How best to cook soup puree from zucchini: with cream or without adding any dairy products

In summer, everyone has the opportunity to supplement the body with various vitamins and other useful elements. This is easy to do if you try to cook soup puree from zucchini with cream. It turns out gentle, light and very tasty. There are many different ways to prepare this dish. For example, you can consider some of them.

Vacation option

Being out of town in the summer, do not forget about a good habit to prepare the first dishes daily. Moreover, it will not be difficult to do this with a variety of vegetables. A good option for such a case would be soup-puree from courgettes with cream.

The following products will be required:

For 3 small zucchini 5 potatoes, 1 tomato, 2 onions, 200 milliliters of cream, 4 cloves of garlic, 70 grams of hard cheese, 35 grams of olive oil and a little greens (basil, parsley, dill).

Prepares soup-puree from courgettes with cream as follows:

1. First, all vegetables should be washed well, and then gently cleaned. With a tomato, too, you need to peel off, pre-dipping it for a while in boiling water.
2. Onions, zucchini, tomatoes and potatoes cut into cubes, and garlic randomly crumble with a knife.
3. Pour the vegetables into a saucepan, pour oil there, and put it on the fire. In this condition, the products must be somewhat thawed. During this time they will gradually start to start the juice. For such a fire, it will take no more than 15 minutes.
4. This time can be spent on slicing green.
5. Then you need to add water (or broth) to the pan and cook until the products become soft.
6. To fall asleep greens, and for some minutes before the end of cooking to add cream with grated cheese.
7. After a short boil over low heat, the pan can be removed from the plate.

Now you just have to grind its contents with a conventional blender. Before serving, the soup in the plate can be decorated with greens.

Children's menu

For children, you can cook a special soup-puree from zucchini with cream. On this, however, it takes a little more time and the following set of ingredients:

For 3 small zucchini zucchini - 1 onion, a teaspoon of sugar, 2 cloves of garlic, salt, 1 carrot, a tablespoon of butter, black pepper, 75 grams of cream and a bay leaf.

Preparing a children's soup is very simple:

1. In zucchini cut the peel and remove the seeds, if they turn out to be too large and stiff.
2. Peel the carrots with circles.
3. Put all the vegetables in a saucepan, leaving the onions and garlic entirely.
4. Add a liter of water, sugar, bay leaf and cook for 20 minutes after boiling. The flame of fire should be small. In this case, it must be remembered that the bay leaf should be discarded after 5 minutes.
5. The finished composition must be filtered.
6. Then, grind vegetables with a blender until smooth, and then with the remaining liquid dilute it to the desired density.
7. To the resulting puree add the remaining ingredients and heat them together on the plate for 5 minutes.

Ready soup should be allowed to brew for 10 minutes, and only after that you can eat it.

Simplified version

How else can you make soup puree from courgettes? Recipes for cooking, as a rule, depend on the composition of the ingredients used. When using the minimum number of ingredients, a fine low-calorie first dish is obtained.

A family of four people will need a little:

For two courgettes one and a half liters of chicken broth and 1 carrot, as well as a little salt, dill, dried parsley and ground black pepper.

The whole process takes place in three stages:

1. First you need to boil the broth, adding to the chicken when cooking salt, carrots, dill, pepper and parsley.
2. In zucchini cut the skin, and the flesh can be arbitrarily cut into large pieces. After that, they should immediately add to the hot broth and cook for about 10 minutes, until the product is properly softened.
3. Then the water must be drained, and the remaining vegetables can be whipped, turning them into a soft, homogeneous mass.

It turns out a very delicate soup-puree from zucchini. Recipes for the preparation of the first dishes in this way do not provide for the addition of dairy products. In principle, this is not required. Finished mass is already very soft and fragrant.

For those who are on a diet

Supporters of healthy nutrition can be offered soup-puree from courgettes diet. To prepare it you will need a slightly different set of products:

For 1 medium zucchini 2 potatoes, salt, 2-3 cups of broth, onion, 50 grams of cream, ground pepper, 1 carrot and a little vegetable oil.

In this case, work should be done in the following order:

1. Wash vegetables thoroughly, and peel the onions from the husks.
2. In the saucepan, heat oil. Then add there the ring-cut carrots with onions and a little bit them.
3. Crumble randomly zucchini with potatoes, and then pour them into the saucepan.
4. Pour the broth and mix the food well.
5. After 20 minutes add the pepper and salt. Soup-puree from courgettes diet can be considered ready when the vegetables become soft enough.
6. The main part of the liquid is drained, leaving no more than 200 milliliters.
7. Using a blender, turn the contents of the saucepan into a thick mashed potatoes.

After adding cream, the mass should be mixed again, poured into plates and served to the table, decorated with greens and croutons.

Creative way

Very tasty soup-purees from courgettes can be made if you use not quite the usual composition of the main components:

On 0,5 kg of zucchini pulp 250 grams of peeled potatoes, a stalk of leek, 4 slices of bacon, 1 clove of garlic, half a cup of finely chopped celery stalk, 1/4 teaspoon of salt and ground pepper, a glass of cream and a third of a glass of crushed fresh parsley.

Soup is prepared according to the following scheme:

1. The white part of the leeks should be finely chopped, rinsed with cold water and dried, thrown back in a colander.
2. Bacon fry in oil for about 10 minutes on a small fire, and after cooling cut into pieces.
3. In the same fat, pour 3 minutes of garlic with onions and celery until soft.
4. Pour the broth, add the vegetables and cook for 25 minutes with a weak boil.
5. Introduce the cream, spices and herbs, and then leave the soup to infuse under the lid for 5 minutes.
6. Grind the vegetable mixture until smooth.

The dish should be served in soup plates, sprinkled with chopped bacon. Such vegetable mashed potatoes will be delicious both hot and cold.

Technology to help

More and more technology has appeared in the kitchen lately. It helps housewives cope with hard domestic work. In addition, it is much easier to cook with it. For example, aromatic soup-puree from zucchini in the multivark is done in a few minutes. Previously, you need to assemble all the necessary products on the desktop:

1 kilogram of zucchini, 1 onion, chive, 100 grams of feta cheese, 3 tablespoons of sour cream and 0.5 liters of milk.

The cooking process will take place in three modes:

1. To begin with, vegetables need to be cleaned and finely chopped.
2. Place the courgettes in the bowl of the multivarquet and set the "steamer" mode. Put the prepared mass in a separate container.
3. Onion and garlic for 5 minutes to process in the "baking" mode.
4. Add them to zucchini and whisk until blended.
5. Ready to put again in the bowl. There, too, place cheese, methane and milk. Pepper, add salt and leave for 10 minutes, setting the panel on the "quenching" mode.

Ready soup in a plate can be decorated with greens. Although it will be very tasty without it.