Step 1: prepare the chicken and cook the broth.

To prepare this soup, you can use any part of the poultry: drumsticks, thighs, fillets, or, as in our case, a whole chicken leg. First, we thoroughly rinse it, at the same time using tweezers or a kitchen knife to remove the remnants of feathers from the surface of the skin, as well as small hairs that very often remain after cleaning at the poultry farm.

Then we send the meat into a deep saucepan, fill it with two liters of purified water and put it on medium heat. After boiling, reduce it to a minimum and use a slotted spoon to remove from the surface the bubbling gray-white foam - coagulated protein - from the surface. Cooking chicken leg broth under a covered lid 35-40 minutes.

Step 2: prepare the tomatoes.

Meanwhile, put a kettle with a small amount of water on the adjacent burner and bring it to a boil. We don't waste a minute, rinse the tomato, make a cross-shaped incision on it and put it in a deep plate.

After 5-8 minutes, pour this ingredient with boiling water from a kettle and keep it in it for 55-60 seconds. Then stir the vegetable into a bowl of ice water and cool completely. After that, dip the tomato with paper towels, remove the skin from it, put the pulp on a cutting board, cut into small slices or simply divide into 6-8 parts and send them to a clean dish.

Step 3: prepare the rest of the vegetables and other ingredients.

Then we peel the garlic and onions with carrots, zucchini, as well as bell peppers, remove the stalk and gut the latter from the seeds. We thoroughly wash all the vegetables, dry them, put them in turn on a cutting board and continue preparation. We put the clove of garlic aside for now, chop the onion and carrot into cubes the size of 5 to 7 millimeters.

The shape of the slicing of pepper, as well as the zucchini do not really matter, but it is desirable that the size of the pieces fluctuate 1.5 to 2 centimeters... Then we send the rest of the products that are needed to prepare the soup to the countertop, and proceed to the next step.

Step 4: prepare the vegetable dressing.

Put a frying pan on medium heat and pour a little vegetable oil into it. After a few minutes, when the fat is warmed up, dip the chopped onion into it and simmer 2 minutes until transparent stirring constantly with a wooden kitchen spatula.
Then add carrots to it and cook them together more 3 minutes until soft... Then put tomatoes, bell peppers and a couple of tablespoons of purified water into the pan. Cover the vegetables with a lid and simmer 10 minutes until almost completely cooked, periodically loosening so that they do not burn to the bottom of hot dishes. When the dressing is ready, remove it from the stove and leave it aside until needed.

Step 5: cook zucchini soup - stage one.

Now we return to the broth, while we were slicing, it has already been cooked, and the meat has acquired a delicate structure. Therefore, carefully move the chicken onto a plate and place it near the slightly open window to cool down faster. Instead of meat, we send zucchini to the pan, increase the heat under it to a medium level and cook the vegetable for 5 minutes.

Step 6: Cooking zucchini soup - stage two.

We don't waste a minute, very carefully, using two table forks, remove the meat from the still hot leg and disassemble it into fibers. Later 5 minutes put the stewed vegetables in the pan along with the chicken pieces. Season everything with garlic squeezed through a press, salt to taste, black pepper, dried dill, and a universal seasoning. Stir the products with a wooden kitchen spatula, cover with a lid and keep the soup on the stove for more 7-8 minutes... Then we turn off the heat, let the first hot dish brew a little, pour it in portions into plates with the help of a ladle and serve it to the table.

Step 7: serve zucchini soup.

After cooking, the zucchini soup is insisted, distributed in portions on plates, optionally decorated with fresh dill, parsley, cilantro, basil or green onions and served as the first main course for dinner. Together with this yummy, you can put marinades, pickles, cream, sour cream, salads and, of course, fresh bread, croutons or croutons on the table. Enjoy and have fun with homemade healthy food!
Bon Appetit!

Vegetable dressing can be stewed in butter, ghee, or any other fat;

The broth can be prepared not only from chicken, any other meat of animals or poultry is suitable, for example, beef, pork, turkey, although very often it is generally boiled in water;

Sometimes cauliflower is added to a set of vegetables, eggplant and broccoli, they must be washed, chopped and cooked at the same time as the zucchini.

