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Creamy Puréed Zucchini Soup

A light, wholesome soup—a perfect choice for summer!

NashaDashaAuthor avatar
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Mashed zucchini soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 1 g
Fats 33 % 2 g
Carbohydrates 50 % 3 g
34 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

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  • Puréed zucchini soup makes a solid first course. Finely chop the onion and carrot. Cut the zucchini into cubes. In a large pot, heat the butter and sauté the onion until golden. Add the zucchini and season with salt and caraway. Cook for about 5 more minutes, then pour in the broth. Bring to a boil, lower the heat, and cook until the zucchini is tender. This soup does take a bit of care—zucchini that isn't prepped properly can turn bitter and ruin the dish, so pay attention. When the soup is done, purée it with a blender. Serve the soup topped with chopped fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  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
  • Onion - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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