How to make healthy zucchini soup. Zucchini diet, dietary zucchini puree soup, recipes for diet creamy zucchini soup

The most original, nutritious and satisfying puree soup is undoubtedly zucchini soup. It is incredibly simple and quick to prepare, and is also a healthy and tasty dish that everyone will enjoy without exception. Let's look at some recipes for making soups with zucchini.

Diet zucchini puree soup

Ingredients:

zucchini – 500 g;
potatoes – 4 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 100 g;
loaf – 200 g;
salt – 1 teaspoon;
dill, parsnip – 100 g;
seasoning for pilaf - to taste.

Preparation

Wash the zucchini and finely chop it into cubes along with the peeled potatoes. Pour water into a saucepan, put it on fire, bring to a boil and throw in the potatoes first, and after 5 minutes the zucchini. Cook until the vegetables are soft, periodically removing the resulting foam. During this time, chop the onions and chop the carrots into strips or grate them on a coarse grater. Fry carrots and onions in vegetable oil until tender.

Blend the cooked zucchini and potatoes in a blender until smooth. Next, add salt, put carrots and onions in the pan and after boiling, cook for no more than 5 minutes. Remove from heat and add chopped herbs. Cut the loaf into small cubes and fry until crispy and golden brown.

Serve the diet zucchini soup hot, with croutons on each plate.

Zucchini soup recipe

Ingredients:

carrots – 1 pc.;
zucchini – 1 pc.;
potatoes – 2 pcs.;
onions – 2 pcs.;
vegetable oil – 2 tbsp. spoons;
hard cheese – 100 g;
salt, pepper, spices - to taste.

Preparation

So, peel the onion and chop it finely. Fry it in a frying pan with vegetable oil. Then add grated carrots and simmer for 3 minutes. After this, transfer the roast into a saucepan, add chopped potatoes and zucchini, pour boiling water over the vegetables and cook over low heat with the lid closed. When the vegetables become soft, transfer everything to a blender and thoroughly grind until smooth. Pour the resulting soup puree back into the saucepan, boil, and add salt to taste. Pour into plates and before serving add some finely chopped croutons and grated cheese.

Zucchini cream soup

Ingredients:

butter – 10 g;
zucchini – 200 g;
milk – 130 ml;
wheat flour – 10 g;
vegetable broth – 100 ml;
potatoes – 3 pcs.;
salt, pepper - to taste.

Preparation

Peel the zucchini, cut into slices, and then boil in milk along with the potatoes. When the vegetables become soft, rub them through a sieve or grind them using a blender. Then pour the resulting mixture with vegetable broth and add a little salt to taste. We wait until the squash soup boils, then add flour to it and mix thoroughly. Before serving, add a small piece of butter to the squash puree soup.

Zucchini puree soup with beans

Ingredients:

Preparation

So, first we take the leek, chop it and saute it over medium heat with the addition of vegetable oil. Then we transfer it into a saucepan with the finely diced zucchini. Next, pour the vegetables with vegetable broth, add a little salt to taste, butter and boil everything for 10 minutes with the lid closed over low heat. Then we either chop the finished vegetables using a blender or rub them through a sieve. Pour the prepared light soup into bowls and add a little pre-boiled green beans to each bowl. Sprinkle the dish with chopped or.

Zucchini (preferably young) - 500 g.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
For croutons:
Loaf (can be replaced with rye bread if desired) - 200 gr.
Vegetable oil
Greens and seasoning - to your taste

Zucchini is a unique product. You can prepare a lot of tasty and nutritious dishes from it, while they will be very healthy and low in calories.

The range of dishes is also impressive: from vegetable puree soup to jam. Frozen zucchini in combination with other vegetables will be an excellent help in a vegetarian menu or when observing fasting.

Let's look at several recipes for pureed soups based on zucchini.

Preparing dietary vegetable puree soup

We will need the proposed ingredients to prepare dietary puree soup.

Wash the zucchini, trim off the back and cut into cubes.
Cut the potatoes into cubes the same size as the zucchini.
First, let the potatoes boil. After five minutes, throw in the zucchini. While the vegetables are cooking, you can start preparing the frying.
Sauté finely chopped onion and grated carrots in vegetable oil until tender.
Let's get back to the vegetables that are boiling. But while we were preparing the frying, the vegetables were cooked. Now grind them using a blender or wooden mortar until smooth.
Zucchini puree soup is almost ready. Add fried vegetables to the resulting puree, add salt and put on the fire for another couple of minutes. If you like oriental spices, add them to the soup along with the frying.
While our zucchini puree soup is steeping, let's prepare the croutons. To do this, simply fry the bread in a frying pan with a little oil. While the bread is still hot, you can grate it with crushed garlic, then these croutons will give the soup a piquant taste.
When serving, garnish the soup with parsley leaves. Croutons can be added to the soup immediately before serving, or they can be placed on the table in a separate plate.

Variations on the theme of squash puree soup with beans

Leek - 50 gr.
Zucchini - 200 gr.
Green beans (any variety) - 20 gr.
Milk - 100 ml.
Flour - 10 gr. (incomplete teaspoon)

Step-by-step preparation

Heat vegetable oil in a frying pan and sauté finely chopped onion. Keep an eye on the heat so that the onions don't burn.
While the onions are frying, don’t waste time and clean the zucchini. Then cut them into neat small cubes and put them in a saucepan.
We send the prepared onions to the zucchini and fill them with vegetable broth. This dish is not vegetarian, so you can use meat broth without spoiling the taste.
Add salt and spices, cover the pan with a lid and place on low heat. Now let our soup simmer for 10 minutes until fully cooked. To make the taste more delicate, throw a piece of butter into the pan along with the onions.
These 10 minutes will not be in vain for us either. Cut the beans into pieces and boil in salted water.
When the main ingredients are cooked, grind them into puree using kitchen appliances or the old fashioned way, through a sieve, the main thing is that there are no lumps.
Pour the soup into bowls and add the boiled beans. To make your zucchini puree soup look like in the photo, garnish it with quail eggs cut into two parts and herbs. In this case, serve the croutons separately.

