TOP-5 recipes for making squash puree soup with vegetables, meatballs, mushrooms, chicken, cream. Subtleties and secrets of cooking. Video recipes.
Zucchini is a seasonal dietary and healthy vegetable that is easily absorbed by the body and improves digestion. The first courses made from young gifts are distinguished by a delicate aroma and delicate taste. Squash puree soup is a great option for an everyday light summer lunch. The creamy soup has a soft consistency, and if served beautifully, it can be placed on a festive table. The recipes for mashed zucchini soups are varied and will surprise lovers of delicious food.
Zucchini puree soup - the subtleties and secrets of cooking
- Soup can be made from both fresh zucchini and frozen.
- The culinary feature of zucchini is to adopt the taste of other products, which allows it to be combined with many products. For zucchini soup, you can use different products: meatballs, meat, cheese, mushrooms, smoked meats, cabbage of any kind, cream, milk, eggs, noodles, etc.
- For piquancy, nuts, fruits, alcohol, spices are sometimes added to the dish.
- It is better to cook the puree soup in a saucepan with a thick bottom on a burner with a fire divider. Then there will be an even heating, and hot spots will not form at the bottom of the pan.
- Incredibly tasty and nutritious puree soups cooked in meat and smoked broth with cream or sour cream.
- To get a dietary meal, the soup is boiled in water, without using potatoes. Then it will be low in calories.
- Especially delicate consistency of the dish and a velvety taste are obtained by grinding the cooked soup with a blender or food processor. If there are no such devices, rub the vegetables by hand through a fine sieve.
- A properly prepared puree soup has a uniform consistency and an even distribution of the puree in the broth.
- It is better to grind the puree soup hot or slightly cooled, but still warm. Then the consistency of the dish will not suffer and the taste will not deteriorate.
- To prevent the soup from coming out liquid, first make mashed potatoes, and then add liquid and bring the dish to the desired thickness.
- Chopped herbs and garlic croutons give a special flavor to the dish.
- Soup-puree is recommended to be served in deep bowls so that it does not cool down quickly.
- However, food is served not only warm, but also cold.
- Serve cream soup with white bread, toast with butter, homemade sour cream.
- In order to preserve the maximum amount of vitamins and nutrients, it is better not to cook zucchini soups for future use.
Zucchini puree soup with vegetables
The advantage of squash puree soup with vegetables is ease of preparation, minimum time consumption and content of nutrients. At the same time, the chowder has excellent taste and pleasant aroma. In addition, in a homogeneous thick mass, it is easy to disguise not very favorite components.
See also how to make zucchini and tomato soup.
- Caloric content per 100 g - 259 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Zucchini - 2 pcs.
- Salt - 1 tsp or to taste
- Bulb onions - 1 pc.
- Ground black pepper - pinch or to taste
- Tomatoes - 1 pc.
- Carrots - 1 pc.
- Vegetable oil - for frying
- Parsley root - 50 g
- Potatoes - 1 pc.
- Celery root - 50 g
- Garlic - 2 cloves
Cooking zucchini soup with vegetables:
- Cut the courgettes and peeled potatoes into cubes.
- Peel the carrots, garlic and onions and fry in a heated pan with vegetable oil until transparent.
- Peel and chop the celery and parsley root.
- Remove the skin from the tomatoes. To do this, wash them, scald them with boiling water and put them in ice water. After this procedure, it comes off very easily. Then cut the tomatoes into medium-sized pieces.
- Place zucchini, potatoes, tomatoes, roots and fried vegetables in a saucepan. Cover everything with water and cook until tender and soft.
- Beat vegetables with a blender until puree consistency. Pour drinking water into the soup if desired and dilute the chowder to the desired consistency.
- Return the pot to the stove, season with salt and pepper and heat for 5 minutes.
- Cover the finished squash soup with vegetables with a towel, leave to simmer and infuse.
Zucchini puree soup with meatballs
The taste and delicate texture of the squash soup with the addition of meatballs will especially appeal to adults who cannot do without meat. Children will also like the dish, for whom it is important that boiled carrots and onions do not float in the plate.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Minced meat - 300 g
- Butter - for frying
- Salt - 1 tsp or to taste
- Croutons - for serving
- Greens - a few twigs
- Ground black pepper - a pinch
- Chicken broth - 1, 3 l.
