20 Zucchini Soups You Should Make Now

In order to fully appreciate all the capabilities of the vegetable, we will tell you in detail how to prepare this or that type of puree soup from zucchini and potatoes and other ingredients.

Bright creamy pumpkin and zucchini soup with a delicate creamy texture

How to make puree soup from pumpkin and zucchini

Tomato gazpacho with fried zucchini

How to make tomato gazpacho

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.

Soup Recipes

Zucchini soup can be prepared according to one of the popular recipes.

With rice and egg

To prepare a delicious soup with rice and eggs you will need:

young zucchini;
brown or long grain rice - 2 tbsp;
low-fat yogurt - 100 ml;
water - 100 ml;
a bunch of green onions;
chicken egg - 1 pc.;
flour - 1 tbsp;
salt, spices to taste;
greenery.

Zucchini must be peeled and cut into small cubes. Finely chop the onion. Place vegetables in a thick-bottomed pan and lightly fry them in vegetable oil. The zucchini should take on a light golden hue. After this, pour water into the pan, add salt and pepper to taste.

After the broth boils, pour carefully washed rice into it and cook for 15 minutes. In a separate frying pan, saute the flour, add curdled milk, egg, mix all the ingredients and pour the mixture into the pan with the soup.

A little chopped greens can be placed directly on a plate before serving. It is also permissible to add greens to the pan 5 minutes before the soup is ready.

With garlic

You can make a delicious puree soup from zucchini. Garlic will help make the taste of the dish more rich. To prepare the dish you will need:

small young zucchini;
potato tubers - 3 pcs.;
garlic - 3 cloves;
red onion - 1 pc.;
sweet paprika - 1\2 tsp;
water or vegetable broth - 600 ml;
salt, pepper to taste;
fresh greens.

Peel the potato tubers and cut into large cubes, then place in a pan with broth or water, add salt and cook for 5 minutes.

Cut the peeled zucchini into small cubes. Carefully peel the onion and garlic and chop finely. It is recommended to press the garlic with the wide side of the knife blade before chopping. This makes the taste and aroma of garlic even more pronounced.

Place the onion and garlic in a thick-walled saucepan and fry over low heat until golden brown in a minimal amount of vegetable oil. When the onion becomes transparent, you need to add chopped zucchini and simmer the mixture for 5 minutes. No need to add water. When simmering over low heat, a lot of juice is released from the zucchini.

Add the vegetable mixture to the pan and cook for about 5 minutes. During this time the zucchini should become soft. It is better to add chopped herbs, pepper, and sweet paprika 5 minutes before the dish is ready. Remove the soup from the heat and puree it using a blender.

The consistency of the puree soup is of great importance in the formation of taste properties. If the soup turns out to be too thin, you can drain a little broth and only then puree the dish. You can remove the vegetables from the pan with a slotted spoon and place them in a separate pan. Grind the boiled products and, without ceasing to beat, gradually add the required amount of broth.

With cabbage

Soup with zucchini and cabbage is a dietary and healthy dish. To prepare it you will need:

small young zucchini;
white cabbage - 300 g;
bulb;
large carrots;
1 ripe tomato;
1 large bell pepper;
celery - 3 stalks;
salt;
dill.

The zucchini must be peeled and cut into small cubes. Place the cubes in a saucepan and add water or vegetable broth. Bring to a boil and simmer for 5 minutes.

Finely chop the peeled onion and grate the carrots. Place the vegetables in a thick-bottomed saucepan and fry in sunflower oil for 2 minutes. Cut the bell pepper into small cubes, after removing the core. Cut the tomato at the top, pour boiling water over it, remove the peel and chop. Cut the celery into rings.

Add vegetables to the saucepan and sauté for another 5 minutes over low heat. Place the contents of the saucepan into the pan in which the zucchini are cooked, add salt, spices to taste, chopped dill and cook for about 10 minutes.