Creamy soup with zucchini and pumpkin

To make the proposed dishes even more healthy, add pumpkin to the list of ingredients.

The recipe for squash puree soup with pumpkin is also very simple, but no less tasty. So, we will need:

Medium potatoes - 2 pcs.
Pumpkin - 100g.
Zucchini - 100 gr.
Small onion - 12 pcs.
Butter - 50 gr.
Cream of any fat content - 250 ml.

Cooking steps:

As always, first fry the onion in butter.
If you fry onions in a saucepan, then it is not necessary to transfer the onions to the pan; you can cook them in it. Add diced vegetables.
We will need enough water to cover the vegetables halfway and leave to simmer.
When they become soft, and therefore ready, grind them using a blender without removing them from the broth. Perhaps, during cooking, all the water will evaporate, then your soup will simply be a little thicker. If this option does not suit you, add a little water while stewing the vegetables.
Check again for salt and add cream. They will not only add flavor to the soup, but will also help achieve the desired consistency. All that remains is to let the soup boil again and you can taste it.

If the zucchini puree soup is too thin, add a few tablespoons of crushed wheat cereal. In this case, it will need to be boiled for several minutes.

– 1 clove of garlic,

– salt and spices to taste

Peel the potatoes and cut them into the shape you prefer: cubes or strips.

Place the potatoes in boiling water and add salt.

Peel and chop the carrots and onions.

We'll do the same with zucchini.

Place the chopped ingredients into the broth.

Boil the soup for 20-30 minutes.

Help yourself! An easy, dietary zucchini soup!

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Zucchini soup - recipes with photos. How to cook diet zucchini puree soup

Cream soups are becoming more and more popular, because they are very beneficial for the digestive system and the whole body. A similar dish made from zucchini and other ingredients tastes delicious. Be sure to take note of a few recipes and use them.

How to make zucchini soup

It’s a paradox, but this dish turns out to be both light and satisfying. It is preferable to put young zucchini in the soup, they are more tender. The vegetable is cut into pieces before cooking, boiled along with other ingredients of the dish, and then blended with a blender. You can make puree soup with zucchini using any broth: chicken, meat, vegetable, mushroom. Some people cook with plain water.

Tips to help you make the perfect soup:

The more greens and seasonings there are in the soup, the tastier it will be. You can add paprika, anise, curry, saffron, celery, sage, marjoram, tarragon, parsley, coriander, rosemary, cilantro, nutmeg, mint, turmeric, basil, bay leaf, dill.
Serve the soup with crispy croutons, toast, and garlic dumplings.
You can use zucchini instead of zucchini in any recipe.
The more potatoes you add, the thicker the soup will be.
In most recipes, vegetable or olive oil is added to the soup. You can put butter instead. This will improve the taste, but increase the calorie content.
Light soup is suitable for a small child's first feeding. It is advisable to cook the children's dish in vegetable or chicken broth.

Recipes for making pureed zucchini soup

There are a lot of variations of the dish. Squash puree soup can be prepared only with the addition of broth and spices, or it can be combined from many different products. Whichever recipe you choose, you will be amazed at how delicious this dish is to eat. Zucchini soup is ideal for lunch or a light dinner. It contains very few calories. It wouldn't hurt for every housewife to know different cooking methods.

Zucchini soup with cream

From the first spoon, you will be amazed at how soft and velvety the texture of the dish will be. The sweetish taste of creamy zucchini soup is enhanced by nutmeg. It also gives a subtle spicy aroma. You can feed this soup even to a 2-3 year old child. Be sure to include this dish in your diet, because it is incredibly healthy for everyone.

ground nutmeg – 1.5 tsp;
broth – 3 l (you can use any);
black pepper, salt;
zucchini – 4 medium;
cream – 300 ml;
potatoes - 4 medium;
onion – 2 small heads;
carrots - 2 small.

Wash and peel all vegetables before preparing them. Cut into approximately equal pieces.
Bring the broth to a boil. Throw vegetables in there. Cook over low heat for a quarter of an hour.
Pour the broth into another pan. Puree the boiled vegetables in a blender. Add cream to it, after boiling it. Add salt, pepper and nutmeg.
Stir the soup and add more broth if necessary. Before serving, garnish with herbs.

Zucchini soup in a slow cooker

If you cook a dish in such a device, it will turn out very tasty. All processes are done quickly and easily, right in the bowl of the Redmond multicooker. Cooking will not take you much time. Zucchini soup in a slow cooker is a wonderful dish for both you and your kids. A separate advantage is that it can remain warm for a long time, thanks to the functions of the device.

garlic – 2 cloves;
chicken broth – 1.2 l;
vegetable oil – 3 tbsp. l.;
zucchini – 3 small;
pepper, salt;
potatoes – 4 small pieces;
carrots – 2 small;
greenery;
onion – 1 large head.

Cut peeled onions and carrots. Place them in a multicooker container and pour oil over them.
Set the “Frying” mode. Cook the vegetables until they turn golden.
Add chopped potatoes and broth to the bowl, set the “Soup” program for half an hour.
After 15 minutes, place the chopped zucchini, salt and pepper in a container. Let them prepare before turning off the device.
Place chopped herbs and garlic cloves in the dish. Puree using an immersion blender.

