Soup puree of zucchini, cauliflower and broccoli. Cauliflower soup with zucchini Cauliflower and zucchini puree soup

See the recipe for the dish with a photo below.

This light and tasty soup made from the freshest summer vegetables will help diversify your usual menu. In the summer, when vegetables are in season, puree soup can be made with fresh cauliflower, broccoli, and zucchini. In winter, you can use frozen vegetables to make this soup. Of course, cold soups, such as, or, remain the most relevant for summer. But even such light vegetable soups as cauliflower puree soup, broccoli and zucchini will not be superfluous

I tried to cook mashed potatoes on my own only and, tasty and nutritious! To make puree soup, you definitely need a blender that can puree all the vegetables until smooth. You can, of course, crush the soup manually, with the help of a pusher, but with a blender it turns out faster and better, without lumps.

Ingredients for our soup:

1 medium zucchini;
300-400 g fresh cauliflower;
a couple handfuls of broccoli (fresh or frozen);
1 large onion;
a few peas of black pepper;
Bay leaf;
salt to taste;
greenery for decoration.

Vegetables must be washed, peeled zucchini. If the zucchini is young, then the seeds do not need to be removed. Separate the cauliflower into individual florets. In a 5-liter saucepan we put cauliflower inflorescences, slices of zucchini, coarsely chopped onions, peppercorns and bay leaf. Add water and put the pot on fire. Cook the vegetables for 20 minutes, then add the broccoli. Cook for 10 more minutes.

The vegetables in the soup should be completely soft. Cooking time depends on the power of your stove, on average it is 30-40 minutes. Remove the pan from the heat, scoop out the bay leaf and discard it.

Salt the soup to your taste and puree with a blender. This soup has a very beautiful pale green color. It can be served immediately, each serving can be garnished with a slice of boiled broccoli and fresh chopped dill. Enjoy your meal!

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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.

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.

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:

First, the cabbage must be carefully disassembled into individual inflorescences and washed thoroughly.
Cut the zucchini pulp in any way.
Carrots, garlic and onions also need to be peeled, washed thoroughly and chopped as finely as possible.
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.
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.
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:

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

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.
During this time, zucchini, onions and potatoes must first be peeled, and then washed and cut into small pieces.
Add the rest of the vegetables to the pot and cook for another 20 minutes.
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.

Today we are going to make zucchini soup. Its recipe is very simple, and the dish is exquisite and tasty. Tomatoes will add sourness to the soup, and fresh herbs will add flavor.

If extra calories do not scare you, you can add cream, sour cream, butter to the recipe for zucchini soup.

Ingredients:

- cauliflower;
- young zucchini;
- two small tomatoes;
- one bulb;
- greens (dark basil, cilantro);
- olive oil - 50 g.

Zucchini Soup - Recipe

My cauliflower, zucchini. Pour a glass of water into a saucepan, bring to a boil. Carefully disassemble the cauliflower into inflorescences, cut the skin from the zucchini. Cut into cubes, put in a bowl. Cook until softened. We set aside.

Finely chop the peeled onion. Fry it, stirring slowly, in olive oil. Then add the chopped tomatoes to the pan and continue to simmer.

Put the boiled vegetables and the tomato-onion mixture in a tall container. Blend the ingredients with an immersion blender until pureed.

We put the puree soup in a bowl, sprinkle with chopped herbs - a mixture of basil and cilantro. Lemon juice will give it a piquant sourness.

Delicious vegetarian squash soup is ready.