Source: Nadianb, AdobeStockTo eat healthily and diversely, it's important to learn how to use seasonal produce. Especially fruits and vegetables that are hard to find at other times of the year. For example, zucchini in the height of summer. Today, we want to share with you a selection of the most appetizing soups made from them!
1. Zucchini Soup with Chicken and Green Peas
Source: botanichka.ruIt will taste even better if you sprinkle fresh herbs on the finished soup.
You will need: 300 g chicken, 3 potatoes, 1 onion, 150 g zucchini, 1 carrot, 50 g green peas, 2.5 l water, spices.
Preparation: Cover the chicken with water and boil until cooked through. Dice the potatoes and zucchini. Finely chop the onion, grate the carrot, and sauté until soft.
Strain the cooked broth and shred the meat. Add the potatoes to the broth and cook for 15 minutes. Add the remaining ingredients and cook the soup for another 15 minutes. Season to taste at the end.
2. Creamy Zucchini Soup with Cream
Source: bye-bye-calories.ruVery delicate and quite light, as it contains no potatoes.
You will need: 1 kg zucchini, 1 onion, 2 cloves garlic, 350 ml cream, 800 ml water or broth, spices.
Preparation: Finely chop the onion and garlic, and sauté until soft. Add the chopped zucchini and fry for another 10 minutes. Pour in water or broth, bring to a boil, and season. Cook everything until the zucchini is soft, then blend until smooth. Pour in the cream, bring to a boil again, and remove the soup from the heat.
3. Zucchini and Cabbage Soup
Source: zhasminka.ruWe recommend using young vegetables for this recipe.
You will need: 3 potatoes, 1 zucchini, 250 g cabbage, 1 carrot, 1 tomato, 1 bell pepper, spices.
Preparation: Dice the potatoes, cover with water or broth, and cook for 5 minutes. Grate the carrot and dice the remaining vegetables. Add everything to the soup, season to taste, and cook until the potatoes and cabbage are tender.
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4. Zucchini Soup with Meatballs
Source: krasivoe-foto.ruIt's best to make meatballs from chicken or turkey for a lighter, diet-friendly soup.
You will need: 1 zucchini, 2 potatoes, 1 carrot, 1 onion, 1.5 l water, 300 g ground meat, spices, 1 bunch of herbs.
Preparation: Cut the potatoes into sticks, cover with water, and boil until half-cooked. Finely chop the onion and carrot, and sauté for 5-7 minutes. Mix the ground meat with spices and form small meatballs. Add the meatballs to the potatoes and bring to a boil again.
Add the julienned zucchini and cook the soup for another 7-10 minutes. Add the sautéed vegetables, chopped herbs, and spices to taste, and cook the soup for another 5-7 minutes. Let it steep for a bit under the lid.
5. Zucchini Soup in a Multicooker
Source: za-edoy.ruYou can cook almost any soup in a multicooker if you wish. Here's one option!
You will need: 150 g potatoes, 60 g carrots, 200 g zucchini, 60 g onion, 100 g green beans, 1.5 l water, spices.
Preparation: Chop all the vegetables. Load them into the multicooker bowl, pour in hot water, add spices, and set to "Soup" mode for 40 minutes.
6. Creamy Zucchini Soup with Processed Cheese
Source: lobsterhouse.ruA simple but very delicious cream soup recipe with minimal ingredients.
You will need: 1 zucchini, 1 processed cheese, 2 onions, 2 cloves garlic, 1 l broth, 3 tbsp breadcrumbs.
Preparation: Chop the onion, garlic, and zucchini, cover with broth, and bring to a boil. Add the chopped processed cheese and breadcrumbs, and cook the soup over low heat until the cheese melts. Blend until smooth.
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7. Lenten Zucchini Soup with Beans
Source: za-edoy.ruBeans are the best way to make a meatless soup hearty.
You will need: 150 g beans, 3 potatoes, 1 carrot, 1 onion, 300 g zucchini, 2 l water, spices.
Preparation: Boil the beans in advance or use canned ones. Bring water to a boil, add diced potatoes, and cook for 10 minutes. Finely chop the onion, grate the carrot, and sauté for 5-7 minutes until soft.
Add the sautéed vegetables and chopped zucchini to the potatoes. Cook for another 10 minutes, then add the beans and spices. Cook the soup a little longer until all ingredients are tender.
8. Zucchini and Broccoli Soup
Source: recipe-catalog.ruA simple, light, and healthy first course for the whole family.
You will need: 1 zucchini, 250 g broccoli, 3 potatoes, 1 onion, 1 carrot, spices, 2 l water or broth.
