Step-by-step recipes for making mashed potatoes with zucchini and cabbage in different ways

2017-11-06 Natalia Kondrashova

Grade
recipe

1626

Time
(min)

Servings
(people)

In 100 grams ready meal

2 gr.

1 gr.

Carbohydrates

6 gr.

31 kcal.

Option 1: The classic recipe for mashed cabbage soup with zucchini

Soup-mashed cabbage with the addition of squash pulp is an easy and low-calorie dish, which can be offered for lunch to adults and children.

During the cooking process, you will need:

• 600 g zucchini;
• 600 g of cauliflower;
• 1-2 carrots;
• large onion head;
• a liter of water or vegetable-based broth;
• butter;
• fine salt and seasonings;
• lean fat for sautéing.

Step-by-step recipe for squash and cabbage puree soup

We peel the carrots and onions, and rinse under the tap along with the courgettes and cauliflower disassembled into pieces.

Cut the onion, zucchini and cabbage into small squares, plan the carrots on a grater.

We heat the fat for frying in a saucepan with dense walls and lay the onion to pass through.

When the onion softens a little, introduce the carrots and continue sautéing for a while.

Put the zucchini and chopped cabbage inflorescences into the finished frying, add a little and season with spices.

Add hot water or vegetable broth to the pan so that the liquid completely covers the mass, sprinkle with a moderate amount of salt and seasonings.

Close the dishes tightly with a lid and simmer the future lunch on low heat.

When the vegetables have softened, remove the saucepan from the burner and let the mixture cool.

Move the soup to a blender and mash it.

We return the mass back to the pan, warm it up until it boils, and when the first bubbles appear on the surface, remove it from the burner.

Season the finished soup with butter, pour into plates and serve, sprinkle with grated cheese or fresh chopped parsley.

Option 2: Quick recipe for mashed cabbage and zucchini soup

If you need to quickly cook dinner, it is better to use the recipe for mashed zucchini and cabbage soup with celery. To do this first is not difficult, spending only half an hour.

For cooking, you will need the following products:

• 2-3 zucchini;
• a head of cauliflower;
• 5-7 celery stalks;
• bulb;
• a liter of water or vegetable-based broth;
• 100 g sour cream;
• parsley;
• salt and seasonings;
• lean passive fat.

How to Quickly Make Cabbage and Zucchini Soup

Separate the cauliflower inflorescences, remove the skin from the zucchini and wash the vegetables under the tap.

We clean the onion head, chop into small squares and fry in vegetable fat.

While the onion is fried, finely chop the cabbage inflorescences, squash pulp and washed celery stalks.

We put vegetables in a saucepan, add salt and spices, fill with water or broth and simmer, corking with a lid, until soft.

Cool the components stewed in broth, transfer to a blender and "interrupt" until smooth.

Pour the mass into a saucepan, add sour cream and cook on low heat, stirring constantly, until it boils.

The soup is served hot, sprinkled with big amount chopped greens. You can supplement the dish with croutons with cheese.

Option 3: Creamy squash soup with cabbage, pumpkin and breadcrumbs

Soup-puree with zucchini and cabbage will turn out to be unusually tender if you add pumpkin and cream to it, and crackers will help to add spice to the dish.

To create a lunch, you need the following components:

• 3 large zucchini;
• 0.5 kg broccoli;
• 0.4-0.5 kg of pumpkin pulp;
• 2-3 carrots;
• bulb;
• 200 ml of cream;
• a liter of vegetable broth;
• small croutons;
• a few sprigs of basil:
• salt and favorite spices;
• fat for passaging.

How to cook

We free the onion from the skins, peel the carrots, remove the peel from the pumpkin and zucchini and divide into broccoli inflorescences.

We wash vegetables under the tap and start cutting. We cut the onion, squash and pumpkin pulp into small cubes, chop broccoli and three carrots on a grater.

Add refined fat in containers with thick walls, spread the chopped onion and carrots and fry until soft.

Fill in the squash and pumpkin pulp, chopped cabbage inflorescences, fill the mass with broth and simmer over low heat under the lid, not forgetting to sprinkle with salt and your favorite spices.

Cool the finished base and transfer it to a blender for pureing.