Diet zucchini puree soup

For girls who want to lose weight, this dish is perfect. Diet zucchini soup contains few calories. It is very tasty and satisfying; after eating a small portion, you will not feel hungry for a long time. Preparing this soup is simple: the ingredients included in the soup must be boiled until tender and pureed in a blender. Anyone who is on a diet needs to remember the recipe for a zucchini dish.

vegetable broth – 350 ml;
paprika, salt, black pepper, savory - to taste;
zucchini – 1 medium;
dill, parsley - half a bunch;
onion – 1 small;
garlic – 1 clove;
low fat milk – 100 ml;
olive oil – 1 tbsp. l.

Cut the zucchini into cubes and cook them in the broth until they become soft.
Fry onion and garlic in oil. Place them in the broth.
When the zucchini has softened, remove the dish from the heat and cool slightly.
Puree the soup with a blender, pour milk into it, and adjust seasonings to taste. Place on the stove, wait until it boils and cook for a couple more minutes.

Zucchini soup with pumpkin

A very flavorful dish. The puree soup made from pumpkin and zucchini turns out to be so beautiful in color that you only need to look at the photo with its image to whet your appetite. It tastes a little sweet, so even kids like it. If you want to surprise your loved ones or guests, then be sure to prepare and serve them this dish, which will cause genuine delight.

hard cheese – 75 g;
pumpkin – 0.7 kg;
cream – 300 ml;
spices - to your taste;
olive oil – 45-50 ml;
zucchini – 3 medium;
garlic – 3 cloves;
carrots – 2 pcs.;
water – 400-450 ml;
onion – 1 large.

Wash and peel the zucchini, pumpkin, cut. Crush the garlic.
Finely chop the onion, carrot and grate the cheese.
Heat olive oil in a saucepan, fry onions and garlic. When they become soft, pour water, add pumpkin, zucchini, and carrots.
Cook for about 20 minutes.
Puree the soup with a blender, season, pour in cream, add cheese. Let it boil again and then remove from heat.

Learn how to cook pumpkin puree soup - you will find cooking recipes in step-by-step photos and video tutorials.

Zucchini soup with cauliflower

The taste of this dish is excellent, and the calorie content is almost minimal. Cauliflower and zucchini puree soup is perfectly absorbed by the body and saturates. Due to the fact that it contains broccoli, it produces a very bright, rich color that awakens the appetite. Zucchini puree soup has a pleasant creamy texture. I want to try this dish again and again.

vegetable oil – 1 tbsp. l.;
zucchini – 2 medium;
soft cheese (sandwich) – 80 g;
onions – 2 pcs.;
broccoli – 260 g;
celery – 180 g;
cauliflower – 340 g;
chicken broth – 500 ml;
fat milk – 150 ml.

Chop the onion. Fry in oil until soft.
Cut the celery into small pieces. Place in a frying pan with the onion, fry for 3 minutes.
Cut the zucchini and also place it with the rest of the vegetables. Simmer for 2 minutes.
Place the ingredients in a saucepan and pour in the broth. Cook until the vegetables are half-raw.
Add cauliflower, broccoli. Cook until all products are completely soft.
Make pureed zucchini soup in a blender. Add cheese, cut into pieces, with milk. Put it on fire. Turn off as soon as it starts to boil. Leave covered for a while until the cheese melts, then serve.

Zucchini soup with melted cheese

The secret to the success of this dish lies in the fact that it contains shrimp. Pureed zucchini soup with cheese takes on new shades of taste with the addition of seafood. It is very fragrant and, thanks to its pleasant color, looks beautiful in the photo. Be sure to try making a version of cheese soup according to the recipe that you will see below and enjoy the taste.

processed cheese – 200 g;
zucchini – 2 pcs.;
spices, salt;
broccoli – 200 g;
shrimp – 400 g;
onion – 1 pc.;
carrots – 1 pc.;
green beans – 150 g.

Peel and cut the zucchini, onions, and carrots into large pieces. Place in a saucepan along with broccoli and beans. Add enough water to cover the vegetables. Cook until soft. When the liquid boils, add salt and seasonings.
In another bowl, cook the shrimp. Salt the water and, if you want, add a little lemon juice to it.
Pour the broth from the vegetables into a saucepan. Add the cheese cut into pieces and puree with a blender. If the mass is very thick, dilute it with broth.
Clean the shrimp. Garnish with them the zucchini soup poured into portioned bowls. Serve hot.

Zucchini and chicken soup

This version of the dish can be called one of the most satisfying. In addition to the vegetable component, it also contains tender poultry fillet. You can safely prepare zucchini and chicken soup for lunch for yourself or your child. It is very tasty and rich, with a wonderful aroma. If you cook this dish at least once, you will definitely add it to your list of favorites and will make it constantly.

butter – 30 g;
chicken fillet – 450 g;
spices, salt;
onion – 2 small heads;
chicken broth – 0.75 l;
zucchini – 3 medium;
milk – 120 ml;
carrots – 1 large;
flour – 45 g.

Boil the chicken in salted water. When it cools down, disassemble it into fibers.
Peel carrots, onions, zucchini. Cut into approximately equal pieces, not too small.
Place a piece of butter in a saucepan and place on fire. Wait for it to melt and add the onion. When it turns golden, add the chicken to the pan. Let it all fry for a few minutes.
Pour the broth into the pan, throw in the zucchini and carrots. Cook for about a quarter of an hour.
Heat the milk, dissolve the flour in it, add salt and seasonings.
Puree the soup preparation, carefully pouring white sauce into it.
Place the dish on the fire again, bring to a boil, and serve.

