Your most delicious soup-puree from zucchini: the best cooking options

Soup puree from courgettesand other similar dishes are not so long ago considered "far" for our stomachs. They were one of the elements of high cuisine and served exclusively in restaurants. But over time, the hostesses still mastered his cooking, and the vegetable soup-puree entered the diet of ordinary Russians. As it turned out, this soup is quite simple in performance and at the same time it is incredibly tasty and useful.

. Thick soup

. Peach cream soup and soup-puree originally appeared in France. Each cook of this country is convinced that it is soup that is the main dish in the diet and its role is also important for health, as a strong foundation for any building. What are they useful?

Thick zucchini soups are extremely useful for those who have diseases of the gastrointestinal tract, seeks to reduce their weight and saturate the diet with the right food. And this is due to the fact that the zucchini itself is easily assimilated by our body, and the soup is considered to be one of the best dishes, which it is desirable to use more often. Thus, it turns out that a thick soup of courgettes - this is a very valuable dish, which should definitely learn how to cook and eat at least three times a week.



In addition, this dish has a delicate texture and pleasant taste, and due to the fact that all products are interrupted to a homogeneous state, it can add a lot of additional "utilities".As a result, even ardent opponents of onions, carrots, celery, etc., will eat with an appetite the most delicate soup, not realizing that these products are present in it.

Soup puree from zucchini

Pizza soup can be prepared with the addition of absolutely any vegetables. Both the main product and additional ingredients must be thoroughly washed and cut. At the same time, the components do not necessarily have to be crushed, on the contrary, they are usually cut into large pieces. Then the products are poured with water or broth and boiled until cooked. At the end, the contents of the casseroles are allowed to cool slightly and crushed with a blender.

Note! To make soup-puree from zucchini you can use any broth: vegetable, fish, mushroom or meat!

Ready to cook soup cream, if necessary, dilute a small amount of broth to the optimum consistency. In this case, you can adjust the density yourself, according to your own preference. Ready dish we pour on plates and at will supplement fresh greens, crackers or grated cheese.

Cream soup from zucchini

Cream soup from courgettes is a variation of soup-puree. Its distinctive feature is the basis, in the role of which is not broth, and milk or cream. This dish will have a softer consistency, reminiscent of a delicate cream cream, thanks to which it is with great pleasure that children eat.

Here you can also improvise with the ingredients and use absolutely any combination. This dish greatly facilitates the kitchen duties and allows you to feed the whole family quickly, satisfyingly, deliciously and with health benefits.

Note! In general, soup and cream soup can be prepared from several kinds of vegetables, with meat and mushrooms. Sometimes beans and cereals are added to the vegetable soup, for example, beans, rice, peas, pearl barley, etc.

The main characteristic of these dishes is their consistency. In order to get the necessary texture, you can use an immersion blender or food processor. Some at the end pass the puree mass through a sieve with small cells. This process is quite laborious, especially if the dish was prepared for a large family. To facilitate the wiping of the soup will help special nozzles, which are equipped with some models of food processors. They have blades with plastic or metal sieves, and thanks to such a nozzle you will be able to get in a matter of seconds an absolutely homogeneous, tender, without a single slice soup-puree from zucchini.

So, let's start cooking!

Classic souce puree soup

This is the simplest recipe of soup-puree from zucchini. It will require such products:

• medium zucchini;
• 100 g of processed cheese;
• a pair of garlic lobules;
• 30 g breadcrumbs;
• 20 g fresh herbs;
• 500-600 ml of broth;
• 4 g of salt.

We release the main ingredient from the peel and seeds. We cut it arbitrarily.

Please note! If the zucchini is young, then the seeds can not be removed!

Put the saucepan on fire, pour 700 ml of broth, send the sliced ​​zucchini and bring to a boil. After a couple of minutes, we put garlic, grated cheese and wheat crumbs into the broth. Cook the soup until the cheese is completely dissolved, then we bring it to taste with the help of salt and we rub it to a homogeneous consistency. With the help of broth we regulate the density of soup, pour it on plates and decorate with chopped greens.

Cream soup

Cream soup from zucchini we will cook from the following ingredients:

• a pair of young zucchini;
• bulb;
• carrot root;
• a pair of garlic cloves;
• 50-60 ml of cream;
• 1 table.a spoon of butter;
• 10 g of sugar:
• laurel leaf;
• a pinch of black pepper;
• 4 g of salt.

