09/16/2013 | Prepared: 2047 | Grade: 5.0
Simple and easy to prepare chicken soup with vegetables.
First, let's cook the broth. We wash the legs and remove the skin from them. Place in a saucepan and fill with cold water. We also put the unpeeled but washed onion here. After the water in the pan boils, skim off the excess foam, cover with a lid and reduce the heat to low. In this state, cook the broth for half an hour. When the broth is ready, remove the meat, remove it from the bone and put it back into the broth. We throw away the bones.
Take the second onion, peel and wash it, cut into small cubes. We also peel and wash the carrots, grate them on a coarse grater. Fry the onion in sunflower oil until it becomes transparent. We also put the carrots here and continue to fry everything together for a couple of minutes.
Next, let's take care of the tomato. Wash it and put it in boiling water, having first made an incision. After a few seconds, take out the tomato and peel it off. Cut the tomato into medium pieces, also peel and chop the pepper. We put all this into the frying pan with the onions and carrots, mix and simmer together for about 10 minutes. At this time, you can add a little broth.
Next, add the dressing from the frying pan and the zucchini cut into squares into the chicken broth. Season the soup with salt and pepper to your taste, add universal seasoning and boil everything together for 10 minutes. Our light soup is ready, you can start your meal.
Zucchini soup begins to be prepared in May and ends in August. During this period of time, the vegetable has a sweetish taste and a delicate, sticky texture, therefore, dishes with it are fresh and light. All that remains is to add its dietary qualities, good compatibility and low cost, so that you can immediately get to the stove and start cooking.
Zucchini soup is famous for its variety of recipes. Zucchini makes excellent dietary dishes with fresh vegetables, nutritious dishes in rich broth and thick creamy soups.
Vegetable soup with zucchini is one of the first dishes that is made with the onset of summer. Along with the zucchini, add tomatoes, onions, herbs, beans and celery to the pan. They combine well, have the necessary nutrients and do not require skill in preparation. You can put everything together in a saucepan and forget about the soup for 20 minutes.
Ingredients:
Preparation
Zucchini puree soup is an all-time favorite of the summer season. Its refreshing taste and delicate texture are appreciated even by those who do not eat hot first courses at all. Fans of various diets also love it, because the soup is prepared exclusively from low-calorie ingredients, using water, which makes it equally tasty both hot and cold.
Ingredients:
Preparation
Soup with zucchini, potatoes and chicken is a nutritious summer option for adults and children. A special delight is that you can use both fatty parts of chicken and dietary fillet for the broth. In this version, it is a broth made from breast meat and pureed tomatoes, the sour taste of which dilutes the sweetness of the zucchini, making the dish very fresh.
Ingredients:
Preparation
Vegetable soup with eggplants and zucchini is traditional for Georgian and Armenian cuisines. This is a rich soup (similar in consistency to a stew) with herbs, peppers and tomatoes, with a sweet and sour taste and amazing aromas. Instead of potatoes, add rice to the soup. It goes well with eggplants and, despite all its nutritional value, does not weigh down the dish.
Ingredients:
Preparation
Cheese soup with zucchini is a hot dish that gives comfort in everything: both in preparation and in the final result. Zucchini, potatoes and sautéed vegetables are boiled in broth, seasoned with melted cheese and served. This is a very profitable soup, where everything takes 20 minutes, and the pleasant taste and creamy consistency is achieved with cheap processed cheese.
Ingredients:
Preparation
And zucchini is on the menu of most restaurants. The reason for this is the appetizing color obtained from the combination of two bright vegetables, a lot of vitamins, delicate texture and pleasant taste, with the dominant sweetness of pumpkin. In addition, both vegetables are combined with spices, which means you can try combinations with different flavors.
Ingredients:
Preparation
All parents are looking forward to summer to cook. This delicate, dietary vegetable has a positive effect on the digestive system, does not cause allergies and improves immunity. Traditional, it is pureed soup, cooked in a light broth, with a standard set of vegetables: potatoes, onions and carrots.
