Menu
Is free
Registration
home  /  Salads/ Vegetable soup of eggplant and zucchini. Eggplant soup

Vegetable soup with eggplant and zucchini. Eggplant soup

Eggplant contains vitamins, potassium, phosphorus, carotene and fiber. Dishes from this fruit should be consumed to maintain the acid-base balance, prevent cardiovascular diseases, normalize metabolism and gout.

The heat-loving eggplant comes from South Asia. In the Middle Ages, it was brought to Europe, where chefs invented French ratatouille, Italian parmigiano, caponata and Greek moussaka. A variety of vegetable dishes are prepared in Armenia, Georgia and Azerbaijan - ajapsandal, sauté, chanakhi, spicy sauces.

In Russia, eggplants became known in the 19th century. They prepare stews, caviar, soups, salt and marinate for the winter. The fruit is popularly called "blue" because of its characteristic color, but varieties of white and yellow flowers have recently been bred.

Garlic is an indispensable companion of the "blue ones" in many dishes. To reduce the strong garlic odor, use it dried. From spices and spices, cilantro, thyme, paprika, black and allspice are suitable.

Delicate eggplant soup

From the set of products below, you will prepare a cream soup. Ready vegetables need only be rubbed through a sieve. Adjust the thickness of the dish to your taste by adding more or less water.

Cooking time - 1 hour.

Ingredients:

  • eggplant - 4 pcs;
  • onion - 2 pcs;
  • carrots - 1 pc;
  • butter - 100 gr;
  • cream - 50-100 ml;
  • water - 1-1.5 l;
  • solid or processed cheese- 200 gr;
  • salt - 0.5 tsp;
  • garlic - 1 clove;
  • a set of Provencal spices - 0.5 tsp;
  • green basil, dill and cilantro - 1 sprig each.

Cooking:

  1. Cut the onion into cubes and fry butter.
  2. Peel the eggplant, cut into cubes and dip in boiling salted water for 5 minutes. Transfer to the onion and simmer for 10 minutes.
  3. Place the fried vegetables in a saucepan, cover with water, bring to a boil, add the grated carrots and cook for 15-20 minutes on medium heat. Pour in the cream.
  4. Sprinkle garlic with salt and finely chop with herbs.
  5. Grate the cheese on a coarse grater or cut into thin strips.
  6. Cool slightly ready soup, grind with a mixer. Let the puree boil for 3 minutes, salt and sprinkle provencal herbs.
  7. Remove the pan from the heat, add chopped cheese to the soup, keep it for a while with the lid closed.
  8. Season the finished dish with herbs and garlic.

Ingredients:

  • chicken carcass - 0.5 pcs;
  • eggplant - 2 pcs;
  • potatoes - 4 pcs;
  • onion - 1 head;
  • carrots - 1 pc;
  • fresh tomatoes - 2 pcs;
  • sunflower oil - 50-80 ml;
  • a set of spices for chicken - 2 tsp;
  • bay leaf - 1 pc;
  • salt - 0.5 tsp;
  • green onions and dill - a couple of branches.

Cooking:

  1. Rinse the chicken, pour about 3 liters of water and simmer for 1 hour over low heat, adding bay leaf and 1 tsp. spices. Do not forget to remove the foam after boiling.
  2. Remove the cooked chicken and bay leaf, cool, separate the meat from the bones.
  3. Wash potatoes, peel, cut into cubes, cook in broth for 30 minutes.
  4. Cut the eggplant into rings, about 1 cm thick, pour salted water for half an hour.
  5. Finely chop the onion, chop the carrots into strips. Fry them in a frying pan sunflower oil until golden brown.
  6. Cut eggplant rings into 4 parts and fry with onions and carrots over low heat for 10 minutes.
  7. Chop the tomatoes into cubes and add to the vegetables. Simmer while stirring.
  8. AT chicken bouillon with cooked potatoes, shift the pieces chicken meat, vegetable roast, bring it to a boil, sprinkle with spices, salt and chopped herbs.