Vegetable soup with zucchini, made according to various culinary technologies, is a luggage of useful microelements. So, its main vitamins are representatives of group B, which are of great benefit to the brain and nervous system. In addition, there are pectins and potassium, which is good for the heart and blood vessels.

Zucchini soups are useful for those who have been treated with antibiotics and other potent drugs for a long time. Regular use of such a hot dish helps to remove harmful decay products from the body and enhance immunity.

Culinary advice: it goes well with zucchini: any vegetable crops, including garlic, broccoli, zucchini; meat products in the form of meatballs, meatballs; dairy products - cream, processed and hard cheeses, milk. Thanks to this "pliability", zucchini, in tandem with other ingredients, is able to create a delicious, fortified dish.

How to make vegetable zucchini soup - 15 varieties

Low-calorie soup, ideal for women who are looking after their figure. Since the soup is served cold, it is best cooked in hot summer weather. The very delicate texture of the soup adds to the enjoyment of the meal.

Ingredients:

• Chicken or vegetable broth
• Three zucchini
• Three cloves of garlic
• Chees Feta
• Salt pepper
• Mint, nutmeg - optional.

Preparation:

Cut the peeled zucchini into cubes, fry in a pan with chopped garlic. Grind in a blender (you can use a fork). Add the necessary spices to the broth prepared in advance, mint and chopped zucchini to taste. Cook for about 10 minutes. Knead the cheese and add to the soup. We remove the fire on the stove. Allow the soup to cool before serving.

The zucchini soup with melted curd cheeses becomes more piquant when boiled in chicken broth. The cooking technology for such a dish is described later in the recipe.

Ingredients:

• 200 grams of chicken fillet.
• Litere of water.
• 700 grams of zucchini.
• 200 grams of processed cheese.
• Two potatoes.
• One each onion and one carrot.
• Two cloves of garlic.
• Salt, pepper, herbs - to taste.

Preparation:

Boil chicken fillet to obtain broth.

Grind the potatoes into small pieces. We do the same with zucchini.

Three carrots on a grater, and finely chop the onion.

We extract the finished fillet from the broth and put the potato squares, and after 5 minutes - the squash cubes. Salt, pepper and cook everything for 15-20 minutes.

When the vegetables in the soup have softened, grind the contents of the saucepan with a blender.

Three cheese curds on a grater and add with ready-made puree soup.

We also grind the chicken meat and put it in the soup. Mix and pour into small plates.

Warming, quick, nutritious soup with zucchini and beef meat - an excellent tasty dish in cool weather and not only.

Ingredients:

• 400 g beef meat
• 1-2 zucchini
• 2-3 potatoes
• 1 carrot
• 1 onion
• Salt, pepper, bay leaf

Preparation:

Cut the beef meat into small pieces and quickly fry in oil, right in a saucepan. Then add onion and sauté.

Add carrots to the ingredients and fry for another minute.

Fill the pot with water, bring to a boil, remove the foam. After thirty minutes add the chopped potatoes, and after 7 minutes add the zucchini.

Salt the soup, season with spices and cook for another 5 minutes.

Undoubtedly, a healthy and easy-to-recipe soup belongs to the category of dietary dishes. Both adults and children will really appreciate it.

Ingredients:

• Round rice - 0.5 tbsp.
• Zucchini - 0.5 kg
• Medium carrots - 1 pc.
• Milk 3.2 fat content - 2 tbsp.
• Butter 0.5 pack.
• Salt.

Preparation:

We wash the rice until the water becomes clear, and put on fire in a saucepan with salted water. Grind boiled cereals.

Set the pre-peeled zucchini to cook until tender. Then grind and mix with rice.

In a saucepan with milk, put a mixture of rice and zucchini, bring to a boil. Salt and add sugar to taste, butter, mix.

Pass the pre-peeled carrots through a grater and fry until golden brown. Add the carrots to the resulting soup, mix and serve.

The recipe for the dish involves the use of three main products - zucchini, onions and potatoes. Despite the simplicity of the ingredients, it turns out to be delicious and aromatic.

Ingredients:

• Two zucchini (zucchini)
• One onion.
• One potato.
• A liter of broth on a cube.
• A pinch of salt

Preparation:

Dissolve the Maggi chicken cube in a liter of water, and bring the broth to a boil.

