Light vegetable soups are perfect for a summer lunch. They are suitable for those who are on a diet or simply do not want to burden the body with heavy high-calorie foods. Try making a delicious soup with young zucchini. From the many recipes for this dish, you can always choose the one that seems to you the most successful.
It is necessary
-
- Vegetable soup with chicken broth:
- 2 chicken legs;
- 1 young zucchini;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- parsley and dill;
- salt;
- freshly ground black pepper;
- peppercorns;
- Bay leaf;
- vegetable oil for frying.
- Zucchini cream soup:
- 500 g of young zucchini;
- 1 onion;
- 100 ml cream;
- salt;
- freshly ground black pepper;
- butter for frying;
- a pinch of nutmeg;
- a few drops of balsamic vinegar.
- For broth:
- 1 potato;
- 1 carrot;
- 1/2 onion;
- 1 parsley root.
Instructions
Step 1
Vegetable soup in chicken broth is cooked very quickly and easily. Wash a couple of chicken legs and place in a small, tall saucepan. Cover them with water and bring to a boil. Remove the resulting foam with a slotted spoon, reduce the heat under the pan, throw peppercorns and bay leaves into the broth, add salt. Continue cooking until the meat is done. Strain the broth to make it more transparent.
Step 2
Cut the onion into small cubes and fry in hot vegetable oil until golden brown. Chop the carrots into thin slices, chop the peeled potatoes and young zucchini into cubes. Add the carrots to the onion and sauté the vegetables together, stirring constantly. Add potatoes and zucchini to the broth, fill the soup with frying after 5-7 minutes. Chop the dill and parsley finely. Leave the finished soup under the lid for about 10 minutes. Pour it into bowls and sprinkle with chopped herbs. Serve with fresh cereal bread and sour cream.
Step 3
Zucchini cream soup is also very tasty. Prepare a vegetable broth by boiling parsley root, half an onion, potatoes, and carrots in salted water. Remove the vegetables, strain the broth. Cut the courgettes and onions into small cubes. Place vegetables in a saucepan with melted butter and simmer until soft.
Step 4
Add broth to a saucepan and simmer the mixture over medium heat for 7-10 minutes. Season with salt and pepper. Pour the prepared soup into the bowl of a food processor or puree with a hand mixer. If you don't have the right appliances, refrigerate the soup and strain it through a sieve.
Step 5
Return the mashed potatoes to the saucepan and pour the cream into the mass. Stir the mixture thoroughly and bring it to a boil again. Add a pinch of nutmeg and a few drops of balsamic vinegar. Pour the soup into bowls. It can be served with sour cream, white bread croutons or pre-boiled and peeled shrimps.