When the mixture becomes homogeneous, pour it back into the pan, add the cream and heat until it boils.

Pour the finished lunch into bowls, sprinkle with finely chopped basil and put in fine crackers.

Option 4: Mushroom soup with cabbage and squash with egg

Mushrooms go well with all types of vegetables and can give the soup-puree from cabbage and zucchini an original taste, and boiled chicken eggs will increase the satiety of the former.

To create such a lunch, the following components are required:

• 2 zucchini;
• a head of cauliflower;
• 0.5 kg of mushrooms;
• 2 carrots;
• 1 onion;
• 3 chicken eggs;
• a bunch of green onions;
• a liter of water or vegetable broth;
• butter;
• fat for frying;
• salt and seasonings.

Step by step recipe

We clean the onion, clean the carrots and mushrooms, remove the "skin" from the zucchini and disassemble the head of cauliflower.

Chop the onion finely, plan the carrots on a grater and send them to be sautéed in vegetable fat.

Finely chop the mushrooms, zucchini, cauliflower, and when the frying is ready, put them in a saucepan, fill with water or broth and simmer with low heat.

We send well-stewed vegetables and mushrooms to a blender, interrupt the mass in mashed potatoes and pour again into a saucepan.

Add salt, pepper and season the mass, heat until boiling and remove from heat, seasoning with butter.

Serve the finished first course hot, garnished with chopped chicken eggs and finely chopped green onions.

Option 5: Chicken squash soup with cabbage and spicy tomato dressing

The creation of this dish will take a little more time than the previous options. However, the result will be amazing, and the chicken soup made from zucchini and cabbage with spicy tomato dressing is sure to be enjoyed at home.

We need:

• 0.5 kg of chicken (fillet or carcass);
• litere of water;
• 3 zucchini;
• 0.3 kg of cauliflower and broccoli;
• 5 large juicy tomatoes;
• 0.25 kg of nut kernels;
• 2 carrots;
• bulb;
• half a garlic head;
• a bunch of cilantro;
• hot pepper (you can take fresh or seasoning);
• lavrushka leaves;
• salt and seasonings;
• fat for sautéing.

How to cook

We wash the chicken under the tap, wipe it with a napkin and cut it into portions.

Put the meat in a saucepan, sprinkle with salt and seasonings, put Bay leaf and set to cook over low heat.

While the broth is boiling, peel the zucchini, divide the broccoli and cauliflower into inflorescences, remove the husk from the onion and garlic cloves and peel the carrots.

Grind the onion with a knife, chop the carrots on a grater, and press the garlic with a press, after which we send them to fry in lean fat.

When the frying components become soft and transparent, lay out finely chopped zucchini and chopped cauliflower and broccoli inflorescences, fill the mass with broth, sprinkle with salt and spices, and simmer under the lid.

Pour boiling water over the tomatoes, remove the peel, cut into cubes and add the soup.

Add hot pepper to taste and continue cooking for some time.

While the base is being cooked, grind the walnut kernels with a rolling pin, wash and cut the cilantro, disassemble the chicken meat into fibers.

Pour the soup into the blender bowl, mash it and return to the saucepan.

We cook the first with low heat, and when bubbles begin to appear on the surface, remove from the stove and let it brew a little.

Pour the finished dish into plates, after putting the meat disassembled into fibers into each portion and filling the soup with nut "crumbs" and chopped cilantro.

You can cook cabbage and squash puree soups with different ingredients, each time combining the ingredients in a new way. And as an addition to this dish, rusks are perfect, cheese croutons, white and black bread and various greens.

Option 6: Cauliflower and zucchini soup with onions and carrots

Ingredients:

• 0.5 kg of zucchini;
• 0.5 kg of cauliflower;
• 140 grams of onions;
• 145 grams of carrots;
• salt and pepper to taste.

Step-by-step recipe for cauliflower and zucchini puree soup

Chop onions and courgettes.

Grate the carrots.

Disassemble the cabbage into inflorescences.

Fry the onions in a small amount of vegetable oil for a couple of minutes, add the carrots and fry for another three minutes.

Add zucchini, cabbage, salt and pepper to the pan, stir.

