Summer zucchini soup. Your most delicious pureed zucchini soup: the best cooking options. Thick squash soup

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 zucchini puree. They have a soft consistency and simply melt in your mouth. They contain potatoes, carrots, onion, 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 in 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 course is ready. Recipes for zucchini soups are varied and will surprise food lovers with unusual combinations. The food is served warm or cold along with white bread, toast with butter, garlic croutons, and homemade sour cream.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Zucchini is a godsend for people who care about their health. They are a sought-after ingredient in low-calorie diet menus. They can be found in recipes for stews, salads, and pickles. Zucchini makes light, tender first courses that are warming, filling, and satisfying.

How to make zucchini soup

The main feature of zucchini is beneficial to housewives: dishes from them are prepared quickly. This is convenient under time pressure and useful, because with minimal heat treatment maximum nutrients are retained. To make soup, choose young vegetables. In addition to traditional fruits, use zucchini or squash, the taste of which is identical to squash. Soups are easy to puree. Before preparing the zucchini soup, fry the croutons; they are perfect here.

Zucchini Soup Recipe

Cooking the first course is a creative endeavor. Consider any recipe given here as flexible, expand and supplement it as you wish. Focus on the preferences of family members, experiment, gain experience, so that vegetable dishes on the table evoke positive emotions in your family. Try to include more greens: fresh in summer, frozen in winter.

Cream soup

To make the food light and dietary, all ingredients that need sautéing are quickly fried in oil. Do not cut vegetables into small pieces; large ones retain their aroma and taste better. It is important not to overfill the liquid so that the dish has the desired consistency. Use to make puree and serve with cream or sour cream and a sprig of herbs as a garnish.

Ingredients:

zucchini – 0.5 kg;
potatoes – 0.3 kg;
one onion;
hard cheese – 100 g;
grated ginger root – 1 tsp;
spices (coriander, mixture of peppers) – 0.5 tsp;
butter – 1 tbsp. l.;
salt, herbs.

Cooking method:

Peel potatoes, zucchini, cut them into pieces, boil in water (there should be a little of it).
Chop the onion and ginger root for a minute, no more, fry for butter.
Pour some of the broth into a cup. Puree the vegetable mixture, adding the frying mixture to it. Add liquid if necessary.
Salt, season with spices, pour into portioned plates.
Sprinkle each serving with a spoon of grated cheese, add sour cream or cream, and decorate with herbs. Take a photo for memory and enjoy!

Cream soup

The main difference between cream soup is its creamy essence. It can contain up to 20% cream. This dish is not just crushed and pureed, but whipped and brought to a creamy state. It is very tender, melts in your mouth. In this recipe, potatoes, onions, and carrots are added to the main ingredient. For variety, you can also take cauliflower and a little sweet pepper.

Ingredients:

zucchini – 0.5 kg;
potatoes – 4-5 pcs.;
one carrot;
2 onions;
vegetable oil – 30 g;
cream (fat content 10%) – 150-200 ml;
salt, curry.

Cooking method:

Chop the onion and carrots not too finely, fry in oil.
Add zucchini, cut into slices, to fry. Pour some water. Simmer the vegetables until the carrots soften.
Boil the potatoes in water with salt until completely cooked (as if mashed). Pour some of the liquid into a cup.
Mix all the vegetables and grind them with a blender. Pour in the cream. If necessary, add a little potato water.
Whisk the mixture thoroughly and heat until boiling, stirring all the time so that it does not stick to the bottom.
Garnish each serving with herbs. serve.

With meatballs

Great idea for a light lunch - vegetable soup chick with meatballs. It is boiled in water or broth, seasoned with any herbs to taste. In this recipe, the meatballs, pre-fried in a frying pan, add charm. Bright, elegant soup looks worthy on dining table and in a memorable photo. Be sure to save it in your favorite recipes.

Ingredients:

2 zucchini (small);
1-2 bell pepper;
potatoes – 4 pcs. (average);
2-3 carrots (medium);
1-2 onions;
3-4 tomatoes;
minced meat – 0.5 kg;
wheat bread – 150 g;
1 egg;
milk – 50 ml;
vegetable oil – 50 ml;
greens (dill, parsley, basil)
salt, spices.

Cooking method:

Cut potatoes and zucchini into cubes, and peppers and carrots into beautiful strips. Fry these vegetables (including potatoes) together, using a third of vegetable oil.
Place the vegetables in a saucepan, add boiling water (0.8-1 l), cook for 20 minutes.
Finely chop the onion, fry in oil (another 1/3). Add chopped tomatoes to it. Stew it out.
Transfer the tomato-onion mixture into a saucepan, add salt and season with spices.
Soak the bread in milk, squeeze, add to finely chopped meat. Mix the minced meat with the egg, add salt and pepper.
Form small meatballs and fry in the remaining oil. Transfer them to a saucepan and cook with vegetables for 5 minutes.
Decorate the finished dish with herbs.

With Chiken

The basis of this popular dish in France should be broth made from chicken or its parts. A dietary option is chicken soup with zucchini, boiled in water, but with the addition of breast pieces. It cooks quickly, so it can be considered a backup in case of acute time pressure. Use marjoram as the only seasoning - it's delicious!

