Composition / ingredients
Step-by-step cooking
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Of all soups, I prefer to cook cream soups. Any of these soups is characterized by a homogeneous silky consistency and bright taste.
I know a lot of recipes for cream soups - for example, mushroom, potato, pumpkin. But I prefer squash to everyone, for its lightness, originality and useful properties.In addition, it is very tasty and easy and quick to prepare. And for real zucchini lovers (like me), this soup is a real treat.
My mom once said that this soup reminds her of an exquisite dish from an expensive restaurant.
Peel the vegetables and cut into small cubes. Put everything in a saucepan, season with spices and pour a small amount of broth. Simmer over medium heat for about 40 minutes.
Remove the vegetables from the broth, put them in a blender and grind until smooth puree. If desired, you can dilute the remaining broth.
This wonderful soup can be served on the table with crackers, chopped herbs or simply with sour cream.
The calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 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
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
- Allspice - 263 kcal/100g
