20 Zucchini Soups You Should Make Now

Classic creamy zucchini soup

Photo: recipe-borscha.ru
Prepare the soup in such quantity that it does not remain.

You will need:
2 zucchini, 1 onion, 200 ml cream, 3 sprigs of dill, 40 g butter, 10 g salt, a pinch of ground black pepper, 1 liter of water.
Preparation:

Chop the zucchini, onion and dill. Fry the onion until golden brown, add the zucchini and cook for another 5 minutes. Place the vegetables in a saucepan with boiling water and simmer for 15 minutes. Remove from heat, add dill, cream and blend with an immersion blender until smooth. Return to the heat, add salt and pepper and heat for another 2 minutes.

How to make zucchini soup in a slow cooker

Zucchini puree soup (cooking recipes provide for various methods of heat treatment of the dish) is convenient and quick to prepare using a multicooker.

Zucchini soup in a slow cooker

For the recipe you need to take:

• zucchini – 1-2 pcs.;
• zucchini – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• green onions - 3 stalks;
• heavy cream – 35 g;
• Provencal herbs;
• salt;
• pepper;
• sunflower oil;
• sour cream.

Method for making soup:

1. Wash and peel zucchini and zucchini. Cut into small cubes.
2. Place the prepared vegetables in the multicooker bowl. Select the “Frying” mode, add oil and cook for 5-6 minutes.
3. Peel and chop potatoes, carrots and onions.
4. Place the vegetables in a bowl and continue cooking for another 5-7 minutes.
5. Add salt and spices.
6. Cover vegetables with water. Select the “Soup” or “Stew” mode. Cook for 30 minutes.
7. Blend the finished mixture until smooth using a blender.
8. Blend again after adding chopped green onions.
9. Add cream at the final stage.

Serve the finished dish in portioned plates, adding sour cream and herbs. Despite the many recipes for preparing the first course, nutritionists highlight significant advantages of pureed soups over other types. It is also encouraged to include such a healthy vegetable as zucchini in your diet. After all, thanks to its consistency and composition, it makes the soup special and refined.

Zucchini puree soup with potatoes and leeks

Photo: shkolazhizni.ru
A tasty and very healthy dish!

You will need:
400 g of zucchini, 2 potatoes, 1 leek, 2 green onions, 1 liter of water, 150 ml of milk, salt and ground pepper to taste.
Preparation:

Prepare and chop the vegetables. Add potatoes and zucchini to boiling water and cook for 15 minutes. Pour in hot milk, after 3 minutes, grind with an immersion blender. Return to heat, add chopped leeks and green onions. Salt, pepper and turn off.

Vegetable soup with zucchini and potatoes

Puree soup can be prepared with fresh young zucchini. It is no less tasty from large ripe fruits. With the latter it turns out even more satisfying. I specially leave a few of these large fruits and prepare the dish until the New Year.

In the presented version, we have a Lenten dish today. Accordingly, the broth will turn out to be completely vegetable. If desired, it can be cooked with chicken broth. Needless to say, this dish is no less tasty. Therefore, for variety, we also cook with chicken.

Ingredients:

• zucchini – 550-600 g
• potatoes – 400 gr
• carrots – 200 gr
• onions – 70-80 g
• vegetable oil – 2-3 tbsp. spoons
• salt, ground black pepper to taste

Preparation:

1. Cut the onion into small cubes. In this case, you don’t have to try to make them the same. After frying and cooking, all vegetables will be pureed in a blender.

2. Place a thick-bottomed pan on the fire and pour vegetable oil into it. I add just a little bit to get a leaner version. If desired, you can add a little more oil.

If you don’t have a thick-bottomed pan, you can fry the onions and then the carrots in a frying pan. And after that, move the vegetables and continue cooking in the pan.

3. Once the oil is hot, add the chopped onion. Fry the fragments over low heat for 2-3 minutes. Don't overcook the onions. This will ruin the color of the finished dish. It will be better to darken it until translucent.

4. While frying is happening, take a minute or two to cut the carrots into cubes. Its size will be 1-1.5 cm.

5. Add the cubes to the soft onion and fry them for two to three minutes. Make sure that nothing gets brown. It is important to preserve the beautiful color of vegetables. In the future, they will form the main color of the finished dish.