Zucchini and potato soup

The structure of the dish is denser. The consistency of the zucchini and potato soup is somewhat reminiscent of porridge, so you can even serve it as a side dish. The tomato paste included in the composition gives a beautiful and delicate orange-pink hue, making the dish look amazing in the photo. If you are thinking about what to cook for lunch, be sure to try this soup.

greenery;
zucchini – 4 large;
vegetable oil;
potatoes - 4 medium;
salt pepper;
onion – 2 small heads;
tomato paste – 2 tbsp. l.;
carrots – 2 small;
cream (15%) – 200 ml;
garlic – 3 cloves.

Wash and cut the zucchini.
Heat a little vegetable oil in a saucepan and start frying the pieces. Make the fire strong. The zucchini should not become transparent, as when stewing, but rosy.
Peel and chop the potatoes, onions, and carrots.
Remove the zucchini from the saucepan and add other vegetables. Fry for 5 minutes, salt, season, add garlic. Cook for a few more minutes.
Put the zucchini back into the saucepan, mix all the ingredients, add tomato paste.
Add enough water to cover the vegetables. Boil the soup until they become soft. Then puree it with a blender.
Place the dish on the stove again, wait until it boils, pour cream into it. Boil for a couple more minutes and serve with fresh herbs.

Zucchini and celery soup

An incredibly healthy dish for the body. This zucchini soup is lean. Even if you follow church canons, you can cook it at any time of the year. Creamy zucchini soup is made from low-calorie products that promote weight loss, so it is also suitable for those who follow a strict diet. In addition, it is simply amazingly tasty and aromatic.

potatoes – 3 pcs.;
salt;
celery – 3 stalks;
dried basil – 1.5 tsp;
zucchini – 1 medium-sized;
olive oil – 3 tbsp. l.;
onion – 1 small head;
garlic – 1 clove.

Finely chop the celery, garlic, onion, zucchini, and potatoes.
Heat olive oil in a saucepan. Fry the onion in it until transparent. Throw in celery and garlic. Simmer over low heat for several minutes, stirring occasionally.
Place potato and zucchini pieces in a saucepan. Cook for another two minutes.
Fill the mixture with water, add salt and spices, cook for about half an hour.
Puree the dish with a blender. Pour into serving bowls and serve, garnished with basil.

Zucchini and champignon puree soup

The aroma of this dish is simply delicious, it immediately creates an appetite. The soup-puree of zucchini with mushrooms is very pleasant both in taste and consistency, it is creamy and velvety. Even the most demanding gourmet will like this dish. It’s very easy to prepare it at home, you just need to prepare all the ingredients and then puree them using an immersion blender.

Chop the onion. Cut the mushrooms into large pieces. Melt 60 g of butter in a saucepan and fry the onion in it. When it turns golden, add the mushrooms. Fry until fully cooked.
Cut the zucchini into large pieces. Place them and the mushrooms and onions in the pan. Pour milk, add spices.
Cook over low heat for half an hour from the moment it boils.
Puree with dill and the rest of the butter in a blender. Serve garnished with fresh herbs.

Video: soup with zucchini and potatoes

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Zucchini diet soups

Zucchini is ideal for preparing low-calorie and dietary soups - they are quite low-calorie and very healthy vegetables. They contain a lot of fiber, due to which they tidy up the intestines and are excellent at fighting excess weight.

This vegetable saturates the body well, quickly kills hunger, and has very few calories. The vegetable does not cause allergies, so it is recommended in many diets and menus for illnesses. It is recommended for people suffering from obesity of any degree, diabetes, and gastrointestinal problems.

Preparing dietary zucchini soup does not take much time and money.

A lot of recipes for such soup have already been invented, and you can master different recipes every day, so the diet will not seem too monotonous and complicated. It is recommended to follow such a diet from 1 to 4 weeks, and in just a week you can lose up to 6 kilograms.

The easiest recipe for diet zucchini soup

The calorie content of this soup is only 22 kcal per plate! And it’s easier than ever to cook it.

Prepare: 0.5 kg. fresh young zucchini, 1 l. water, 1 tbsp. butter, 3-4 medium-sized carrots, a couple of onions, parsley, dill, salt, bay leaf, pepper, citric acid - all spices and seasonings “by eye”.

Peel the zucchini, cut into cubes, boil. Don't forget to lightly salt the water. Chop the carrots and onions and fry in butter over low heat until the onions are transparent. Add the sautéed vegetables to the soup and simmer over low heat. At the very end, pour in lemon juice, pepper, salt, and seasonings. Then arrange the greens on plates.

Dietary low-calorie zucchini soup-puree

This zucchini soup is super quick and easy to make and looks delicious too!

You will need: 1 medium zucchini, half a glass of milk, a couple of potatoes, a medium onion, a bunch of cauliflower, 50 g of cheese, processed cheese, spices, seasonings - to taste.

Peel the potatoes, chop into small cubes, and place in water. Cut the peeled zucchini into medium cubes, and divide the cauliflower into florets. Add the zucchini and cabbage to the saucepan with the potatoes and cook over medium heat. Check the readiness by checking the potatoes. Remove the finished vegetables with a slotted spoon, place in a blender and grind to a puree consistency. Pour a glass of cooked vegetable broth and milk into this mixture, add grated cheese, pepper and salt. Place on the fire, after it boils, cook until the cheese is completely melted. Place greens in plates for beauty.

