Vegetable soup with zucchini - less calories, more vitamins: recipe with photos and videos

Home Vegetable soups

Vegetable soup with zucchini, made using various culinary technologies, is a treasure trove of useful microelements. Thus, 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.

Soups with zucchini are useful for those who have been treated with antibiotics and other potent drugs for a long time. Regular consumption of such a hot dish helps remove harmful waste products from the body and improve immunity.

Cook's tip: the following go 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 tasty, fortified dish.

How to cook vegetable soup with zucchini - 15 varieties

Cold soup with zucchini and feta cheese
Zucchini soup with melted cheese
Vegetable soup with zucchini and beef
Rice soup with zucchini
Zucchini soup “Vegetable trio” with chicken broth
Creamy zucchini soup with cream
Cream of bean soup with zucchini
Vegetable soup with zucchini “Regular”
Creamy soup with meatballs and zucchini
Cream of squash soup with chicken broth
Vegetable puree soup “Vitaminka” for children
Ukrainian style zucchini soup
Soup with zucchini and apples
Vegetable puree soup with almonds
Soup "Manistrone" - a classic of the genre

Cooking without meat

Lenten dishes are usually prepared without meat. Although chicken breast is quite suitable for such a first. But more about her a little later. First, it is proposed to consider a simple lean soup with zucchini, which will include other vegetables. For this you will need:

zucchini – 190-200 g;
carrots – 55 g;
red bell pepper – 100-105 g;
boiling water – 1.5 l;
dill - 3-4 branches;
broccoli – 100-105 g;
table salt and pepper.

Wash all these vegetables thoroughly. Cut the zucchini and bell pepper into equal cubes. Break the broccoli into small florets with your hands. Grate the carrots and chop the dill without stems.

Pour one and a half liters of boiling water into a clean saucepan of a suitable size. Add peppers and carrots. After 5-6 minutes, add broccoli, salt and zucchini. Pepper to taste. Cook the zucchini soup for another 10-12 minutes. At the end, generously add dill to the first one. Serve immediately with low-fat sour cream and bran bread.

In addition to the indicated vegetables, it is permissible to use other types. The main thing to remember here is how important calories are. This means that it is not recommended to take potatoes. What else can you use to make lean zucchini soup?

Several types of cabbage are often added to the recipe. To prepare everything correctly, you need to take:

broccoli – 100 g;
Brussels sprouts – 100 g;
cauliflower – 100 g;
zucchini – 200 g;
carrots – 60-70 g;
parsley – 5 g;
boiling water – 1.5 l;
rock salt;
blue onion – 50 g.

Remove the top leaf from each Brussels sprout. Separate broccoli and cauliflower. Wash everything. Also peel the blue onions and carrots. Rinse together with parsley leaves. Grind the last ingredients.

Place the inflorescences of 3 types of cabbage, carrots and onions one by one into boiling water with maximum care. Then add the zucchini, cut into small equal cubes. Cook lean cauliflower soup for a quarter of an hour. Throw in the parsley and then turn off the burner. Not long to insist.

The latter, the first without meat, is proposed to be prepared in the form of a puree with the addition of champignons. For this zucchini soup you need to buy:

water – 500 ml;
table salt;
champignons – 5 pcs.;
fresh zucchini – 250 g;
carrots – 45-50 g;
sour cream - 2 tbsp. l.;
dill for serving.

Finely chop the peeled zucchini and carrots. Pour into a suitable saucepan. Place on a burning burner. Pour the planned volume of water inside. Cook the vegetables for about 10 minutes, during which time process the champignons, cutting off the stems.

Expert opinion

Borisov Denis

Assistant chef of the restaurant "Fisherman's House"

After the specified time, add the mushrooms to the broth, then boil the ingredients for another 5 minutes. Then take out the champignons and blot them dry with napkins. Cut into relatively thin slices. Fry without oil in a grill pan or in the oven until golden brown.

At this time, drain a little broth from the saucepan. Grind the remaining vegetables to obtain a homogeneous consistency. Add broth if necessary. Now add some salt to the zucchini soup and season with sour cream. Stir and bring to a light boil again. Pour the first dish into plates, add fried champignons to each and add chopped dill.

Cold soup with zucchini and feta cheese

Low-calorie soup, ideal for women who watch their figure. Since the soup is served cold, it is best prepared in hot summer weather. The very delicate texture of the soup adds to the pleasure of eating.

