What to cook from zucchini? TOP 4 step-by-step recipes with photos of cooking zucchini soup. Cooking secrets and video recipes.
Zucchini is a seasonal dietary and healthy vegetable with a rich vitamin composition. It's hard to imagine summer without it! It is a versatile and easily digestible vegetable that improves digestion. Therefore, a lot of snacks and main courses are prepared on the basis of milk zucchini. However, dietary zucchini soups are no less popular. They have a soft consistency and simply melt in the mouth. A variety of recipes for zucchini soups will delight and surprise lovers of unusual combinations, healthy and wholesome food. The article contains the best recipes for first courses with zucchini that will appeal to even sophisticated gourmets.
Zucchini soup - cooking secrets
- For soups, choose small, thin-skinned courgettes that are seedless or very small.
- Since zucchini does not have a certain pronounced taste, other products are added to the soup along with them: peas, green beans, eggplants, mushrooms, cereals, apples, celery, leeks, eggs.
- Zucchini soups-puree have a particularly delicate taste.
- Zucchini mashed soups are not stored for a long time, they are delicious freshly cooked.
- Soups with zucchini are good to season with brine cheese: feta cheese or feta.
- Finely chopped herbs and garlic croutons will add a special flavor to the soup.
- More nutritious soups cooked in meat broth. The diet dish is prepared in vegetable broth or water.
- Zucchini is added to the soup 5-7 minutes before cooking. they cook very quickly.
- The dishes are served both warm and cold with white bread, garlic croutons, toasts with butter, homemade sour cream.
Soup with zucchini, smoked meats and chickpeas
The recipe for soup with zucchini and chickpeas in smoked broth is very satisfying, nutritious and has a spicy note. And if the chickpeas and broth are cooked in advance, then the soup can be prepared in literally 30 minutes.
See also how to make a creamy mushroom soup with zucchini and sour cream.
- Caloric content per 100 g - 169 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes, plus 6-7 hours for soaking chickpeas
Ingredients:
- Smoked bones - 300 g
- Onions - 1 pc.
- Ground black pepper - pinch or to taste
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Water - 3 l
- Carrots - 1 pc.
- Garlic - 1 clove
- Zucchini - 2 pcs.
- Dry chickpeas - 2/3 tbsp.
Cooking soup with zucchini, smoked meats and chickpeas:
- Cook the chickpeas in advance. To do this, wash the dry chickpeas, cover with water, add soda and leave for 6 hours. Then rinse, cover with cold water and boil without salt until tender, about 1 hour.
- For the broth, cut the smoked ribs into bones, cover with water and, after boiling, cook over low heat, removing the foam, for 1 hour.
- Wash the courgettes and cut into small cubes.
- Peel carrots with onions, wash and chop finely.
- Peel and chop the garlic.
- In a skillet in oil, sauté the carrots, onions and garlic until golden brown.
- Add the chickpeas to the skillet, stir and fry for another 5 minutes.
- In a saucepan with smoked broth, send the chickpeas with vegetables, season with salt and black pepper and boil the soup for 15 minutes.
Zucchini puree soup with pesto sauce
Summer light vegetable puree soup for zucchini lovers. The recipe is simple and does not require roasting. An interesting pesto sauce will add a creamy and creamy taste to the dish.
Ingredients:
- Zucchini - 2 pcs.
- Water or broth - 1, 2 l
- Bulb onions - 1 pc.
- Garlic - 1 clove (for soup), 1/2 clove (for pesto sauce)
- Butter - 10 g
- Vegetable oil - 1 tablespoon
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Parsley - 1 bunch (40g)
- Pine nuts - 20 g
- Hard cheese - 20 g
- Olive oil - 1 tablespoon
- Lemon - 1 tablespoon
Preparing the squash soup with pesto sauce:
- For the pesto, wash the parsley, dry and remove the leaves from the stems.
- Dry the pine nuts in a dry frying pan so that they warm up and lightly brown rather than fried.
- Put parsley, a pinch of salt, pine nuts and crushed hard cheese into pieces in a blender bowl. It is advisable to use parmesan cheese.
- Chop food, add olive oil with freshly squeezed lemon juice and beat again with a blender.
- For the soup, the courgettes, wash, dry and cut into cubes. Peel and cut onions into thin half rings. Peel and chop the garlic.
- Heat vegetable oil in a saucepan and add garlic and onion. Stir for 1 minute and add the courgettes.
- Season with salt and fry, stirring occasionally, until vegetables are tender. Then cool the vegetables a little and puree with an immersion blender.
- Add a piece of butter to the soup, stir and fry until melted.
- Add pesto sauce to the food and add water or broth.
- Stir, season with salt, bring to a simmer, reduce heat and simmer zucchini soup with pesto sauce, covered for 5-7 minutes.
Zucchini soup with sour cream in Transcarpathian style
The easiest to prepare, of all possible recipes for zucchini soups, is a soup with the addition of flour mash with kefir and sour cream.
Ingredients:
- Zucchini - 500 g
- Sour cream - 300 g
- Kefir - 300 g
- Flour - 2 tablespoons
- Salt - 1 tsp or to taste
- Fresh dill - 1 bunch
Cooking zucchini soup with sour cream in the Transcarpathian style:
- Wash the zucchini and grate. Send it to a saucepan, fill with drinking water (about 1 liter), salt and cook for 15 minutes.
- Combine sour cream, kefir and 200 ml of water in a bowl. Stir and add flour. Stir thoroughly again with a whisk so that there are no lumps.
- Pour the flour dressing into the soup, boil and cook for 1 minute.
- Chop the dill and add it to the zucchini soup with Transcarpathian sour cream. Serve with lard, garlic and black bread.
Soup with zucchini and potatoes
A simple and tasty, light and healthy soup with zucchini and potatoes will diversify the everyday dining table.
Ingredients:
- Potatoes - 3 pcs.
- Zucchini - 1 pc.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Sweet Bulgarian pepper - 0, 5 pcs.
- Salt - 1 tsp or to taste
- Bay leaf - 1 pc.
- Garlic - 1 clove
- Vegetable oil - 2-3 tablespoons
- Water or vegetable broth - 2 l
Cooking soup with zucchini and potatoes:
- Peel the potatoes, cut into cubes, put in a saucepan, cover with water or broth, boil, reduce heat, salt and cook for 15 minutes.
- Peel the onion with carrots, cut into small cubes and fry in a frying pan in vegetable oil until transparent.
- Add julienned bell peppers, previously peeled from the seed box, to the skillet.
- Add the diced courgettes immediately.
- Sauté vegetables for 7 minutes.
- When the potatoes are almost cooked, add the sauteed vegetables to the pot.
- Season with salt and pepper, add spices and cook for 5-7 minutes.
- Add chopped garlic and boil the zucchini and potato soup for another 5 minutes.
Video recipes:
Zucchini soup
Zucchini puree soup
