Want to lose weight, or at least hold the weight, but eating delicious and satisfying, and even so that the food is pleasing to the eye and the stomach? Then we advise you to diversify its menu vegetable dishes. A colorful palette of vegetables is not only bright and beautiful. Vegetable dishes are always aesthetic, and besides they are also extremely helpful. The view that the vegetables can be delicious, long ago disproved, and the proof of that will be the recipe for a delicious and aromatic soup of zucchini.
And you all know what a zucchini? It's sort of well-known European zucchini. Courgettes zucchini appeared in our country in the eighties of the last century. From this vegetable marrows domestic distinguishes a delicate texture and taste. So they quickly got accustomed to our gardens. Today, zucchini can be found in the suburban areas, and on the shelves and in the vegetable markets. What? Not only are they beautiful name. The fruits is also a very personal: bright yellow, green or striped, or dlinnenkie tidy. And all of these species has a mild peel and tender core.
Add the zucchini in salads and side dishes to meat and fish. Fried in butter or baked in the oven. Serve with pesto with anchovies and shrimp. Make of them fritters and stews. We offer you the easiest to cook soup puree of zucchini. Surprised? Do not be surprised: this soup will love you and your household.
Creamy soup of zucchini
For the preparation of two or three servings you need the following ingredients:
Courgettes zucchini - 2 pcs.
Onions - 1 pc.
Garlic - 2 cloves
Chicken broth - 2 cups
Cream - ½ cup
Butter - 2 tbsp
Curry
Parsley
Sour cream
Preparation:
My zucchini, cut into slices and obsushivayut. Clean the onion and garlic and finely chop them. Zucchini with garlic and onions, fry in butter on a well warmed-up pan. Ready cooled vegetables and grind in a blender. We shift them in a pot and add to the chicken broth and cream. Put the taste of salt and curry soup and bring to a boil. Served with sour cream and parsley.
Milk soup with zucchini
Ingredients:
Zucchini - 600g
Onions - 1 head
Carrots - 1 pc.
Leeks - 80 g
Butter - 1 tablespoon
Flour - 1 tbsp
Milk - 1, 5 cups
Broth - 1, 5 liters
Preparation:
My zucchini and cut into small pieces, turned up their (slightly boil) in the broth. My, clean and cut into slices of carrots, a head of onion and leek. Then fry raw vegetables in butter, and at the end of cooking add zucchini to them. Topped up in a roasting pan broth and simmer until vegetables are soft, then rub them through a sieve or grind in a blender.
Flour breed milk (quarter cup), mix thoroughly and dressed with this sauce pureed vegetables. Then we shift the puree in a pan, divorce his broth and boil. Ready soup dressed with hot milk and butter.
Cream of zucchini with wine
Ingredients:
Zucchini - 500g
Potatoes - 2 pcs.
Onions - 1 pc.
Vegetable oil - 3 tablespoons
Dry white wine - 1, 5 cups
Vegetable broth - 2 cups
Lemon juice - 2 tablespoons
Smetana.
Preparation:
Pomo, cleanse and we shall cut slices zucchini. Clean, we shall wash up and we shall cut cubes of potato. Peeled onions finely chopped. Pour into skillet or saucepan tolstodonnuyu vegetable oil and fry the onion in it (until it becomes transparent), potatoes and zucchini. Then in a saucepan Spill the wine and broth. We shall cover with a lid and simmer the soup over low heat for ten minutes.
Mint leaves and half swill add to the soup and half delayed. We turn into a puree soup with a blender, add salt and season with pepper and lemon juice. We give the soup to cool to room temperature and remove it in the refrigerator. Serve cold soup, seasoned sour cream and garnish with mint leaves.
Cream of zucchini dumplings with custard
Ingredients:
Courgettes zucchini - 400 g
Vegetable broth - 1 cup
Butter - 4 tablespoons
Flour - 1 cup
Eggs - 4 pcs.
Hard cheese - 100 g
Onions - 2 pcs.
Garlic - 1 clove
Cream - 2 tablespoons
Dry white wine - 1 tablespoon
Nutmeg;
Salt;
Pepper.