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 and fry in a frying pan along with chopped garlic. Grind in a blender (you can use a fork). Add the necessary spices, mint and chopped zucchini to taste to the broth prepared in advance. Cook for about 10 minutes. Mash the cheese and add to the soup. Turn off the fire on the stove. Let the soup cool before serving.

Zucchini soup with melted cheese

The taste of zucchini soup with processed cheese becomes more piquant if it is cooked in chicken broth. The technology for preparing such a dish is described further in the recipe.

Ingredients:

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

Preparation:

Boil chicken fillet to obtain broth.

Chop the potatoes into cubes. We do the same with zucchini.

Grate the carrots and finely chop the onion.

We remove the finished fillet from the broth and add squares of potatoes, and after 5 minutes - cubes of zucchini. Salt, pepper and cook everything for 15-20 minutes.

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

Grind the cheeses and add them to the prepared puree soup.

We also chop the chicken meat and add it to the soup. Mix and pour into plates.

With meatballs

A great idea for a light lunch is vegetable soup with meatballs. It is boiled in water or broth, seasoned with any herbs to taste. In this recipe, the meatballs, pre-fried in a frying pan, add charm. A bright, elegant soup looks worthy on the dinner table and in a memorable photo. Be sure to save it in your favorite recipes.

Ingredients:

2 zucchini (small);
1-2 bell pepper;
potatoes – 4 pcs. (average);
2-3 carrots (medium);
1-2 onions;
3-4 tomatoes;
minced meat – 0.5 kg;
wheat bread – 150 g;
1 egg;
milk – 50 ml;
vegetable oil – 50 ml;
greens (dill, parsley, basil)
salt, spices.

Cooking method:

Cut potatoes and zucchini into cubes, and peppers and carrots into beautiful strips. Fry these vegetables (including potatoes) together, using a third of vegetable oil.
Place the vegetables in a saucepan, add boiling water (0.8-1 l), cook for 20 minutes.
Finely chop the onion, fry in oil (another 1/3). Add chopped tomatoes to it. Stew it out.
Transfer the tomato-onion mixture into a saucepan, add salt and season with spices.
Soak the bread in milk, squeeze, add to finely chopped meat. Mix the minced meat with the egg, add salt and pepper.
Form small meatballs and fry in the remaining oil. Transfer them to a saucepan and cook with vegetables for 5 minutes.
Decorate the finished dish with herbs.

Vegetable soup with zucchini and beef

Warming, hearty, nutritious soup with zucchini and beef - an excellent tasty dish in cool weather and beyond.

Ingredients:

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

Preparation:

Cut the beef into small pieces and quickly fry in oil, right in the pan. After this, add onion and sauté.

Add carrots to the ingredients and fry for another minute.

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

Add salt to the soup, season with spices and cook for another 5 minutes.

Rice soup with zucchini

Undoubtedly, this soup, healthy and simple in recipe, belongs to the category of dietary dishes. Both adults and children will truly appreciate it.

Ingredients:

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

Preparation:

Wash the rice until the water becomes clear and put it on the fire in a pan of salted water. Grind the boiled cereal.

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

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

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

Zucchini soup “Vegetable trio” with chicken broth

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 tasty and aromatic.

Ingredients:

Two zucchini (squash)
One onion.
One potato.
A liter of broth per 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 done. Adjust the taste with salt as needed. The contents of the pan are whipped with a blender or in a food processor.

Cream of bean soup with zucchini

Zucchini and bean puree soup is rich in vitamins and microelements, so the dish will delight you not only with its delicious properties, but also with incredible health benefits.

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 the pan, add chopped potatoes. Sauté onion and carrots in a frying pan. We also add chopped zucchini here. After the zucchini has softened and fried, add the mixture from the frying pan to the pan. Cook, salt.

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

With cheese

When melted cheese is added to squash soup, the product acquires a rich milky aroma and taste. Despite the fact that the delicacy turns out to be quite light and does not cause a feeling of heaviness in the stomach, it turns out to be quite filling and nutritious. The first course is allowed to be included in the diet menu. The serving should not exceed 250 g.

What ingredients will you need?