An exquisite version of dietary puree soup

It turns out to be a very tender and light zucchini soup. Not only ladies who are losing weight are delighted with it, but also representatives of the stronger sex!

Prepare: 2 young fresh zucchini, 1 carrot, 1 onion and the white part of a leek, 2 bunches of celery and basil, a couple of cloves of garlic, 3 tbsp. grape seed oils. For vegetable broth, take peppercorns, allspice, bay leaf, oregano. Spices, salt - to taste.

Coarsely chop the carrots and celery stalks. Peel the onions and garlic. Pour water into a saucepan and add vegetables. Let it boil, reduce the heat and add bay leaves (2-3 pieces), allspice (3-5 peas) and black pepper to taste. Cook for 20 minutes.

Meanwhile, cut the zucchini into half rings. If you took a large vegetable, it is better to remove the skin and seeds. Chop the leeks and basil leaves. Heat grape seed oil in a separate saucepan; it is one of the healthiest.

Cooking dietary dishes with this oil will be as beneficial as possible. If you can’t find grape oil, you can add olive or vegetable oil instead.

Add onion there and mix well. After a minute, add the zucchini and stir. Cover with a lid and simmer over low heat for a couple of minutes. Add basil there. Replace the lid. Simmer for 5-7 minutes. Pour the prepared broth there so that it covers the zucchini completely. Bring to a boil, reduce heat again and simmer for a few more minutes. Then remove the pan from the heat and blend the mixture with a blender until smooth. Add seasonings and grate a pinch of nutmeg. Stir. Ready!

Diet soup with ingredient replacement

A dish whose ingredients are adjusted to the contents of your refrigerator.

Prepare: medium-sized zucchini (this is the main product, there is no way to replace it), a couple of small potatoes, instead you can take carrots, turnips or white beets, cream, sour cream, milk or plain water, garlic, onions - to taste, seasonings, greens, salt - to taste.

Cut the onions and carrots into rings (or whatever you prefer). Peel the zucchini and potatoes. Sauté onions and carrots in a saucepan in any olive or vegetable oil; as soon as the onions become light in color, add potatoes and zucchini. Stir and add 2 cups of broth. If there is no broth, plain water will do.

Cook the vegetables until tender (about 20 minutes). Salt and pepper to taste. If the potatoes are ready at this point, turn off the gas. Leave a little broth (about a glass), and drain the excess from the saucepan. Using a blender, turn the entire mixture into a smooth puree. Add cream to taste. Serve the puree soup with fresh herbs, or rye croutons, or an egg.

Recipe for dietary zucchini soup for pancreatitis

In case of pancreatitis, first of all you need to get rid of the maximum nitrates from the young vegetable.

This can be done in two ways:

Boil the vegetable in water, salting the water only at the end and very little.
Soak the zucchini in a saline solution: cut into pieces, prepare a 1% saline solution and put the zucchini in it for an hour.

The recipe for soup for pancreatitis is quite simple:

Separate the cauliflower into inflorescences, combine it with chopped carrots and onions, pour a solution of water and milk over the vegetables. Boil the vegetables for half an hour, then grind them in a blender, add salt, add grated cheese to the soup and cook for another 5 minutes.

Tips to help turn any homemade soup into restaurant soup:

The soup will be quite filling. If you are on a diet, then reduce the amount of fat, butter and cream to the maximum;
Potatoes can easily be replaced with a cup of cauliflower, or pumpkin, or carrots;
If the zucchini is greenish and bitter, just add a spoonful of sugar;
If you want a more piquant taste, add a clove of garlic with the onion. And also add more spices and herbs to taste;
To make the dish cook faster and be more homogeneous, finely chop all the vegetables before putting them in the blender.

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Zucchini soup, dietary recipe

There is a low-calorie dish containing a large amount of fiber, with the help of which it normalizes intestinal function and thereby actively reduces excess weight.

Everyone knows perfectly well about the benefits of vegetables, so zucchini soup, the dietary recipe for which we offer you, is a great idea for those who adhere to a healthy diet. Its preparation does not require much time or any special skills, and a diet based on it will not be complicated or monotonous.

How to Make Zucchini Soup Tastier

Zucchini is simply ideal for low-calorie dishes. They perfectly saturate the body and satisfy hunger, and their calorie content is minimal. Zucchini is hypoallergenic, rich in fiber, pectin, vitamins and minerals, and doctors often recommend using them in medical nutrition.

If necessary, use zucchini instead of zucchini.
The soup becomes more flavorful when using a large variety of seasonings. Feel free to add basil, coriander, bay leaf, saffron, cilantro, celery, marjoram, paprika, nutmeg, mint, sage, curry, dill, tarragon, parsley!
Zucchini soup is great as a baby's first food. It is advisable to cook it in chicken (or vegetable) broth.
The recipes call for olive or vegetable oil. If you replace them with cream, the taste of the dish will improve, but its calorie content will noticeably increase.
It is advisable to use not old zucchini.
During the cooking process, vegetables are chopped, boiled until tender, then blended with a blender.
You can make pureed zucchini soup using broth or plain water.

Diet zucchini soup

Ingredients

Zucchini – 3-4 pcs.;
Chicken egg - 2 pcs.;
Onions – 2 pcs.;
Sunflower oil – 120 g;
Rice – 50 g;
Flour – 2 tbsp;
Milk – 250 g;
Purified water – 900 ml;
A set of spices - to taste;
Greens - to taste;
Kefir or yogurt – 200 g;
Salt - to taste.

