We will put the cleaned, washed and chopped vegetables to boil, but be careful not the zucchini. We will put the zucchini only when the rest of the vegetables are half cooked, if we put it together with the rest of the vegetables ... it will boil too much and it will crumble.
Once the vegetables are cooked, we will put the delicate vegetables together with the olive oil, after which we will let them boil for about 5 minutes.
Turn off the heat and add the finely chopped parsley. Enjoy !!!
Cook Greek style zucchini soup
- 1 large garden zucchini
- 1 onion
- 1 carrot
- 1 parsnip
- 1 bell pepper, red
- 1 bell pepper, yellow
- 1 cup rice
- 2 tablespoons oil
- salt and pepper
- 3 tablespoons sour cream, fermented
- 2 cloves of garlic
- 2 yolks
- juice of 1 lemon
- 1/2 link dill
- 1 bunch parsley
- 3 l of water
Method of preparation
We clean the vegetables: onion, carrot, parsnip and pepper and chop them finely.
Heat the oil and add the onion with the carrot and parsnip.
We also put a pot with 3 liters of water to boil.
Mix the vegetables well on the fire and sprinkle them with hot water, so as not to taste like fried.
When they start to penetrate, add the peppers, then transfer them to the water on the fire.
Add the rice and in a few minutes, the diced zucchini.
Let the zucchini soup boil until it penetrates easily and the rice is well hydrated.
We want the zucchini to remain slightly crispy, al dente.
In a bowl, mix the egg yolks with the grated garlic, lemon juice and cream.
Pour into a thin layer of the soup from the heat and stir until the composition is diluted.
Then pour it thinly into the zucchini soup, stirring quickly to mix.
Add to taste, salt and pepper and let the Greek zucchini soup simmer for 6-8 minutes.
5 minutes before turning off the heat, add the chopped dill, and after turning off the heat, after the soup is tempered for 5-6 minutes, add the chopped green parsley.
It is very good hot, with hot peppers!
See also the recipe in pictures by accessing the photo gallery above!
The benefits of soup for the body
Whether you are sick, want to warm up or reunite your family at a delicious meal, soup is an excellent option. Here are some of its benefits:
It is a tradition
Soup has always been one of the most consumed dishes in the world. Did you know that the first mention of this food dates back to the Paleolithic? Engravings from the caves of Les Eyzies de Tayac in France seem to illustrate a group of people cooking soup.
But you don't have to go back that far. You certainly remember your own childhood when your mother, grandmother or aunt cooked it delicious meal for the whole family.
It is good for everyone
Babies, children, adults, the elderly… everyone has to gain from a healthy portions of vegetable soup! This is a comforting dish and a great way to protect yourself from the cold weather.
That's why soup is the first dish at dinner. You could even say that this dish brings together parents, children and siblings at the table.
From a nutritional point of view, the soup may be rich in vitamins and proteins, you just have to know how to make it as healthy as possible. Generally includes vegetables, but may also contain beef, chicken, fish, noodles and rice. This is a great way to combine all the main food groups into one.
It is moisturizing
If you have a fever, for example, doctors recommend that you eat soup. Due to its high content of liquid and minerals, this food keeps you going hydrated body.
It has few calories
Of course, to enjoy this benefit, you need to know how to make a healthy soup from water and vegetables. Do not add ingredients high in fat or carbohydrates, such as pasta. Vegetable soups are low in calories compared to the amount consumed.
Soup is an ideal choice for any low-calorie diet because this satisfies hunger and prevents eating between meals.
It is easy to digest
because ingredients its mostly chopped or mashed, this food is easy to digest. This is a great option especially for young children and the elderly.
A good soup can prevent colds and flu in winter. The most recommended assortment in this regard is chicken soup. It contains antibacterial and anti-inflammatory ingredients, being a very powerful remedy.
It is convenient in price
The soup is very easy to prepare, and ingredients necessary are most often already in the pantry or kitchen. Sometimes all you have to do is make a small inventory of the food in the fridge and on the shelves, add a little water and you're done. At the table!
Zucchini and turmeric cream soup
Cream soups are consistent and full of vitamins, and turmeric has countless benefits. More information about turmeric & # 8211 here. We prepared this soup because this month we are participating in a new challenge & # 8211 Weekend with growth. We were inspired by Claudia's blog, where we found very interesting recipes.
1-2 zucchini (we used a large zucchini)
a green onion
a clove of garlic
800 ml vegetable soup
a teaspoon of turmeric
a tablespoon of olive oil
Method of preparation:
1. Washed and cleaned vegetables are boiled in a saucepan with water (not full, enough to cover them).
2. After boiling, drain the water.
3. Strain the vegetables with a blender, adding the preheated vegetable soup. Pass until a creamy consistency is obtained.
4. Season with salt and pepper and mix everything well. We put the pot back on the fire to bring it to a boil.
5. At the end add turmeric and a tablespoon of extra virgin olive oil.
Pumpkin cream soup simple and tasty recipe
Pumpkin cream soup with croutons and pumpkin chips. A creamy soup with tender zucchini and leurda, tied with rice (instead of the eternal potato), very flavorful and velvety. Perfect for younger children (pay attention to seasoning!). It is very easy and very quick to prepare - you can eat it in 30-40 minutes.
I really like pumpkins (especially zucchini and squash - see more recipes here) and I prepare them quite often in summer, when I find them in the market and they have a low price. I prepare them when fried, when fill, when gratin. This time I wanted to make a fine soup and I succeeded perfectly! It is an improvised recipe by me, orienting me after I had at hand and logically judging the preparation stages and the applied techniques. I treated this soup like a fluid and mixed risotto - it has a "sofritto" base, the rice is also hardened and then I added the vegetables and quenched everything with liquid (much more than a risotto). You can find it here authentic risotto recipes.
Starting from the premise that zucchini is a watery vegetable and a bit bland, I knew I would have to give it life with more spicy flavors and vegetables (onion, garlic, leurda). Wanting to make cream soup, I knew I would have to use a thickener and I gave up potatoes in favor of rice. And I did well! A cup of rice tied me wonderfully 3 liters of soup! And how fine this soup is! It has a velvety texture and a fluid, silky consistency. You will definitely like it!
Although it looks spectacular, it does pumpkin cream soup it is a cheap one, available to anyone.
The final touch is given by the bread croutons with garlic (to be bought from Kaufland), the cepsoara and the transparent slices of garlic. pumpkin chips (recipe here).
Slicing pumpkin chips is easy with a manual slicer like this (can be purchased here).
Chopped leurda leaves can be used instead of cepso - they will give it a very pleasant taste. You can find it here more recipes with leurda.
Zucchini cream soup with sour cream
Since I discovered this cream, I go about 30-40km at least once a week to buy chubby cream. It entered our hearts and, today, we invited her to our lunch soup, a pumpkin soup. She gladly accepted, and we enjoyed a delicious soup.
- 2 zucchini sea zucchini
- 1/2 white onion
- 1 carrot
- 1 piece of parsnip
- 1 piece of celery
- 2 cloves garlic
- 2 lg cold pressed olive oil
- 1 white potato
- 200 gr sour cream chubby
- 2 lg couscous
How I proceeded:
- I washed, cleaned and cut all the vegetables into cubes, then I boiled them in enough water to cover them
- once cooked, I drained the water into another bowl, keeping a small amount in the pot in which they boiled
- I added chubby cream and, with the help of the mixer, I mashed the vegetables, adding water depending on how thin you want the soup
- I put the pot back on the stove, I added the couscous and I boiled the soup to cook the couscous
- at the end I added the oil and mixed