With the help of simple ingredients, you can make cream soup from zucchini, the taste of which will appeal to everyone, even young children. We offer several recipes for preparing the first course of vegetables.
Cream of zucchini soup . Cauliflower Recipe
To prepare you need:
- a pound of zucchini or zucchini;
- a pound of cauliflower or broccoli;
- one large carrot;
- a pair of medium onion heads;
- pepper, salt, vegetable oil.
How to make cream soup from zucchini? About 4 liters of soup will be obtained from the indicated amount of ingredients. First chop the vegetables: onions, zucchini. Grate the carrots. Divide the cabbage into inflorescences. Fry the onions and carrots in a pan or directly in a pan. As soon as they lightly brown, place zucchini and cabbage in them. Salt, add pepper to taste. Shuffle. Pour vegetables with hot water so that it slightly covers their surface. Cooking will take about 20 minutes, as all the ingredients will quickly become soft. Now use a hand blender and mash the vegetable mix. Adjust the density using the broth. Serve cream soup with egg, cheese, herbs or crackers.
Cream of zucchini soup. Classic recipe
A simple and surprisingly delicious soup will be made from the following ingredients:
- zucchini;
- milk (cream);
- salt.
Cut the zucchini into pieces. Do not remove the skin. If there are large seeds, then remove them. Put zucchini in a saucepan and pour milk to half the level of vegetables. Warm on a stove until boiling milk. Once this happens, turn down the heat and simmer the soup until the zucchini is soft. Do not close the lid. Salt the soup to taste. You can add some garlic or other seasonings. Now beat the zucchini with a hand blender to a puree state. All is ready. Try and be surprised! The soup turned out to be tender and tasty!
Cream of zucchini, thyme and oranges cream soup
Sunny, fragrant soup is perfect for guests or for your favorite household. You need:
- several zucchini weighing approximately 1.2-1.3 kg;
- chicken stock - 1.5 cups;
- half a glass of clean water;
- several bow heads;
- medium-sized carrots;
- thyme, black pepper, parsley salt;
- chopped orange zest, orange flesh;
- skim unsweetened condensed milk.
Recipe tip: instead of chicken broth, you can take plain water, and instead of unsweetened condensed milk - half a glass of low-fat cream. Zucchini cut into circles 1 cm thick. Put on a baking sheet that you first need to grease with oil. Bake vegetables for half an hour. In a saucepan where the soup will be cooked, spasser the onion and carrot in oil. After this, pour in water and chicken broth (or only water), put thyme, orange zest (about a teaspoon), salt, add pepper. Cook on low heat for 10 minutes. Now add the baked zucchini and condensed unsweetened milk (cream) to the broth. You can also use milk powder, which must first be diluted in water according to the instructions. Cook a few more minutes. Beat the mass with a hand blender. You will get an original squash cream soup. Serve it well with slices of orange and parsley.