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Zucchini cream soup

Zucchini cream soup


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This soup, I thought it would not be to my taste but enriched with special spices for soups, came out excellent

  • 1 larger zucchini
  • 2-3 cloves of garlic
  • 1 onion
  • 1 can of coconut milk
  • 1 small galangal root
  • 1 teaspoon curry
  • salt

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin cream soup:

Boil the peeled pumpkin and seeds, chopped onion, garlic, galangal and salt, after they have boiled well, strain without throwing water, remove the galangal, pass with a vertical blender, mix the puree with coconut milk over low heat. , add the curry powder, salt to taste, if it seems too thick, a pinch of boiling water, optionally a few drops of olive oil, turn off the heat and serve with croutons.

Tips sites

1

galangal can be replaced with 1cm of ginger root


Pumpkin and carrot cream soup with turmeric

Ingredient:

& bull 1 kg of peeled pumpkin, cut into cubes
& bull 4 peeled carrots, cut into slices
& bull 4 cloves of garlic, chopped
& bull 1 piece of 8 cm ginger, chopped
& bull 2 ​​teaspoons turmeric
& bull 4 cups water
& bull salt and pepper to taste

Boil the pumpkin, carrot, garlic, ginger, turmeric in a large pot and then cover with water. After the water starts to boil, lower the heat to low and allow the vegetables to boil for about 20-30 minutes. Then turn off the heat and leave to cool. Use the blender and turn them into soup, then incorporate the turmeric, as well as salt and pepper, to taste.

The pumpkin season begins in September and lasts until November or even longer. During the cold season, you can buy various varieties of pumpkin from the market or from local producers or from the supermarket.

When buying a pumpkin or winter zucchini, look for one with a hard surface and a skin without cracks, cracks and too many stains. When slicing, pay attention to the color of the core (strong color is desirable) and the hard texture of the pumpkin pulp.


Pumpkin cream soup

  • 1 pumpkin of about 1 kg
  • 2 ripe pears
  • 2 onions
  • 3 cloves of garlic
  • 50 g butter
  • 100 ml sweet cream
  • 700 ml vegetable soup
  • salt
  • pepper
  • green parsley

Peel the onion, garlic, cut into pieces and lightly fry in hot butter until soft, without browning. Separately, peel the pumpkin and pears and seeds, cut into cubes and place in a pot with the hardened onions and garlic. Pour the vegetable soup, season to taste with salt, pepper and simmer until the pumpkin is well penetrated. Remove the soup from the heat, allow to cool slightly, then strain. Pass the vegetables through a blender (sieve), dilute with the strained soup to the desired density, add the sweet cream and put it back on the fire for 2-3 boils. Add the green parsley.


Pumpkin cream soup

  • 1 pumpkin of about 1 kg
  • 2 ripe pears
  • 2 onions
  • 3 cloves of garlic
  • 50 g butter
  • 100 ml sweet cream
  • 700 ml vegetable soup
  • salt
  • pepper
  • green parsley

Peel the onion, garlic, cut into pieces and lightly fry in hot butter until soft, without browning. Separately, peel the pumpkin and pears and peel, cut into cubes and place in a pot with the hardened onions and garlic. Pour the vegetable soup, season to taste with salt, pepper and simmer until the pumpkin is well penetrated. Remove the soup from the heat, allow to cool slightly, then strain. Pass the vegetables through a blender (sieve), dilute with the strained soup to the desired density, add the sweet cream and put it back on the fire for 2-3 boils. Add the green parsley.


Pumpkin / zucchini cream soup

1. Wash the zucchini well on the skin with a rough kitchen sponge and rinse with some cold water, especially since we will keep the skin, which will give color and consistency to our cream.

2. Cut the zucchini lengthwise and scoop out the seeds with a spoon. The seeds are thrown away. Cut the zucchini lengthwise and then cut into cubes.

3. Peel the onion and celery stalks and finely chop and crush the garlic.

4. In a saucepan heat the butter and when it melts, add the onion, celery and garlic, together with a pinch of salt. Fry the vegetables over medium heat until they start to soften.

5. After 2 minutes, add the zucchini cubes in a saucepan and increase the heat, stirring, stirring for 2-3 minutes, until the zucchini decrease slightly. Add & icircn saucepan water and bay leaves. Put the lid on and boil until the zucchini are well softened.

6. At the very end, add & icircn soup sm & acircnt & acircna, green parsley (it does not need to be chopped, just washed well). Remove the soup from the heat and mix with the blender until you get a fine cream (if you used dried bay leaf, remove it before adding the blender to the soup). Pass the soup through a sieve to remove any fibers and it is ready to serve, after matching the taste with salt and pepper.