Ratatouille with zucchini and eggplant

Ratatouille - traditional French vegetable dish with Provence herbs. It can be served as a side dish or as a soup. To get fragrant and juicy vegetables, you can first bake them in the oven, and then stew according to the recipe.

Very original and fragrant soup eggplant chick according to Dukan!
Even those who do not really like this vegetable will like it. Try!

Ingredients

600 gr. fresh eggplant

1 medium bell pepper

500 ml drinking water

2 garlic cloves

1 medium onion

1 st. l. balsamic vinegar

rice/apple/wine

fresh or dried thyme

Provence herbs can be used

salt, pepper to taste

1 tsp olive oil

if it is needed

The nutritional value per 100 gr:

23.6 kcal

0.6 Proteins

0.6 Fats

4.1 Carbohydrates

Soup according to Dukan

Cooking

We clean the eggplants from the skin, cut into medium-sized pieces and pour a small amount of water for 15-20 minutes. After the time has elapsed, drain the water.

Fry eggplant on all sides in a non-stick frying pan without oil until golden brown. Pour vinegar, add thyme (if the thyme is fresh, you need to cut off the leaves from the branches) or seasonings, keep a little more on the stove. We take it off the fire.

Finely chop the onion. Let's skip the garlic through the press. Finely chop the pepper.

In a saucepan with a thick bottom, heat 1 tsp. olive oil if needed (can be fried without oil) and fry the onion and garlic until soft on low heat. Add pepper and fry for a couple more minutes.

Add fried eggplants to a saucepan, pour in drinking water.

Bring to a boil and simmer covered over low heat for 20 minutes.

Remove soup from heat and puree with an immersion blender. If the soup is thick, you can add a little more water.

Salt, pepper and keep the soup on fire for a couple of minutes.

Serve with fresh thyme and enjoy! Can be served with crackers, for example from this bread

Delicious and fragrant Dukan's soup. Try!

BON APPETIT!

And to quickly create a gallery of your masterpieces for this recipe:
ADD A PHOTO IN THE COMMENTS TO THIS RECIPE!
I'm VKontakte https://vk.com/tatoshkina_k
I'm on Instagram http://instagram.com/tatoshkina_k

In contact with

Be the first to know about the Dukan Diet

I talk about allowed foods, changes in diet stages, new recipes for main dishes and sweets, share my weight loss experience and answer questions. In mailings, there are also about discounts on my cakes.

sp-force-hide ( display: none;).sp-form ( display: block; background: rgba(255, 255, 255, 0); padding: 15px; width: 470px; max-width: 100%; border- radius: 0px; -moz-border-radius: 0px; -webkit-border-radius: 0px; font-family: Arial, "Helvetica Neue", sans-serif; background-repeat: no-repeat; background-position: center ;background-size: auto;).sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 440px ;).sp-form .sp-form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border-radius: 0px; -moz-border-radius: 0px; -webkit-border-radius: 0px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size: 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 3px; -moz-border-radius: 3px; - webkit-border-radius: 3px; background-color: #88c841; color: #ffffff; width: 100%; font-weight: 700 font-style: normal font-family: Arial, "Helvetica Neue", sans-serif; box-shadow: none -moz-box-shadow: none; -webkit-box-shadow: none;).sp-form .sp-button-container ( text-align: center; width: auto;)

Zucchini soup begins to cook in May and ends in August. During this period of time, the vegetable has a sweetish taste and a delicate, sticky texture, therefore, dishes with it are fresh and light. It remains to add its dietary qualities, good compatibility and low cost in order to immediately get up to the stove and start cooking.

How to cook zucchini soup?

Zucchini soup is famous for its variety of recipes. Zucchini makes excellent diet meals co fresh vegetables, nutritious meals rich broth and thick cream soups.