Ingredients:

zucchini – 2 pcs.;
broiler fillet – 2 pcs.;
onion – 1 pc.;
garlic – 3 cloves;
sweet pepper – 2 pcs.;
tomato – 4 pcs. (large);
water or broth – 1-1.5 l;
spider web vermicelli – 100 g;
olive oil – 2 tbsp. l.;
salt, dried marjoram;
sour cream for serving (optional).

Cooking method:

Cut the onion and pepper into strips, sauté in oil for 5 minutes. The lid must be closed.
Add zucchini, cut into small slices, dried marjoram and chopped garlic. Fry covered for 7 minutes, do not forget to stir.
Grind the peeled tomatoes in a blender.
Place fried vegetables, tomato mass, raw chicken fillet, cut into cubes 1 cm thick. Cook for 10 minutes until the fillet pieces are boiled.
Throw in the “cobweb”, stir, let it boil and turn off.
Try putting sour cream in each serving, it turns out very tasty!

With pumpkin

Suitable for babies. With a minimum amount of ingredients you get a very tasty vitamin-packed lunch. Pumpkin and zucchini soup can be pureed and seasoned with butter, or it can be turned into an airy cream soup by adding cream to the vegetables. Despite the sweetish taste of pumpkin, the dish turns out savory, and if desired, it can even be spicy if you use a mixture of hot peppers as a seasoning (if the dish is not intended for a child).

Ingredients:

zucchini – 700 g;
pumpkin – 700 g;
water – 250-300 ml;
onion – 1 pc.;
garlic – 3 cloves;
olive oil – 2 tbsp. l.;
butter – 1 tbsp. l. or cream 10% – 250 ml;
salt pepper

Cooking method:

In the saucepan where the dish will be prepared, sauté finely chopped garlic and onion in olive oil (3-5 minutes).
Pour hot water, heat until boiling. Place the zucchini and pumpkin, cut into large pieces, and cook until completely soft.
Using a blender, grind all the ingredients into a homogeneous mass, add butter or cream, and beat a little. Salt the finished puree and season with pepper.

Vegetable

If you're limiting your daily calories, vegetables will serve you well. For a light first course, choose any of them. In addition to carrots, onions, peppers, you can add eggplant, tomato, green beans, green pea. Any type of cabbage will do: cabbage, savoy, Brussels sprouts, cauliflower, broccoli. How to prepare soup with a high content of vitamins? It's simple: you need to put more different greens in it.

Ingredients:

zucchini – 1 pc.;
cabbage - 1/4 part fork;
potatoes – 2 pcs.;
carrots – 1-2 pcs.;
bell pepper – 1-2 pcs.;
onion – 1 pc.;
garlic – 2-3 cloves;
tomatoes – 3-4 pcs.;
vegetable oil – 30 ml;
sour cream - for serving;
salt, spices.

Cooking method:

Chop onion, carrots, garlic, pepper and saute for about 5 minutes in vegetable oil. Add tomatoes, cut into small pieces (they can be turned into tomatoes using a blender).
In one liter of water, boil diced potatoes and shredded cabbage, sautéed vegetables and diced zucchini for 10 minutes.
Salt, add herbs and spices. Serve the dish with or without sour cream.

With potato

Zucchini and potatoes are an ideal combination of vegetables in first and second courses. This interesting option contains the advantages of puree and a classic first course. The taste is complemented by champignons, but they can be replaced with mushrooms collected from nature. Remember: wild mushrooms must be boiled and only then fried. Dill, parsley, basil, and green onions will decorate the serving and make the dish truly summery. Use broth or just water as a base.

Ingredients:

zucchini – 2 pcs. (small);
potatoes – 6 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
champignons – 200-250 g;
vegetable oil – 30 ml;
greenery;
salt, spices.

Cooking method:

Chop half the potatoes and zucchini into large pieces. Pour water, simmer until soft.
Make fried onions, carrots, mushrooms. Mix it with prepared vegetables, turn the mixture into puree.
Cut the remaining potatoes into cubes and cook in half a liter of salted water or broth until tender. Add the previously obtained puree. Stir thoroughly with a spoon.
Add salt to the finished dish and season with spices. Do not skimp on greenery for decoration.

Try a low-calorie first course with an unforgettable taste of summer and freshness. There are no potatoes in the recipe. He is a godsend for those watching their figure. You can use broccoli instead of cauliflower if necessary. Small heads of Brussels sprouts will also work. This soup is easy to prepare from frozen vegetables; on a winter day it will warm you up and remind you of summer.

Ingredients:

zucchini – 500 g;
cauliflower – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 30 ml;
boiled egg – 2 pcs.;
salt pepper.

Cooking method:

Boil zucchini and cabbage until tender. Add enough water so that the chopped vegetables are completely covered.
Pour some of the broth into a cup.
Make a fry of carrots and onions, mix it with boiled vegetables.
Puree the vegetable mixture. Use a blender or strain the mixture through a sieve.
If the puree turns out thicker than desired, add a decoction from a cup. Salt, add spices, beat lightly again.
In a bowl, sprinkle the puree soup with herbs and grated boiled egg.

