Frozen zucchini soup recipes. Zucchini soup: quick and tasty recipes with photos. Zucchini soup with curry

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 first dish, after frying them. Also add tomatoes, which will add a pleasant sourness. As a result, 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.

Not so long ago, pureed zucchini soup and other similar dishes were considered “far away” for our stomachs. They were one of the elements of haute cuisine and were served exclusively in restaurants. But over time, housewives mastered its preparation, and squash puree soup became part of the diet of ordinary Russians. As it turned out, this soup is quite simple to make and at the same time it is incredibly tasty and healthy.

Thick squash soup

Cream of squash soup and cream of squash soup originally originated in France. Every cook in this country is convinced that soup is the main dish in the diet and its role is as important for health as a strong foundation for any building. How are they useful?

Thick zucchini soups are extremely useful for those who have diseases of the gastrointestinal tract, who want to reduce their weight and at the same time saturate their diet with the right food. And this is due to the fact that zucchini itself is quite easily absorbed by our body, and soup is considered one of the best dishes, which is advisable to use more often. Thus, it turns out that thick zucchini soup is a rather valuable dish that you should definitely learn how to cook and eat at least three times a week.

In addition, this dish has a delicate texture and pleasant taste, and due to the fact that all products are beaten until smooth, you can add a lot of additional “benefits” to it. As a result, even ardent opponents onions, carrots, celery, etc., they will eat the most delicate soup with appetite, not realizing that these same products are present in it.

Zucchini puree soup can be prepared with the addition of absolutely any vegetables. Both the main product and additional ingredients must be thoroughly washed and cut. In this case, the components do not necessarily need to be crushed; on the contrary, they are usually cut in large pieces. Next, the products are poured with water or broth and boiled until cooked. Finally, the contents of the pan are allowed to cool slightly and crushed using a blender.

Note! To make zucchini soup, you can use any broth: vegetable, fish, mushroom or meat!

If necessary, dilute the finished squash puree soup with a small amount of broth to the optimal consistency. In this case, you can adjust the density yourself, according to your own preferences. Ready dish pour into plates and, if desired, add fresh herbs, crackers or grated cheese.

Creamy zucchini soup

Creamy zucchini soup is a variation of creamy soup. His distinctive feature- this is the basis, the role of which is not broth, but milk or cream. This dish will have a softer consistency, reminiscent of the most delicate butter cream, thanks to which children eat it with great pleasure.

Here you can also improvise with ingredients and use absolutely any combination. This dish significantly simplifies kitchen duties and allows you to feed the whole family quickly, satisfyingly, tasty and with health benefits.

Note! In general, both puree soup and cream soup can be prepared from several types of vegetables, meat and mushrooms. Sometimes legumes and cereals are added to squash soup, for example, beans, rice, peas, pearl barley, etc.

Home characteristic feature of these dishes is their consistency. To obtain the desired texture, you can use an immersion blender or food processor. Some people finish by passing the puree through a fine mesh sieve. This process is quite labor-intensive, especially if the dish was prepared for a large family. To make it easier to puree the soup, special attachments that are equipped with some models of food processors will help. They have blades with plastic or metal sieves, and thanks to this attachment you can get an absolutely homogeneous, tender, lump-free zucchini soup in a matter of seconds.

So, let's start cooking!

Classic squash soup

This is the easiest recipe for pureed zucchini soup. For it you will need the following products:

• medium zucchini;
• 100 g processed cheese;
• a couple of garlic cloves;
• 30 g breadcrumbs;
• 20 g fresh herbs;
• 500-600 ml broth;
• 4 g salt.

We remove the main ingredient from the peel and seeds. Cut as desired.

Note! If the zucchini is young, then you don’t have to remove the seeds!

Place a saucepan on the fire, pour in 700 ml of broth, add the chopped zucchini and bring to a boil. After a couple of minutes, add thinly sliced ​​garlic, grated cheese and wheat crackers into the broth. Cook the soup until the cheese is completely dissolved, then add salt to taste and puree until smooth. Using the broth, we adjust the thickness of the soup, pour it into plates and garnish with chopped herbs.

Zucchini cream soup

We will prepare creamy zucchini soup from the following ingredients:

• a couple of young zucchini;
• bulb;
• carrot root;
• a couple of cloves of garlic;
• 50-60 ml cream;
• 10 g sugar:
• bay leaf glasses;
• a pinch of black pepper;
• 4 g salt.

Boil carrots and onions in water until tender. Once the broth is ready, discard the vegetables. Place the prepared zucchini in a saucepan with vegetable broth, add bay leaf and sugar. Bring to a boil, reduce the gas supply to a minimum, after a couple of minutes remove the bay leaf and cook the contents of the saucepan for a quarter of an hour under the lid. Remove from heat, using a slotted spoon, remove the prepared zucchini and garlic from the broth and grind them into a puree.