Ingredients:
Preparation
With zucchini and cabbage - an ideal dish for dietary nutrition. Low-calorie zucchini and cabbage, containing valuable biotin and easily digestible proteins - everything you need to quickly fill up and not gain weight. This soup is best eaten right away. When infused, vegetables lose their freshness, vitamins, taste and become watery.
Ingredients:
Preparation
You shouldn’t be surprised to learn that the most delicious zucchini soup is made with fish. At the same time, the type and fat content of the fish is not so important: a delicate and light vegetable is able to adapt to any “neighbor” and quickly adopt its taste and aroma. In this recipe, he tones down the bold flavor of Norwegian salmon in a rich broth of cream and lemon juice.
Ingredients:
Preparation
If the task is to make a fragrant and easily digestible hot dish, the first thing that comes to mind is zucchini soup with champignons. This is a balanced dish, where zucchini replaces starchy potatoes, making the base very tender and light, allowing the body to focus on consuming proteins and carbohydrates, which champignons are rich in.
Ingredients:
Preparation
It's better to cook in a slow cooker. The non-stick bottom of the device allows frying with a minimum of oil, and its tightness facilitates extinguishing in a small amount of water. As a result, the liquid does not boil away, and the vegetables retain their juices, taste and color. In this case, the entire process is regulated by the “Frying” and “Stewing” buttons.
According to this recipe, we will cook one light soup with chicken broth and zucchini. It turns out to be quite appetizing, tasty and healthy.
This wonderful first course should be served hot. Can be served with sour cream and croutons.
Zucchini soup prepared according to this recipe is considered dietary even by strict guardians of slim figures. Because the products are selected accordingly. Plus, there are no technological processes that are controversial for health. For example, vegetables do not need to be pre-fried.
It would be nice to also include leeks in the list of products. But even with its usual analogue, onions, the first dish tastes great. You can generally do as you wish with the amount of ingredients. If the carrots are large, half is enough. If you want to feel the cheese accent more clearly, increase the amount of cheese. You can also include potatoes or bell peppers, cilantro or dill instead of parsley.
1. Vegetables are prepared as follows:
Peel the zucchini and carrots;
The husks are removed from onions and garlic;
Vegetables are washed and cut into small pieces.
2
. Clean and cut products are poured with water and set to cook (over medium heat). Readiness is checked by the softness of the vegetables; they can be easily pierced with a fork. On average, zucchini and carrots are cooked for 15-20 minutes.
3
. 5 minutes before readiness, you can add spices and beat the whole mass with a blender (in a blender).
4
. Then return the pan to the heat because it's time to add the cheese. To make the process of dissolving it in a liquid dish faster, you can break the cheese into small pieces before putting them in the pan. Stir the squash soup for a few minutes, checking to see if all the cheese has melted. Remove from heat, pour into cups and serve, garnished with fresh parsley.
Often you want to cook something new for your household, but there is sorely not enough time to prepare complex dishes. However, you can please your loved ones with delicious and varied lunches/dinners without much effort. For example, zucchini soups. They not only have excellent taste and are healthy for the body, but also cook very quickly.
Let's start with the fact that you shouldn't cook a lot of zucchini soup. The beneficial substances it contains are destroyed quite quickly. Therefore, it is advisable to eat such a delicious vitamin soup right away. It's better to take a little time and prepare a fresh dish the next day. Moreover, the essence of cooking comes down to just chopping the products, boiling them and, if desired, pureeing them.
For zucchini soup, not only the usual paunchy ones are suitable. An equally tasty first course is made from zucchini or squash. They taste about the same. The main thing is to take young vegetables.
The main beauty of zucchini is that it goes well with almost any food. Moreover, zucchini takes on the taste of other ingredients and therefore many variants of soups have been invented: with mushrooms, meat, chicken, cheese. Zucchini also makes friends with other vegetables, so their presence in soups is recommended.
