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Summer is just around the corner - the season of the new harvest, which means that the garden and store shelves will soon be replenished with fragrant salad greens and healthy vegetables.

You can preserve some of the fruits, but they will still bring maximum benefit if you eat them fresh or add them to soup with zucchini and cabbage. This dish is a classic of Russian dinners, but you can’t even imagine how varied it can be, and all thanks to the assortment of vegetables included in the composition.

Vegetable soup with cauliflower and zucchini

Ingredients

• Cauliflower - 300 g + -
• - 1 PC. + -
• - 3 teeth + -
• - 1 PC. + -
• — 3 l + -
• - taste + -
• - 2 pcs. + -
• - taste + -
• Parsnips and parsley (roots)- taste + -
• Seasoning vegetable (any)- taste + -
• - taste + -

Such a summer vitamin dish will appeal to every taster, because it successfully combines the flavor notes of all the components added to the composition, as well as low calorie content and lightness, which allows you to saturate the stomach without overloading it.

You will spend no more than an hour preparing such a treat, and you won’t have to spend a lot of money on buying food either, so this dish is beneficial in every possible sense.

1. Spicy roots together with my onion under running water, clean, put in a saucepan, pour water, then put the container on the burner.
2. As soon as the water boils, we flavor the contents of the pan with salt, seasoning and cook the food until the onion softens.
3. We carefully disassemble the cauliflower into inflorescences (if you wish, you can chop them, but they look great whole in the soup).
4. We clean the zucchini and carrots, wash them in water, grate them on a grater (it is advisable to use a device with medium holes, as an option, you can use a food processor to grind).
5. We release the garlic from the husk, wash it, arbitrarily chop it.
6. When the onion softens, we remove it from the pan, we do the same with boiled fragrant roots.
7. Instead of roots and onions, pour into the pan alternately, in chopped form, carrots, zucchini, garlic, cabbage inflorescences. We cook food until ready.
8. My dill, cut off the stems, then - finely chop the greens.

9. 2-3 minutes before the end of cooking, add chopped greens to the pan.

10. After cooking, we give the vegetable soup just a few minutes so that the yushka has time to absorb the aromas of herbs, spices and vegetables, and then pour it into beautiful portioned plates and serve with low-fat sour cream to the table.

Potatoes will help make zucchini and cauliflower soup more satisfying. This ingredient, traditional for first courses, will add nutrition to your treat, and given that we will cook vegetable soup with zucchini not on plain water, but on fragrant chicken broth, the taste of the treat will be simply out of competition.

Ingredients

• Potatoes - 2-3 pcs.;
• Cauliflower - 200-300 g;
• Tomato - 1 pc.;
• Chicken broth - 2-3 l;
• Bulgarian pepper - 1 pc.;
• Greens - to taste;
• Zucchini - 1 pc.;
• Ground black pepper - 1 pc.;
• Salt - to taste;
• Carrot - 1 pc.

Cooking vegetable soup with potatoes, cabbage and zucchini

• Cook the chicken broth separately, then pour the potatoes into it, cut into small or medium cubes.
• After - add the zucchini, chopped in the same way as the potatoes.
• We select inflorescences from cabbage, we shift them into soup.
• Three fresh carrots on a coarse grater, pour the resulting mass into a saucepan.
• We cut the tomatoes into cubes, pepper - we clear the grains, finely chop, send the sliced ​​\u200b\u200bto the vegetable soup.

Vegetables should be put in potato soup almost simultaneously, but in the order described above.

• When the potatoes are cooked, sprinkle the dish with chopped herbs, add ground pepper and salt for taste.
• We wait until the vitamin soup boils - and turn off the stove.
• Let it brew for a couple of minutes, then pour into portions and serve.

Secrets of delicious vegetable soup with cabbage and zucchini

Cooking a fragrant soup with fresh vegetables is easy, but even such an affordable culinary technology has its own secrets and features. Thanks to the original recipes, you can change any ingredients in the composition of the dish and, thereby, adjust its taste.

What and what to replace, how beautifully to serve and what consistency is better to make a dish - read on.

1. Cauliflower in the recipe can easily be replaced with white cabbage.
2. Instead of chicken broth, you can use any other meat or vegetable broth as the basis for the soup.
3. Spices and herbs are always added at the discretion of the hostess. If you do not like the spicy taste, and the greens only bother you, then you can not put them at all.
4. Cooking vegetable soup, at least once, is a must in the form of mashed soup. This consistency makes the dish tender, soft and light as a fluff, so both adults and children can eat it.

To cook soup-puree from zucchini with cabbage - you need to pour peeled chopped vegetables with boiling water and simmer in a pan. Then the stew should be transferred to a blender, pureed (i.e., made homogeneous), then poured into a saucepan, boiled until ready and served with finely chopped greens.

