An Uzbek proverb says: “Good soup is made from good meat.” BUT we will add – as well as mushrooms and zucchini! If you are looking diet dishes then soup out zucchini is your choice. Soft delicate taste, delicate aroma, minimum calories – all the doctor ordered!
Pot zucchini soup recipe
Such a first course can and should be included in diet to everyone. After all, vegetable soups contribute to the elimination metabolic products accumulating in the body and elimination of acidosis (“acidification” of the body). There is not enough fiber in our diet. Including zucchini soup on the menu provides you with valuable food fibers.
To make zucchini soup, you would need:
- Zucchini (peeled from seeds and peel) – 300g.
- Champignons – 7-8pcs.
- Milk – 2 tablespoons
- Onion – 1pc.
- Carrots – 1 pc.
- Greens: parsley, dill.
- Spices: black pepper.
- Sour cream or lean mayonnaise – 3 tablespoons
Cook the vegetable “first” at a time to eat daily cooking.
You can make zucchini soup So:
Grate peeled vegetables (zucchini, carrots). Onion finely chop. Boil the mushrooms. Do not pour the broth! Strain, pour milk, salt and pepper.
Put the vegetables in a pot, add mushrooms, sour cream. Fill in mushroom (with milk) broth. Put the pot in the oven on half an hour.
When the vegetable “first course” is languishing in the oven, it is absent rapid boiling, in which the air circulation begins to destroy useful material. In this way cabbage soup was prepared in Russian ovens. You can make soup from zucchini in a slow cooker. Enough just put the ingredients in the bowl, pour the mushroom broth and turn on the quenching mode for 15-20 minutes.
Tasty ideas
A zucchini-mushroom lunch can be made even tastier. Cook scones with onions and cheese. English buns better complement the vegetable menu.