Pour boiling water over the vegetables so that it completely covers them, cook for twenty minutes until the zucchini is cooked.

Transfer the mixture to a blender, add a little broth, chop

If you wish, you can rub cheese into the ready-made puree soup and boiled eggs and also add small rye croutons and some fresh chopped greens.

Cauliflower has gained popularity not so much for its taste as for its unique useful composition, it contains more protein and vitamin C than regular cabbage. In addition, the content of potassium, phosphorus, magnesium, iron and calcium is also high. It also contains dietary fiber to aid digestion, and half a cup of cabbage a day reduces the risk of prostate cancer.

Option 7: Quick Cauliflower Zucchini Soup Recipe

Summer - it's time to use fresh vegetables, recharge with vitamins before after an exhaustingly long cold winter... Plus this recipe great option who want to lose a couple of extra pounds or follow a healthy diet. The easiest way is to make cauliflower and zucchini soup in a slow cooker, load chopped vegetables there and set the desired mode, the technique will do the rest for you. In order for the taste to be brighter and more intense, you can add any spices or fresh herbs, such as parsley or cilantro.

Ingredients:

• 350 grams of cabbage;
• 630 grams of zucchini;
• 750 ml of water;
• a pinch of salt.

How to Quickly Make Cauliflower and Zucchini Soup

Peel the zucchini from seeds, peel and cut into small cubes.

Transfer the zucchini to the multicooker bowl, add water.

Divide the cauliflower into inflorescences, send to the zucchini, cook for fifteen minutes on the "Cooking" mode.

Drain the water, chop the vegetables with a blender until smooth, pour back into the multicooker, salt and pepper.

Cook for five minutes on the "Steam cooking" mode.

The use of cauliflower helps in the prevention of tumors and ulcers, it has so many calories that it can be safely eaten with any diet, and is combined with almost all foods except melon, watermelon and milk. The benefits of cabbage are invaluable for heart diseases, maintaining normal blood pressure, omega-3 acids help prevent the development of arthritis, folic acid is useful for pregnant and lactating women, as it helps the development of the child's brain.

Option 8: Cauliflower, Zucchini and Broccoli Soup

Light tasty soup from healthy vegetables perfectly dilute the usual menu with pickles and borscht. Cooking is allowed, both fresh and frozen. It is better to serve warm, but if desired, you can eat it cold. Usually, it is whipped to the state of puree with a mixer, but if it is absent, you can simply heat the vegetables.

Ingredients:

• 150 grams of zucchini;
• 350 grams of cauliflower;
• 250 grams of broccoli;
• 75 grams of onion;
• Bay leaf.

Step by step recipe

Wash and cut vegetables, disassemble cauliflower into inflorescences.

Put all the ingredients except the broccoli in a saucepan, add water, pepper and cook for ten minutes.

Add a little more water, bay leaf and broccoli, cook for another ten minutes, until the vegetables are tender.

Remove the bay leaf, remove the soup from the heat, add salt and beat with a blender.

Broccoli is not inferior to milk in terms of the amount of calcium in the composition, and one serving contains 100% of the daily value of vitamin C and 10% of iron. Consuming broccoli helps in the prevention of stroke and heart attack, as it is able to remove cholesterol from the body with the help of choline and methionine. It is an indispensable product in the diet of people suffering from diabetes of any type, since broccoli contains sulforaphane, which helps to normalize blood sugar levels and strengthen the walls of blood vessels, as well as protect them from various kinds of damage. And the vitamin B1 contained in it has a beneficial effect on the functioning of the nervous system, therefore it will be useful for people with poor memory and severe irritability.

Option 9: Soup with cauliflower, zucchini and rice

Making the soup richer and richer will help regular rice... Before cooking, be sure to soak it in hot water for fifteen minutes, and then rinse several times.

Ingredients:

• 250 grams of cauliflower;
• 150 grams of zucchini;
• 100 grams of potatoes;
• 300 grams of milk;
• 50 grams of rice;
• 500 ml of broth or water;
• egg yolk;
• 20 grams of butter.

How to cook

Cut vegetables, the smaller they are, the faster they will cook.