Return the zucchini puree to the stove, add salt, pepper, a small piece of butter and cream. Stir gently and turn on low heat. After the mixture boils, dilute it to the required consistency with the remaining vegetable broth. Cook the soup over low heat with constant stirring for five minutes, then remove from the stove and leave covered for ten minutes. Pour the finished cream soup into bowls and sprinkle with green onions or dried herbs.

Note! If the zucchini cream soup is intended for children, then you should not add black pepper and bay leaf to it. In this case, the fewer additives, the better. For yourself, you can use absolutely any seasonings and aromatic herbs!

With potatoes

Zucchini and potato soup is another easy and healthy dish, which is sure to please both adults and children. To prepare it you need to prepare:

• 4 small zucchini;
• a couple of large potato tubers;
• onion head;
• 800-900 ml broth;
• 180 ml cream;
• a couple of cloves of garlic;
• a pinch of pepper;
• 5-6 g salt.

Remove the husk from the onion and chop it. Peel the garlic cloves and chop them as finely as possible. Pour a small amount of vegetable oil into a saucepan, heat it thoroughly, then fry the chopped onion and garlic.

Peel the zucchini and potatoes, cut them randomly and place them in a saucepan with fried vegetables. Simmer everything under the lid over low heat for 5-6 minutes. Add broth, let it boil and cook until all ingredients soften.

Warm the cream in a separate container. Drain the broth and puree the vegetables. Return the vegetable mass to the saucepan, add hot cream and stir. If you find the soup too thick, you can thin it a little with the remaining broth. Remove the dish from the heat and pour into serving bowls. We fry pieces of wheat bread in a frying pan and decorate our delicate soup with crispy croutons.

With cauliflower

The recipe for zucchini and cauliflower soup includes the following ingredients:

• 450 g zucchini;
• 400 g cauliflower;
• medium potato tuber;
• bulb;
• 30 ml olive oil;
• 55 g hard cheese;
• 180 ml cream;
• 4-5 g salt.

While the cabbage is ready, peel the zucchini, potato tuber and onion. Cut as desired. Add the remaining vegetables to the finished cabbage and continue cooking until the potatoes are ready.

Remove the saucepan from the stove, let the vegetables cool slightly, add a couple of tablespoons of olive oil and puree. Pour in the cream, stir, put on low heat and warm thoroughly. Pour the finished soup into bowls, sprinkle with grated cheese and garnish with fresh herbs.

Vegetable puree soup with zucchini

Vegetable soup with zucchini is good because you can add almost all the vegetables that you currently have at your disposal. But at the same time, it is better to give preference to seasonal products - this way the puree soup will turn out to be the most delicious and healthy. To prepare it you will need:

• 280-300 g zucchini;
• a couple of potato tubers;
• a couple of fleshy tomatoes;
• carrot root;
• medium onion head;
• 1 tables. spoon of vegetable oil;
• 5-6 peppercorns;
• 3 cloves of garlic;
• bay leaf;
• several sprigs of dill;
• 4-5 g salt.

Peel the potatoes, chop them, put them in a saucepan, add water and cook for a quarter of an hour. Peel the carrot root and cut into thin slices. Remove the husk from the onion and chop it into half rings. Peel the zucchini and cut into medium cubes.

Heat the vegetable oil in a frying pan and fry the chopped onion and carrot slices. After about five minutes, add the zucchini cubes. Cook everything for 10 minutes. Blanch the tomatoes in boiling water, then remove the skin and chop the pulp as desired. Place the tomatoes in the pan with the vegetables. Simmer over low heat for another five minutes.

Transfer the ingredients from the frying pan to the saucepan, bring everything to a boil and cook over low heat for about five minutes. Season with salt and pepper and drop the bay leaf. We remove the husks from the garlic, pass the cloves through a press and also add them to the soup. Stir, let the soup boil and immediately remove from the stove. Remove the bay leaf. Mix everything in a blender, heat it up again over low heat and leave for about ten minutes with the lid closed.

With shrimp

To prepare squash puree soup with shrimp you will need the following products:

• a couple of small zucchini;
• 10 large shrimp;
• a couple of cloves of garlic;
• 4 pods of asparagus;
• 50 g cheese;
• a pinch of dried basil;
• 4-5 g salt.

Let's start with shrimp. Boil them until tender in water or a double boiler. We clean the asparagus and blanch it in boiling water until tender, after which we immediately transfer it to ice water so that it does not lose its color.