  1. Soups are very easy to prepare, following a single principle: the zucchini is cut and boiled with other ingredients. The exception is cream soups, in which the vegetable is pureed.
  2. So that the soup with zucchini and potatoes does not turn into porridge, the vegetables are cut very large, then even with prolonged heat treatment they will retain their shape.
  3. Vegetables should be put in chicken broth soup with zucchini 20 minutes before the end of cooking. This will keep them intact and not overcooked.

Vegetable soup with zucchini - recipe


Vegetable soup with zucchini is one of the first dishes that is made with the onset of summer. Together with zucchini, tomatoes, onions, herbs, beans and celery are sent to the pan. They fit well, have the necessary beneficial substances and do not require skill in preparation. You can put everything together in a saucepan and forget about the soup for 20 minutes.

Ingredients:

  • zucchini - 400 g;
  • chopped tomatoes - 650 g;
  • water - 750 ml;
  • white canned beans- 150 g;
  • onion - 1 pc.;
  • garlic clove - 5 pcs.;
  • oil - 60 ml;
  • celery stalk - 2 pcs.;
  • sweet pepper - 1 pc.;
  • fresh oregano - 1 tbsp. a spoon.

Cooking

  1. Fry the onion, zucchini, peppers and celery.
  2. Add garlic, water and tomatoes.
  3. Simmer covered for 20 minutes.
  4. 5 minutes before the end, put the beans and oregano.
  5. Infuse soup with vegetables, with zucchini for 10 minutes.

Zucchini soup puree is a permanent favorite of the summer season. Its refreshing taste, delicate texture is appreciated even by those who do not consume hot first courses at all. Fans of various diets also love it, because the soup is prepared exclusively from low-calorie ingredients, on the water, so it is equally tasty both hot and cold.

Ingredients:

  • zucchini - 800 g;
  • potatoes - 150 g;
  • water - 550 ml;
  • parsley and basil - 1 tbsp. spoon
  • black ground pepper- 3 g;
  • onion - 1 pc.;
  • oil - 50 ml.

Cooking

  1. Saute vegetables for 3 minutes.
  2. Pour in water and simmer covered for 15 minutes.
  3. Add greens and beat with a blender.
  4. Heat the zucchini puree soup for 2 minutes.

Zucchini and chicken soup


Soup with zucchini, potatoes and chicken is a summer nutritious option for adults and children. A special charm is that for the broth you can use both the fatty parts of the chicken and diet fillet. In this version, it is a broth made from breast and pureed tomatoes, sour taste which dilutes the sweetness of zucchini, making the dish very fresh.

Ingredients:

  • fillet - 300 g;
  • water - 2.5 l;
  • zucchini - 250 g;
  • potatoes - 3 pcs.;
  • tomatoes - 4 pcs.;
  • garlic clove - 3 pcs.;
  • parsley sprigs - 5 pcs.;
  • onion - 1 pc.

Cooking

  1. Boil chicken fillet, onion and parsley for 30 minutes.
  2. Remove the onion and parsley, and disassemble the fillet into fibers and set aside.
  3. Put the potatoes in the broth.
  4. After 10 minutes, add pureed tomatoes, garlic and zucchini.
  5. Boil for 15 minutes, put the fillet and remove from the stove.

Vegetable soup with eggplant and zucchini is traditional for Georgian and Armenian cuisines. it rich soup(similar in texture to stew) with herbs, peppers and tomatoes, with sweet and sour taste and amazing scents. Instead of potatoes, put rice in the soup. It goes well with eggplant and, for all its nutritional value, does not weigh down the dish.

Ingredients:

  • eggplant - 200 g;
  • zucchini - 250 g;
  • onion - 70 g;
  • rice - 125 g;
  • water - 1.5 l;
  • dry wine - 120 ml;
  • bell pepper - 100 g;
  • tomatoes - 4 pcs.;
  • garlic clove - 5 pcs.;
  • greens - 15 g.

Cooking

  1. Cut the eggplant into cubes, salt and set aside for 10 minutes.
  2. Fry in oil along with onions, zucchini, peppers, rice and garlic for 7 minutes.
  3. Add wine, water and tomatoes.
  4. Simmer zucchini soup for 20 minutes.

