Zucchini puree soup can be used daily as lunch, since the dish has a very delicate taste and contains a minimum of calories. At the same time, the recipe is easy to prepare and is considered a fairly budget option.
It is necessary
- –Chicken broth (700 ml);
- - low fat cream (170 ml);
- - olive oil (4 g);
- - garlic to taste;
- –Fresh onion;
- –Young carrots (1 pc.);
- –Young potatoes (1 pc.);
- –Young zucchini (1 pc.);
- –Salt and pepper to taste;
- –White bread (20 g).
Instructions
Step 1
All vegetables must first be washed well, remove external contaminants, and peel off with a sharp knife. Peel the onion and garlic, then chop in any shape. Transfer the onion and garlic mixture to a deep frying pan with olive oil and cook for about 5-8 minutes, stirring with a wooden spatula.
Step 2
Next, take the courgettes, potatoes and carrots. Cut into small pieces and place in a skillet with onions and garlic. Simmer for another 10 minutes. The readiness of vegetables is determined by their golden color and softness.
Step 3
Place the vegetables in a separate saucepan, which you have previously placed on the hotplate. Add chicken broth to vegetables, mix well. Cook for a while until the vegetables are softened. Then drain the excess stock from the pot. Use a blender to chop all vegetables until puree.
Step 4
In a separate bowl, heat the cream until hot. Immediately after that, pour the cream into the vegetable puree and boil once. Stir the resulting puree soup thoroughly again, season with salt and pepper to taste.
Step 5
Cut white bread into small pieces, fry in a pan. Pour the squash soup into deep bowls and serve with croutons.
