A nutritious and delicious creamy squash soup with a low calorie content. TOP 4 step by step recipes with photos. Secrets of cooking the first course. Video recipes.
How to cook zucchini so that everyone will like them? Many different dishes are made from young zucchini, but hot and cold soups are especially tasty. They are very tender, tasty and don't require a lot of additives. All you need to do is fry the vegetables a little, pour them with water or broth, boil a little and beat with a blender to taste. In this review, we offer several simple and delicious recipes for creamy zucchini soup. They are gentle, dietary and very healthy. Suitable for baby and diet food, recommended for patients with gastrointestinal tract and those who want to lose weight.
Zucchini cream soup - cooking secrets
- If you want a brighter taste and aroma of zucchini, take ripe zucchini. Young fruits have a more neutral taste.
- Young fruits can be used whole, with a thin skin and very small seeds. Ripe zucchini should be peeled and large seeds removed.
- The dish will turn out to be more saturated if the water is replaced with vegetable broth.
- Do not store your squash pureed soups for long; they are especially tasty when freshly cooked.
- To preserve more nutrients and vitamins, do not store the stew for a long time.
- Delicate consistency of the soup is obtained after grinding the boiled food in a blender. In the absence of such a device, the products are ground through a fine sieve.
- The density of the mass can be adjusted to your liking, for a thinner soup, add more broth.
- Zucchini has a neutral taste, so the soup can be seasoned with any spicy spices to taste: cloves, ginger, turmeric, coriander.
- You can cook cream soup in water, vegetable or chicken broth. In this case, the calorie content of the dish will change, but not significantly.
- Cream is often added to cream soup, which can be replaced with milk. They give a creamy taste and delicate flavor.
Zucchini puree soup
Very tender and creamy, quick and light zucchini soup. It is good because in the vegetable mass you can disguise the most disliked foods.
- Caloric content per 100 g - 259 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Vegetable oil - 2 tablespoons for frying
- Chicken broth - 1 l
- Garlic - 2 cloves
- Ground black pepper - to taste
- Carrots - 2 pcs.
- Cream 20% fat - 200 ml
- Young zucchini - 4 pcs.
- Salt to taste
- Potatoes - 2 pcs.
- Bulb onions - 1 pc.
Making squash soup:
- Peel and wash zucchini, potatoes, carrots and onions.
- Heat the vegetable oil in a saucepan and fry the onion and crushed garlic, chopped into random pieces, until transparent.
- Send chopped zucchini, potatoes, carrots to a saucepan and simmer for 7 minutes.
- Pour in chicken broth, boil and bring vegetables until tender and soft.
- Beat vegetables with a blender until puree consistency.
- Heat the cream and pour into a saucepan with vegetables.
- Beat the squash soup again with a blender until the desired consistency and heat for 1-2 minutes, stirring occasionally.
Creamy squash soup with cream
Delicate and delicious creamy soup made from young zucchini. It does not require exotic additives, and can be consumed hot or cold.
Ingredients:
- Zucchini - 800 g
- Onions - 1 pc.
- Garlic - 4 cloves
- Parsley - a bunch
- Cream 20-38% fat - 200 ml
- Butter - 30 g
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Making a creamy zucchini soup with cream:
- Peel and finely chop the onions and garlic.
- Wash the zucchini and cut into small pieces.
- Chop the parsley finely.
- Melt the butter in a heavy-bottomed saucepan, add the onion and cook for 5 minutes.
- Add the zucchini and garlic to the saucepan and continue sautéing over medium heat for another 5 minutes.
- Season the food with salt and pour in 2 tbsp. hot water or broth (chicken, vegetable, mushroom).
- Bring food to a boil, cover and cook for 10-15 minutes to soften the courgettes.
- Pour the parsley into a saucepan, boil for 1 minute and remove from heat.
- Whisk the zucchini cream soup with a blender and pour in the cream until the soup reaches the desired consistency.
- Season the dish with salt and pepper and whisk again.
- Serve the creamy zucchini soup hot or cold with croutons, croutons or croutons.
Creamy squash soup with garlic croutons
Zucchini cream soup can be cooked in any broth: meat, chicken, vegetable, mushroom. Garlic croutons will add a special mouth-watering flavor to the dish. But since the taste of zucchini is neutral, you can add any spices to your taste.
Ingredients:
- Zucchini - 1 kg
- Onions - 1 pc.
- Garlic - 1 wedge (for soup), 1 wedge (for garlic croutons)
- Vegetable oil - 2 tablespoons for frying
- Broth - 500 ml
- Cream - 200 ml
- Provencal herbs - 1/2 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Butter - 50 g
- Flour - 1 tablespoon
- White bread without crusts - a few slices
- Olive oil - 1 tablespoon
Making a creamy squash soup with garlic croutons:
- Chop the zucchini with peeled onions and garlic at random and fry in vegetable oil until soft.
- Add Provencal herbs, salt, black pepper and stir.
- Purée the vegetable mixture with a blender until smooth.
- Melt the butter in a heavy-bottomed saucepan, add flour and fry, stirring occasionally, until golden brown.
- Continuing to stir the flour, add the vegetable puree one by one and pour in the hot broth.
- Add the cream last to the soup, boil and boil for 1-2 minutes.
- For croutons, cut white bread into small cubes about 1-1.5 cm in size and fry in a dry frying pan or dry in the oven.
- Peel the garlic, pass through a press, mix with olive oil and sprinkle with croutons with the resulting mixture.
- Pour the zucchini cream soup into bowls and add the garlic croutons to the bowl.
Creamy squash soup with chicken
Delicate creamy squash soup with chicken can be served both for children and adults. It turns out to be unusually tasty and satisfying, despite the fact that simple and affordable ingredients are used.
Ingredients:
- Zucchini - 1 pc.
- Onion - 1 pc.
- Carrots - 1 pc.
- Potatoes - 1 pc.
- Garlic - 1 clove
- Olive oil - 2 tablespoons
- Chicken fillet - 1 pc.
- Water - 400 ml
- Parsley - a bunch
- Salt, black pepper - to taste
Making a creamy zucchini soup with chicken:
- Pour 1 tablespoon into the pan. olive oil and heat.
- Cut the chicken fillet into medium-sized pieces and fry in a skillet, stirring occasionally, over medium heat until golden brown. Place the chicken from the skillet on a plate.
- Peeled onions, carrots, potatoes, peel and cut into cubes.
- Pour olive oil into a frying pan and sauté onion and garlic until golden brown.
- Add the carrots to the skillet and cook for another 2-3 minutes.
- Place the fried vegetables, potatoes and zucchini in a saucepan. Pour boiling water over the food, season with salt and pepper, cover and cook for 20 minutes over medium heat.
- Beat the prepared vegetables with a blender until smooth.
- Add fried chicken fillet to the soup, mix and boil for 3-5 minutes.
- Pour the creamy zucchini soup with chicken into bowls and add chopped parsley leaves to each.
Video recipes:
Creamy squash soup
Zucchini puree soup