Pour water into a saucepan and add chopped zucchini. Add peeled chopped garlic. Cook everything for a quarter of an hour. We take the finished zucchini out of the water and puree it. Season the puree with the required amount of salt and pepper, and if necessary, dilute it a little with broth.

Pour the finished soup into bowls and place shrimp and asparagus on top. Crumble the cheese and place it on plates.

With chicken

Zucchini soup with chicken is a quite tasty and satisfying dish. We will prepare it from the following products:

• 600 g zucchini;
• 200 g potatoes;
• 180 g chicken meat;
• 200 g processed cheese;
• 140 g onions;
• 4-5 g salt;
• a pinch of ground pepper.

Cut the chicken into small pieces and boil in salted water. This will take about a quarter of an hour. In the meantime, we are working on the remaining ingredients of the dish. Wash the zucchini and cut into cubes. Peel the potatoes and chop into small pieces. Peel the onion and finely chop it.

Remove the chicken from the broth and place the chopped potatoes in it. Boil for about 20 minutes, add onions and zucchini. We cook everything for about fifteen minutes. After the zucchini is completely cooked, pour the broth into a separate container and puree the vegetables. Dilute the soup to the required consistency and return to the stove. Add pieces of processed cheese, mix and cook over low heat until they are completely dissolved.

With mushrooms

For this soup you will need:

• a couple of medium zucchini;
• 10 champignons;
• large potato tuber;
• onion head;
• a couple of cloves of garlic;
• 55 g processed cheese;
• a couple of sprigs of thyme;
• a small bunch of parsley;
• 120-130 ml cream;
• 1 tables. spoon of olive oil;
• 1 tables. spoon of butter;
• 4-5 g salt.

Peel the vegetables and cut them into large cubes. We thoroughly wash the mushrooms, clean them if necessary and chop them into thin slices. Peel the garlic cloves, remove the core and finely chop with a knife. Wash the parsley and chop it finely. Remove the leaves from the thyme sprigs.

Pour a little olive oil into the saucepan, add butter, add herbs and aromatic herbs. Warm it up, then add onion, garlic, pieces of vegetables and slices of mushrooms. Fry everything for five to six minutes.

Add about one and a half liters of water and cook the contents of the saucepan for 20 minutes. When all the ingredients are ready, add them processed cheese and pour in the cream. Puree our soup using an immersion blender. Return it to the stove and warm it up thoroughly. Season to taste with salt and pepper.

1. Zucchini soup will be as tasty as possible if you dilute a little butter in it just before serving. However, you should not bring it to a boil. You just need to add a small piece of butter and stir.
2. If the puree soup has cooled down too much, it is recommended to reheat it in a water bath. It should not be boiled again.
3. You can serve the soup with pieces of raw ingredients. For example, in squash puree soup with potatoes you should put a little canned peas, with cauliflower - small boiled inflorescences, with chicken - several fried pieces of fillet.

Bon appetit!

It is believed that soup is usually the first course. A liquid dish in which, along with various ingredients, at least half is liquid. It is often difficult to say what kind of soup it is, since identifying the main component is very problematic. This applies mainly to multi-ingredient soups. It is customary for the names of soups to reflect the main taste - meat soup with rice, or vegetable soup with shrimps. However, there are many soups that are simple in composition, but not always easy to prepare.

The basis of most soups is broth. Of course, there are a lot of soups based on milk and various liquids (for example, kvass). But broth-based soups, or rather broth, are much more common. On french word broth shares a root with the verb meaning “to boil.” Simply put, broth is a decoction obtained by boiling or cooking certain foods. Vegetable, meat, fish broths are an excellent base for soup.

Moreover, in many world cuisines, broths act as independent liquid dishes. One can hardly talk about high nutritional value broth, due to its low content nutrients. But broths are often used to maintain strength during weakness or illness, since broths are easily digestible. At its core, it is a broth or fish broth, with the addition of spices and herbs. Vegetable decoctions - most often made with roots: carrots, celery, onions, sometimes parsnips, parsley root and others. I read somewhere that there is even seaweed broth.

When I was little, I was fond of looking at pictures in an old cookbook. For some reason, I remember the pictures where rosy-cheeked children happily eat soups. Not ordinary soups in which you can find carrots, potatoes or a piece of meat. And soups that more closely resemble semolina porridge. Even then, I discovered cream soups, pureed soups - smooth and very tasty.

It is always preferable to cook soups with broths

Often the cooking time for the main components of the soup is much shorter. What is the cooking time for the base - the broth? Therefore, it is more convenient to first prepare a decoction, and then cook soup based on it.