In general, there are quite a lot of recipes for zucchini soups. But I would like to warn you right away - these are all basic recipes. Based on any of them, you can prepare your own culinary masterpiece, based on the preferences of your family members.
By and large, this soup is a variation of regular chicken noodles. For some reason it belongs to French cuisine, although there are no special intricacies in its preparation. For French Zucchini Noodle Soup you will need:
Boil chicken broth, remove the meat, cut it into small pieces and put it back into the saucepan. Cut the onion and pepper into thin strips and sauté for 5 minutes under a closed lid. Then add crushed garlic, marjoram and zucchini to the vegetables, after cutting it into small pieces. Cover the pan again with a lid and cook for another 7-10 minutes, stirring regularly. Scald the tomatoes, remove the skin and puree them in any convenient way.
Put the fried vegetables plus tomato puree into the boiling broth and cook for about 10 minutes. After that, you can throw the vermicelli into the saucepan and cook the soup until it is ready. The soup is best served with sour cream.
This version of the same noodle soup is lower in calories than the previous one. The same products will be needed for it. And he prepares almost the same way. The only difference is that the frying is not placed in the broth, but in boiling water. Finely chopped raw chicken breast is also placed there along with the vegetables. All other processes and cooking times remain unchanged.
Having dealt with French cuisine, let's turn to Italian. Minestrone is just a traditional Italian soup. It is also made with vermicelli. Indeed, what would Italian cuisine be without pasta? The following products will be needed for Minestrone:
First you need to prepare a good vegetable broth. To do this, pour water into a saucepan and put the prepared vegetables there. You can put the onion whole and unpeeled, lightly scrape the carrots and cut into 2-3 parts, simply cut the celery into several pieces, peel the garlic cloves and press lightly. Place the pan over high heat and bring the liquid to a boil, then reduce the heat, add salt and pepper to the broth and leave to simmer for about an hour. Remove the vegetables from the finished broth, since they are no longer needed, and the broth itself can be strained if desired.
Now it's time to start the soup. Cut the onion into half rings, carrots into thin strips, zucchini and potatoes into small cubes, finely chop the garlic. Fry the onion and garlic in oil, then add the onion and potatoes to them, cover the pan with a lid and simmer the vegetables for 10 minutes.
Place the prepared vegetables in boiling vegetable broth and cook for 15-20 minutes, then add zucchini to the soup and leave on the fire for another 10 minutes. Pour spices and separately cooked noodles into the pan. The finished vitamin soup should be allowed to stand for half an hour and can be poured into plates, seasoning each portion with grated cheese.
A more satisfying variation on the theme of Minestrone can be obtained by preparing it with mushroom broth. Pasta is usually not added to this soup. However... why not experiment? So, you need to prepare the following ingredients:
Chop the mushrooms quite finely, put them in cold water and cook for half an hour after boiling. Cut the carrots and roots into strips and fry with onions cut into half rings. When the root vegetables are soft, add green onions to the pan and fry for another 5 minutes.
Peel the potatoes and zucchini, cut into slices and add to the mushroom broth. Immediately add the roasted root vegetables to the pan. You need to cook the soup for 20-25 minutes. Just before the soup is ready, add salt and pepper to your liking. Pour the finished soup into bowls and season with sour cream and herbs.
Meat lovers will definitely love the zucchini soup with meat balls. Children also love this soup, because there are no pieces of vegetables floating in it, which are so unloved by many little people. For this soup you need to prepare:
Boil chicken broth, remove the bones from the meat (if any), cut it and put it back. Add medium-sized zucchini, cut into pieces, into the boiling broth and cook for 10 minutes. Then add the meatballs prepared in advance into the broth.
Chop the carrots and onions and sauté for 5-10 minutes, then add them to the semi-finished soup. Immediately add salt and pepper to the dish, then cook for another 10-15 minutes.