With mushrooms

Mushroom soup with zucchini has a rich taste and bright aroma. To prepare the dish you will need:

large zucchini;
fresh champignons - 200 g;
small bulb;
potato tubers - 2 pcs.;
garlic - 2 cloves
pepper and salt;
fresh greens.

Cut the zucchini into cubes. The seeds of young vegetables do not need to be cut out. Potatoes should be peeled and cut into cubes.

Finely chop the peeled onion. Wash the champignons and cut each mushroom into 4–6 pieces. Place onions and champignons in a thick-bottomed saucepan and fry. They should be slightly browned.

Add potatoes and zucchini to the onions and mushrooms, add salt, spices and simmer the vegetables and mushrooms over low heat for 10 minutes. After this, add water or vegetable broth, bring to a boil and cook the soup for another 10 minutes. 5 minutes before readiness, add chopped fresh herbs to the saucepan.

With Chiken

Chicken soup with zucchini is quite filling, but low in calories. It is perfect for people who find it difficult to do without meat in their diet. To prepare the dish you will need:

small zucchini;
ripe tomato;
2–3 potatoes;
chicken breast - 400 g;
bulb;
large carrots;
salt, pepper to taste;
fresh greens.

Cook chicken in cold salted water until done. Place the boiled fillet on a plate and cut into cubes.

Finely chop the peeled carrots and onions, fry in a minimum amount of oil (sunflower, olive, soybean) until golden brown. Cut the tomato into cubes, removing the stem. Remove the seeds from the peeled zucchini and cut the dense part into bars. Place the vegetables in a frying pan with the onions and carrots, add half a glass of broth and simmer under a closed lid for 10 minutes over low heat.

Cut the potato tubers into bars, place in the broth and cook for about 10 minutes. Then add stewed vegetables, brought to half-cookedness, chicken fillet cubes and cook for another 10 minutes. 5 minutes before it’s ready, add pepper, bay leaf, and chopped herbs to the pan.

To reduce the calorie content of the soup, you can exclude potatoes from the recipe. The dish in this case turns out no less tasty.

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.

Benefits of zucchini soup

Zucchini-based cream soup is a low-calorie dish. Despite this, it is quite filling and healthy. Its main advantage is a quick cooking method and minimal effort. When creating a dish, various types of vegetables are usually added, cream and milk are added, as well as meat. This composition brings considerable benefits to the body.

The benefits of zucchini

Zucchini belongs to the category of the healthiest vegetables due to the content of the following useful components:

potassium;
sodium;
gland;
magnesium;
phosphorus;
organic acids;
vitamins B1, B2, C.

Eating zucchini helps prevent diseases such as:

atheroslecrosis
anemia;
disruption of work processes in the gastrointestinal tract;
cardiovascular diseases;
deterioration in the functionality of the gallbladder and stomach;
different stages of obesity;
hypertension.

The vegetable has practically no contraindications, as it is recommended for introduction into food as one of the first complementary foods for a baby.

Tubers help regulate acid-base balance, maintain water balance in the body, and stimulate muscle tone. It is not recommended to eat zucchini-based dishes if you have kidney diseases, since due to the large amount of sodium it contains, the organ cannot cope with removing it from the body.

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.

Vegetable soup with zucchini

This Bulgarian vegetable soup cooks quickly and turns out very tasty and tender. To prepare it you will need:

1 leek stalk;
2-3 potatoes;
1 bell pepper;
1 carrot;
1/4 head of celery;
2 zucchini;
5 cloves of garlic;
greenery;
3-4 tbsp. vegetable oil;
Bay leaf;
pepper;
salt.

This is a rural vegetable soup, so all vegetables are chopped coarsely, except for onions, which are chopped into half rings and fried. Add zucchini, carrots and celery to the onion and fry together for 5 minutes.
Add coarsely chopped potatoes and bell peppers to the vegetables, fry a little and pour in water (up to 3 liters, depending on how thick the soup you want to get). As usual, let the soup simmer and cook until the potatoes are cooked.
When the soup is almost ready, add finely chopped herbs, garlic, bay leaf, pepper and salt.
Serve this vegetable soup with croutons.