Mix broth with half milk, bring to a boil, add vegetables and cook for half an hour.

Boil the rice separately, combine with the soup and beat with a blender.

Beat the egg yolk with the remaining half of the milk, boil until thick.

Pour in egg mixture in soup, add oil, stir.

Zucchini contains vitamins of groups A, B, C and PP, as well as various microelements useful for the body: fluorine, iron, calcium, stranded, zinc, manganese and iron, as well as structured water that has a beneficial effect on intestinal motility. Fiber and dietary fiber help to remove harmful toxins and toxins and normalize metabolic processes, as well as help reduce cholesterol levels, the overall tone of the whole body and improve vision. The diuretic properties of zucchini have a good effect on hypertension and diseases of the heart, blood vessels, liver and kidneys. These vegetables can remove salts from the body, so they just need to be eaten at least sometimes.

Option 10: Soup with cauliflower, zucchini, cream and cheese

Cream and cheese will make the soup taste more delicate and sophisticated. Cheese is better to choose hard grade, for example, "Russian", while the cream should not be too fat. This soup does not require a lot of spices, but you can serve it with rye croutons and some fresh herbs. If the soup is prepared for small children, then salt and spices do not need to be added at all.

Ingredients:

• 800 grams of cauliflower;
• 1 onion;
• 1 carrot;
• 2 potatoes;
• 350 grams of zucchini;
• 100 ml cream;
• 70 grams of hard cheese.

Step by step recipe

Disassemble the cabbage into inflorescences, cut the zucchini, boil in salted water for fifteen minutes.

Chop the onion, grate the carrots, fry for five minutes in a little sunflower oil.

Cut the potatoes into small cubes, add to the pan, add a little water, simmer until the potatoes are tender (about twenty minutes).

Add cabbage and zucchini to the pan, simmer for a couple of minutes.

Pour cream into the vegetables, rub the cheese, stir, let the mixture boil and cook for a couple of minutes.

Beat the soup with a mixer or food processor. If none of this is there, then the vegetables can simply be overheated or grinded, the main thing is that the mass turns out to be similar in consistency to mashed potatoes.

The puree soup is prepared very quickly and at the same time has an excellent taste, you can diversify it using any combination of vegetables. Cauliflower must be chosen very carefully; it will depend on how tasty the dish turns out to be. The head of cabbage should be white or light cream in color, firm to the touch without spots. To prevent insects from accidentally getting into food, which often like to hide in cauliflower, before cooking it must be disassembled into inflorescences and soaked in salted water for fifteen minutes, and then rinsed.

Cream soups are popular not only for adults, but also for children. With a delicate texture, they are both thick and satisfying at the same time. Soup-mashed zucchini and cauliflower are often included in 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 variants soup, so it almost never gets boring. The availability of the products included in its composition allows you to cook it as often as you like.

Cooking features

The process of making vegetable puree soups practically does not depend on the specific composition, but has its own specifics.

• Young zucchini with tender flesh are more suitable for making a creamy soup. They don't even need to be cleaned, you just need to 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 peeler, scoop out the pulp with seeds from the center with a spoon. Young zucchini soup will have a softer consistency.
• The cauliflower must be disassembled into inflorescences and rinsed thoroughly. It is advisable to divide large inflorescences into several parts in order to minimize time heat treatment vegetable - under the influence of high temperature, some useful material contained in cauliflower are destroyed.
• When cooking puree soup, it is better to lower vegetables in 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 taste better, but it will cease to be dietary.
• Adding potatoes or using flour to make the soup thicker. Dilute vegetable puree can be 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 food will have to be wiped 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 squash and cauliflower soup with croutons. You can make them yourself by cutting wheat bread cubes and dry it in the oven. If you prefer purchased croutons, it is better to choose those that have the most neutral flavor. The croutons can be placed in the soup just before serving or offered separately. The latter option is preferable, as the croutons in the soup quickly become soaked.