Add fried onion cubes to boiling water, and after 3 minutes add zucchini and potato cubes.

Cook the dish until tender. Adjust the taste with salt as needed. The contents of the pan are whipped with a blender or in a food processor.

Without time-consuming preparation processes, the delicate, airy cream soup will delight your loved ones with its exquisite taste.

Ingredients:

• Young zucchini - 3 pcs.
• Small carrot - 1 pc.
• Cream 33% - 200 ml
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 3 teeth.
• Greens (parsley, dill).
• Salt and pepper to taste.

Preparation:

Wash vegetables and herbs.

Peel and cut the brandois vegetables (into cubes)

Fry the garlic and onions over medium heat for about 5 minutes.

Put the vegetables in a saucepan, cover with water.

Cook over medium heat for 30 minutes.

Puree the resulting soup with a blender.

Add cream to the mixture, mix thoroughly.

Pour soup, sprinkle with herbs. The cream soup is ready.

Zucchini soup with beans - a rich composition of vitamins and microelements, so the dish will delight you not only with its delicious properties, but also with incredible healthiness.

Ingredients:

• One zucchini or zucchini.
• Carrots, onions - 1 pc.
• One potato.
• Boiled beans - 0.1 kg.
• Salt.

Preparation:

Pour one and a half glasses of water into a saucepan, add chopped potatoes. Saute onion turnips and carrots in a frying pan. We also introduce chopped zucchini here. After softening the zucchini in a roast, add the mixture from the pan to the pan. Cook, salt.

Put the cooled soup in a blender, add the boiled beans and grind.

Continuing the theme of simple recipes, we present to your attention a recipe for squash soup with vegetables.

Ingredients:

• Two zucchini.
• Two potatoes.
• 1 pc each: tomato, onion, carrot.
• Water - 1.5 liters.
• Olive oil - 20 ml.
• Greens, salt, pepper - to taste.

Preparation:

We cut vegetables arbitrarily.

First, fry the onions and carrots in a skillet, then stew the tomatoes.

Add the zucchini and wait for them to settle. Then we introduce potatoes and add a liter and a half of water. Simmer until tender.

At the end, season the dish with herbs, pepper and salt.

Autumn soup is perfect for both adults and children. Meatballs provide satiety to the dish, and zucchini provide the necessary set of vitamins.

Ingredients:

• 500 grams of meat.
• Two zucchini.
• Onions, carrots - 70 gr.
• Three slices of bread
• Butter
• Greens, salt, pepper.

Preparation:

Grind the meat with a combine. We put spices, onions. Roll the meatballs with wet palms.

Peel the zucchini and cut into neat cubes. Put the zucchini in a pot of water and simmer for 20 minutes. Add the meatballs.

Fry onions and grated carrots in a frying pan. Remove the meatballs from the pan, add the onion and carrot dressing.

Grind the soup using a blender. Put the meatballs back into the pot. Serve the soup hot and garnished with herbs.

A simple and affordable soup recipe will cost you 5-10 rubles. Preparing is simple and quick.

Ingredients:

• Zucchini - 2 pcs.
• Onions, carrots - 1 pc.
• Cream - 1 pack

Preparation:

In a saucepan, put alternately chopped onions, carrots, zucchini. Salt vegetables and simmer over low heat with a little liquid.

After softening the products, grind them in a food processor, add cream and heat in a saucepan for 2 minutes.

Vegetable puree soup "Vitaminka" for children

Healthy and easy to prepare vegetable soup for the little ones.

Ingredients:

• Half a kilo of zucchini.
• Half a kilo of pumpkin.
• Two potatoes.
• One carrot.
• Half a liter of water.
• Salt.

Preparation:

Vegetable soup for the little ones is prepared simply on the water. Wash and dry the pumpkin with zucchini and potatoes. Cut into slices, about 2 cm each. Carrots take longer to cook, and it is better to grate them before cooking. Cook all vegetables in salted water. Then whisk with a blender directly in a saucepan. In case it turns out to be too runny, you can add a little flour or starch.

Cook's tip: For the little ones, don't add any spices! If the child is older, then we can add onions, having previously fried it in olive or butter.