Now we periodically prepare similar first courses at home. And the most delicious we have is zucchini soup. Zucchini, a close relative of pumpkin, grows well and does not require much care. Moreover, zucchini fruits can come in all sorts of colors. You can often hear the name - zucchini. In many European languages, the name of zucchini is pronounced zucchini; zucchini is considered to be zucchini with green fruit. But this does not change the essence - zucchini remains zucchini, even in zucchini caviar or in. An amazing feature of zucchini is that it is extremely low calorie content at very high content useful substances.

Ingredients (2 servings)

• Young zucchini 2-3 pcs
• Onion 1 piece
• Carrot 1 piece
• Garlic 2-3 cloves
• Cream 3 tbsp. l.
• Butter 1 tsp.
• Salt, sugar, black pepper, bay leaf To taste

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Zucchini soup with spices and cream

1. For the soup, you need young zucchini that has not formed seeds. Ripe or almost ripened seeds cannot be crushed and will be completely unnecessary in the soup. Peel the zucchini and, if the seeds seem ripe, remove them. Cut the zucchini into several pieces - quite large.

   Zucchini and vegetables for broth

2. Also peel and coarsely chop the carrots. Peel the onion, but leave it whole. Peel the garlic. Place all vegetables in a saucepan, add 1 tsp. sugar and 2-3 bay leaves. Add 1 liter of water. Bring to a boil and cook over low heat, covered, for 20 minutes at a low simmer. After 5 minutes, discard the bay leaves.

   Place all vegetables in a saucepan, add water and spices

3. Use a spoon to remove the boiled zucchini and garlic cloves. Place them in a blender. Grind everything to a puree. Do not pour out the broth. And use to dilute the soup to the desired thickness.

   Pour the zucchini puree into a saucepan, add salt and pepper to taste. Add 1 tsp. natural butter

4. Pour the zucchini puree into a saucepan, add salt and pepper to taste. Add 1 tsp. natural butter and 3 tbsp. medium fat cream. Stir gently and put on fire. Depending on the desired thickness, the soup must be diluted with the remaining vegetable broth - to taste.

   Depending on the desired thickness of the soup, you need to dilute it with the remaining vegetable broth - to taste.

5. Cook over low heat, stirring constantly, for approximately 5 minutes. The boil should be low. Remove the finished soup from the heat. Cover with a lid and let stand for 10 minutes.
6. Pour into plates or bowls. Usually soups are sprinkled with herbs at the end. You can sprinkle with chopped parsley or a pinch of dried green onions. I highly recommend adding a little ground black pepper to your zucchini soup. If the soup is intended for children, no additions should be made.

First courses prepared from ripe gifts from the garden are distinguished by their delicate taste and delicate aroma, which evokes 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 squash puree. They have a soft consistency and simply melt in your mouth. They contain potatoes, carrots, onions, 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. Puree soups cooked with meat broth are incredibly tasty and nutritious. Finely chopped herbs and garlic croutons give them a special aroma. 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, and homemade sour cream.

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.

Add 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, turning it into a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and put it 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 have got the most delicate puree soup, which can be served as a European dish with croutons 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 a soup with less calories, you can use water, and for a more satisfying 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 a fairly 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. Salt and pepper boiled zucchini with milk to taste.

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 satiate, but will not give you a feeling of heaviness in the stomach, it will delight you with its delicate creamy taste and its pastel color... And if you serve it with beautiful “hearty” croutons, you can pleasantly surprise your soulmate. We will prepare vegetable puree soup 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 and pour in a few tablespoons of your chosen vegetable oil. First fry the onion segments along with the garlic slices until soft.

And then add all the other 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 as warm a broth as possible (ideally) or to save time - ordinary boiled water, cook until the vegetables are absolutely (!) fully cooked, first of all, 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 stewed assorted vegetables with a powerful blender into a homogeneous puree, without unpleasant lumps. 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 at the dinner table. If you are fasting, it will diversify your fasting table, and if you are not fasting, you can replace part of the water with cream. But the soup is also good in this lean 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

Delicious, healthy and lean cauliflower and zucchini puree soup. During cooking, you don’t need to add anything extra to the broth - bay leaf and black pepper will be enough. Even children 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 over 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 can withstand freezing well, so you can cut it into cubes, freeze it, and store it in the freezer until spring. And if the dacha made you happy good harvest zucchini, then take the largest ones to the balcony or keep them in a cool place. IN fresh large zucchini are stored until winter.

• zucchini average size– 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 in chicken broth. Peel the zucchini, cut into slices 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 the onion and garlic cloves. 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 stewed vegetables and cook them until fully cooked.

Cook the soup for about 10-15 minutes over very low heat. The slower the fire, the better and more evenly everything warms up and simmers; the vegetables gradually give off their taste, becoming saturated with 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 croutons, 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 is the main ingredient of the dish, making 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 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).