Preparation:
First, prepare the dumplings. For this Spill into the pot broth, add butter to it and boil. Then put the broth nutmeg, salt and flour. Stir with a wooden spoon a lot and cooked on the average density of the dough for the dumplings. Cool it and vobem one all the eggs, add grated cheese and chopped parsley. Once again mix well. In another saucepan, boil a liter of water and a teaspoon of dough dialing and cooked gnocchi. After the dough pieces emerge, we shall take out them out of the water and Throw in a colander.
Meanwhile, peel and dice we shall cut onions and garlic and spasseruem them in butter. Zucchini will wash, and will cut into slices. Add zucchini to the onion and lightly fry everything together. Then shift fried in a pan, fill with vegetable broth and boil. Then we skip all through a sieve or grind in a blender to puree. Seasoning soup cream, white wine, salt and pepper. Serve with dumplings.
Puree soup with zucchini and mushrooms
Ingredients:
Zucchini - 300g
Fresh mushrooms - 300 g
Onions - 1 pc.
Cream - 100g
Flour - 2 tablespoons
Vegetable oil for frying;
Parsley;
Salt;
Black pepper.
Preparation:
Zucchini will wash and peel. Mushrooms and dry slops. We shall cut cubes of zucchini and mushrooms. Onion finely chopped. In a large pan pour vegetable oil, red-hot oil and put in the onions. Fry the onion until golden brown, then add it to the mushrooms and zucchini. Stir and continue to fry until out of the pan evaporates all the liquid (it will give the mushrooms and zucchini).
After that, put in a pot and pour the flour liter of hot water. Boil the soup and cook for half an hour it will be. Then turned soup into soup to a blender, add to it the cream and spices, and boil again. Serve hot, sprinkled with chopped fresh herbs.
Soup of mashed zucchini with mint
Ingredients:
1 kg zucchini;
4 tablespoons olive oil;
1 head of onions;
Half jalapeno peppers
3 cloves of garlic;
3 cups vegetable broth;
1 cup water;
2 teaspoons lemon juice;
White bread;
Mint;
Cilantro;
Salt;
Black pepper.
Preparation:
Stale white bread we shall cut small slices: the soup we need a half cup of bread slices. Pepper will wash, remove it from the seeds and partitions. Onion peel and we shall cut cubes. Zucchini will wash, and also can cut into cubes. Pour olive oil in a saucepan over low heat and fry (five minutes), chopped onion and chopped hot pepper. Obzharivaya, making sure the vegetables are roasted too much. Then add to the fried zucchini and minced garlic and continue to fry for about three minutes.
Put in a skillet and add the bread and water, broth, salt. All the boil and let us cook for twenty minutes. Mint leaves and finely chopped cilantro. Deactivate the skillet from the heat and put in the soup for half a cup of chopped green mint and cilantro. After that, the soup will turn into a puree with a blender. At the end of cooking add the lemon juice to taste, salt and black pepper.
Note:
Instead, you can use a jalapeno pepper chili or ordinary red hot pepper. The main thing - to take a fresh pods.
Puree soup with zucchini, spinach and mustard
Ingredients:
Zucchini - 1 pc.
Spinach - 1 tablespoon frozen or fresh herbs
Sour cream - 1 tablespoon
Parsley and dill;
French mustard - ½ teaspoon
Olive mixture;
Sol.
Preparation:
Zucchini will wash, and we shall cut cubes (do not remove the peel). Boil it in salted water for fifteen minutes, and five minutes before the end put to the boiling and spinach. Ready zucchini and spinach vynem from pan and set aside in a separate bowl. Add to the vegetables chopped dill and parsley and olive herbs, then chop all the blender to puree. Dilute the remaining broth mashed zucchini and spinach, put sour cream and mustard. Serve with toasted white bread.
Try to prepare soup puree of zucchini. Select a dietary option for yourself, milk soup for the children's menu or spicy soup for her man. This is actually the first case in the low-calorie, tasty and good in the second, hearty and spicy in the third. Cook with pleasure!