6. While there is time, cut the potatoes into small cubes. Make their size no larger than 1.5 cm.

This way they will cook faster. Pour cold water over the slices and place the pan with the contents on the fire. This is the second pan on the stove. We will now keep an eye on both.

After boiling, salt the water so that the potatoes have a salty taste.

7. But until this point, you need to pay attention to the first pan. There you also need to pour some water. Because the time for frying the onions and carrots has already ended. Let the liquid boil and cook the vegetables for about 7 minutes until the carrots soften slightly.

8. Peel the zucchini and cut it into cubes up to 1.5 centimeters in size. If the fruit is large and has coarse seeds, then the cottony center with them should be cut out and thrown away.

Place the slices in a saucepan and add just enough water to cover the vegetables. Bring to a boil and add a little salt. The water should be salty, like in a regular soup.

And so, the pots are boiling, and we are preparing to begin the final stage.

Zucchini puree soup with rice

Photo: povar.ru
Do not boil the finished soup, otherwise the taste will deteriorate.

You will need:
1 zucchini, 2 tomatoes, 200 g potatoes, 1 onion, 1 carrot, 3 sprigs of parsley, 3 tbsp.
boiled rice, 800 ml broth, salt, ground black pepper, 2 tbsp. vegetable oil. Preparation:

Peel and cut the vegetables. Fry onions and carrots, add tomatoes, potatoes and zucchini. After 6 minutes, transfer everything into a saucepan with boiling broth and simmer for 15 minutes. Add rice, finely chopped parsley and grind everything with an immersion blender. Add salt and ground pepper, stir and heat for 2 minutes over low heat.

Recipe 6: Zucchini puree soup with melted cheese

The soup turns out tasty and nutritious. This dish will perfectly diversify your menu.

• 2 young zucchini;
• 1 processed cheese “Creamy”;
• 1 onion;
• 1 clove of garlic;
• 300-400 ml chicken broth;
• olive oil;
• butter;
• salt;
• sweet ground paprika;
• greens for serving.

Chop the onion and zucchini, chop the garlic.

Heat olive oil in a frying pan, add a little butter and fry the onion, then add garlic to the onion.

When the onion is fried until soft and has a pleasant aroma (there is no need to fry the onion too much), add chopped zucchini to the pan, stir and fry everything together a little.

Place the vegetables in a saucepan, add broth and simmer over low heat until the zucchini is soft.

Salt the soup with zucchini, add melted cheese and ground paprika. Cook, stirring, until the cheese melts.

Pour the prepared zucchini and melted cheese soup into a blender and puree.

Sprinkle the finished dish with finely chopped fresh herbs. A delicious, light, aromatic zucchini puree soup with melted cheese can be served.

Cream of zucchini, broccoli and celery soup

Photo: pinterest.com
Prepare soup in enamel or ceramic dishes.

You will need:
400 g zucchini, 200 g broccoli, 150 g celery stalks, 1 onion, 5 sprigs of parsley, 40 g butter, 2 tbsp.
cream, salt and ground pepper. Preparation:

Prepare and chop the vegetables. Fry the onion, add the celery and continue cooking for 5 minutes. Place in a pan of hot water, add zucchini and broccoli. After 15 minutes, add chopped parsley and puree the mixture with a blender. Add cream, salt and pepper and heat for another 2 minutes.

Recipe 5: Dietary soup of zucchini puree with garlic

This soup will become a welcome guest at the dinner table. If you are fasting, it will diversify your fasting table, and if you are not fasting, you can replace part of the water with cream. But the soup is also good in this lean version! The hardest thing is to restrain yourself and not empty the entire pot at once. So cook and enjoy.

• Zucchini 2 pcs.
• Leek 1 pc.
• Garlic 1 clove
• Dill 50 gr.
• Olive oil 2 tbsp. l.
• Salt to taste
• Pepper to taste

Cut leeks into rings. I really love this onion for its delicate taste and spring green color.

Heat olive oil in a saucepan. It is better to use cold-pressed olive oil, it is called Extra Virgin. Add leeks and fry, stirring, for 5 minutes.

Cut the zucchini into cubes.

Pass the garlic through a press.

