Mashed zucchini soup
Composition / ingredients
10
servings:
Step-by-step cooking
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Zucchini puree soup is an excellent first course. Finely chop the onion and carrot. Cut the zucchini into cubes.
In a large saucepan, heat the butter and fry the onion until golden brown. Add the zucchini, season with salt and cumin. Fry for about 5 more minutes, then pour in the broth. Bring to a boil and, reducing the heat, cook until the squash becomes soft. Zucchini soup recipe
,
requiring sufficient preparation. Improperly made zucchini are bitter, and spoil the dish, so be careful.
When the soup is ready, use a blender to make a puree.
You can serve mashed soup with chopped 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
