The most delicious aromatic zucchini puree soup. It is prepared in no time, from the simplest and most accessible products, and although this puree soup is completely vegetable, without cream, without meat, it still turns out to be quite satisfying, nutritious and most importantly very, very tasty. Be sure to try it, I am sure you will like it.
Detailed RECIPE VIDEO:
Ingredients for the recipe:
*recipe is for a 2-2.5 l saucepan
Zucchini - 2 pcs. (700 g)
Onions - 2 pcs.
Carrots - 1 pc. (large)
Bell pepper - half a large pepper.
Water - 500-600 ml (so as not to cover the vegetables)
vegetable oil - 15 ml
butter - 15 g
salt, pepper to taste
dill
For croutons:
Bread loaf - 100 g
Vegetable oil - 20 ml
Paprika - 0.5 tsp
Provencal herbs - 0.5 tsp
Salt - 0.5 tsp
Garlic - 1 clove
How to make Creamless zucchini soup:
Cut the onion into small cubes.
And immediately send it to fry in a mixture of vegetable and butter oils. Fry the onion in the pan in which you will cook the soup until transparent.
Grate the carrots on a coarse grater.
Add it to the onion, stir and leave to simmer for a bit.
Next, cut the bell pepper into small cubes.
Add it to the pan with the vegetables and stir.
Lastly, cut the zucchini into thin slices. If the zucchini skin is rough or blemished, it is better to peel it off, but if it is thin and clean, then it is not necessary to peel it off.
Add the zucchini to the rest of the vegetables and stir.
Pour in enough cold water to reach the vegetables but not cover them.
Bring to a boil.
After boiling, reduce heat to medium and cook for 20 minutes, covered.
During this time, you can prepare the croutons.
Cut the white bread into cubes.
Transfer to a bowl, drizzle with oil, add spices to taste (I used Provencal herbs, paprika, salt and a little squeezed garlic). Mix thoroughly.
Pour onto a baking tray or baking dish, spread evenly.
Place in the oven to dry for 10-15 minutes at 150 degrees.
After 20 minutes, check the vegetables for readiness; they should be soft.
Add salt to taste, stir and remove from heat.
Blend into a puree and prepare to serve.
To serve, finely chop the dill. You can add it to the pot at the cooking stage, but I prefer to sprinkle it on the soup when serving and not add it to the pot.
Well, and then it's a small matter, pour the soup into bowls, sprinkle with dill and croutons and you can serve. By the way, for those who love spices, when serving you can also add a pinch of Khmeli-suneli seasoning, it turns out very aromatic and tasty.
Water – 500-600 ml (so as not to cover the vegetables)
vegetable oil – 15 ml
butter – 15 g
salt, pepper to taste
dill
For croutons:
Bread loaf – 100 g
Vegetable oil – 20 ml
Paprika – 0.5 tsp
Provencal herbs – 0.5 tsp
Salt – 0.5 tsp
Garlic – 1 clove
How to make Creamless zucchini soup:
Лук нарезать на небольшие кубики.
And immediately send it to fry in a mixture of vegetable and butter oils. Fry the onion in the pan in which you will cook the soup until transparent.
Grate the carrots on a coarse grater.
Add it to the onion, stir and leave to simmer for a bit.
Next, cut the bell pepper into small cubes.
Add it to the pan with the vegetables and stir.
Lastly, cut the zucchini into thin slices. If the zucchini skin is rough or blemished, it is better to peel it off, but if it is thin and clean, then it is not necessary to peel it off.
Add the zucchini to the rest of the vegetables and stir.
Pour in enough cold water to reach the vegetables but not cover them.
Bring to a boil.
After boiling, reduce heat to medium and cook for 20 minutes, covered.
During this time, you can prepare the croutons.
Cut the white bread into cubes.
Transfer to a bowl, drizzle with oil, add spices to taste (I used Provencal herbs, paprika, salt and a little squeezed garlic). Mix thoroughly.
Pour onto a baking tray or baking dish, spread evenly.
Place in the oven to dry for 10-15 minutes at 150 degrees.
After 20 minutes, check the vegetables for readiness; they should be soft.
Add salt to taste, stir and remove from heat.
Blend into a puree and prepare to serve.
To serve, finely chop the dill. You can add it to the pot at the cooking stage, but I prefer to sprinkle it on the soup when serving and not add it to the pot.
Well, and then it's a small matter, pour the soup into bowls, sprinkle with dill and croutons and you can serve. By the way, for those who love spices, when serving you can also add a pinch of Khmeli-suneli seasoning, it turns out very aromatic and tasty.
Cut the onion into small cubes.
And immediately send it to fry in a mixture of vegetable and butter oils. Fry the onion in the pan in which you will cook the soup until transparent.
Grate the carrots on a coarse grater.
Add it to the onion, stir and leave to simmer for a bit.
Next, cut the bell pepper into small cubes.
Add it to the pan with the vegetables and stir.
Lastly, cut the zucchini into thin slices. If the zucchini skin is rough or blemished, it is better to peel it off, but if it is thin and clean, then it is not necessary to peel it off.
Add the zucchini to the rest of the vegetables and stir.
Pour in enough cold water to reach the vegetables but not cover them.
Bring to a boil.
After boiling, reduce heat to medium and cook for 20 minutes, covered.
During this time, you can prepare the croutons.
Cut the white bread into cubes.
Transfer to a bowl, drizzle with oil, add spices to taste (I used Provencal herbs, paprika, salt and a little squeezed garlic). Mix thoroughly.
Pour onto a baking tray or baking dish, spread evenly.
Place in the oven to dry for 10-15 minutes at 150 degrees.
After 20 minutes, check the vegetables for readiness; they should be soft.
Add salt to taste, stir and remove from heat.
Blend into a puree and prepare to serve.
To serve, finely chop the dill. You can add it to the pot at the cooking stage, but I prefer to sprinkle it on the soup when serving and not add it to the pot.
Well, and then it's a small matter, pour the soup into bowls, sprinkle with dill and croutons and you can serve. By the way, for those who love spices, when serving you can also add a pinch of Khmeli-suneli seasoning, it turns out very aromatic and tasty.
