Creamy Zucchini Soup
A light, healthy soup made from seasonal vegetables. This puréed zucchini soup is especially good in season, when all the vegetables are tender and uniquely flavorful from the summer sun. That's exactly when you crave something light but still delicious, and this soup is a real find!
Cooking method
-
Step 1:
Pour the broth into a pot and warm it up.
-
Step 2:
Cut the zucchini into half-moons.
-
Step 3:
Peel the carrot and cut it into small cubes.
-
Step 4:
Cut the celery stalk into small pieces.
-
Step 5:
Cut the tomato into small pieces. It's best to peel the tomato first.
-
Step 6:
Heat the butter in a skillet. Fry the zucchini in it until golden, then transfer to a plate.
-
Step 7:
In the same butter, fry the carrot and celery. Cook, stirring, for 4 minutes, adding a little water if needed.
-
Step 8:
Add the tomato and the pressed garlic to the skillet. Cook for another 2–3 minutes. Season with salt and pepper to taste. Add caraway if you like.
-
Step 9:
Return the zucchini to the skillet and heat everything together for 2–3 minutes.
-
Step 10:
Blend the cooked vegetables with an immersion blender into a smooth purée.
-
Step 11:
Pour the hot chicken broth over the vegetables, bring to a boil, and simmer for 3 minutes. Add more salt if needed.
-
Step 12:
Before serving, let the soup rest, covered, for 7–10 minutes.
- You can serve the soup with wheat or rye croutons, sprinkled with fresh herbs to taste.
- You can make this soup even lighter by cooking it in water or vegetable broth instead of chicken broth. To make it leaner still, you can leave out the butter and use grapeseed oil instead — or, better yet, skip the frying altogether and simmer the vegetables in a little water. That way the soup becomes truly light and low-calorie.
- Or you can go the other way and make the zucchini soup more filling by adding pieces of boiled chicken or other meat at the end. You can blend them in, but it's better to add the meat in small pieces to the finished purée. Zucchini pairs beautifully with meat, so this soup is sure to be delicious too.
- In my own experience — and my family agrees — the soup tastes even better the next day.
- Enjoy, 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