Zucchini soup with cheese can be made with the following ingredients:

water – 1.5 l;
onion head – 75 g;
garlic clove – 1 pc.;
zucchini – 200 g;
potatoes – 200 g;
bay leaf – 1 pc.;
carrots – 75 g;
processed cheese – 1 pc.;
refined sunflower oil – 45 ml;
salt, spices - as needed.

Zucchini must be young. This is explained by the fact that such vegetables have soft and delicate skin that does not need to be removed. Processed cheese must be soft and of high quality. It is best to purchase one with a creamy taste without auxiliary additives, so as not to overwhelm the main taste of the soup.

Step-by-step cooking process

Making your own soup with added cheese is described in the following paragraphs:

Potatoes need to be peeled, rinsed, and then cut into medium-sized pieces.
Next, you need to add water and boil over low heat for 15 minutes.
Then you need to wash the zucchini and cut into small cubes.
You will need to cut the processed cheese into cubes, and chop the peeled onion into any shape.
The carrots need to be washed, peeled and chopped into strips. Then place the vegetables in a saucepan with vegetable oil and fry until soft over low heat.
When the potatoes are ready, add the zucchini, bay leaf, spices and salt with the fried vegetables to the pan, bringing the mixture to a boil and simmering the dish for about 7 minutes.
Then you should add chopped processed cheese, chopped garlic and cook the soup over low heat until the cheese is completely dissolved.

Serving rules, decoration

When serving, zucchini soup must be supplemented with chopped dill and rye crackers. It is recommended to eat the first course hot, while the cheese is in a melted state.

Vegetable soup with zucchini “Regular”

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

Ingredients:

Two zucchini.
Two potatoes.
1 piece each: tomato, onion, carrot.
Water – 1.5 l.
Olive oil – 20 ml.
Greens, salt, pepper - to taste.

Preparation:

We cut vegetables randomly.

First, fry the onions and carrots in a frying pan, then simmer the tomatoes.

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

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

With potato

Zucchini and potatoes are an ideal combination of vegetables in first and second courses. This interesting option contains the advantages of puree and a classic first course. The taste is complemented by champignons, but they can be replaced with mushrooms collected from nature. Remember: wild mushrooms must be boiled and only then fried. Dill, parsley, basil, and green onions will decorate the serving and make the dish truly summery. Use broth or just water as a base.

Ingredients:

zucchini – 2 pcs. (small);
potatoes – 6 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
champignons – 200-250 g;
vegetable oil – 30 ml;
greenery;
salt, spices.

Cooking method:

Chop half the potatoes and zucchini into large pieces. Pour water, simmer until soft.
Make fried onions, carrots, mushrooms. Mix it with prepared vegetables, turn the mixture into puree.
Cut the remaining potatoes into cubes and cook in half a liter of salted water or broth until tender. Add the previously obtained puree. Stir thoroughly with a spoon.
Add salt to the finished dish and season with spices. Do not skimp on greenery for decoration.

Creamy soup with meatballs and zucchini

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

Ingredients:

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

Preparation:

Grind the meat with a food processor. Add spices and onions. Roll the meatballs with wet palms.

Peel the zucchini and cut into neat cubes. Place the zucchini in a saucepan with water and cook over low heat for about 20 minutes. Add the meatballs.

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

Using a blender, puree the soup. Place the meatballs back into the pan. Serve the soup hot and garnished with herbs.

Zucchini soup and canned food “Pokhodny”

Will warm you in the forest, in the mountains, in the taiga and other places with a harsh climate. For lunch with the family, soup would be no less appropriate.

Ingredients:

Potatoes – 2 pcs.
Zucchini – 2 pcs.
Canned fish in tomato sauce – 1 b
Fresh tomato – 1 pc.

Preparation:

Peel the potatoes, rinse and cut into medium cubes. Cut the zucchini into thin quarters along with the pre-washed tomato.

Place the vegetables in a saucepan of boiling water, with a volume of at least 2 liters, and cook the soup over medium heat for 30 minutes.

Five minutes before readiness, pour out the canned food and let it boil. Then, remove the soup from the stove and let it brew for 10 minutes. The dish is ready.

Cream of squash soup with chicken broth

A simple and affordable soup recipe will cost you 5-10 rubles. Prepares simply and quickly.

Ingredients:

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

Preparation:

Place chopped onions, carrots, and zucchini in a saucepan one by one. Add some salt to the vegetables and simmer over low heat with a small amount of liquid.

