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Summer is the time for seasonal vegetables and fruits. This is the time when healthy food is also inexpensive, the time when you lose weight, not your wallet.
If your family can't imagine dinner without a first course, and traditional borschts and soups are boring, or seem too "heavy" dishes for the summer, then we offer a recipe for a light soup based on zucchini.
For those who have tried pumpkin puree soup, such a dish will not be a novelty. To prepare a summer soup without meat, you need only three main ingredients (zucchini, potatoes and cream), the rest - variations, or as they say: salt and pepper - to taste.
List of necessary products for 4 servings:
- medium-sized zucchini (20-25 centimeters long);
- 3-4 large potatoes;
- 150 grams of cream (fat content 10-15%);
- salt;
- spices to your taste;
- 2 cloves of garlic (optional).
Method of cooking:
Peel and cut the potatoes into cubes. Pour a little oil into a heated deep pan (you can also take a pan with a thick bottom) and fry the potatoes before a yellow crust begins to form, but the tuber is not yet completely ready.
Also cut the zucchini into cubes, add to the fried potatoes, mix, cover and simmer for 5 minutes.
After that, add salt and spices to your taste and pour water to cover the potatoes and zucchini. Simmer for another 7-10 minutes so that the zucchini and potatoes are fully cooked.
Add 100 grams of cream and simmer for another 3-5 minutes.
Allow the dish to cool slightly, squeeze two cloves of garlic (for those who like a spicy taste), and then grind everything with a blender. If the consistency is too thick, add broth or boiling water.
Before serving, decorate the soup in serving plates with cream. You can also decorate the soup with crackers. To do this, cut the baguette into cubes, spread the pieces on a baking sheet, sprinkle with oil and a little salt and put in a heated oven for 5-10 minutes - and the crackers are ready.