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.

Multicooker soup with zucchini, potatoes and cauliflower

A prefabricated vegetable soup made from ingredients available in your refrigerator.

Ingredients:

Broth (any) – 1.5 liters
Tomatoes – 300 grams
Potatoes – 200 grams
Zucchini – 200 grams
Cauliflower – 200 grams
Bell pepper (sweet) – 150 grams
Carrots – 100 grams
Onion (onion) – 100 grams
Dill – 10 grams
Parsley – 10 grams
Salt to taste
Dry spices to taste

Preparation:

Turn on the multicooker to the “frying” mode and 140 degrees. Pour oil into a bowl and then add diced carrots. Fry for 5 minutes.

Add the chopped onion and fry for another 10 minutes with the lid closed.

While it's roasting, divide the cabbage into florets. We cut the potatoes into cubes and also the zucchini, peppers into small squares, tomatoes into slices.

Now add all the vegetables to the bowl and pour in the broth. Salt and pepper.

Under a closed lid in the “soup” mode for 1 hour.

5 minutes before the end, add the greens.

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.

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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.

For the creamy soup recipe you will need:

zucchini – 300g
cauliflower – 300g
onion – 1 pc.
butter – 30g
salt - to taste
water (or vegetable broth) – about 800 ml
egg – 1 pc.

Recipe for making creamy soup:

Boil an egg. It will only be needed at the end of cooking to decorate the soup. If the shell suddenly cracks, to prevent the white from leaking out during cooking, add a little salt to the water. Boil the egg for 10 minutes after boiling, transfer to cold water and crack the shell. This makes the egg easier to peel.

If desired, remove the skin from the zucchini. Separate the cauliflower into florets. Peel the onion.

Finely chop the zucchini and onion.

Place the vegetables in a saucepan and cover with cold water. Bring to a boil, add salt and cook until soft.

Then pour the vegetable broth into another bowl and puree the hot vegetables with an immersion blender. They are so soft that you could chop them even with a simple fork.

Add butter and spices to the pan.

Pour in vegetable broth so that the soup does not lose its thick and airy structure. Bring the soup to a boil.

Pour the creamy vegetable soup into bowls and sprinkle with crumbled yolk. Serve immediately. Bon appetit!

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.

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.

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.

Vegetable cream soup on kefir with zucchini

Although kefir is not a traditional ingredient when creating zucchini-based soup, it is quite often used for piquancy and delicate flavor. This product is not as high in calories and nutritious as cream.

For the dish you should buy the following products:

1 kg of zucchini;
4 potatoes;
2 onions;
200 ml kefir;
1 egg;
greenery;
1000 ml water;
350 g chicken;
sunflower oil;
2 bay leaves;
salt;
pepper.

Vegetable cream soup on kefir with zucchini

Recipe:

Rinse the chicken meat under running water and add cold water to the pan. Cook for 25-30 minutes. over low heat, adding pepper and bay. During cooking, remove the foam with a slotted spoon and add salt at the end.
Chop the peeled onion and zucchini.
Peel the potatoes, chop into any shape.
Pour the oil into a thick-walled saucepan. Sauté vegetables in it.
When they are cooked until soft, beat the puree with a blender.
Dilute the resulting mass with broth and boil.
In a separate bowl, beat kefir and egg. Add salt and pepper. Pour into the general composition in a thin stream, stirring constantly.
Add chopped herbs. Cook over low heat for another 2 minutes.

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.

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Cooking features

In order for soups to bring only benefits, they should be prepared correctly. Before cooking, zucchini must be peeled and the pulp removed. Young vegetables do not need to be peeled. It is better to use fresh zucchini, as they contain more vitamins and other valuable substances. Frozen vegetables can only be added to pureed soups, since after defrosting the fruits lose their dense consistency.