Preparation: Bring water or broth to a boil, add diced potatoes, and cook for 10 minutes. Finely chop the onion and carrot, sauté them, add to the potatoes, and cook for another 10 minutes. Add broccoli florets and chopped zucchini, and cook everything together for another 10-15 minutes. Season the soup to taste.
9. Cold Zucchini Soup
Source: ohotamyasa.ruThe best relief on the hottest summer days – a refreshing soup.
You will need: 2 zucchini, 1 onion, 200 ml yogurt, 100 g mint, spices.
Preparation: Sauté the finely chopped onion until soft. Add the diced zucchini and simmer for 10-15 minutes. Pour in water to taste, bring to a boil, season the soup, add mint leaves, and cook for another 5 minutes. Blend until smooth, let it cool in the refrigerator, and then mix with yogurt.
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10. Creamy Zucchini and Cauliflower Soup
Source: bye-bye-calories.ruA very pleasant velvety texture that will leave no one indifferent.
You will need: 500 g zucchini, 500 g cauliflower, 150 g carrots, 150 g onion, spices.
Preparation: Finely chop the onion, grate the carrot, and sauté until soft. Add the diced zucchini and small cauliflower florets. Cover everything with hot water so that it just covers the vegetables. Cook the soup until they are soft, blend until smooth, and season to taste.
11. Zucchini Soup with Shrimp
Source: dzen.ruSeafood gives the soup an unusual aroma and flavor.
You will need: 1 zucchini, 300 g shrimp, 1 onion, 4 sprigs parsley, spices.
Preparation: Finely chop and sauté the onion for a couple of minutes. Add the diced zucchini and fry for another 3-5 minutes. Pour in hot water or broth, season, and cook everything for 5-7 minutes after boiling. Add peeled shrimp and cook the soup for another 1 minute. Finally, add chopped parsley.
12. Meatless Zucchini and Eggplant Soup
Source: karamelcafe.ruA lean but very hearty recipe made with simple seasonal vegetables.
You will need: 1.2-1.4 l water, 1 onion, 1 zucchini, 1 eggplant, 1 bell pepper, 1 tomato, 1/2 hot red pepper, 1 tsp khmeli-suneli, 1/2 celery stalk, 5 sprigs cilantro, spices.
Preparation: Dice all the vegetables. Lightly sauté the onion and bell pepper until soft. Add the zucchini, after a couple of minutes – the eggplant, and then the celery and hot pepper.
Add the tomato and spices, and fry for another 5 minutes, stirring. Pour in boiling water, bring to a boil, and cook the soup for another 7-10 minutes. Add chopped cilantro and remove from heat.
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13. Zucchini Soup with Tomatoes
Source: pinterest.comSummer tomato soup with fresh tomatoes instead of paste or juice.
You will need: 500 ml water, 3 tomatoes, 1 onion, 1 carrot, 1 zucchini, 1 potato, spices.
Preparation: Finely chop the onion and carrot, and sauté for 4-5 minutes. Add the chopped potato, pour in hot water, and cook for 5 minutes after boiling. Add the zucchini and cook for another 5 minutes. Add peeled and finely chopped tomatoes. Season the soup to taste and cook for another 2-3 minutes. Sprinkle with herbs if desired.
14. Zucchini Soup with Lentils
Source: margiebekker.ruFor a brighter and more appetizing soup, use red lentils.
You will need: 200 g red lentils, 2 carrots, 1 onion, 1 zucchini, 1 tomato, 4 sprigs of herbs, 2 cloves garlic.
Preparation: Cover the lentils with water, add chopped carrots, and cook for 10 minutes, according to instructions. Lightly sauté the chopped onion, add the chopped zucchini, and fry for another 5-7 minutes. Then add the tomato and garlic, simmer for another 2-3 minutes, and add the vegetables to the lentils. Cook the soup until all ingredients are tender and add chopped herbs.
15. Zucchini Cream Soup with Coconut Milk
Source: pinterest.comAn exotic zucchini soup recipe in the best traditions of Asian cuisine.
You will need: 600 g zucchini, 3 potatoes, 400 ml coconut milk, 1 onion, 3 cloves garlic, 10 g ginger, 10 sprigs cilantro, 2 sprigs mint, 2 tsp curry, 0.5 tsp cumin, 2 pinches chili flakes, 600 ml vegetable broth, lime juice, spices, coconut flakes.
Preparation: Finely chop the onion, garlic, and ginger, and sauté for 2-3 minutes over medium heat. Add the diced zucchini and potatoes, and fry for another 2 minutes. Pour in hot broth or water, and cook everything for 20-25 minutes until the vegetables are soft.
Add mint and cilantro leaves, pour in coconut milk, and blend the soup until smooth. Add all spices and lime juice to taste. Bring the soup to a boil again, remove from heat, and sprinkle with coconut flakes when serving.