5. If desired, grated hard cheese is added to the soup, as well as milk, but these ingredients are more suitable for making vegetable puree soup.

6. It is best to serve ready-made soup with croutons, fresh bread, crackers, sour cream or herbs.

This is such a delicious and simple soup with zucchini and cabbage. This gourmet dish will undoubtedly please your household, and you yourself will like it. After all, with a minimum of costs, you will be able to quickly make an appetizing treat that you will be able to feed everyone and everyone.

Bon appetit!

Gluten free. Without milk. Egg Free Gluten Free. With milk. without eggs
For a green gluten free diet

Puree soups are perhaps the simplest soups. And if, by a lucky chance, all family members love mashed soups, including children, then this makes life much easier. To prepare soup puree, two or three main ingredients and a blender are enough. It's also very easy to make soup. I will illustrate the process of making puree soup using the example of cauliflower, zucchini and apple soup.

Ingredients for 3-4 servings:
. Cauliflower (only inflorescences) - 150-200 gr.;
. Zucchini - 1 pc. (300 gr.);
. Apple - 1 pc. (70 - 100 gr.);
. Onion - 1 pc.;
. Drinking water or vegetable broth - 200-250 ml;
. Vegetable oil suitable for frying - 2 tablespoons;
. Salt to taste, approximately 2/3 tsp;
. Green as desired.

If you can eat dairy and sour-milk products, then to taste sour cream, cream, natural yogurt, butter.

Cooking :
Peel and cut the onion.

Heat vegetable oil in a heavy bottomed saucepan. Throw in the onion and fry. If it is impossible to fry, then immediately add 2-3 tbsp. water and simmer over low to medium heat.

Disassemble the cauliflower into small inflorescences, cutting off from a thick stem. The stem accumulates pesticides and nitrates to a greater extent. Ideally, cauliflower should be soaked beforehand. But it can be lowered into boiling water for 10-15 seconds.

Put the cauliflower in a saucepan and simmer over low heat under a covered lid along with the onions.

Wash and peel the zucchini, if purchased. The peel accumulates pesticides and nitrates to a greater extent. Cut the zucchini.

Put the zucchini in a saucepan and simmer over low heat under a closed or covered lid.

Wash and peel the apple. Even if the apple is environmentally friendly, it is better to peel it in order to make the puree tender and uniform. Apple peel is quite tough and it will be difficult to grind it to a uniform mass. cut apple

Put the apple in a saucepan and pour in hot water or hot vegetable broth. Salt to taste. If the broth is salty, then you can add salt later.

Cook over low heat for another 7-10 minutes. The cauliflower should become soft. Try it, if the cauliflower is cooked, then remove the pan from the stove.

Puree the soup with a blender until smooth. Add spices and herbs if desired.

If it is allowed to eat dairy and sour-milk products, then add a piece of butter, sour cream or cream or natural yogurt to the soup.

In my opinion, the most delicious puree soups are made with potatoes or Jerusalem artichoke. Soup puree is cooked from almost any vegetable and even with the addition of fruits and dried fruits. So, for example, you can cook soup from potatoes, cauliflower and broccoli, or from cauliflower, green peas and zucchini. That is, the combinations can be anything. The tastiest thing is if you first stew the vegetables in vegetable oil with the addition of water or broth, and then add water and boil the vegetables until tender. But you can do without stewing, but simply boil the vegetables, and then puree them with a blender. If the soup is too thick and resembles vegetable porridge, then it can be diluted with water, broth or vegetable milk, such as rice or coconut.

Cooking time: 15

Delicate in texture, mashed cauliflower and zucchini soup, a dietary recipe that gives a feeling of satiety for a long time, while not having a high calorie content. There are practically no fats in this soup.
For cooking we need:
- head of cauliflower,
- 2 carrots,
- 3 zucchini or zucchini
- onion,
- garlic,
- 1 tsp olive oil,
- green onion for garnish
- salt and spices to taste.

How to cook at home

First, steam the carrots and cauliflower, disassembled into inflorescences. This is necessary in order to reduce the cooking time of the soup, which means to save more nutrients.

In the meantime, let's make a frying of onions and garlic. Finely chop them and fry in a spoonful of oil until soft at the bottom of the pan.

With zucchini, cut off the skin so that it does not spoil the delicate color of the soup.

Cut the zucchini and add to the onion and garlic. Stirring, fry for a minute.

Then pour in hot water - the future broth, salt, season with spices. Cook zucchini for 5-7 minutes under the lid.

When the cabbage and carrots are ready, put them in a saucepan. Now all the ingredients of the soup are ready, it remains only to sweat them together for a couple of minutes.

Pour the soup into a blender and blend until smooth. If you are not a fan of mashed soups, then you can cook traditional vegetables from vegetables.

