Cream of Zucchini Soup

This silky soup will please even the fussiest kids! Just today I made a healthy, nourishing dish — cream of zucchini soup. The recipe is simple and doesn't take much time, and you end up with a hearty meal that'll last you and your family a few days.

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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 9 % 1 g
Fats 36 % 4 g
Carbohydrates 55 % 6 g
68 kcal
GI: 83 / 0 / 17

Cooking method

Cooking time: 30 min
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  • Start the soup by washing the zucchini well, peeling it, and scooping out the seeds. Cut it into small cubes and chop the onion. Put the prepared zucchini into salted water and cook over medium heat until fully tender, stirring often. Drain, then press the cooked zucchini through a sieve or blend it into a smooth purée.
  • Next, gently sauté the finely chopped onion with the flour and butter, then whisk in the milk. Combine the vegetable purée and the milk-and-onion mixture in one saucepan and simmer over low heat for about 5–7 minutes. The soup is then ready — ladle it into bowls, garnish with fresh herbs, and serve. Enjoy!

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

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Zucchini - 23  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  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

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