In a slow cooker

Any recipe described here can be cooked in a slow cooker. To make cooking take less time, prepare the dish in a slow cooker by slightly changing the order in which the ingredients are added. For example, the recipe is taken from the previous section. You can add only those vegetables that you like to it. Important Warning: do not puree the soup with an immersion blender in the multicooker bowl, so as not to damage it - place the vegetables in a blender container or in a glass (ceramic) bowl.

Ingredients:

The same as for the cauliflower and zucchini soup.

Cooking method:

Fry carrots and onions in a multicooker bowl (“frying” mode).
Add chopped zucchini and cabbage. Pour boiling water (about 0.5-0.7 l), add salt. Cook until done (stewing mode).
Transfer the vegetables to a blender container and puree. If necessary, add boiling water, cream or milk.
Garnish the puree soup with grated egg and a sprig of herbs.

With cheese

Cheese is a wonderful addition to a vegetable dish; it makes it more satisfying, rich, and vibrant. Despite the simplicity of the starting products, pureed zucchini soup with melted cheese is a delicacy. Once you cook this dinner, you become a fan forever. Try using this recipe, and then add and improve it to your taste.

Ingredients:

zucchini – 1 pc.;
onions – 2 pcs.;
garlic – 2 cloves;
broth - 1 l;
vegetable oil – 30 ml;
breadcrumbs - 3 tbsp. l.;
processed cheese – 1 pc.;
herbs, salt, spices.

Cooking method:

Sauté the coarsely chopped onion. Add chopped garlic breadcrumbs, fry for 3-5 minutes.
Boil the zucchini in half a liter of broth until tender. Salt, mix with frying.
Place the crushed cheese in a boiling dish, stir until it melts. Using a blender, turn the resulting mixture into puree. Use more broth if needed.
Sprinkle with herbs in a plate.

To make the dish tasty and beautiful, as in the photo, you need to try not to overcook the vegetables and preserve their structure.
For the first time, choose puree soup or cream soup. Even if the ingredients boil more than normal, it will not be noticeable in the puree.
Cut hard vegetables into small pieces, and soft ones (zucchini, tomatoes, peppers) into larger pieces, so that the cooking time for all ingredients is approximately the same.

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Discuss

Zucchini soup - recipes for preparing lean and meat dishes with photos.

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 satiate their diet. 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 of onions, carrots, celery, etc. 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 into 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.

On a 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. Pour the finished dish 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. Such a dish will have a softer consistency, reminiscent of the most delicate butter cream, thanks to which it will be great pleasure children eat.

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.

On a 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.

The main 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. Special attachments that some models are equipped with will help make it easier to strain the soup. food processors. 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.

On a 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;
a pinch of black pepper;
4 g salt.

Remove the skin from the zucchini and remove the seeds if necessary. We cut them into large pieces. Peel the carrots and also chop them. Peel the onion head and leave it whole. Remove the husks from the garlic cloves.

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.

On a 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 kids. 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 covered 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.

Because cauliflower will take a little longer to cook than other ingredients, it is advisable to start with it. We disassemble the head of cabbage into small inflorescences, wash them thoroughly and place them in a saucepan with water. Cook for about a quarter of an hour.

While the cabbage is ready, peel the zucchini, potato tuber and onion. Cut as desired. TO cooked cabbage add the rest of the vegetables 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 are in it. this moment is 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 shrimps

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 Chiken

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 onion;
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.

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.
If the puree soup has cooled too much, it is recommended to reheat it in a water bath. It should not be boiled again.
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!

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.

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 steaming zucchini dishes, stewing them, poaching them in oil, or quickly boiling them 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 are using large zucchini, remove the seeds from them.

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 the butter in a saucepan and sauté 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 the vegetable mass with a 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 piece;
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. Chop the garlic and green onions, 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 grated 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

Light vegetable zucchini soup - a traditional dish Romanians, Hungarians and Rusyns.

Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. Zucchini soup is considered an original version of the first course, 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.

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

Wash the vegetables thoroughly and remove the skin from the zucchini.
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.
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.
Place the onions and carrots into the soup, remove the finished meatballs from it, and grind the soup ingredients with a blender.
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;
Bell 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.

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

For lovers mushroom soup You will love the 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:

Shredded carrots and onions are fried in oil until tender.
Peeled and washed mushrooms are chopped into cubes and boiled in boiling water for half an hour.
Peel the zucchini and potatoes and chop them into small cubes.
Add vegetables to the mushroom broth, let it boil for 10 minutes, add fried carrots and onions, bring the mixture to a boil.
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 puree soup from zucchini with cream following the following sequence of actions:

Peeled onions and carrots are cut into rings and fried in vegetable oil until tender.
Peeled zucchini and potatoes are cut into small cubes, mixed with fried vegetables and poured with two glasses of water.
Bring the mixture to a boil and boil until the potatoes are completely cooked.
Drain half the liquid from the mixture, cool and grind the soup in a blender to a creamy consistency.
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.