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

Zucchini and broccoli soup

Light, but at the same time satisfying soup will enrich the body with vitamins and make the gastrointestinal tract work like a clock!

Ingredients:

Broccoli – 200 g
Zucchini – 2 pcs.
Green onion – 30 g
Carrots – 1 pc.
Fresh parsley – 30 g
Salt – 1 tbsp.
Pepper – 10 g

Preparation:

Wash the cabbage, divide into inflorescences, add boiling water and cook in a saucepan of at least 2 liters over medium heat for 20 minutes. Wash the zucchini, cut into cubes, add to the cabbage. Cook for another 10 minutes.

Peel the onions and carrots, rinse and cut into small cubes. Heat a frying pan, pour in oil and add vegetables. They must be sautéed until golden brown and then removed from the heat.

Add the roast to the soup, salt and pepper and add finely chopped herbs. Cook until boiling, then remove from heat and let steep for 10 minutes.

Vegetable puree soup “Vitaminka” for children

A healthy and easy to prepare vegetable soup for 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 little ones is prepared simply, using water. We wash and dry the pumpkin, zucchini and potatoes. Cut into slices, approximately 2 cm each. Carrots take longer to cook, and it is better to grate them before cooking. Cook all the vegetables in salted water. Then beat with a blender directly in the saucepan. If it turns out to be too liquid, you can add a little flour or starch.

Cook's tip: For the little ones, we don't add any spices! If the child is older, we can add onions after frying them in olive or butter.

Ukrainian style zucchini soup

Zucchini soup with sour cream is a truly Transcarpathian dish, ready to boast of Ukrainian flavor. Prepare and enjoy the soup according to the recipe below!

Ingredients:

Zucchini – 2 kg.
Onion – 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 the zucchini and grate it on a coarse grater.

In a thick-walled saucepan, heat the sunflower oil and butter. Fry chopped onion 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 and dill. Bring the soup to readiness and add salt.

With pumpkin

Suitable for babies. With a minimum amount of ingredients you get a very tasty vitamin-packed lunch. Pumpkin and zucchini soup can be pureed and seasoned with butter, or it can be turned into an airy cream soup by adding cream to the vegetables. Despite the sweetish taste of pumpkin, the dish turns out savory, and if desired, it can even be spicy if you use a mixture of hot peppers as a seasoning (if the dish is not intended for a child).

Ingredients:

zucchini – 700 g;
pumpkin – 700 g;
water – 250-300 ml;
onion – 1 pc.;
garlic – 3 cloves;
olive oil – 2 tbsp. l.;
butter – 1 tbsp. l. or cream 10% – 250 ml;
salt pepper

Cooking method:

In the saucepan where the dish will be prepared, sauté finely chopped garlic and onion in olive oil (3-5 minutes).
Pour hot water, heat until boiling. Place the zucchini and pumpkin, cut into large pieces, and cook until completely soft.
Using a blender, grind all the ingredients into a homogeneous mass, add butter or cream, and beat a little. Salt the finished puree and season with pepper.

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Soup with zucchini and apples

Continuing the topic of healthy nutrition, it would be wrong to ignore the recipe for such a dish as soup with zucchini and apples. More on this later!

Ingredients:

Vegetable broth – 600 ml.
Zucchini – 0.4 kg.
One carrot.
Celery – 1 stalk.
Apple – 100 gr.
Half a glass of low-fat cream.
20 gr. butter.
Salt.

Preparation:

Chop the celery stalk and carrots into cubes and sauté in a frying pan in butter.

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

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

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

Vegetable puree soup with almonds

The recipe for cream soup in terms of cooking technology is no different from other similar dishes, but the almond nuts 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:

Separate the cabbage into sprigs, wash and, together with two small zucchini, quickly boil for six minutes in a liter of boiling salted water. Then carefully remove the vegetables with a slotted spoon and place in a colander. Immediately rinse them with cold water. Set the vegetable broth aside.

Slice the almond kernels thinly or buy ready-made almond flakes (5 tablespoons). Carefully fry the nuts in a frying pan without fat. 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 there. Puree with a blender and bring the soup to a light boil. Add semi-dry white wine (5 tablespoons). Season with salt and cayenne pepper. Simmer for another minute and pour into plates. Sprinkle each serving with toasted almond flakes.