For the preservation of more nutrients and vitamins, zucchini soups are best not to prepare for future use. They cook very quickly, so it will be easy to daily delight loved ones with fresh soup cooked according to a new recipe. The benefit of its preparation options, there are many.
Zucchini soup - general principles and methods of cooking
Zucchini soups were loved not only by gourmets, but also by fussy. This light and dietary dish will be very useful in the hot summer months, when heavy and fatty foods are absorbed by the body with difficulty. Here, tasty and healthy zucchini soups will come to the rescue. Culinary feature of this vegetable is to adopt the taste from other components, allows you to combine it with almost all products. It is prepared with meat, mushrooms, cheese, cream, sour milk, not to mention other vegetables and greens. Especially the soft texture of the soup and velvety taste is obtained after grinding in a blender. In addition, in a homogeneous mass of the mass is very easy to mask the individual components.
Zucchini Soup - Food Preparation
Young zucchini is more suitable for soups - this is a very delicate texture. And the overgrown giants are best left for pancakes or caviar. The general principle of cooking squash soup consists of cutting and boiling components, further grinding in a blender and serving with the addition of sour cream and greens. If you don’t have a blender on hand, wipe the vegetables through a sieve.
Zucchini Soup - The Best Recipes
Recipe 1: Creamy Meatball Soup
The tender texture of the cream soup with the addition of meatballs will appeal to adults, who can not live without meat, and children. For which it is so important that boiled carrots with onions do not float in the plate. In this recipe, their wishes are taken into account, the child does not even guess that these vegetables are present in the soup, and even with the zucchini. Ingredients: 2 zucchini, 1 piece of carrots and onions, 300 g of minced meat, butter for roasting, salt, crackers, greens, chicken broth - 1.3 l.
Method of preparation
Put boiled zucchini into boiled broth. After 10 minutes add meatballs.
Grate the carrots, chop the onions in a medium-sized manner and lightly spasse them in butter. Transfer to soup, salt and boil for 10 minutes.
Slightly cooled soup (except meatballs), chop the blender to a state of mashed potatoes and pour into plates, put meatballs and greens there and add croutons.
Recipe 2: Zucchini Soup with Mushrooms
This tasty and nourishing soup contains a storehouse of vitamins and minerals - there is celery root with parsley, and carrots with tomatoes and white mushrooms. It does not need to grind in a blender. Served soup in a plate, seasoned with fresh herbs from the garden and home-made sour cream. This is ideal, but not so strict. In the absence of white mushrooms, they can be replaced with mushrooms or other available ones, and greens with sour cream can be bought in a nearby store around the corner.
Ingredients: 2 zucchini, 3-4 large potato tubers, 1-2 carrots, half a kilo of fresh mushrooms, celery root (small size) and parsley, onion, 2 tomatoes, green onions and other greens, vegetable oil salt with pepper.
Method of preparation
Boil water, add finely chopped mushrooms and cook for half an hour.
Cut the carrots, celery and parsley roots into strips, onions - half rings and fry the vegetables in oil. At the end of frying add green onions.
Pulp the peeled zucchini and potatoes chop into slices and add to the broth with mushrooms, put the roasted vegetables in the same place, cook for another 15 minutes. A couple of minutes until salted and pepper is cooked. Sour cream and chopped greens put in a plate.
Recipe 3: Creamy Cream Puree with Pear
An unusual combination of products gives a very interesting taste. Be sure to try to cook this soup, you really like it. Philadelphia cheese can be replaced with any soft cream cheese, for example, Buco cheese, Almette, in extreme cases, you can use thick natural sour cream.
Ingredients: 2 zucchini, 1-1,5l chicken broth, 1 pc. carrots and pears (savory varieties), 0.3 kg of broccoli, 150 g of Philadelphia cheese, pepper, salt.
Method of preparation
Squash and carrots cut into small cubes and boil together with broccoli. If there is no steamer, you can do this: pour water on the bottom of the pan, put the vegetables in a colander (hook on the top rim of the pan) on top, cover with a lid and cook. Slightly cool the boiled vegetables and grind in a blender. Vegetable puree diluted with boiling chicken broth, adding it so much that the mass resembled soup. Add the peeled and chopped pear, salt, pepper, cheese, beat again and serve in plates with high sides (drinking bowls).
Recipe 4: Minestrone Zucchini Soup
Delicious and nutritious soup in vegetable broth, the recipe is borrowed from Italian cuisine, although a few in a lightweight version - the number of ingredients is reduced.
Ingredients: 1 medium zucchini, 2 pcs. Each. 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, greens, oil for frying.
Method of preparation
Potatoes with zucchini cut into cubes, onion - half-rings, carrots with small straws.
Fry onion with finely chopped garlic in a small saucepan, add potatoes and carrots to the same place, stew a little. Vegetables pour broth, put spices and cook. After 15 minutes, add the zucchini and cook for another 10 minutes, turn off the heat. Add greens and boiled noodles to the pan (do not need to boil), let stand for a bit and serve. If desired, before serving, sprinkle the soup with grated cheese.
Recipe 5: Zucchini Soup with Egg
This tasty soup perfectly quenches hunger, and savory acidity will pleasantly refresh on a hot summer day.
Ingredients: 2 zucchini, 1 liter of water, a glass of regular milk, an incomplete cup of sour milk, 1 egg, green onions, parsley, rice - 50 g, salt, flour, water - 3-4 glasses, vegetable oil .
Method of preparation:
Spread lightly sprinkled with flour and chopped green onions, add finely chopped young squash with skin. Fry together, then pour water with milk and cook for 20 minutes, adding the washed rice at the end, and bring to readiness. Hot salt soup, season with sour milk or sour cream, add greens, chopped egg, hard-boiled. Sprinkle with spices if desired.
Zucchini Soup - tips from experienced chefs
Zucchini soup will acquire a certain piquancy if you add a handful of crackers or a white bread, fried in a light brown crust in butter, sliced into small cubes. Cream soup is recommended to be served in special bowls or plates with deep rims so that it does not cool so quickly.