Add the zucchini to the onion and simmer everything under the lid until soft in its own juice for 15 minutes.

Add chopped dill, salt and pepper, pour in 1 liter of hot water and bring to a boil. After 2-3 minutes turn off.

Remove the pan from the heat. Gently blend with a blender until pureed.

Add garlic. Our puree soup is ready. Bon appetit!

Zucchini soup with croutons and garlic

Photo: ne-dieta.ru
You can buy croutons for the soup or make them yourself.

You will need:
300 g of zucchini, 5 sprigs of dill, 100 ml of cream, 2 cups of boiling water, 0.5 tsp.
oregano, 3 cloves of garlic, 20 g of crackers, salt, ground black pepper. Preparation:

Cut the zucchini, add boiling water and boil for 10 minutes, add oregano, ground pepper and finely chopped dill. After 5 minutes, grind the mass with an immersion blender, squeeze the garlic through a press and pour in the cream. Heat for 2 minutes, add salt and remove from heat. Serve with croutons.

20 delicious zucchini salads for the winter

Recipe 1: Zucchini puree soup (step by step photos)

• Half a large or one medium zucchini, about 1.5 kg
• Three small carrots – 150-200g.
• Turnip onion – 150-200g.
• Vegetable pepper (sweet, not bitter) – 100-150g
• Garlic – 2 cloves
• Vegetable oil
• Butter 1 tbsp. spoon
• Cream 2 cups

The ease of preparing this soup lies in the fact that the ingredients do not have to be cut into even pieces, then they still need to be chopped.

Chop the onions, carrots, peppers and zucchini in advance.

Place 3 liters on low heat. pan, preferably with a flat bottom, and pour vegetable oil onto the bottom. As soon as the oil is hot, add the onion to the pan and simmer for no more than 2-3 minutes. The onion cannot be fried, otherwise it will give off bitterness.

Add carrots to the stewed onions and simmer for another 3-5 minutes.

As soon as the carrots have given off their color and sweetness, add pepper and simmer everything together for another 5 minutes.

Add the zucchini, add a little salt (so that the zucchini releases juice) and simmer until fully cooked. I determine doneness by the color of the zucchini. As soon as they become transparent, turn off the heat under the pan and let them cool slightly.

After the soup has cooled, grind it with a blender, turning it into a homogeneous mass.

Pour a glass of cream into the resulting mass, add butter and place on low heat.

Bringing to a boil, salt the puree soup to taste.

As soon as the soup boils, add crushed garlic and turn off the heat.

You have got the most delicate puree soup, which can be served as a European dish with croutons or fresh bread. You can decorate the plate with a splash of cream, fresh herbs and crackers.

Zucchini soup without water

Photo: dietologiya.info
This puree soup can only be made from juicy zucchini.

You will need:
500 g of young zucchini, 5 tbsp.
cream, 5 sprigs of parsley and dill, 3 stalks of green onions, 0.5 tsp. oregano, 1 tsp. salt. Preparation:

Grate the zucchini, add salt and leave for 10 minutes. Boil the mixture over low heat for 10 minutes after boiling. Add oregano, chopped onion and herbs. After 3 minutes, blend with an immersion blender until smooth. Return to the heat, add cream and salt.

How to cook “Zucchini soup for weight loss”

Peel the potatoes and cut them into small cubes. Pour some water into the pan and put the chopped potatoes in it.

I had young zucchini, so I cooked it with the skin on, but if yours is already quite mature, you need to cut off the skin and remove the seeds. Now cut the zucchini into cubes and add to the potatoes in the pan.

When we put the zucchini into the pan, we need to add a little water. In general, the amount of water during cooking depends on what consistency of soup you prefer. If you like it thicker, then the liquid should only rise a couple of millimeters above the vegetables. Don't forget to salt and pepper the soup.

Cook the soup over low heat until the potatoes are completely cooked (about 15 minutes). Then separate the vegetables and broth. Grind the potatoes and zucchini to a puree using a blender, and then combine with the broth and mix thoroughly.

Pour the soup into the pan and cook for another 2-3 minutes, then add a spoonful of olive oil and mix thoroughly. Pour the finished soup into bowls; if desired, you can add a spoonful of sour cream. Enjoy your meal!

