Simple to prepare and at the same time healthy dish: mashed potato soup from zucchini and potatoes can be easily and quickly prepared by everyone. Such soup becomes especially relevant when a child appears in the family. Adults sometimes live without healthy first courses for a long time, without paying due attention to the fact that adding soups to the diet is very important for maintaining health.
Material Content:
Zucchini and Potato Soup Recipe
Ingredients:
- ripe zucchini - 300 g;
- tubers of new potatoes - 100 g;
- garlic - 5 cloves;
- tomatoes - 100 g;
- carrots - 50 g;
- 1 onion;
- purified water - 1.5 l;
- dill and cilantro - on a branch;
- salt is on the tip of the fork.
To feed homemade fresh soup with a wonderful aroma, you need to wash the vegetables under running water and cut them into equal cubes. Boil water in a large saucepan and first put the prepared potatoes into it, which must be boiled for a quarter of an hour. If an overripe zucchini is chosen for the soup, then a middle with large seeds is necessarily cut out of it. On a small amount of olive oil, darken the onion, cut into thin half rings and grated carrots, then put the squash cubes in a pan. When the vegetable is lightly browned, add chopped peeled tomatoes to it. Then the stewed vegetables are placed in a pan, chopped greens with garlic and salt are added to them. Components should fully connect within 15 minutes. Before serving the soup on the table, it is optionally seasoned with low-fat sour cream.
In a slow cooker
Ingredients:
- 2 ripe zucchini;
- a few stalks of celery;
- tomatoes - 70 g;
- onion - 30 g;
- young potatoes - 4 pcs;
- several garlic cloves;
- carrots - 60 g;
- cilantro - to taste;
- oil for frying vegetables - 40 ml;
- water - 1.5 l;
- a pinch of salt.
Surprisingly delicious and tender cream turns into a soup of zucchini and potatoes. To pamper yourself and your loved ones with them, you need to peel the onions and carrots, cut them into pieces and put in a multicooker bowl pre-oiled. In frying mode, lightly brown vegetables. Gradually add peeled tomatoes and garlic cloves to them. Celery, young potatoes and zucchini are cut into small cubes, spread in a bowl to the rosy vegetables and poured with water. Prepares the dish in the “soup” mode for 1 hour. 10 minutes before cooking, the dish is salted and finely chopped cilantro is added. After the soup has cooled slightly, the contents of the bowl are gently whipped with a blender to a creamy substance. The soup is served hot, if desired, the finished dish is decorated with greens.
Tasty recipe: zucchini soup
From zucchini and chicken
Ingredients:
- chicken meat - 0.5 kg;
- ripe zucchini - 2 pcs;
- potatoes - 3 pcs;
- water - 1.8 l;
- pepper - 2 pcs;
- 1 onion;
- tomatoes - 2 pcs;
- carrots - 40 g;
- hops-suneli - to taste;
- a pinch of salt;
- cooking oil.
Any housewife knows that the soup will be hearty, you need to cook it on meat broth. To do this, rinse the chicken meat and cook it for 45 minutes on low heat. In a small frying pan, simmer grated carrots with finely chopped onions and pepper in oil. During the preparation of vegetables, prepare zucchini for stewing. If it was recently brought from the garden, then it should only be rinsed under running water and cut into pieces. Zucchini should be added to vegetables and stewed for 10 minutes over low heat, pouring a small amount of cooked broth. The meat is divided into pieces and added to the cooked broth along with chopped potato wedges. After the potatoes are boiled in the broth, stewed vegetables are laid out in the pan. Tomatoes are peeled and added to the soup. Sunflower hops are recommended to season the soup, this seasoning will give the fornication color and a surprisingly mouth-watering aroma.
Cream soup with cream
Ingredients:
- milk squash - 2 pcs;
- young potatoes - 3 pcs;
- 1 onion;
- cream 22% - 250 ml;
- carrots - 1 pc;
- broth - 2.5 l;
- nutmeg - 1 tsp;
- dill - a bunch;
- a pinch of salt.
To prepare it, you need to boil the broth in advance. Zucchini with potatoes and carrots cut into large slices. Chop the onion into thin half rings. Put prepared vegetables in the broth. After 20 minutes, vegetables must be laid out in a container and chopped with a blender. Pour the cream into a small saucepan and bring to a boil. Combine cream with vegetables, add salt and nutmeg. Serve soup is recommended just cooked and garnished with finely chopped dill. Serve crispy croutons with soup.
From zucchini, cabbage and potatoes
Ingredients:
- broth - 2.5 l;
- potatoes - 150 g;
- milk squash - 300 g;
- fresh cabbage - 250 g;
- carrots - 1 pc;
- tomato - 1 pc;
- sweet pepper - 1 pc;
- cilantro and parsley - on a branch;
- salt is on the tip of a knife.
A delicious recipe for vegetable soup from zucchini can be prepared with the addition of cabbage. To cook it, you need to put potatoes cut into cubes in a hot broth. While the potatoes are being cooked, it is necessary to cut the zucchini into neat slices and put it in the broth. Cabbage is chopped and, together with grated carrots, is laid out in a pan. Then the tomato is peeled and added to the soup along with finely chopped pepper. Soup stews over low heat for no more than a quarter of an hour. Then the gas is turned off and finely chopped cilantro with parsley is added to the pan.
Useful cooking tips and tricks
Experienced housewives in the preparation of vegetable soups are advised to use the following recommendations:
- To make the taste of vegetarian soup more saturated and aromatic, instead of water, you need to use a pre-prepared vegetable broth.
- When cooking cream soup, you can add cow's milk instead of cream. The taste of the soup will not lose its tenderness and creamy aroma, but the calorie content of the dish will be reduced.
- To make it easier to peel the tomato from its elastic skin, you need to make a small cut on it and lower it into boiling water for several seconds.
- Some housewives pour beaten egg into the grinded vegetables, then mix the mass, which gradually turns into a delicious cream soup.
- When cooking soup, it is important to remember that all vegetables are added to the pan only in boiling water or broth.
- Passivated vegetables must be added to the dish at the very end of its preparation.
- Do not cook vegetable soups in reserve. While storing them in the refrigerator, they lose their beneficial properties. In this connection, such a soup is only good when it is freshly prepared.
If necessary, you can change some proportions of vegetables and other ingredients, or add a previously unused component to the soup, and then everyone who will be invited to taste a delicious dish will discover a new unusual taste of the soup and experience a new pleasure.