Puree soup is a unique dish that can be made from anything. Almost everything is suitable for this: fish, meat, seafood, poultry, dairy products, as well as vegetables and fruits. Depending on which of them is the basis, this original soup is used both hot and cold. Not so long ago, a similar dish was used mainly for children's or diet food. Now it helps the hostess to diversify the daily diet of the family as much as possible. Given the special beneficial properties of vegetables, zucchini and cauliflower soup is very popular. You can cook it in different ways.

Feast of Taste

If you cook according to the classic and cauliflower, the presence of certain initial components is required. To prepare it, you will need: 0.5 liters of cold water, 1 carrot, 100 grams of zucchini pulp, 200 grams of cauliflower, onion, 5 peas of allspice, a clove of garlic, 35 grams of any vegetable oil and a pinch of salt.

This zucchini and cauliflower soup is easy to make:

1. First, the cabbage must be carefully disassembled into individual inflorescences and washed thoroughly.
2. Cut the zucchini pulp in any way.
3. Carrots, garlic and onions also need to be peeled, washed thoroughly and chopped as finely as possible.
4. Boil water in a saucepan. Then you need to lower the already prepared cabbage, garlic and zucchini into it. Pepper, add salt and cook the mixture until the products are completely soft. Then the fire can be turned off, and the pan covered with a lid and let the vegetables brew for about 10 minutes.
5. At this time, pour oil into the pan and put the chopped onions with carrots. Add 30-40 grams of water and simmer over low heat until the liquid has completely evaporated.
6. Transfer the contents of the pot and pan to a blender and grind it to a puree figurative state. Remove the garlic and pepper from the mixture first.

The zucchini and cauliflower soup is almost ready. If the mass turns out to be too thick, then it can be easily diluted with vegetable broth and warmed up a little over low heat.

Vegetarian Dream

Those who are trying to monitor their health understand how useful zucchini puree soup is. The recipe for this dish can be slightly modified if desired by adding a few ingredients. The taste of the finished product will be more pronounced if the following composition is used for its preparation: a head of cauliflower, a young zucchini, an onion, a couple of tomatoes, 50 grams of vegetable oil and a little greens (cilantro, basil).

In this case, the process should go as follows:

1. First, all products must be washed well.
2. Then, as usual, disassemble the cabbage into separate inflorescences, and peel the zucchini and cut into medium cubes.
3. Pour a glass of water into the pan, add the prepared vegetables and cook them until completely softened.
4. At this time, finely chop the peeled onion and lightly fry in oil.
5. Add chopped tomatoes to it and simmer the food together for a few minutes.
6. In conclusion, all components must be collected in a blender and grind them well.

After that, the finished soup can be poured into a plate and garnished with chopped herbs.

Creamy tenderness

Various dairy products are often used in cooking to give softness to pureed soups. As a result, the dish becomes more tender and fragrant. Based on this, the preparation of cauliflower puree soup is possible using the following components:

• 300 grams of zucchini, 1 potato, 100 grams of carrots, half an onion, 400 grams of cauliflower, a little salt, hard cheese, an incomplete glass of cream and 35-40 grams of olive oil.

The whole cooking process takes place in four stages:

1. At the very beginning, the cauliflower should be gradually disassembled into separate small inflorescences, washed and put into a saucepan. Pour the products with water, salt, put on the stove and cook for 20 minutes.
2. During this time, zucchini, onions and potatoes must first be peeled, and then washed and cut into small pieces.
3. Add the rest of the vegetables to the pot and cook for another 20 minutes.
4. Transfer the finished mass to a blender bowl, add oil and beat everything well. In conclusion, you need to pour the cream and make the final mixing.

Cooked fragrant mashed soup can be served immediately to the table. To do this, it must be poured into plates and lightly sprinkled with grated hard cheese on top.

Cream soups are liked not only by adults, but also by children. With a delicate texture, they are both thick and satisfying. Zucchini and cauliflower puree soup is often included on the menu by health-conscious people. The dish comes out low-calorie and healthy. The presence of many recipes for its preparation allows you to alternate different versions of the soup, so that it almost never gets bored. The availability of the products included in its composition allows you to cook it as often as you want.

Cooking features

The process of preparing soups-puree from vegetables practically does not depend on the specific composition, but has its own specifics.

• Young zucchini, which have tender flesh, are more suitable for making cream soup. You don't even need to clean them, just wash them well. It is also possible to cook soup from large zucchini, but before that you need to remove the peel from them with a vegetable peeler, scrape the pulp with seeds from the center with a spoon. Soup from young zucchini will have a more delicate texture.
• Separate the cauliflower into florets and wash thoroughly. It is advisable to divide large inflorescences into several parts in order to minimize the heat treatment time of the vegetable - under the influence of high temperature, some of the beneficial substances contained in cauliflower are destroyed.
• When cooking soup-puree, it is better to lower vegetables into already boiling water or broth, then they will retain more useful elements.
• If you intend to use frozen vegetables for making soup, they need to be allowed to thaw, and only then put into the soup. Otherwise, the dish may turn out to be too watery.
• If the vegetables for the soup are pre-fried, it will turn out tastier, but will cease to be dietary.
• To make the soup thicker, add potatoes or brew the soup with flour. You can dilute vegetable puree with vegetable or chicken broth, milk or cream.
• For chopping vegetables, a blender is most often used, but you can do without it. To do this, the products will have to be rubbed through a sieve. If the soup is prepared a little, for example, for a child, then this will not take much time and effort.