When preparing dietary soups, it is recommended to choose only low-calorie foods. It is better to avoid adding cream and bacon. There are a large number of recipes for preparing delicious, but at the same time the most light, healthy dishes. Nutritionists do not recommend adding potatoes to soup for those losing weight, but without them, squash soup turns out too lean.

The dietary recipe involves using a minimal amount of vegetable oil. You can completely skip frying to reduce the calorie content of the soup.

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.

How to cook soup with zucchini and potatoes - 15 varieties

Classic zucchini soup with potatoes
Zucchini soup with potatoes and processed cheese
Children's soup made from zucchini, potatoes and broccoli
Soup from young zucchini and potatoes
Soup with celery, potatoes and zucchini
Zucchini soup with potatoes and cream
Creamy soup with zucchini and potatoes
Noodle soup with zucchini potatoes
Cream soup with tomato juice, potatoes and zucchini
Zucchini soup with potatoes in a slow cooker
Puree soup with zucchini and potatoes in vegetable broth
Multicooker soup with zucchini, potatoes and cauliflower
Quick creamy zucchini soup with potatoes
Summer soup of young zucchini and potatoes
Spicy zucchini soup with potatoes

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.

Contraindications and harm

A diet based on squash soups has no contraindications if the diet is complete. Zucchini does not cause allergies and even reduces the body’s sensitivity to external irritants, so individual intolerance to the product is very rare.

Zucchini soup can be consumed during pregnancy and breastfeeding.

The only limitation is kidney disease. People with such pathologies should be careful when including zucchini dishes in their diet.

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.

Recipe 9, step by step: squash cream soup

Zucchini soup with roasted garlic is a flavorful and nutritious first course. The longest stage in its preparation is baking the garlic cloves, but it is the garlic that gives the dish its delicious taste. By the way, during the baking process, garlic loses its inherent pungent odor, and in return, acquires an amazing subtle aroma that is transferred to the soup. Tender zucchini is the main ingredient of the dish, making the soup tender and appetizing. Potatoes fit harmoniously into the overall composition, making the meal satisfying. And fried onions and freshly ground black pepper only complement the taste sensations.

zucchini – 600 g
garlic – 1 head
onion – 1 small head
potatoes - 3-4 tubers
cream 10% fat – 200 ml
butter – 1 tbsp. l.
vegetable oil – 2 tbsp. l.
freshly ground black pepper, salt to taste.

Preheat the oven to 200° C. Divide the head of garlic into cloves. No need to peel! Place the cloves in a fireproof dish and sprinkle with vegetable oil (1 tbsp.).

Bake until soft, 30 minutes.

Cool. Carefully cut off the ends of the skins and squeeze out the fragrant garlic pulp from the cloves. Remove the peel from the onion, wash and cut into half rings.

Wash and peel the potatoes. Cut the tubers into small cubes.

Wash the zucchini and cut into circles or semicircles. There is no need to peel young zucchini, but it is advisable to peel old zucchini from rough skin.

Melt the butter in a saucepan over low heat, add vegetable oil (1 tbsp).

Place the onion in the pan and sauté until translucent, remembering to stir from time to time.

Pour 600 ml of hot water into the pan with the onions, pepper and salt to taste. Bring to a boil.

Place the potatoes and zucchini in the pan. Cook over medium heat, covered, until the potatoes are done.

Add the roasted garlic and heat the soup for about 2-3 minutes.

Using an immersion blender, puree the vegetables until smooth and smooth.

Pour in the cream. Evaluate the soup: it should not be very thick; if necessary, add another 50 ml of hot cream. Add black pepper and salt to taste. Warm the puree soup, stirring constantly, over low heat. Do not bring to a boil. Otherwise the soup may curdle.

Pour the hot zucchini puree soup with baked garlic into portioned bowls and serve. Homemade cheese or garlic croutons would be a great addition to this dish.

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.

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How does zucchini soup help you lose weight?