A simple recipe for mashed zucchini and cauliflower soup

• 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 courgettes into cubes about a centimeter in size.
• Peel the carrots and chop them on a coarse grater.
• Peel the onion, cut into small cubes.
• Pour the oil into the bottom of the saucepan in which the soup will be boiled.
• When the oil is hot, put onions and carrots in it, fry them for 5 minutes. Cover with water and bring to a boil.
• Dip the squash and cauliflower in boiling water. Cook for about 15 minutes (until vegetables are done).
• Drain the vegetable broth, transfer the vegetables to the blender bowl.
• Turn on the appliance, turn vegetables into puree, transfer to a saucepan.
• Dilute the vegetable puree with the broth to the desired consistency. Season with salt and season to taste.
• Bring the soup to a boil and cook for a few minutes.

When serving, the dish can be seasoned with sour cream, sprinkled with fresh herbs. Serve the croutons separately.

Zucchini and cauliflower cream soup with cream

• 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 the cauliflower in water for 10–20 minutes, rinse and disassemble into inflorescences.
• Wash the zucchini using a brush. If you are dealing with a large specimen, peel it and cut it lengthwise, take out 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 napkin. Grate coarsely.
• Finely chop the onion, freeing it from the husk.
• Heat oil at the bottom of a saucepan, put onions and carrots in it, fry until soft.
• Pour boiling water over the tomato, peel. Grind with a blender.
• Place the zucchini in a saucepan and tomato puree... Sauté vegetables for 5 minutes.
• Pour boiled water, heat it up.
• When the water boils, dip the potatoes and cauliflower into it. Cook vegetables until soft.
• Grind the contents of the saucepan with an immersion blender.
• Season the soup with salt and season to taste, pour the cream into it.
• Heat the soup without boiling. It needs to be sterilized after contact with kitchen appliances, but do not allow the cream to curdle.

When serving, sprinkle the soup with grated hard cheese.

Zucchini and cauliflower puree soup with broccoli

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

Cooking method:

• Wash the vegetables. Divide the cauliflower and broccoli into inflorescences, finely chop the zucchini, onions and carrots.
• Put zucchini, onions and carrots in a saucepan, cover with broth or water, bring to a boil.
• After the liquid boils, add cauliflower and broccoli inflorescences to it, cook for 10 minutes.
• Add the green peas, setting aside a couple of spoons to garnish the finished meal.
• Cook the soup for another 5-10 minutes, then grind it with a blender or other method.
• Season the soup with salt and simmer for 2-3 minutes.

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

Zucchini and cauliflower puree soup is tender and thick. It satisfies hunger well, without posing a threat to the figure. Many variations of this dish are suitable for children and diet food... Vegetarians can find a suitable recipe too.

We will prepare products according to the list.

We disassemble the head of cauliflower into small inflorescences and soak in salted water for 15-20 minutes in order to subsequently avoid getting insects into the soup. Then we rinse under running water.

Put potatoes, cut into medium cubes or wedges, into boiled water and cook for about 7-10 minutes (depending on the type of potato).

In the meantime, chop the onion small cube, carrots - in thin circles or semicircles, and fry for 5-7 minutes - until vegetables are soft. Do not forget to stir.

While vegetables are being cooked in a pan, cut the young zucchini into medium cubes.

Put the fried vegetables, zucchini cubes and cauliflower inflorescences in a saucepan. Bring to a boil, salt to taste and cook for 3 minutes.

After 3 minutes, add ground pepper and tomato pulp, chopped with a grater. Or, alternatively, the tomato can be cut into slices. We cook for 5-7 minutes from the moment of boiling.

Add chopped garlic and parsley 2 minutes before the end of cooking. Remove the soup from the heat and let it brew for 10-15 minutes.

Cauliflower and zucchini vegetable soup is ready. We pour it into plates and serve. Bon Appetit!

Each dish should be not only tasty, but also healthy. Replenishing vitamins in the spring and bringing the figure to the beach season will help cauliflower and zucchini puree soup... There are many cooking options for this dish, but this recipe will help you fall in love with cauliflower for life!

Ingredients:

Cauliflower: 500 g
Zucchini: 500 g
Carrots: 150 g
Onion: 150 g
Vegetable oil, salt and pepper: to taste

First, rinse and peel all the vegetables well. After that, finely chop the onion, cut the courgettes into cubes, rub the carrots on a medium grater and disassemble the cauliflower into inflorescences.