Making dietary zucchini soup, step-by-step recipe

Wash the onion and chop it.
Heat a frying pan and sauté the onion in sunflower oil.
We wash and peel the zucchini.
Cut the vegetable into small cubes.
Place the zucchini in a frying pan with the onions and simmer.
In a saucepan, mix milk with water and bring to a boil.
Place the vegetables from the frying pan into the same bowl.
Add washed rice to it and then cook for 15-20 minutes.
Add spices and salt.
Boil the egg hard and chop it finely.
Chop the greens.
Place the finished soup on plates, add yogurt or kefir (you can also use sour cream), sprinkle with eggs and herbs.

Low-calorie zucchini soup

Ingredients

Zucchini - 4 pcs.;
Carrots – 1-2 pcs.;
Onions - 2 pcs.;
Leek – 1 pc.;
Celery – 2 bunches;
Garlic – 2 cloves;
Sunflower oil – 3-4 tbsp. l.;
Allspice – 3-4 pcs.;
Basil - 1 bunch;
Black pepper (peas) – 4-5 pcs.;
Bay leaf – 2 pcs.;
Nutmeg – 1 pinch;
Greens - to taste;
Salt - to taste.

How to make dietary puree soup, classic version

Coarsely chop carrots and celery.
Peel the onions and garlic.
Pour water into a saucepan (or stewpan), add vegetables.
Let it boil, reduce the heat.
Add bay leaf, salt, black and allspice.
Cook for about 20 minutes.
Meanwhile, cut the zucchini into half rings. If they are large, they need to be cleaned.
Chop the basil and leeks.
In another bowl, heat the vegetable oil, add the onion, fry for 1 minute.
Add zucchini and stir.
Simmer under the lid over low heat for 2-3 minutes.
Add basil.
Simmer for another 6-8 minutes.
Pour in the broth to cover the zucchini.
After boiling, reduce the heat and boil our soup for about 5 minutes.
Turn off, let the soup cool slightly and blend it with a blender until smooth.
Add nutmeg.
Chop the greens.

Place on plates and add your favorite herbs. If desired, you can season this dish with low-fat sour cream, and also serve homemade croutons made from dark bread with garlic along with the bowl of soup.

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EdaBlog.ru Culinary recipes

There are many variations of preparing a healthy dish based on zucchini. The taste of the dish is tender and easily digestible. Diet zucchini puree soup requires a minimum of ingredients.

Zucchini soup

It does not leave a heaviness in the stomach. More often it is prepared in pureed form. The dish is indicated for weight loss diets and for existing stomach problems. Preparing zucchini recipes is a pleasure. Having tasted them once, it is impossible not to fall in love with them.

Which zucchini to choose for soup?

Mostly for soup it is better to choose milk-ripe vegetables. If the zucchini is overripe, the insides need to be cut out and the skin peeled. It is also worth noting that overripe zucchini will have a very different taste. They boil faster and have a “cotton” consistency. If you take young vegetables, it is not necessary to peel them, just rinse them well. Damage and tails should be trimmed. Remove seeds if necessary.

Zucchini of milky ripeness

When choosing zucchini, give preference to fresh rather than limp vegetables. They should have a beautiful color. Vegetables that sit for several days become limp. The longer they lie, the less useful substances remain inside. To remove toxins from fertilizers from zucchini, it is recommended to soak them for 30 minutes in cold water.

Useful properties of zucchini soup

Being the closest relative of pumpkin crops, zucchini is not whimsical and is very productive. A lot of literature has been written about its benefits. The fruits of the oval vegetable have many varieties, including squash and zucchini. In color they can be light green, yellow, dark green. The pulp is very juicy and has virtually no calories. Per 100 grams only 17 kcal. Few vegetables can boast of such characteristics.

Zucchini soup

Zucchini has the amazing properties of taking on the taste of neighboring vegetables in a dish. For example, if you add mushrooms or cabbage to the soup, the taste of zucchini is not felt. Thanks to zucchini, it is easy to achieve a good puree consistency. It cooks quickly and chops easily even without the help of a blender. The beneficial composition of the vegetable has a beneficial effect on the digestive processes. It is difficult to imagine that this culture was previously considered a delicacy.

Today, dishes made from this wonderful vegetable do not leave dinner tables. It is used for diets due to its good diuretic properties. It does not allow fluid to remain inside the body.

It is also recommended as food for kidney and liver diseases. Thanks to its unique feature, it removes salts from the body. The vegetable is indispensable for people with sore joints. Fresh pulp is useful not only as a food product, but also as an effective cellulite mask.

Features of preparing soup

Zucchini cooks faster than other vegetables, so add them later than potatoes, carrots, and beans.
For puree soup, zucchini is cut into small cubes. The presence of overripe seeds is unacceptable. Since the blender may not grind them, they will end up inside the plate.
In order for the dish to be as dietary as possible, it does not need to be prepared using meat broths. As an exception, chicken and beef are used.
Onions, carrots, all types of cabbage, potatoes, pumpkin, garlic, and herbs go well with zucchini.
To avoid extra calories, it is better to fry in vegetable (olive) oil.
For a piquant taste, spices, cloves, a mixture of peppers, basil and various herbs are used.
To make the dish more filling, you can add low-fat cream.
If you don’t have a blender at hand, you can mash the soup with a fork or grind it through a sieve.
In regular soup, pieces of zucchini taste worse than puree.
Followers of diets note zucchini puree soup as a dietary recipe as an effective means for losing weight.

Zucchini puree soup traditional recipe

This dietary recipe is the perfect option for a quick, healthy and dietary dish. To prepare it you will need a minimum of ingredients and time. Zucchini in combination with onions, carrots, and cream will allow you to look at this vegetable differently.

