This summer light, carbohydrate-free soup with squash and tomatoes is a great family meal on a hot summer day. Cooking is not difficult, not expensive, not long. Let's start?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
You can cook a wide variety of dishes with zucchini, incl. and cook delicious and light soups. In this article I will tell you an interesting recipe for a delicious first course with zucchini that can be made for the whole family. I note right away that the more often you use zucchini, the better your digestive tract will work. Because this wonderful vegetable has a positive effect on the entire body. It is recommended for obesity, endocrine pathologies and allergic reactions. The only contraindication to the use of this vegetable is kidney pathology.
Such a soup will be loved not only by gourmets, but also by the most strict little fussy. Since this is a dietary and light dish, which will come in handy in the hot summer months, when fatty and heavy foods are not accepted by the body. The culinary feature of zucchini is to adopt the taste of other components, which allows it to be combined with almost all food products. It is combined with meat, cheese, mushrooms, cream, vegetables, herbs. And to get a particularly velvety taste and delicate consistency of the soup, you can grind the finished products with a blender. In addition, it will be a great way to mask individual unloved components in a homogeneous thick mass.
For the soup, it is better to choose younger zucchini, with them you get a very delicate consistency of food. Oversized giants are best used for pancakes or caviar.
- Caloric content per 100 g - 78 kcal.
- Servings - 5
- Cooking time - 50 minutes
Ingredients:
- Any chicken meat - 300 g
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Tomatoes - 4 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Greens - a small bunch
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
Cooking soup with zucchini and tomatoes
1. Wash the chicken, cut into pieces and place in a cooking pot. Add the peeled onion, bay leaf and peppercorns. Pour the food with drinking water and cook the broth. When the water comes to a boil, use a slotted spoon to skim off the foam, turn the heat to low and continue to cook for about 15 minutes.
2. Wash the zucchini, cut off the ends and cut into cubes about 1, 5 cm in size. If you are using old fruits, then cut the pulp from them and remove the core with seeds. In this case, you will have to take two zucchini for the soup.
3. Peel the carrots, rinse and cut into cubes about 7-8 mm.
4. Wash the tomatoes and also cut them like zucchini: 1, 5 cm each.
5. Now start adding vegetables to the broth. Lower the carrots first, because it takes the longest to cook.
6. Boil the carrots for literally 5 minutes and add the zucchini.
7. After 5 minutes of boiling the courgettes, lower the tomatoes.
8. Wash greens, chop finely and put in soup. Peel the garlic and pass through a press.
9. Boil food, reduce temperature, season with salt and pepper and cook until vegetables are tender. This process usually takes no more than 15 minutes. During this time, both chicken and vegetables will be cooked. But depending on the part of the poultry used, the total amount of time the soup is boiled will depend.
10. Pour the finished soup into cups and serve.
See also a video recipe on how to make zucchini soup.
