Soup puree from courgettes and potatoes was relatively recently considered a restaurant-level dish. Only after the passage of time, and after the appearance of compact blenders, many housewives could appreciate this useful and dietary dish. The light vegetable base is nutritious, tasty, perfectly combined with chicken, cheese and croutons, thus making the food more balanced and appetizing.
How to cook mashed potatoes?
Soup from zucchini and potatoes will be pleased with a tender and mild taste, if it is mashed. This form of filing is superior to traditional, because it is easier to absorb and quickly saturates, and also looks noticeably appetizing and gives vent to imagination when filing. For cooking, you only need to put out the vegetables in the broth, ready to grind in a blender and dilute with broth until the required consistency. A few simple tips will help make soup puree from zucchini and potatoes delicious and fragrant.
- Vegetables cook more quickly than potatoes and other vegetables, so they are laid later.
- The presence of large seeds in zucchini is unacceptable, they are poorly ground with a blender and will fall into the plate.
- With vegetable marrows, carrots, onions, garlic, pumpkin and all kinds of greenery are well combined. Spices are perfectly matched with cloves, black pepper and basil.
- If you do not have a blender at hand, you can mash the vegetable mass with a fork, and then - wipe through a sieve.
Soup with zucchini and chicken
The usual chicken soup with zucchini and potatoes will turn into a masterpiece if you give it a smooth, uniform consistency. Such a pitch will change the traditional perception and in a new way reveal the taste qualities of chicken and vegetables. The latter - perfectly combined with slices of fillet, and with chicken broth, enriched with their nutritional and flavor.
Ingredients:
- chicken fillet - 230 g;
- potatoes - 200 g;
- zucchini - 650 g;
- water 950 ml;
- onions - 150 g;
- black ground pepper - 5 g;
- green onions - 20 g.
Preparation
- Chicken fillet boil and remove from the broth.
- Put the potatoes in the broth and cook for 20 minutes.
- Add the onion, zucchini and simmer for a quarter of an hour.
- Finished vegetables season, purify and pour in broth.
- Soup puree from courgettes and potatoes warm and serve with chicken and onions.
Soup puree from courgettes with melted cheese
Cheese soup with zucchini is an ideal summer dish. Such a soup is especially appropriate in the hot season, as even cooled keeps its lightness and freshness. All thanks to zucchini: in combination with melted cheese, they not only acquire a creamy taste, but also a silky, delicate texture characteristic of classic soups-mashed potatoes.
Ingredients:
- zucchini - 2 pcs .;
- a clove of garlic - 2 pieces;
- processed cheese - 70 g;
- vegetable broth - 750 g;
- onion - 2 pieces;
- crackers - 60 g.
Preparation
- Onions, garlic, zucchini boil in broth.
- Add the cheese, biscuits and tomato until the cheese dissolves.
- Purify and serve to the table.
Cream soup with courgettes and cream
Cream soup from zucchini and potatoes is a delicious and unusually tender dish. The peculiarity of preparing this soup is that the basis is taken not meat broth, and milk or cream. The rest of the soup is simple: zucchini, potatoes and onions are lightly fried in oil, stewed, mashed in puree, diluted with fat cream and warmed.
Ingredients:
- zucchini - 3 pcs .;
- potatoes - 2 pieces;
- water - 550 ml;
- cream - 250 ml;
- black ground pepper - 5 g;
- oil - 40 ml;
- onions - 1 pc.
Preparation
- Cut vegetables and butter.
- Pour in water and simmer for 20 minutes.
- Turn the soup into puree, season, pour the cream.
- Soup cream puree from courgettes and potatoes warm up and serve to the table.
Zucchini soup - a vegetarian recipe
Fans of a healthy diet will be able to replenish the piggy bank of dietary recipes by cooking lenten soup from zucchini. Its benefits are beyond doubt: vegetables are prepared on a water basis without the addition of fats. Due to the properties of the zucchini to "absorb" the neighboring components (in their role I perform spices) the dish turned out to be piquant and aromatic.
Ingredients:
- zucchini - 4 pcs .;
- potatoes - 2 pieces;
- water 750 ml;
- grated ginger - 10 g;
- a mixture of peppers - 5 g;
- coriander - a pinch.
Preparation
- Cook the vegetables for 20 minutes.
- In a dry frying pan, heat the spices.
- Finished vegetables grind, add ginger, spices and the right amount of water.
- Soup mashed potatoes from zucchini and potatoes boil and remove from the plate.
Cold soup with mashed potatoes
Light soup from zucchini - an excellent find in hot days when you want to taste refreshing food. The beauty of the zucchini is that it does not lose its taste even when it is cold, but because it is an excellent ingredient for a summer dish. Soup is very quickly prepared, which allows to preserve the nutritional properties of vegetables and protect the hostess from standing near the stove.
Ingredients:
- zucchini - 190 g;
- water 250 ml;
- tomato paste - 10 g;
- curry - 5 g;
- yoghurt - 50 ml.
Preparation
- Cook the vegetable marrows for 10 minutes.
- Add the pasta, curry and put out another 3 minutes.
- Pour, cool, season with yogurt.
Mashed potatoes and carrots soup
Soup with mashed potatoes and potatoes is an excellent basis for experiments. Even an ordinary carrot can make a variety and give the soup freshness and sweets. It goes well with vegetables, but because of their abundance, the soup can become watery. Experienced cooks advise to increase the amount of potatoes. Starch will give velvety and dense.
Ingredients:
- potatoes - 3 pcs .;
- zucchini - 1 piece;
- carrots - 1 piece;
- parsley root - 1 piece;
- water 250 ml;
- milk - 350 ml;
- oil - 90 g;
- yolks - 2 pieces;
- dill - 20 g.
Preparation
- All vegetables grind and fry in oil.
- Pour 300 ml of milk, water and simmer for 15 minutes.
- Whisk the yolks with the remaining milk and add to the vegetables.
- Strain 3 minutes and rub.
- Mashed potato soup with zucchini and carrots.
Beet, potato and potato soup
Delicious soup of zucchini will turn not only gastronomic pleasure, but also a natural curative, if you cook it with beetroot. This popular vegetable will enrich with fiber and vitamins, add specific sweetness and share the dish with brightness because it is an excellent natural dye for many dishes.
Ingredients:
- beet - 1 pc .;
- zucchini - 1 piece;
- potatoes - 2 pieces;
- broth - 650 ml;
- cream - 180 ml.
Preparation
- Beet the broth until cooked.
- Cook potato and zucchini in broth.
- Put all the vegetables in a blender and whisk.
- Dilute the broth and bring to a boil.
- Vegetable soup with zucchini fill with cream and serve.
Soup-mashed potatoes in a multicolour
Simple soup-puree from zucchini cooked in a multivark, will turn into a tasty and useful treat for happy owners of a modern gadget. You just need to pour the squash, onions and carrots in the "Hot" mode, pour the broth and wait 15 minutes. This time will suffice, that the vegetables are cooked to the best extent and soup, in a consequence, has acquired the necessary consistency.
Ingredients:
- chicken broth - 600 ml;
- zucchini - 4 pcs .;
- onion - 1 piece;
- a clove of garlic - 5 pcs .;
- carrots - 1 pc.
Preparation
- Strain the vegetables in Zharka 10 minutes.
- Pour the broth and cook in the "Soup" mode for 15 minutes.
- After that, purge.