Soup ingredients

zucchini - 400 gr
onion - 1 pc.
carrots - 30 gr
vegetable oil -15 g
low-fat cream 1 tbsp. l
salt, cloves, parsley

Cut the zucchini into cubes. Peel the onions and carrots and chop them with a knife.
Pour oil into a saucepan, heat it and simmer the onions and carrots until slightly golden brown. Put 1-2 cloves there.
Pour in water, add zucchini. To cover with a lid. Cook over moderate heat until the zucchini is done.
Add salt and spices to taste.
Grind the soup with the blender attachment until it has a puree consistency. Pour in the cream and beat again.
Serve hot, top with parsley sprigs.

Calorie content of soup: 100 grams 52.8 kcal.

Delicate cream soup

This very simple soup has a delicate consistency, it is filling and at the same time low in calories. By consuming it three times a day, you will not feel hungry. An easy-to-prepare zucchini puree soup and dietary recipe that will give you good health and a great mood.

chicken fillet - 150 gr
zucchini - 350 gr
leek - 40 gr
clove of garlic
cream - 2 tbsp. l
salt, rosemary, herbs

Boil water, add chicken meat and leeks. Cook until the meat is cooked at reduced heat.
Next add chopped zucchini and a clove of garlic.
During cooking, add salt and spices to taste.
Beat the finished soup with a blender or grind through a sieve.
Pour in the cream, put the soup on the fire, and simmer lightly.
Serve with sprigs of herbs. If desired, you can put greens on top.

Calorie content of soup: 100 grams 51.5 kcal.

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.

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

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 soup with broccoli in a slow cooker

Broccoli in combination with zucchini will give the body all the necessary vitamins and microelements. Zucchini puree soup in a slow cooker turns out to be very appetizing, tasty and dietary. You can eat it several times a day; it dulls the feeling of hunger well and fills you up. It takes very little time to prepare.

zucchini - 600 gr
bulb
butter - 15 g
2 cloves garlic
broccoli - 350 gr
salt, spices

Lightly fry the onion in butter inside the multicooker bowl, add the garlic cloves. Cook on the “Fry” mode for 5-7 minutes.
Add chopped zucchini and broccoli inside the bowl. Add water to cover the vegetables. Turn on the “Cooking/soups” mode. Bring ingredients until fully cooked. Cook for 20 minutes or depending on the multicooker settings.
Blend with a blender until pureed, add salt and spices. Bring the mixture to a boil. Remove from heat, let it brew and serve.

Calorie content of soup: 100 grams 47.8 kcal.

The recipe for pureed zucchini soup is presented in the video:

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edablog.ru Soup recipe for a baby 8 months old Champignon puree soup recipe like in a chocolate bowl

We have collected for you the best recipes for making pureed zucchini soup: with cream, milk, kefir, vegetables. Fast, simple and very useful!

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.

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.

Recipe 2, simple: pureed zucchini and potato soup

If you need a soup with less calories, you can use water, and for a more satisfying option, for example, chicken broth is suitable. But no matter what you choose, the result will definitely please you.

Water or chicken broth – 750 ml
Sour cream – 2 tbsp
Vegetable oil – 1 tbsp
Garlic -2 cloves
Onion – 1 pc.
Carrots – 1 pc.
Potatoes – 3 medium pieces (more is possible, the soup will be more satisfying)
Zucchini – 2 pcs.
Salt, pepper to taste, croutons, herbs

Peel the onion and cut into half rings or slightly smaller, garlic into slices, lightly fry everything together in a saucepan.

Cut carrots, zucchini, potatoes into small slices and add to the onion and garlic, lightly fry everything.

Add water or chicken broth and simmer over medium heat until the vegetables are cooked. Before finishing cooking, add salt and ground black pepper.

Add sour cream and use an immersion blender to puree. I got a fairly thick soup; you can adjust the thickness of the soup yourself, using vegetables or broth.

Serve the zucchini soup with herbs and croutons. Instead of sour cream, you can use cream, this amount is approximately 100 ml.

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!

Recipe 4: Zucchini puree soup with cream (step by step)

When you want something light, refreshing, but at the same time delicious - prepare zucchini cream soup! It will fill you up, but will not give you a feeling of heaviness in the stomach, it will delight you with its delicate creamy taste and its pastel color... And if you serve it with beautiful “hearty” croutons, you can pleasantly surprise your soulmate. We will prepare vegetable puree soup from zucchini with cream; the consistency of this soup is very delicate. Try it!

zucchini – 3 pcs.;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
cream 20% - 250 ml;
garlic – 2 cloves;
salt;
for croutons - bread/loaf.

Trim and peel the outer membranes (husks/skin) of zucchini, carrots, potatoes, garlic and onions. Cut the zucchini, onion and all root vegetables into large random pieces, and garlic into large slices. It is better to use young zucchini, they have a delicate peel and small seeds; it is not necessary to trim the peel.

If you are cooking with mature zucchini, peel the zucchini, cut the zucchini in half and remove all the seeds.

Place a non-stick/ceramic frying pan on the fire and pour in a few tablespoons of your chosen vegetable oil. First, fry the onion segments along with the garlic slices until soft.

And then add all the other vegetable ingredients - zucchini, carrots and potatoes. Simmer the assorted mixture together for 7-9 minutes, systematically and constantly stirring the set of vegetables, over low, moderate heat. Add salt at the end.

Pour in as warm a broth as possible (ideally) or to save time - ordinary boiled water, cook until the vegetables are absolutely (!) fully cooked, first of all, your potatoes.