Making a squash soup with meatballs:
- Season the minced meat with salt and black pepper, stir and form into small meatballs.
- Peel and grate the carrots.
- Chop the peeled onion in half rings and fry in butter until transparent.
- Bring the chicken stock to a boil and add the meatballs. Boil them for 10 minutes and remove from the broth.
- Add diced courgettes, sautéed carrots and onions to the broth. Season with salt and pepper.
- Grind the finished vegetables with an immersion blender until puree.
- Add the boiled meatballs to the puree and simmer the soup for 5 minutes.
- Pour the squash soup with meatballs into bowls. Garnish with chopped herbs and croutons.
Zucchini puree soup with mushrooms
Delicious, nourishing and healthy zucchini soup with mushrooms is low in calories, therefore it is suitable for diet food and people who want to lose extra pounds. It will also be especially liked by vegetarians.
Ingredients:
- Zucchini - 2 pcs.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Fresh mushrooms - 0.5 kg
- Onions - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking zucchini soup with mushrooms:
- Wash the mushrooms and cut into cubes.
- Peel carrots with onions, chop finely and sauté in a frying pan in vegetable oil.
- Peel the potatoes and cut them into cubes along with the courgettes.
- Pour water into a saucepan and boil.
- Add mushrooms to boiling water and cook them for half an hour. Then remove from the pan with a slotted spoon and place on a plate.
- Dip the potatoes in the mushroom broth and boil for 7 minutes.
- Then add the zucchini and the carrot and onion stir-fry.
- Cook the soup for 15 minutes and season with salt and pepper.
- Cool the soup slightly and blend the vegetables with a hand blender until smooth.
- Return the boiled mushrooms to the soup and boil for 5 minutes.
- Serve the mushroom zucchini soup with sour cream and chopped herbs.
Creamy squash soup
Creamy squash soup is a French dish. The food is very light, delicate and tasty, thanks to the addition of milk, cream and cheese. It is quite simple to prepare, and it takes a little time.
Ingredients:
- Zucchini - 2 pcs.
- Potatoes - 2 pcs.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Cream 20% - 200 ml
- Milk - 250 ml
- Cream cheese - 50 g
- Vegetable oil - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Making Creamy Zucchini Soup:
- Pour vegetable oil into the saucepan in which you will cook the puree soup and fry the onions, garlic and carrots until transparent.
- Then send the zucchini and potatoes, cut into medium-sized cubes, into the pot. Stir and continue to fry.
- After 3-4 minutes of frying the vegetables, season with salt and pepper the soup.
- Pour in hot water so the vegetables are completely covered and bring to a boil.
- Simmer, covered, for 15 minutes until the potatoes are tender.
- Remove the pan from the heat and blend the contents with a hand blender.
- Add milk, cream, and cream cheese to the saucepan.
- Put the saucepan on the fire, bring to a boil and cook, stirring occasionally, until the cheese is completely dissolved.
- Serve the finished creamy zucchini soup sprinkled with dill or other herbs. You can add flavored croutons.
Zucchini puree soup with chicken
Healthy and delicious soup made from squash with vegetables and chicken. It is gentle, creamy, dietary and low in calories, yet nutritious and satisfying.
Ingredients:
- Zucchini - 2 pcs.
- Potatoes - 2 pcs.
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Chicken breast - 1 pc.
- Chicken broth - 400 ml
- Vegetable oil - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking squash soup with chicken:
- Send chopped onions and grated carrots to a preheated stewpan with vegetable oil. Saute vegetables for 5 minutes.
- Peel the potatoes, cut into slices and add to the vegetables.
- Cut the zucchini into any shape, send it to the products and simmer everything over low heat for half an hour.
- Then pour in the chicken broth, salt and pepper to taste. And beat the mass with a blender to a puree consistency.
- Cut the chicken fillet into thin slices, add to the pan and cook for 5 minutes.
- Serve the finished vegetable marrow soup with chicken to the table, garnish with herbs.
Video recipes:
Zucchini puree soup
Zucchini puree soup with cream cheese and cream
Zucchini puree soup
Delicate creamy zucchini soup