Zucchini cream soup

Even if this vegetable according to my husband & # 8222 has no God & # 8221 (meaning it has no taste and you can't cook anything from it) look, there are recipes that save it and make you buy it, to prepare it and consume it, such as the cream soup recipe. The combination with garlic, onion and sweet cream gives it a special taste, which conquered me. My husband remains just as skeptical, but whoever notices him, I can write to you that he consumed it for the sake of croutons and in the only food version from last night :).

And I forgot to write to you, it's done very quickly!

  • 1 larger zucchini
  • 1 suitable onion
  • 3-4 cloves of garlic
  • 1 suitable potato
  • 100ml whipped cream
  • salt, nutmeg, white pepper
  • 50ml olive oil or butter

1. To start, peel the zucchini and cut it into larger pieces. If it has large seeds, remove them, in my case they were very small and raw, so I left them. We also clean the potato and cut it into larger pieces.

We clean and wash the onion, then chop it, as well as the garlic.

2. Heat the oil in a smaller pot, add the chopped onion and mix until it becomes glassy, ​​then add the garlic, leave for a few seconds and add the diced potato and zucchini. Mix 1-2 minutes then add about 500ml of water or even better soup. Let it boil.

3. When the vegetables are cooked, strain about half the juice and then with the vertical mixer, crush the rest of the vegetables in the pot. Season with salt, fresh white pepper and a little nutmeg. At the end we add sweet cream. If the soup is too thick, thin it with the juice set aside.

Fry a few croutons and if we want the soup to be complete, grate a little Parmesan cheese on top.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Pumpkin Cream Soup & # 8211 Natural Benefits

Pumpkin cream soup! Natural Benefits. Few people know its true benefits in preventing and even ameliorating or treating various health problems.

Pumpkin cream soup helps to:

Improving eyesight, due to the high content of vitamin A, helps to lose weight, having a very low percentage of calories and being rich in fiber, and the high content of beta-carotene helps prevent cancer.

Pumpkin cream soup, due to its soft texture and content of only 21 calories (per serving), benefits from a lot of nutrients beneficial to health.

Pumpkin cream soup! Benefits in preventing health problems.

Here is the recipe

  • 3 small zucchini or 400 g zucchini pulp
  • 300 g potatoes, peeled
  • 4 cloves of garlic
  • 2 medium onions, chopped
  • a few celery leaves
  • a bunch of dill
  • 100 ml of olive oil
  • pink Himalayan salt to taste
  • croutons

Method of preparation

Heat the oil in a large pot, then add the onion and let it simmer for 5 minutes. Be careful not to burn yourself!

Add the zucchini and potatoes, cut into cubes. Cover with 3 liters of water and leave until all the vegetables have softened. Strain the soup, keeping the juice.

Put the vegetables, garlic, celery leaves, dill and a little juice in a blender and mix until puree. Pour back into the pot and add the juice until the soup reaches the desired consistency.

Consumption of raw or baked pumpkins also increases the intake of dietary fiber, a type of carbohydrate. The body cannot break down fibers as a source of energy, therefore their molecules pass through the digestive tract undigested. The fibers soften the stools to prevent constipation and add volume to the food, giving you a feeling of satiety after a meal.


Cream soup of cooked vegetables

Have you ever considered doing it cream soup from cooked vegetables? The taste is more intense, and the aroma does not compare to that of soup made from boiled vegetables.

Baked vegetable cream soup it is very simple, does not need much attention and is extremely tasty, no need to add sm & acircnt & acircnă.

It can be improvised very easily, depending on what vegetables you have in the fridge and there is no need to follow a certain recipe. For a rich taste, the roots should predominate, otherwise you can add what you like and what you have at that moment to the icircndem & acircnă.

  • 2 onions
  • 2 carrots
  • 2 potatoes
  • 1 sweet potato
  • 1 red kapia pepper
  • 2-3 tomatoes
  • 1 zucchini
  • 1/2 celery
  • 1 parsnip
  • 1 parsley root
  • thyme
  • salt
  • pepper
  • olive oil

Cut the vegetables into pieces / cubes of similar size to cook at the same time.

Put all the vegetables in a pan, sprinkle with salt, pepper, thyme and a few tablespoons of olive oil on top and bake for 45-50 minutes, or until the vegetables are cooked.

You can check the carrot or sweet potato, because they are harder to cook, to make sure that the vegetables are cooked evenly.

Allow the vegetables to cool slightly, then place them in a pot and add hot water over them to cover them.

Bring the vegetables together with the water to a boil, then turn off the heat and leave to cool.

Pass the soup with a vertical blender and add hot water until you reach the desired consistency. Initially, the soup will have a very dense, puree consistency, so you will add water to thin it and bring it to the desired consistency. Taste and add more salt and pepper if you feel the need.

Cream soup of cooked vegetables is ready, you can serve it with croutons and a tablespoon of sour cream or yogurt.

You have to see it too.