Composition / ingredients
Step-by-step cooking
Step 1:
Pour the broth into a saucepan and warm it up.
Step 2:
Cut the squash into semicircles.
Step 3:
Peel the carrots and cut them into small cubes.
Step 4:
Cut the celery stalk into small pieces.
Step 5:
Cut tomatoes into small pieces. It is better to remove the skin from the tomatoes.
Step 6:
Heat the butter in a frying pan. Fry the zucchini on it until golden brown and transfer to a plate.
Step 7:
Fry carrots and celery in the same oil. Fry, stirring, for 4 minutes. If necessary, pour in some water.
Step 8:
Add the tomato and garlic passed through the press to the pan. Cook for another 2-3 minutes. Add salt and pepper to taste. If desired, add cumin.
Step 9:
Return the zucchini to the pan, warm up together for 2-3 minutes.
Step 10:
Chop fried vegetables with an immersion blender into a smooth puree.
Step 11:
Pour hot chicken broth over the vegetables, bring to a boil and simmer for 3 minutes. Add salt if necessary.
Step 12:
Before serving, let the soup brew under the lid for 7-10 minutes.
You can serve the soup with wheat or rye crackers, sprinkled with fresh herbs to taste.
Also, this soup can be made even more dietary by cooking not on chicken broth, but on water or vegetable broth. For greater dietetics, it is quite acceptable to remove butter from this recipe, replacing it with grape, or even better - exclude frying, and put out the vegetables in a small amount of water. So this soup will become truly dietary and low-calorie.
On the contrary, you can make zucchini soup more nutritious by adding pieces of boiled chicken or other meat at the end. They can be crushed with a blender, but it is better to add meat in small pieces to the finished puree. Zucchini goes well with meat, so this soup will also be guaranteed delicious.
According to my personal observations, and this is confirmed by my household, the soup becomes even tastier the next day.
Bon appetit to everyone!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken broth - 19 kcal/100g