When the zucchini, vegetables, and potatoes are ready, transfer all the circles and cubes into a deep dish (of course, we don’t drain the liquid, we still need it!). “Punch” the stewed assorted vegetables with a powerful blender into a homogeneous puree, without unpleasant lumps. At the same time, you need to heat the cream over the fire.

In one saucepan, combine the vegetable puree, remaining broth and heated cream. Stir the puree with cream, season with more spices if necessary and let the cream soup brew under the lid. Zucchini soup is ready!

While the creamy zucchini soup is brewing, quickly prepare wonderful croutons. Moreover, they can be of any chosen shape - hearts, letters or certain symbols. Just cut out everything you want to express to your loved ones from a thin slice of loaf with kitchen scissors.

Fry the croutons in a dry frying pan and serve with zucchini cream soup along with any fresh herbs! By the way, you can sprinkle the soup with sweet ground paprika or a pinch of red pepper on top, serve it with a slice of lemon or sprinkle with balsamic...

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.

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!

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.

Recipe 7: Zucchini and cauliflower puree soup

Delicious, healthy and lean cauliflower and zucchini puree soup. During cooking, you don’t need to add anything extra to the broth - bay leaf and black pepper will be enough. Even kids enjoy eating this puree soup for lunch.

Cauliflower: 200 g
Zucchini: 1 pc.
Broccoli: 100 g
Bay leaf: 2 pcs.
Salt: to taste
Fresh herbs: to taste

The puree can be prepared as a side dish, or as a soup. Kids love this dish very much and eat it with pleasure. As a complementary food, this is an excellent option. In addition, cauliflower and zucchini puree is also ideal for fasting days or during fasting.

We separate the cabbage into inflorescences and cut the zucchini not too finely (one ring into two parts). Meanwhile, put a pan of water on the fire and wait for it to boil.

Place the vegetables in boiling water, add salt and season to taste (I recommend using only bay leaves and peppercorns). Cook until the vegetables are ready (no more than 10 minutes over low heat).

Place the vegetables in a blender and chop. If you want the soup to be puree, add a little broth.

Before serving, sprinkle with dill or parsley. If you are cooking for a baby, you can add more broth, potatoes when cooking the broth and carrots.

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 become 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!

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).

There is a low-calorie dish containing a large amount of fiber, with the help of which it normalizes intestinal function and thereby actively reduces excess weight.

How to Make Zucchini Soup Tastier

If necessary, use zucchini instead of zucchini.
The soup becomes more flavorful when using a large variety of seasonings. Feel free to add basil, coriander, bay leaf, saffron, cilantro, celery, marjoram, paprika, nutmeg, mint, sage, curry, dill, tarragon, parsley!
Zucchini soup is great as a baby's first food. It is advisable to cook it in chicken (or vegetable) broth.
The recipes call for olive or vegetable oil. If you replace them with cream, the taste of the dish will improve, but its calorie content will noticeably increase.
It is advisable to use not old zucchini.
During the cooking process, vegetables are chopped, boiled until tender, then blended with a blender.
You can make pureed zucchini soup using broth or plain water.

Diet zucchini soup

Ingredients

Zucchini – 3-4 pcs.;
Chicken egg - 2 pcs.;
Onions – 2 pcs.;
Sunflower oil – 120 g;
Rice – 50 g;
Flour – 2 tbsp;
Milk – 250 g;
Purified water – 900 ml;
A set of spices - to taste;
Greens - to taste;
Kefir or yogurt – 200 g;
Salt - to taste.

Making dietary zucchini soup, step-by-step recipe

Wash the onion and chop it.
Heat a frying pan and sauté the onion in sunflower oil.
We wash and peel the zucchini.
Cut the vegetable into small cubes.
Place the zucchini in a frying pan with the onions and simmer.
In a saucepan, mix milk with water and bring to a boil.
Place the vegetables from the frying pan into the same bowl.
Add washed rice to it and then cook for 15-20 minutes.
Add spices and salt.
Boil the egg hard and chop it finely.
Chop the greens.
Place the finished soup on plates, add yogurt or kefir (you can also use sour cream), sprinkle with eggs and herbs.

Low-calorie zucchini soup

Ingredients

Zucchini - 4 pcs.;
Carrots – 1-2 pcs.;
Onions - 2 pcs.;
Leek – 1 pc.;
Celery – 2 bunches;
Garlic – 2 cloves;
Sunflower oil – 3-4 tbsp. l.;
Allspice – 3-4 pcs.;
Basil - 1 bunch;
Black pepper (peas) – 4-5 pcs.;
Bay leaf – 2 pcs.;
Nutmeg – 1 pinch;
Greens - to taste;
Salt - to taste.

How to make dietary puree soup, classic version

Coarsely chop carrots and celery.
Peel the onions and garlic.
Pour water into a saucepan (or stewpan), add vegetables.
Let it boil, reduce the heat.
Add bay leaf, salt, black and allspice.
Cook for about 20 minutes.
Meanwhile, cut the zucchini into half rings. If they are large, they need to be cleaned.
Chop the basil and leeks.
In another bowl, heat the vegetable oil, add the onion, fry for 1 minute.
Add zucchini and stir.
Simmer under the lid over low heat for 2-3 minutes.
Add basil.
Simmer for another 6-8 minutes.
Pour in the broth to cover the zucchini.
After boiling, reduce the heat and boil our soup for about 5 minutes.
Turn off, let the soup cool slightly and blend it with a blender until smooth.
Add nutmeg.
Chop the greens.

Dietary creamy zucchini soup

Ingredients

- 2 pcs. + -
- 1 PC. + -
- 2 pcs. + -