Spicy zucchini soup

Photo: likelive.ru
Adjust the quantity and range of seasonings to your taste.

You will need:
3 zucchini, 1 onion, 200 ml milk, 2 cloves of garlic, 3 sprigs of basil, 1 tsp.
salt, 0.5 tsp. curry, a pinch of turmeric, a pinch of ground black pepper, 2 tbsp. olive oil, 1 liter of water. Preparation:

Peel and cut the vegetables. Fry the onion until golden brown, add the zucchini and continue cooking for another 5 minutes. Transfer to boiling water and simmer for 15 minutes. Add spices, chopped garlic and basil. After 3 minutes, grind the mass with an immersion blender, add salt and pour in hot milk. Warm for 2 minutes over low heat, but do not boil.

Soup “Lose weight quickly” from young zucchini

The essence of effective weight loss with soup lies in its composition. Zucchini, being a low-calorie vegetable, serves as the basis of the dish. Two types of cabbage, green peas, and cream give it flavor and satiety. The soup is easily digestible, does not retain toxins, and allows the body to cleanse itself in time.

Required ingredients:

• zucchini - 1 piece
• cauliflower – 160 gr
• white cabbage – 180 gr
• low-fat cream - 2 tbsp. l
• dill
• green peas 3 tbsp. l
• salt, spices to taste

Cooking process:

• Add young zucchini to boiling water. Finely chopped cabbage of any kind. Boil vegetables until half cooked.
• At the end of cooking, add green peas, dill, salt, and spices.
• Beat the mixture with a blender until pureed.
• Pour cream into the puree and bring it to a boil over low heat.

Calorie content of soup: 100 grams 36 kcal

Zucchini cream soup with chicken

Photo: kartinkin.com
Cut the chicken into small pieces so that the blender can handle it.

You will need:
300 g zucchini, 150 g chicken fillet, 1 onion, 1 carrot, 3 tbsp.
cream, 3 sprigs of herbs, 2 tbsp. olive oil, 1 tsp. salt, ground pepper, ground paprika, 1 liter of water. Preparation:

Chop the chicken, vegetables and herbs. Fry the onions and carrots, add the meat and zucchini. After 10 minutes, transfer everything to a pan of boiling water. Boil for 15 minutes, add herbs, cream and spices. Grind with an immersion blender, add salt and heat for a couple more minutes.

Recipe for “Puree soup with zucchini and apples”:

Pour 500 ml of water into a saucepan, bring to a boil and add vegetables: onions; carrot; zucchini; potatoes, add apple. Vegetables and apple cut into random pieces. Cook everything until done. This is about 13-15 minutes. Next, add the greens: dill and parsley, garlic, also chopped randomly so that they can then be easily broken up with an immersion blender. Salt to taste. Cook for a couple more minutes. Remove from heat and puree. I used an immersion blender.

Put it back on the fire, bring it to a boil, pour in cream or milk. Stir, add salt, bring to a boil and remove from heat. Let's stand for a while.

Serve with cubes of Poshekhon cheese.

If desired, add 1 teaspoon of olive oil per serving.

This is delicious!

You can put any cheese you like. I really love Poshekhonsky cheese.

A little about the cheese: Poshekhonsky cheese is a hard rennet variety of cheese made from whey and pasteurized milk. It has a light yellow tint, sometimes so light that it appears white. The traditional taste is sour, distinctly cheesy, and slightly spicy. The aroma of pasteurization is clearly felt. A mandatory parameter is a fat content of about 45%. There is no division into varieties and sub-varieties. Poshekhonsky cheese is a natural fermented milk product that does not contain preservatives or harmful additives. It is a natural source of a whole range of vitamins and protein necessary for the normal functioning of the body. The composition includes a large amount of calcium, which is very useful for strengthening bone tissue, has a positive effect on the condition of teeth and the functionality of joints. It is recommended to include it in the daily diet to satisfy part of the daily requirement. The complete absence of carbohydrates in the composition has made cheese a favorite of protein diets, which involve the use of foods with a minimum content of carbohydrate fibers in the diet. It is well absorbed and easily digested.

Zucchini cream soup with melted cheese

Photo: pinterest.com
If the soup is not served immediately, maintain its temperature in a water bath.

