The right thing for midsummer: A zucchini soup prepared vegetarian and low in calories. It is also a treat when served exotically.
Vegetable soup: It should be he althy and rich in vitamins, taste delicious and be easy to digest. Especially in summer, a soup made from freshly harvested vegetables is particularly suitable. It doesn't matter whether it's from your own garden or from the market: it should be crunchy.
Fresh zucchini and herbs are ideal for an easily digestible soup in midsummer, for example. Whether vegetarian and low in calories for a snack or with hearty additions, a hearty zucchini soup can be prepared for every taste.
The basic recipe - low in calories and vegetarian
1 Do you want the zucchini soup to be light and tasty? Then try this vegetarian recipe idea.
➔ Ingredients
- 2 to 3 courgettes (depending on the size of the fruit)
- 1 onion
- 1 clove garlic
- 2 small potatoes, if desired
- 500 to 750 ml vegetable stock
- s alt, pepper, dill, paprika powder
- 1 tablespoon lemon juice
- 1 tablespoon medium hot mustard (hot mustard is also possible, then only 1 teaspoon)
- optional 50 ml cream or 2 tablespoons crème fraîche
➥ Preparation
First dice the courgettes, onions, garlic and peeled potatoes. Then put some olive oil in a larger saucepan and sauté the potatoes along with the onions and garlic. The potatoes should take on some color. However, you must be careful not to over-brown the garlic, otherwise it will taste bitter.
Now season your vegetables in the pot with s alt and pepper and fill them up with broth. Then add the diced zucchini, stir well and season with paprika and a tablespoon of dill.
Let the whole thing simmer over medium heat for about 10 minutes. You should make sure that the potato pieces are properly cooked. Then add the mustard and puree the soup. Now all you have to do is add lemon juice to taste.
If you're a fan of creamy soups, add some cream or crème fraîche to finish off your zucchini soupadded. Take the soup pot off the stove beforehand, otherwise the cream or crème fraîche will curdle in the boiling soup. You can also get a creamy consistency if you stir a piece of ice-cold butter into the soup.
2 This soup can easily be refined with all sorts of ingredients for a hearty treat.
➔ additional ingredients as desired
- Remove 50 g diced bacon until crispy and add to the soup together with the frying fat
- Smoked fish, e.g. trout or salmon, or prawns give the soup a very special aroma
- Stir in 50 g of grated Parmesan, this makes the soup particularly flavorful
- Croutons or cheese chips as a topping are a crunchy addition
- Pumpkin seeds or roasted sunflower seeds go well with the soup
- Fry 2 fried eggs on both sides and cut into strips and add to the soup
- Turn small meatballs out of minced meat, fry and add
3An exotic courgette soup prepared with a handle in the Asian spice box.
➔ Ingredients
- 2 to 3 courgettes
- 1 onion
- 1 to 2 teaspoons green curry paste
- 300 ml broth
- 250 ml coconut milk
- a little fresh ginger, chopped (about ½ teaspoon)
- curry powder, s alt, pepper, paprika powder
➥ Preparation
The zucchini and the onion are diced and fried in peanut oil. Then add curry paste and ginger and deglaze with broth and coconut milk. The soup can simmer gently for about 10 minutes. Then puree your exotic zucchini soup and taste it again. Lovers of the spicy taste can add a pinch of chili flakes to their soup.