Soups puree from zucchini are extremely useful and tasty. We offer several recipes for cooking this gorgeous dish so that you can realize this idea at home in the kitchen.
Cream soup with cauliflower and courgettes - recipe
Ingredients:
- zucchini - 550 g;
- cabbage color - 550 g;
- carrots - 155 g;
- onion bulbs - 155 g;
- sunflower or olive oil without flavor - 70 g;
- freshly ground black pepper and rock salt - to taste;
- croutons , greens and grated cheese (optional) - to taste.
Preparation
Prepare such a soup will not be difficult. It is enough just to save vegetable onions, sliced and carrots on oil, then add the ingredients to a saucepan, add chopped zucchini and cauliflower inflorescence, pour boiling water so that it completely covers the contents. After twenty minutes cooking vegetables on moderate heat, grind them with a blender with the addition of a small amount of vegetable decoction, after which we bred to the desired texture the remaining broth, podsalivaem and pepper to taste.
When serving such a soup-mash can be supplemented with rusks, sliced with herbs and (or) grated cheese.
How to cook a delicious vegetable soup with mashed potatoes and cream in a multivariate?
Ingredients:
- zucchini and zucchini medium size - 1 pc .;
- potatoes - 250 g;
- carrots - 95 g;
- onion bulbs - 95 g;
- onion green - 65 g;
- sunflower or olive oil odorless - 40 ml;
- cream home - 45 g;
- Freshly ground black pepper, Provence herbs and rock salt - to taste;
- croutons, greens (optional) - to taste.
Preparation
To make a dish in a multivark, pour a little sunflower oil in the bowl without the aroma and lay the diced squash and zucchini with cubes. Let the vegetables be lightly browned in the "Hot" mode, after which add the cubes of carrots, potatoes and onions and fry all together for a few more minutes.
Season the vegetable roasted mixture with herbs provencal, pepper and salt, top up the water until it is completely covered with vegetables and switch the device to the program "Soup" or "Quenching". After thirty minutes, we punch the contents of the multicast under the immersive blender to obtain a puree-like soup texture, after which add the chopped melancholia of green onions and punch again.
In conclusion, we introduce cream, mix and can serve soup-puree, adding to the dish if desired, greens and crumbs.
Soup with mashed potatoes with melted cheese - recipe
Ingredients:
- zucchini medium size - 1 pc .;
- fresh tomatoes - 250 g;
- carrots - 95 g;
- onion bulbs - 95 g;
- processed cheese - 110 g;
- peasant butter - 30 g;
- garlic teeth - 1-2 pcs .;
- Freshly ground black pepper, Provence herbs and rock salt - to taste;
- Basil (greens) - to taste.
Preparation
Prepare first the vegetables. Mine and shred cubes of squash pulp, peel the carrots through a grater, and finely chop the onion with a sharp knife. Fresh tomatoes are cleaned from skins, we get rid of the middle with seeds and shred in the same manner as the zucchini.
Now fry the melted carrot in oil, and after five minutes we add zucchini, onions and tomatoes and fry all together until soft. We move the contents of the frying pan into a saucepan or pot, add garlic, salt, pepper, dried herbs, pour the cream cheese, pour the vegetable mass with boiling water until completely covered, carefully stir and cook for about five minutes before softening the vegetables and spreading the cream cheese. On readiness, we break the pieces of vegetables with a blender and serve soup-puree with basil leaves.