Remove from the zucchini peel, if necessary, remove the seeds. We cut them into large pieces. Carrots are released from the peel and also cut. We clean the onion head and leave the whole. With garlic lobules we remove the husks.

Carrots and onions are cooked until ready in water. After the broth is ready, the vegetables are thrown away. We send the prepared zucchini to the saucepan with the vegetable broth, add the laurel leaf and sugar. Bring to a boil, reduce the supply of gas to a minimum, after a couple of minutes remove the laurel leaves and cook the contents of the saucepan for a quarter of an hour under the lid. Remove from the fire, using the noise we get from the broth ready zucchini, garlic and grind them in puree.

Return the mashed potatoes to the plate, salt, add pepper, a small piece of butter and cream. Stir gently and turn on a small fire. After the mass boils, dilute it to the required consistency with the remaining vegetable broth. Cook soup on low heat with constant stirring for five minutes, then remove from the plate and leave under the lid for ten minutes. Pour out the ready cream soup on plates and sprinkle with feathers of green onions or dried herbs.

Note! If zucchini cream soup is for children, then add black pepper and bay leaf is not worth it. In this case, the fewer the additives, the better. For yourself, you can use absolutely any seasonings and fragrant herbs!

With potatoes

Soup from zucchini and potatoes is another easy and useful dish that is sure to please both adults and kids. For its preparation you need to prepare:

• 4 small zucchini;
• a pair of large potato tubers;
• the onion head;
• 800-900 ml of broth;
• 180 ml cream;
• a pair of garlic cloves;
• 1 table.a spoon of vegetable oil;
• a pinch of pepper;
• 5-6 g of salt.

We remove the husks and shredders from bulbs. Chop the garlic and chop it as small as possible. In the sautenizer pour a small amount of vegetable oil, thoroughly warm it, then fry the chopped onions and garlic.

Zucchini and potatoes are peeled, randomly sliced ​​and sent to a saucepan with sauteed vegetables. On a small fire for 5-6 minutes, stew everything under the lid. Add the broth, let it boil and cook until all the ingredients have softened.

In a separate container, heat the cream. We merge the broth, the vegetables are mashed to a puree state. Return the vegetable mass to the saucepan, add hot cream and mix. If the soup seems too thick, you can dilute it a little with the remaining broth. We take the dish from the fire, pour it on portions plates. In the frying pan fry the pieces of wheat bread and decorate our tender soup with crispy toast.

With cauliflower

The recipe for soup from courgettes and cauliflower includes such ingredients:

• 450 grams of zucchini;
• 400 g cauliflower;
• medium potato tuber;
• bulb;
• 30 ml of olive oil;
• 55 g of hard cheese;
• 180 ml cream;
• 4-5 g of salt.

Since cauliflower will be cooked somewhat longer than other ingredients, it is desirable to start with it. We disassemble the kochanchik into small inflorescences, carefully wash them and send them to the sauté pan with water. We cook about a quarter of an hour.

While the cabbage comes to the ready, we clean the zucchini, potato tuber and onion. We cut it arbitrarily. To the ready cabbage we add the remaining vegetables and continue to cook until the potatoes are ready.

Remove the stewpan from the stove, let the vegetables cool down a bit, add a couple of tablespoons of olive oil and weap in mashed potatoes. We pour in the cream, mix it, put it on a small fire and warm it up properly. We pour out the ready soup on plates, sprinkle with grated cheese and decorate with fresh herbs.

Vegetable soup with zucchini

Vegetable soup with zucchini is good because you can add almost all the vegetables that are at your disposal. But it is better to give preference to seasonal products - so soup puree will be the most delicious and useful. For its preparation you will need:

• 280-300 g of courgettes;
• a pair of potato tubers;
• a pair of fleshy tomatoes;
• carrot root;
• middle onion head;
• 1 table.a spoon of vegetable oil;
• 5-6 peppercorns;
• 3 clove of garlic;
• laurel leaf;
• several branches of dill;
• 4-5 g of salt.

Let's peel the potatoes from the peel, cut it, add it to the saucepan, fill it with water and cook for a quarter of an hour. We clear the root of carrots and cut into thin slices. From the bulb we take off the husks and shred the semicircles. We clean the zucchini and cut it with medium cubes.