Zucchini soup with sour cream is a truly Transcarpathian dish, ready to boast of Ukrainian flavor. Cooking and enjoying the recipe soup further!

Ingredients:

• Zucchini - 2 kg.
• Onions - 0.07 kg.
• Sour cream - 0.4 kg.
• Cream 25% - 1 pack.
• Vegetable oil - 1 tbsp. l.
• Butter - 20 gr.
• Flour - 2 tbsp. l.
• Dill - 1 bunch.
• Salt to taste.
• Sweet paprika powder - 2 chips.

Preparation:

Peel and rub the zucchini on a coarse grater.

In a thick-walled saucepan, heat the sunflower and butter. Fry chopped onions in oil. After 5 minutes, add flour, mix and add sweet paprika.

Pour 2 liters of hot water and grated zucchini into a saucepan. Boil the contents for 3 minutes and add cream, and then sour cream with dill. We bring the soup to readiness, salt.

Continuing the topic of healthy nutrition, it would not be correct to ignore the recipe for such a dish as soup with zucchini and apples. More on that later!

Ingredients:

• Vegetable broth - 600 ml.
• Zucchini - 0.4 kg.
• One carrot.
• Celery - 1 stalk.
• Apple - 100 gr.
• Low-fat cream half a glass.
• 20 gr. butter.
• Salt.

Preparation:

Grind the celery stalk and carrots into small cubes and sauté in a skillet in butter.

Boil water in a saucepan and add chopped zucchini and apple slices.

After 10 minutes, grind the components of the soup in a food processor together with the cream. Pour the resulting soup back into the saucepan and heat to a boil.

The soup is especially tasty with fresh herbs and aromatic croutons.

The recipe for cream soup according to the cooking technology is no different from other similar dishes, but almonds included in the composition can diversify it.

Ingredients:

• Fresh heads of broccoli - 350 g.
• Cauliflower umbrellas - 250 g.
• Zucchini - 2 pcs.
• Almonds - 1 handful.
• Milk - 0.75 l.
• Cayenne pepper - 1 pinch
• Semi-dry white wine.

Preparation:

Disassemble the cabbage into twigs, wash and boil quickly for six minutes in a liter of boiling salted water with two small zucchini. Then carefully remove the vegetables with a slotted spoon and transfer to a colander. Rinse them with cold water immediately. Set aside the vegetable broth.

Chop almond kernels thinly or purchase ready-made almond flakes (5 tablespoons). Fry the nuts gently in a non-greasy skillet. The almonds should be golden brown, but not burnt.

In a separate saucepan, heat milk (750 ml) and vegetable broth to a boil. Place broccoli, zucchini and cauliflower in it. Use a blender to puree and bring the soup to a gentle boil. Enter white semi-dry wine (5 tablespoons). Season with salt and cayenne pepper. Simmer for one more minute and pour into bowls. Sprinkle each serving with toasted almond petals.

The Manistrone dish is purely Italian. It is a set of autumn products, combined according to your taste.

Ingredients:

• Potatoes - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 0.08 kg.
• Onions - 0.08 kg.
• Celery - 0.08 kg.
• Tomato paste - 20 mg
• Tomatoes - 5 pcs.
• Bacon - 200 gr.
• Boiled lentils - 1 glass.
• Garlic - 3 cloves.
• Vermicelli - 1 handful.

Preparation:

One sprig of rosemary, bay leaves, salt.

Fry the chopped bacon in a deep saucepan.

After frying, take out the meat product and sauté carrots, onions, celery on the resulting fat.

After 3-4 minutes, put the rest of the vegetables in the pan: chopped zucchini, potatoes. Salt everything and let it simmer for about 5 minutes. After a while, put a tablespoon of tomato paste and boiled, but dense lentils in a saucepan. Mix the ingredients and dilute with chopped tomatoes and fried bacon.

When the contents of the pan "make friends" with each other, pour water so that it more than covers all the vegetables. After 7 minutes, throw in chopped garlic and noodles.