You will need:
400 g of zucchini, 120 g of processed cheese, 200 g of potatoes, 1 onion, 2 cloves of garlic, 3 sprigs of parsley, 40 g of butter, salt, ground black pepper, 1 liter of water.
Preparation:

Peel and cut the vegetables. Fry the onion until golden brown, add the zucchini and potatoes. After 6 minutes, transfer the mixture to a pan of boiling water and simmer for 15 minutes. Squeeze the garlic through a press, add cheese and grind with a blender. Salt, pepper and heat for 2 minutes over low heat. Serve with finely chopped parsley.

Cream soup of zucchini and tomatoes

Photo: edatop.ru
Delicious puree soup with a slight sourness.

You will need:
3 zucchini, 200 g tomatoes, 1 onion, 1 carrot, half a glass of milk, 40 g butter, salt, ground black pepper, 1 liter of water.
Preparation:

Prepare and chop vegetables. Fry the onions and carrots, add tomatoes, zucchini and cook for another 7 minutes. Pour in boiling water and simmer for 15 minutes. Add milk and blend with an immersion blender until smooth. Salt, pepper and heat for a minute over low heat.

Zucchini Appetizers: 20 Simple and Delicious Recipes

Recipe 8: Lenten creamy zucchini and potato soup

You can prepare puree soup from zucchini and potatoes at any time of the year, but you need to take care of preparations for soups in advance. Zucchini holds up well to freezing, so you can cut them into cubes, freeze them, and store them in the freezer until spring. And if your dacha has pleased you with a good harvest of zucchini, then take the largest ones to the balcony or keep them in a cool place. Large zucchini can be stored fresh until winter.

• medium-sized zucchini – 1 piece;
• potatoes – 3-4 pcs;
• carrots – 2 pcs;
• onion – 1 piece;
• water or vegetable broth - 1.5 liters;
• garlic – 2 large cloves;
• vegetable oil – 3 tbsp. l;
• salt - add to taste;
• coarsely ground black pepper – 2 pinches per serving;
• any greens - for serving soup.

Chop the vegetables while the water or vegetable broth is boiling. If the soup is not prepared during Lent, then you can cook it in chicken broth. Peel the zucchini, cut into circles and check for hard seeds inside. Cut into cubes not very large.

Cut the carrots into small cubes or grate them on a coarse grater. Of course, grating is faster than slicing, but when frying, grated carrots will take on more oil, so saving time will cost you extra calories.

Cut the potatoes finely, into cubes or thin strips.

Finely chop the onion and garlic cloves. Garlic, by the way, can be added without frying at the end of cooking to a pan with chopped vegetables or to plates.

The water began to boil intensely, it’s time to load the potatoes into the pan. We wait until the water starts to boil again, adjust the heat so that the boil is not very violent, and begin to sauté the vegetables for the soup.

Heat the onion cubes and garlic in oil. We don’t fry it, we won’t do any frying. Add carrots, stirring and simmering vegetables for 2-3 minutes.

Pour the zucchini into the frying pan, mix the contents of the frying pan and continue to simmer over low heat for another five minutes.

The potatoes are already cooked, you can add stewed vegetables to the pan and cook them until fully cooked.

Cook the soup for about 10-15 minutes over very low heat. The slower the fire, the better and more evenly everything warms up and simmers; the vegetables gradually give off their taste, becoming saturated with different aromas.

Turn off the heat when the vegetables are completely soft. Let cool slightly, transfer with a slotted spoon to a blender bowl and puree. If the walls of the pan are high, then you can drain some of the broth and chop the vegetables without removing them from the pan. Then heat it up, add broth and dilute the soup to the desired thickness. Add salt to the soup, wait until it starts to boil and turn it off.

There is no need to infuse the puree soup; after cooking, it is immediately poured into plates and served. You can add croutons, croutons, toast bread, dried in the oven, and season the soup itself with coarsely ground black pepper and fresh herbs. Bon appetit!

Zucchini and cauliflower soup

Photo: vitablog.ru
Prepare soup without a lid so that excess liquid evaporates freely.

