Zucchini cream soup is a tender and nutritious dish that can be a great choice for lunch or dinner. The soup has a pleasant creamy consistency and rich flavor, and also contains a lot of useful substances. Zucchini
has a low calorie content, so dishes from it are suitable for dietary nutrition
.
In addition, zucchini is easily digested by the body and does not cause a feeling of heaviness after eating.
Cream soup from zucchini can be served both hot and cold. Depending on your preferences, you can add cream, cheese or herbs to the soup. Cream soup goes well with croutons, breadcrumbs or fresh bread.
This dish is suitable for both vegetarians and meat lovers, because it is not only tasty, but also healthy.
Ingredients:
- Potatoes – 3 pcs;
- Zucchini – 900 g;
- Carrots – 2 pcs;
- Vegetable oil – 1 tbsp;
- Onion – 2 pcs;
- Garlic – 2 cloves;
- Water – 1.5 liters;
- Cream – 500 ml;
- Turmeric – 1 tsp;
- Salt – 1 tbsp;
- Black pepper – ½ tsp;
- Hard cheese – 150 g.
Ingredients for breadcrumbs:
- Bread – 1 loaf;
- Vegetable oil – 2 tbsp.
- Paprika – 1 tsp;
- Salt – 1 tsp;
- Dried herbs – 1 tsp;
- Pepper blend.
Preparation of zucchini cream soup:
Cut onion in small pieces, fry it in a skillet in vegetable oil. Cut carrots and garlic into small pieces.
Mix onion and garlic, fry together for a minute. Then add carrots and fry for a minute.
Cut the peeled potatoes into small cubes, cut zucchini into larger pieces. In a saucepan combine the fried vegetables, zucchini and potatoes
. Pour water over the vegetables in the pot, cover with a lid and cook on medium heat for 25-30 minutes after boiling. In the meantime, cut small cubes of bread loaf for breadcrumbs.
Place the bread on a baking tray lined with parchment, add salt, paprika, dried herbs and pepper mixture.
Pour
vegetable oil on the bread, bake at 200 degrees for 7-10 minutes.
Pour cream to the vegetables, bring back to a boil. At this point, salt the soup, add black pepper and turmeric
. After boiling, remove the soup from the heat and use an immersion blender to turn it into a puree.
Grate the coarsely grated cheese into the soup, stir and bring to the boil.
It is recommended to serve zucchini soup with breadcrumbs. It turns out excellent creamy soup with zucchini.