Preparation:

Ingredients:

2 potatoes
1 onion
1 carrot
1 young zucchini, medium
2 hard tomatoes
1 clove of garlic
fresh dill
1-2 tbsp. l. green onions
1 bay leaf
vegetable oil
salt
pepper
sour cream

Delicious and light soup. It will be eaten with pleasure even by those who do not really like zucchini. The soup perfectly combines delicate, sweet zucchini and tomatoes with sourness, and each vegetable retains its own taste. And when at the end of cooking you add fresh herbs and let the soup brew for about twenty minutes, you can't pull it off by the ears;)) This vegetable soup is very useful for people suffering from diseases of the gastrointestinal tract. Well, and "practically healthy" people, it is simply necessary sometimes to unload their body with such a low-calorie, dietary soup.

1. Pour 1 liter of water or broth into a saucepan. Cut the peeled potatoes into cubes, put in water and cook for 10-15 minutes.

2. Cut the peeled onions into cubes and fry in a little vegetable oil for 1-2 minutes over medium heat.

3. Cut the peeled carrots into thin slices and fry with onions for 1-2 minutes.
Fry vegetables until half cooked, at the end of cooking they will not be overcooked and tasty.

4. Then add the diced courgettes or zucchini to the pan, stir and fry for 1-2 minutes.
In young zucchini, the skins can be left on if you are sure that they are homemade and without nitrates.

5. On the tomatoes, make a light incision, pour over boiling water, then cold water and peel them off. Cut the tomatoes into cubes and add to the vegetables in the skillet. Stir and cook for another 1 minute to let the vegetables exchange juices. Place the contents in a pot of potatoes, bring to a boil and cook over low heat for another 5 minutes.

6. Then add bay leaf, dill, some green onions, chopped chives, salt, bring to a boil, turn off and let it brew for 20 minutes. When serving, add sour cream and freshly ground pepper to serving bowls.

To enhance the taste, add 1-2 tbsp to the soup. tablespoons of freshly chopped sweet pepper.

Don't make vegetable soups for future use.

A photo of this simple and healthy dish will be presented below. We will also tell you about how to make a similar lunch with the addition of cauliflower.

Cooking delicious with zucchini and beef

There are many recipes for first courses that involve the use of zucchini. Most often, soup with this product is prepared on a lean basis. However, we decided to make it with beef broth.

So, in order to make our own vegetable soup with zucchini, we will need:

• ordinary drinking water - about 2.7-3 liters;
• medium-sized fresh potatoes - 2 pcs.;
• onion - 1 medium head;
• carrot (medium) - 1 pc.;
• fatty beef on the bone - about 800 g;
• sweet Bulgarian pepper - 1 pc.;
• fresh tomatoes - 2 pcs.;
• fresh garlic - 1 slice (use as desired);
• fine table salt - add to taste;
• sour cream, fresh herbs - for serving dishes to the table.

Preparing the ingredients for the soup

So, you've decided to make vegetable soup with zucchini. First, you need to process all the ingredients. Beef meat on the bone is thoroughly washed and unnecessary veins are cut off. All vegetables are also processed separately. Potatoes, zucchini, onions, fresh tomatoes and bell peppers are peeled and then chopped into medium cubes. As for the garlic and carrots, they are chopped on a grater (fine and coarse, respectively).

Soup cooking process

How to cook a delicious and rich vegetable soup with zucchini? First you need to prepare the meat broth. To do this, the beef bone is dipped in a saucepan with water, and then put on the stove and brought to a boil. As soon as the broth begins to boil, all the formed foam is removed from it, salted, covered with a lid and boiled for about an hour and a half.

After the meat product becomes soft, it is taken out, cooled, separated from the bone and chopped into large pieces. As for the broth, potatoes, zucchini, bell peppers, onions, fresh tomatoes and carrots are alternately placed in it. Bring all ingredients to a boil, cover and cook slowly for about 27-30 minutes. During this period, all vegetables should become soft.

At the very end, previously cooked meat and grated garlic are dipped into the soup. Now all the ingredients are boiled for about a minute, after which the pan is removed from the heat and insisted under a tightly closed lid for 1/4 hour.

Serving a delicious meal for a family meal

After the vegetable soup on the beef bone is infused, it is laid out on deep bowls. Then the first dish is sprinkled with fresh chopped herbs and flavored with sour cream. In this form, it is presented to family members along with a piece of bread.