You will need:
400 g zucchini, 300 g cauliflower, 1 onion, 5 sprigs of dill, 100 ml cream, 40 g butter, 1 tsp.
salt, a pinch of ground pepper, 1 liter of water. Preparation:

Chop the zucchini, onion, cabbage and dill. Fry the onion, add zucchini and cabbage. After 15 minutes, transfer the vegetables to a pan of hot water and cook for 10 minutes. Add cream, dill, grind the mixture with an immersion blender and heat for 2 minutes. Salt and pepper.

Recipe 3: delicious zucchini puree soup with milk

Zucchini goes very well with almost all dairy products. Milk gives the soup a delicate and refined taste, and parsley emphasizes it. The soup is dietary and should especially appeal to those who are watching their figure. The milk in the recipe is also diluted with water.

• 1 medium zucchini (300 g);
• 1 tbsp. milk;
• 1 clove of garlic;
• a little parsley;
• salt, pepper to taste.

We thoroughly wash the zucchini and cut it into large cubes along with the skin. We put them in a saucepan, pour a glass of milk and add a glass of water so that the zucchini does not burn and the puree soup is more soup-like.

Coarsely chop the parsley and also put it in the pan.

Place the saucepan over medium heat and cover the pan with a lid. Zucchini will need 10-15 minutes. They should become soft and easily pierce with a fork. The water should not evaporate much. Salt and pepper boiled zucchini with milk to taste.

Squeeze out a clove of garlic. Process into puree using an immersion blender directly in the pan. Zucchini soup with milk is ready! Serve with fresh parsley. Delicious with a regular white loaf. Bon appetit!

Zucchini and spinach soup

Photo: pinterest.com
This puree soup turns out very beautiful and aromatic.

You will need:
500 g zucchini, 100 g spinach, 200 ml milk, 0.5 tsp.
oregano, 10 g salt, a pinch of ground black pepper, 1 liter of water, 20 g white crackers. Preparation:

Grate the zucchini and chop the spinach in a blender. Pour everything into hot water and boil for 10 minutes. Add milk, oregano and blend with an immersion blender. Add salt and pepper and place on low heat for 1 minute. Serve the soup with croutons.

Zucchini casserole PP

Do you like casseroles? Alas, such dishes cannot always be included in your diet. The basis of many casseroles is potatoes and fatty meat, and cream, mayonnaise and other high-calorie dressings are used as sauces. But you can make a dietary casserole with zucchini, which is ideal for pp. You only need to know the following secrets:

• replace potatoes with zucchini. This way we will significantly reduce the calorie content of the finished dish.
• Instead of fatty meats, we use chicken fillet. Only 116 calories per 100 grams and you add a decent portion of protein to your diet.
• Instead of full-fat sour cream, cream or mayonnaise, we use natural yogurt.
• We use low-fat cheese. The fat content is no more than 23%. If desired, you can use feta cheese or cheese.

Now let's get started with our recipe:

• 4 medium zucchini. Wash, grate on a medium grater or grind in a blender. Be sure to remove excess water. Salt and pepper.
• 300−400 grams of chicken fillet. It will need to be passed through a meat grinder or chopped in a blender.
• 2 tablespoons of tomato paste.
• 4 eggs.
• 2 large onions. Finely chop.
• 100 grams of natural yogurt. You can use regular Activia without additives.
• 4 medium tomatoes. Wash and cut into thin slices.
• 100 grams of any type of low-fat cheese. Grate it.
• Salt and spices to taste.

First you need to fry the onions in a non-stick frying pan without oil! Then add the minced meat to the onion and fry it as well. Salt and pepper our minced meat, add two tablespoons of tomato paste and, stirring constantly, cook for another 3-4 minutes. Remove from heat.

Place one layer of zucchini in a baking dish. Place our minced meat on top, level it and place the last layer of zucchini. Place the tomato slices and pour the egg-yogurt mixture on top (beat in a blender with salt and pepper). Sprinkle with cheese and place in the oven for 35 minutes at 180 degrees.

Zucchini puree soup with mushrooms

Photo: delo-vcusa.ru
You can cook with champignons or oyster mushrooms.