In a frying pan, warm the vegetable oil and fry the chopped onions and carrot slices. After about five minutes, add cubes of zucchini. We cook everything for 10 minutes. Tomatoes are blanched in boiling water, after which we remove the skin, the flesh is arbitrarily cut. We send the tomatoes in the frying pan to the vegetables. On a low heat, we still extinguish for five minutes.

Transfer the products from the frying pan to the saucepan, bring it to the boil and cook on low heat for about five minutes. We bring to taste salt and pepper, we lower the laurel leaf. With garlic we remove the husks, we pass the teeth through the press and also send it to the soup. Stir, give the soup to boil and immediately remove from the plate. The bay leaf is removed. We break everything in a blender, warm it up again on a small fire and leave it for ten minutes under the closed lid.

With shrimps

For the preparation of vegetable soup with shrimp you will need the following products:

• a pair of small zucchini;
• 10 large shrimp;
• a pair of garlic cloves;
• 4 pods of asparagus;
• 50 g of brynza;
• a pinch of dried basil;
• 4-5 g of salt.

First we are engaged in shrimp. Boil them until cooked in water or a double boiler. Asparagus is cleaned and blanched in boiling water until ready, after which we immediately shift it into ice water so that it does not lose its color.



In the sauté pan we pour in water and lay out the cut courgettes. Add the purified chopped garlic. We cook everything for a quarter of an hour. Ready zucchini we take out of water and we interrupt in mashed potatoes. Puree fill up with the necessary amount of salt and pepper, if necessary, dilute it with broth.

We pour out the ready soup on the plates, we spread the prawns and asparagus from above. Brynza is crumbled and also put into plates.

With chicken

Soup with zucchini with chicken - it's quite tasty and satisfying dish. We will cook it from such products:

• 600 g of courgettes;
• 200 g of potatoes;
• 180 g of chicken meat;
• 200 g of processed cheese;
• 140 g of onion;
• 4-5 g of salt;
• a pinch of ground pepper.

Chicken cut into small pieces and boil in salted water. This will take about a quarter of an hour. In the meantime, we are working on the rest of the ingredients of the dish. Marrows my and cut into cubes. Potatoes are cleaned and chopped in small pieces. Onions are freed from the husks and finely shredded.

We extract chicken from the broth and dip the cut potatoes into it. Boil about 20 minutes, add onions and zucchini. We cook all fifteen minutes. After the zucchini are completely ready, merge the broth into a separate container, and cut the vegetables in a mash. Dilute the soup to the required consistency and return it to the stove. We put pieces of melted cheese, mix and cook on small heat until they are completely dissolved.

With mushrooms

For this soup you will need:

• a pair of medium zucchini;
• 10 champignons;
• large potato tuber;
• the onion head;
• a pair of garlic cloves;
• 55 g of processed cheese;
• a pair of thyme sprigs;
• a small bunch of parsley;
• 120-130 ml of cream;
• 1 table.a spoonful of olive oil;
• 1 table.a spoon of butter;
• 4-5 g of salt.

Vegetables are peeled and cut into large cubes. Mushrooms are thoroughly washed, if necessary, cleaned and shredded thin slices. Garlic cloves are cleaned, remove the core and finely cut with a knife. Greens my parsley and finely chopped. With the branches of thyme we take off the leaves.

Pour a little olive oil into the saucepan, add butter, spread the greens and fragrant herbs. Warm up, after which we spread onions, garlic, slices of vegetables and slices of mushrooms. Fry all five minutes or six.

Add about one and a half liters of water and cook the contents of the saucepan for 20 minutes. When all the ingredients are ready, lay out to them melted cheese and pour the cream. We rub our soup with a submerged blender. We return it to the stove and warm it up properly. We bring to taste salt and pepper.

Additional recommendations

1. Soup puree from courgettes will get the most delicious, if before serving, dilute a little butter in it. Do not bring it to a boil. It is only necessary to put a small piece of oil and mix.
2. If the soup-purée is too cold, then reheat it is recommended in a water bath. Again, it should not be boiled.
3. Soup can be served with slices of unprocessed ingredients. For example, in a vegetable soup with potatoes it is worth putting a little canned peas, with cauliflowers - small boiled inflorescences, with chicken - a few roasted pieces of fillet.

Bon appetit!