Vegetable soup with zucchini and cabbage: a recipe with a photo

For those who adhere to, we suggest making a vegetable soup without the use of a meat product. It should be noted right away that such a dish turns out to be no less satisfying and tasty.

So, to make lean vegetable soup with zucchini and cabbage, you need to purchase:

• medium-sized potatoes - 2 pcs.;
• ordinary drinking water - about 2.7-3 liters;
• medium-sized zucchini - 1 pc.;
• onion - 1 large head;
• fresh carrots - 1 pc .;
• fresh or frozen cauliflower - 300 g;
• sunflower oil - about 40 ml;
• fine table salt - add to taste.

Processing ingredients for lean soup

How should you prepare a diet vegetable soup with zucchini and cauliflower? First, you need to process all the products. Potatoes, onions, zucchini, cauliflower and carrots are thoroughly washed and then peeled (if necessary). Further, all the ingredients, except for the carrots, are chopped with medium cubes. As for the orange vegetable, it is better to grate it on a large grater.

Heat treatment

To make it aromatic and tasty with zucchini and cabbage (cauliflower), you should definitely add sautéed carrots and onions to it. To do this, heat a thick-walled frying pan over high heat along with sunflower oil, after which all the mentioned vegetables are put into it.

Stir the products periodically, fry them until they are completely soft and reddened. Achieve the golden color of vegetables, salt to taste, remove from the stove and cool.

As for the rest of the ingredients, they are subjected to heat treatment in a slightly different way. To do this, use a deep saucepan. A sufficient amount of water is poured into it and brought to a boil. Next, potatoes and zucchini are alternately spread into the liquid.

Salt the ingredients, wait for them to boil again. After that, cover the pan and cook the contents for about 23 minutes. Over time, cauliflower is dipped into the broth. In this composition, the dish is cooked for about 7-8 minutes. During this period, all products should become as soft as possible.

Just before turning off the stove, onions and carrots saved in advance are added to the vegetable. Mix the ingredients, cook for about a minute, and then remove from the stove and stand under a lid for about 20 minutes.

Serving a lean dish to the dinner table

Having prepared the vegetable soup and insisting it under the lid, you distribute the dish on the plates and serve it to the table. If desired, chopped green onions or any other fresh herbs can be added to each portion of the broth.

Let's sum up

We described above how you can cook soup with cabbage and zucchini on your own. Applying the presented recipes in practice, you will not only diversify your daily diet, but also make your family meal healthier and more delicious.

It should also be said that many housewives are interested in the question of how expensive the dish in question is. Experienced chefs say that if you cook vegetable soup in the summer-autumn season, then it will cost you a penny. This is especially true for lean dishes. Indeed, to create it, there is no need to purchase a meat product.

By the way, if you have your own vegetable garden where zucchini, cabbage and other vegetables grow, then such a dish may become completely free for you.

Step 1 out of 5

Boil the beef for half an hour, then completely drain the broth and cook the meat in fresh, clean water for about two hours. After that, strain the broth several times through a fine sieve and pour into a clean saucepan.

Step 2 out of 5

Place the meat in a bowl. Wash and peel the onions and carrots well. Cut them into small cubes, slightly larger than in a salad. Pour vegetables into the meat. Wash the courgettes well and cut into the same cubes as the rest of the vegetables. If you have the opportunity, purchase blue ones and add them in place of half of the zucchini. Just pre-soak them in salt and cold water for about half an hour.

Step 3 out of 5

The more the greens in this soup, the better. And use a wide variety of greens, from dill to basil and spinach. Chop the greens also finely and put them in the soup immediately along with the rest of the ingredients.

Step 4 out of 5

As for the potatoes, you can either put them on or not at your discretion. I put it in order to make the soup more hearty and rich. Although if you omit it in the composition, then the taste of the soup will not change significantly. Put the broth to a boil and after boiling, put all the vegetables in it. Season with salt to taste right away. Also add a teaspoon of basil and the same amount of oregano. Put pepper to taste and mix everything. Boil the soup first over high heat for about ten minutes. Then lower the heat to low and cover with a lid and cook the soup until tender (about 25 minutes).

Ready!

Leave the finished soup for about an hour, then serve hot or warm. If desired, you can fill it with a little sour cream. Enjoy your meal! =)