You will need:
3 zucchini, 300 g mushrooms, 1 onion, 50 g butter, 150 ml milk, 1 tbsp.
cream, 3 sprigs of herbs, ground black pepper, salt, 1 liter of water. Preparation:

Chop the onions, zucchini, mushrooms and herbs. Fry the onion until golden brown, add the mushrooms and after 5 minutes add the zucchini. Cook until the moisture has evaporated, transfer to a pan of boiling water and simmer for 10 minutes. Pour in boiling milk and puree with an immersion blender until smooth. Add cream, ground pepper and salt, heat for 2 minutes, garnish with herbs.

Diet zucchini soup with mushrooms

Healthy eating can be delicious. And the best confirmation of this is zucchini soup. A dietary recipe with the addition of mushrooms has high nutritional value. This is a real storehouse of useful microelements. Just keep in mind that this product is not suitable for children.

Prepare:

• 450 g mushrooms;
• 1 large zucchini;
• 1 onion;
• 2 cloves of garlic;
• 3 cups broth (use vegetable or chicken);
• 1 tbsp. l. oils;
• 2 bay leaves;
• 1 tbsp. l. dried or 2-3 sprigs of fresh thyme;
• 1 tbsp. milk.

Dietary creamy zucchini soup with cream

Zucchini and pumpkin soup

Photo: zingerclub.ru
Cut the pumpkin smaller so that it has time to cook.

You will need:
500 g of zucchini, 200 g of pumpkin, 1 onion, 60 g of butter, 3 sprigs of parsley, 1 glass of milk, 10 g of salt, a pinch of ground pepper, 1 liter of water.
Preparation

: Prepare and cut the vegetables. Fry the onion, add pumpkin and zucchini, continue frying until the moisture evaporates. Pour boiling water and simmer for 15 minutes. Remove from heat, add milk, chopped parsley and puree until smooth. Add salt and pepper, stir and heat for another 2 minutes.

Roasted zucchini soup

Photo: jurnalbliud.ru
Try making soup from zucchini and other vegetables baked on the grill!

You will need:
400 g zucchini, 1 onion, 100 ml cream, 5 sprigs of parsley, ground black pepper, oregano, salt, 2 tbsp.
olive oil, 1 liter of water. Preparation:

Cut the zucchini into small pieces, brush with oil and place in the oven for 20 minutes. Take it out, put it in a saucepan, add the fried onion and pour boiling water over it. After 10 minutes, pour in the cream, add spices and finely chopped parsley. Grind with an immersion blender, add salt and pepper and heat for 2 minutes over low heat.

20 recipes for delicious zucchini pancakes

Benefits of zucchini

Zucchini is a miracle vegetable, which, along with its delicate taste, has a number of medicinal and preventive properties. Thanks to 17 kcal per 100 g, it is classified as a dietary product and is actively used in nutritional supplements and all kinds of diets. Zucchini tubers contain a lot of carotene and vitamin C, which contributes to the overall strengthening of the body, a large amount of potassium, which regulates acid-base balance, maintaining water balance in the body and stimulating muscle tone.

Recipes for cooking zucchini and their relatives, zucchini, are very varied and cover options from chowder, i.e. first courses, before preservation, both salty and sweet jams. Despite the widespread use of zucchini in cooking, preparing first courses using them remains a priority. After all, even the simplest puree soup made from zucchini and potatoes will be a real find for a wide range of people. This dish will satisfy your hunger, give you strength, restore balance in the body, warm you up on cold days, and all this without harming your figure. Supporters of recipes for weight loss can cook it with water or vegetable broths, lovers of hearty dishes can cook it with meat broths with an expanded composition of ingredients, and for the first feeding of the baby, grated zucchini soup will become indispensable, because... does not cause allergies and is easily digestible.

You can find the easiest lean zucchini soup for tasty and healthy weight loss here

Zucchini and ginger soup

Photo: the-challenger.ru
Spicy soup invigorates and quenches appetite.

You will need:
3 zucchini, 200 g potatoes, 30 g ginger root, 3 tbsp.
cream, 100 ml milk, 3 sprigs of mint, 800 ml water, ground black pepper and salt to taste. Preparation:

Peel the ginger root and grate it. Prepare the vegetables, cut them, place them in a pan of boiling water and simmer for 15 minutes. Pour in hot milk, cream and blend with an immersion blender. Salt, pepper, add ginger and heat on fire for 2 minutes. Serve with mint leaves.

Delicate creamy zucchini soup with cream