a clean saucepan.

Step 2 out of 5

Place meat in a bowl. Wash the onions and carrots thoroughly and peel them. Cut them into small cubes, a little larger than for a salad. Add vegetables to meat. Wash the zucchini thoroughly and cut into the same cubes as other vegetables. If you have the opportunity, buy blue ones and add them in place of half the zucchini. Just pre-soak them in salt in cold water for about half an hour.

Step 3 out of 5

The more greens in this soup, the better. Moreover, use a wide variety of greens, from dill to basil and spinach. You also need to chop the greens finely and add them to the soup immediately along with the other ingredients.

Step 4 out of 5

As for the potatoes, you can either put them in or not at your discretion. I add it to make the soup richer and richer. Although if you omit it from the composition, the taste of the soup will not change significantly. Put the broth to boil and after boiling, add all the vegetables to it. Salt the water to taste immediately. Also add a teaspoon of basil and the same amount of oregano. Add pepper to taste and mix everything. Cook the soup over high heat for about ten minutes first. Then reduce the heat to low and cover with a lid and simmer the soup until tender (about 25 minutes).

Ready!

Leave the finished soup to steep for about an hour and then serve hot or warm. If desired, you can season it with a small amount of sour cream. Bon appetit! =)