Zucchini is a low calorie product. Its energy value is 16–24 kcal per 100 g. Nutritionists advise including the vegetable in your diet in stewed form or as part of light soups. You need to eat first courses daily or several times a week and at the same time exclude fatty, high-calorie foods from your diet.

Losing weight with zucchini soups becomes possible due to the fact that the vegetable:

contains a minimum amount of calories,
soft fruit fibers stimulate intestinal motility,
has diuretic properties,
has a mild choleretic effect,
strengthens the immune system,
removes salts from the body,
contains antioxidants and helps fight aging.

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.

Zucchini and green pea soup

Photo: smachno.ua
An easy dish for those on a diet!

You will need:
400 g of zucchini, 1 glass of green peas, 1 onion, 50 g of butter, 1 glass of milk, salt, ground pepper, oregano, 1 liter of water.
Preparation:

Fry the chopped onion until golden brown, finely chop the zucchini. Place everything in a pan of boiling water and simmer for 10 minutes. Add green peas, milk and oregano. Grind the soup with an immersion blender, add salt and pepper and heat for 2 minutes over low heat.

Description of preparation:

This is an incredibly simple recipe for zucchini soup for weight loss that you can prepare without much difficulty.
It is quite low in calories and at the same time rich in various useful elements that our body needs for normal functioning. In addition, nutritionists include zucchini on the list of foods that help in the fight against extra pounds, since it consists of 90% water, but at the same time it contains a lot of vitamins, minerals and fiber. Zucchini is also capable of absorbing toxins and removing cholesterol from the blood, and for those who are on a diet, there is no better vegetable. There are many different recipes for making zucchini soup for weight loss, but the one that I offer you today is one of the easiest and fastest, and if you wish, you can add some additional ingredients to it, say, carrots, leeks or any other vegetables or fruits. Therefore, feel free to use your imagination, but do not forget that not all products combine well with each other. Purpose: For lunch / For dinner / Healthy lunch / Diet dinner Main ingredient: Vegetables / Zucchini Dish: Soups Diet: Diet food / Recipes for weight loss / Low-calorie

Zucchini and avocado soup

Photo: zimamagazine.com
Choose soft avocados with thick skin.

You will need:
3 zucchini, 1 avocado, 1 onion, 100 ml cream, 50 g butter, ground nutmeg, salt, 800 ml water, 1 tbsp.
peeled pumpkin seeds. Preparation:

Fry chopped onions and zucchini until golden brown, add avocado pulp and cover with hot water. Boil for 10 minutes, puree with a blender, add cream, nutmeg and salt. Stir and heat for 1 minute over low heat. Serve the soup with pumpkin seeds.