Fry the onion in a saucepan in oil, stirring it at the same time. When the onion is browned, add the carrots and also fry a little until golden brown.

Add cauliflower and zucchini to the onions and carrots. Salt and pepper to taste, mix well. You can add some of your favorite seasonings. For example, curry or barberry.

Fill vegetables with hot water so that it covers them. Cook until tender over medium heat for about 20 minutes, do not forget to stir occasionally.

Put the finished vegetables in a blender, add a little broth left after cooking, grind. If there is no blender, vegetables can be thoroughly rubbed through a sieve or ceiling.

Summer is not far off - 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 the maximum benefit if you eat them in fresh or add to soup with zucchini and cabbage. This dish is a classic of Russian dinners, but you have no idea how varied it can be, and all thanks to the included assortment of vegetables.

Vegetable soup with cauliflower and zucchini

Ingredients

• Cauliflower - 300 g + -
• - 1 PC. + -
• - 3 teeth + -
• - 1 PC. + -
• - 3 l + -
• - taste + -
• - 2 pcs. + -
• - taste + -
• Parsnip and parsley (roots)- taste + -
• Vegetable seasoning (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 on the preparation of such a treat, and you will not have to spend a lot of money on the purchase of food either, so this is a profitable dish in every possible sense.

1. Wash the spicy roots together with the onions under running water, clean them, put them in a saucepan, fill them with water, and then put the container on the switched on burner.
2. As soon as the water boils, season 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 grind them, but they also look great in the soup as a whole).
4. We clean the zucchini and carrots, rinse them in water, three on a grater (it is advisable to use a device with medium holes, as an option - you can use a food processor for chopping).
5. We free the garlic from the husk, wash it, chop it arbitrarily.
6. When the onion has softened, we remove it from the pan, we do the same with the boiled fragrant roots.
7. Instead of roots and onions, pour into the pan one by one, in chopped form, carrots, zucchini, garlic, cabbage inflorescences. Cook the food until tender.
8. We wash the dill, cut off the stems, then finely chop the greens.

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

10. After cooking, 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 can help make the soup from squash and cauliflower more satisfying. This traditional first course ingredient will add nutritional value to your meal, and given what to cook vegetable soup with zucchini we will not be in plain water, but in aromatic chicken broth, then taste qualities treats 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;
• Carrots - 1 pc.

Cooking vegetable soup with potatoes, cabbage and zucchini

• Cook the chicken broth separately, then pour the potatoes, cut into small or medium cubes, into it.
• After - add the zucchini, chopped in the same way as the potatoes.
• We select inflorescences from cabbage, transfer them to soup.
• Three fresh carrots on a coarse grater, pour the resulting mass into a saucepan.
• Cut the tomatoes into cubes, peppers - clean them from the grains, finely chop, send the slices to the vegetable soup.

Put vegetables in potato soup you need 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 it into portions and serve.

Secrets of a delicious vegetable soup with cabbage and zucchini

Cook aromatic soup with fresh vegetables simple, but even such an accessible culinary technology has its own secrets and peculiarities. Thanks to original recipes, you can change any ingredients in the dish and, thereby, adjust its taste.

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

1. Cauliflower in the recipe can easily be replaced with white cabbage.
2. Instead of chicken broth any other meat or vegetable broth can be taken 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. Prepare vegetable soup, at least once, in the form of puree soup. This consistency makes the dish tender, soft and light like a feather, so both adults and children can eat it.

To cook a soup-puree from zucchini with cabbage - you need to pour boiling water over the peeled chopped vegetables and stew in a pan. Then the stew should be transferred to a blender, mashed (i.e., made homogeneous), then pour into a saucepan, boil until ready and serve with finely chopped herbs.

5. In the soup, if desired, add grated hard cheese as well as milk, but these ingredients are more suitable for making vegetable puree soup.

6. Serving ready-made soup is best with croutons, fresh bread, croutons, sour cream or herbs.

Here is such a delicious and simple soup with zucchini and cabbage. it exquisite dish undoubtedly your household will like it, and you yourself will like it. Indeed, at a minimum cost, you will be able to quickly make an appetizing treat, which you will be able to feed everyone and everyone.

Bon Appetit!