It is recommended to serve zucchini and cauliflower soup with croutons. You can make them yourself by cutting wheat bread into cubes and drying it in the oven. If you prefer purchased crackers, it is better to choose those that have the most neutral flavor. Croutons can be put in the soup immediately before serving or offered separately. The latter option is preferable, as the croutons in the soup soak quickly.

Easy zucchini and cauliflower soup recipe

• zucchini - 0.5 kg;
• cauliflower - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• water - 1.5 l;
• vegetable oil - 20 ml;
• salt, pepper - to taste.

Cooking method:

• Wash and clean vegetables thoroughly. Disassemble the cabbage into inflorescences.
• Cut the zucchini into cubes about a centimeter in size.
• Carrots, peeled, chop on a coarse grater.
• Free the onion from the husk, cut into small cubes.
• Pour oil into the bottom of the pot in which the soup will be cooked.
• When the oil is hot, put the onions and carrots in it, fry them for 5 minutes. Fill with water and bring it to a boil.
• Plunge zucchini and cauliflower into boiling water. Simmer for about 15 minutes (until vegetables are tender).
• Drain the vegetable broth, transfer the vegetables to the blender bowl.
• Turn on the device, turn the vegetables into a puree, transfer to a saucepan.
• Dilute vegetable puree with broth to the desired consistency. Salt and season to taste.
• Bring the soup to a boil and simmer for a few minutes.

When serving, the dish can be seasoned with sour cream, sprinkled with fresh herbs. Separately, it does not hurt to serve croutons.

Creamy zucchini and cauliflower soup

• zucchini - 0.4 kg;
• cauliflower - 0.4 kg;
• tomato - 100 g;
• onions - 75 g;
• carrots - 100 g;
• potatoes - 150 g;
• olive oil - 40 ml;
• water - 1 l;
• cream - 0.2 l;
• salt, hard cheese - to taste.

Cooking method:

• Soak cauliflower for 10-20 minutes in water, rinse and disassemble into inflorescences.
• Wash the zucchini with a brush. If you are dealing with a large specimen, clean it and cut it lengthwise, remove the seeds with a spoon. Cut the pulp into small cubes.
• Peel the potatoes, cut into the same pieces as the zucchini.
• Scrape the carrots, wash and pat dry with a paper towel. Rub coarsely.
• Onion, freeing from the husk, finely chop.
• Heat the oil in the bottom of the pan, put the onions and carrots in it, fry until soft.
• Pour boiling water over the tomato, peel. Grind with a blender.
• Place the zucchini and tomato puree in a saucepan. Saute vegetables for 5 minutes.
• Fill with boiled water, heat it up.
• When the water boils, dip the potatoes and cauliflower into it. Cook vegetables until soft.
• Blend the contents of the pot with an immersion blender.
• Salt and season the soup to taste, pour in the cream.
• Heat the soup without boiling. It must be sterilized after contact with kitchen appliances, but the cream must not be allowed to curdle.

When serving the dish, sprinkle the soup with grated hard cheese.

Zucchini and cauliflower soup with broccoli

• zucchini - 0.2 kg;
• cauliflower - 0.2 kg;
• broccoli - 0.2 kg;
• carrots - 100 g;
• canned green peas - 150 g;
• chicken broth or water - 1 l;
• boiled chicken fillet (optional) - 0.2 kg;
• salt, spices - to taste.

Cooking method:

• Wash vegetables. Divide the cauliflower and broccoli into inflorescences, finely chop the zucchini, onions and carrots.
• Put zucchini, onion and carrots in a saucepan, pour in broth or water, bring to a boil.
• After the liquid boils, add cauliflower and broccoli inflorescences to it, cook for 10 minutes.
• Add green peas, setting aside a couple of tablespoons to decorate the finished dish.
• Cook the soup for another 5-10 minutes, then grind it with a blender or in another way.
• Salt the soup to taste and simmer for 2-3 minutes.

When serving soup to the table, put a few pieces of chicken meat and a small spoonful of green peas in each plate.

Soup puree from zucchini and cauliflower is tender and thick. It satisfies hunger well, without creating a threat to the figure. Many variants of this dish are suitable for children and diet food. Vegetarians will also be able to find a suitable recipe.