Let the finished soup sit for about 15 minutes, then remove the meatballs from it and puree the remaining contents of the saucepan using a blender. Pour the first dish into plates, add meatballs, croutons and herbs to each.
A very spicy version of their zucchini soup can be prepared by adding cheese to the standard ingredients. The recipe specifies hard cheese, but you can also use processed cheese if desired. Whichever is more convenient for you. In general, for such a soup you need to get it from the bins:
This soup is prepared very quickly. Peel the potatoes and zucchini in large pieces and boil in a small amount of water, which must first be salted. Drain part of the broth and puree the rest of the saucepan. If the puree turns out to be too thick, add a little broth. Fry finely chopped onion and grated ginger for a minute and add to the pan with the puree soup. Put some grated cheese there. Pour the finished soup into portions. Serve with herbs and sour cream.
If processed cheese is used instead of hard cheese, then you should do it differently. Pour a small amount of water into a saucepan and put it on fire. Send the processed cheese cut into pieces there. When the cheese is completely dissolved, add vegetables, and then do everything according to the above recipe. Only now you don’t need to add cheese.
In principle, cream soup differs little from puree soup. Firstly, it contains quite a lot of “creamy” ingredients, which gives the dish a creamy taste. Secondly, the cream soup is not so much pureed as whipped, which achieves the desired consistency. And this soup requires the following set of products:
Fry onion and carrots, cut into medium-sized pieces, in oil. Add zucchini cut into slices. Pour some water into the pan, cover with a lid and simmer for 15-20 minutes. Boil potatoes in water lightly seasoned with salt. Drain off part of the broth, as for puree.
Add the remaining vegetables to the potatoes and grind everything using a blender. Pour cream into the vegetable mixture. If necessary, you can add a little potato broth. Whisk the mixture and put it on the fire until it warms up, but does not boil. In this case, the soup must be stirred constantly. Season the finished soup, poured into bowls, with herbs.
Vegetable soups are classics of Russian cuisine; they are prepared with broths, lean ones, with mushrooms and beans. Zucchini soup is considered an original version of the first course, despite the fact that chefs consider this vegetable an indispensable ingredient in winter pickles and main courses.
Soup with zucchini, potatoes and chicken is a hearty first course, as it turns out thick thanks to a hearty set of ingredients. Experienced housewives serve this dish for Sunday family dinner as a delicacy hot option.
Prepare the soup in an enamel container, first pour a liter of liquid or broth into it.
The dish is served with sour cream or low-fat yogurt.
Thick and satisfying zucchini soup can be cooked with the addition of meatballs. A delicious first course is not only thick and satisfying, but also quite high in calories.
The preparation of this dish begins with the preparation of the main ingredient: the zucchini is washed, peeled and cut into small cubes.
This soup is served with sour cream.
During the cooking process, the liquid evaporates, so cooks recommend periodically adding a little boiling water or broth.
A soup with a delicate and special taste is made from zucchini and melted cheese. The cheese itself gives a special creamy milky flavor to the finished dish; moreover, this soup is not flavored with sour cream or mayonnaise.
In order to prepare a delicate puree soup from zucchini with melted cheese, initially take a container and 2 ½ liters of water.
You can add chopped garlic and your favorite spices to this dish.
Mushroom soup lovers will love this recipe for clear zucchini soup with mushrooms.
Before serving, the dish is seasoned with sour cream and chopped green onions.
Creamy zucchini soup with added cream will decorate any Sunday family dinner.
This dish is served with croutons. The soup can be seasoned with marjoram and dried herbs.
Cooking recipes are distinguished by a variety of flavors and ingredients, including the base. Delicate puree soup is prepared in milk with the addition of butter.
Before preparing the soup, milk is mixed with water in an enamel container.
You can experiment and grind the ingredients not using a blender, but grind the soup through a sieve. In any case, the taste of the finished dish is especially delicate and special.