Cooking options

Dish	Products	How to cook
Low calorie	400 g peeled zucchini pulp; 200 g each of potatoes and carrots; 1 onion; spices, salt and herbs to taste.	Cut the pulp into large cubes. Peeled onions and carrots are cut into small cubes. All vegetables are placed in 0.5 liters of water, salted and cooked until tender. The cooled soup is whipped with a blender and decorated with herbs.
With mushrooms	80 g porcini mushrooms; 40 g tomatoes; 20 g carrots; 1 leek; 50 g potatoes; 100 ml milk; salt and pepper to taste.	Add milk to 0.5 liters of water. The mushrooms are boiled for 10 minutes and then transferred to water and milk. Vegetables, except tomatoes, are peeled and cut into cubes, and then transferred to boiling liquid. After 25 minutes, add salt and tomatoes. After 5 minutes, turn off the heat and add greens to the dish.
For weight loss with cabbage	kilogram of zucchini; onion head; kilogram of cauliflower; 200 g carrots; herbs, spices and salt.	Grate the carrots on a coarse grater, and cut the carrots into small cubes. The zucchini, peeled and seeded, is chopped. Cauliflower is divided into inflorescences. All vegetables are placed in boiling water and cooked for 20 minutes. Salt and spices are added to the preparation, after which everything is crushed in a blender.
With fish	300 g lean fish fillet; 1 zucchini; a bunch of leeks; a bunch of spinach; salt and herbs to taste.	0.5 liters of boiling water, salt and pepper. Add fish, chopped onion and spinach to the water. The zucchini is cut into rings, and the remaining vegetables are peeled and chopped. The soup is cooked until done. Before serving, garnish with chopped herbs.
With milk	2 medium zucchini; bulb; 4 cloves of garlic; a glass of milk; a tablespoon of olive oil; 700 ml vegetable broth; to taste: salt, pepper, savory, paprika, herbs.	Boil the zucchini in vegetable broth. Chop the garlic and onion and then fry in olive oil. Mix zucchini with onion and garlic. Grind with a blender. Combine the vegetable mixture with hot milk and spices. Boil over low heat.
In a slow cooker	3 small zucchini; large carrots; bulb; 4 potatoes; 200 g dried porcini mushrooms; 2 cloves of garlic; 0.5 l cream; 50 g grated hard cheese; salt and spices to taste.	Chop the onion and garlic. Place in a multicooker bowl and fry for several minutes in sunflower oil. Add chopped mushrooms and fry for another 7 minutes. Cut the remaining vegetables according to the recipe into cubes and place in the slow cooker. Pour water over the vegetables, add spices and salt. Cook on the “Soup” setting for an hour. At the end of the program, pour the mixture into another bowl and grind with a blender. Pour the soup back into the multicooker bowl and heat until boiling. The lid must be open.
With broccoli	80 g onions; 750 g broccoli; 750 g zucchini; 40 g butter; 15 g garlic; salt to taste; liter of vegetable broth; white pepper to taste.	Cut the peeled onion into small pieces. We separate the washed broccoli into inflorescences. We clean the zucchini from seeds and peel. Melt the butter over low heat, then add chopped onion and fry until golden brown. Garlic passed through a press is added to the preparation. Cook for 1 minute. Add broccoli, zucchini, salt and broth. All ingredients are mixed and cooked covered for 15 minutes. The soup is pureed using a blender.
With Chiken	450 g zucchini; 100 g celery; 50 g onions; 20 g butter; 100 ml cream; 2 cloves of garlic; 450 g chicken legs; liter of water; salt, pepper and herbs to taste.	Boil the chicken until done. While the meat is cooking, peel and chop the vegetables. Remove the chicken and add the onion, zucchini and celery to the broth. Cook for 10 minutes. Then add the shredded chicken and blend everything with a blender until it reaches a puree consistency.

Zucchini cream soup with hard cheese

Photo: gostgrill.ru
The finished soup should sit for 10 minutes under the lid.

You will need:
400 g of zucchini, 1 onion, 80 g of hard cheese, 1 glass of milk, 2 tbsp.
olive oil, ground black pepper, salt, 1 liter of water. Preparation:

Peel and cut the vegetables, grate the cheese. Fry the onion, add the zucchini and cook for 5-7 minutes over medium heat. Pour boiling water and simmer for 10 minutes. Add milk, grind the mixture with an immersion blender, salt, pepper and sprinkle with cheese.

Classic zucchini soup with potatoes

This recipe for zucchini soup is prepared classically and simply. All ingredients combine and interact perfectly.

Ingredients:

Zucchini – 1 piece
Potatoes – 3 medium
Carrot – 1 piece
Tomato – 1
Bell pepper (green) – 1
Onion (onion) – 0.5 large or 1 small
Oil (for frying)
Salt and pepper - to taste
Herbs and spices - to taste

Preparation:

Finely chop the onion and immediately place it in a frying pan with heated oil. Peel the carrots and grate them coarsely and add them to the onions.

Peeled zucchini into small cubes - send next.

Dice the potatoes as well and start cooking. Cut the pepper and tomato into small cubes.

After the potatoes boil, add the fried vegetables. Salt and pepper for taste and mix well. Let everything boil for 10 minutes under the lid. Then add the pepper and tomato and leave on the fire for another 5 minutes.

After this, remove from heat and let it brew for 5 minutes.