Zucchini soup with cheese


Cheese soup with zucchini is hot, which gives comfort in everything: both in preparation and in the final result. Zucchini, potatoes and browning are boiled in broth, dressed with melted cheese and served at the table. This is a very profitable soup, where everything takes 20 minutes, and pleasant taste and creamy consistency is achieved with cheap processed cheese.

Ingredients:

  • zucchini - 150 g;
  • broth - 1.5 l;
  • carrots - 75 g;
  • oil - 20 ml;
  • onion - 70 g;
  • processed cheese - 120 g;
  • potatoes - 2 pcs.;
  • greens - 10 g.

Cooking

  1. Boil potatoes in broth for 10 minutes.
  2. At the same time, sauté the onions and carrots.
  3. Put the passerovka together with the zucchini in the broth and cook for another 10 minutes.
  4. Add cheese, greens and after 3 minutes remove from the stove.

And zucchini is on the menu of most restaurants. The reason for this is an appetizing color obtained from a combination of two bright vegetables, a lot of vitamins, a delicate texture and a pleasant taste, with the dominant sweetness of pumpkin. In addition, both vegetables are combined with spices, and from that you can try out combinations with different flavors.

Ingredients:

  • pumpkin pulp - 400 g;
  • zucchini - 800 g;
  • onion - 50 g;
  • oil - 50 ml;
  • milk - 400 ml;
  • garlic clove - 3 pcs.;
  • curry - 10 g;
  • grated ginger - 1 teaspoon.

Cooking

  1. Saute ginger and garlic in oil.
  2. Add vegetables, curry and fry for 5 more minutes.
  3. Cover and simmer for 15 minutes.
  4. Beat with a blender, add milk.
  5. Boil the pureed zucchini soup for 2 minutes and remove from heat.

All parents are looking forward to summer to cook. This gentle diet vegetable has a positive effect on digestive system, does not cause allergies and improves immunity. Traditional is grated soup, boiled in a light broth, with a standard set of vegetables: potatoes, onions and carrots.

Ingredients:

  • chicken broth - 400 ml;
  • zucchini - 150 g;
  • carrots - 50 g;
  • potatoes - 70 g;
  • oil - 20 ml.

Cooking

  1. Cut vegetables into small cubes.
  2. Simmer in oil and 100 ml of broth for 7 minutes.
  3. Pour in the remaining broth and simmer for another 20 minutes. Mash with a potato masher.
  4. Serve the zucchini soup warm.

With zucchini and cabbage the perfect dish for diet food. Low-calorie zucchini and cabbage, containing valuable biotin and easily digestible proteins - everything you need to quickly get enough and not gain weight. This soup is best eaten immediately. When insisting, vegetables lose their freshness, vitamins, taste and become watery.

Ingredients:

  • zucchini - 200 g;
  • cauliflower - 170 g;
  • tomato - 2 pcs.;
  • garlic clove - 3 pcs.;
  • celery stalk - 1 pc.;
  • onion - 60 g;
  • carrots - 80 g;
  • water - 1.2 l;
  • oil - 40 ml.

Cooking

  1. Boil potatoes and cabbage for 10 minutes.
  2. Saute celery, onion, zucchini, tomatoes and carrots for 7 minutes.
  3. Transfer the fried vegetables to the soup, sweat for 5 minutes and remove from the stove.

Do not be surprised to learn that the most tasty soup with zucchini it turns out with fish. At the same time, the variety and fat content of the fish is not so important: a delicate and light vegetable is able to adapt to any “neighbor” and quickly adopt its taste and aroma. AT this recipe, it softens bright taste Norwegian salmon in a thick broth of cream and lemon juice.

Ingredients:

  • zucchini - 400 g;
  • salmon fillet - 250 g;
  • onions - 2 pcs.;
  • cream - 200 ml;
  • water - 500 ml;
  • grated ginger - 1 teaspoon;
  • lemon juice - 40 ml;
  • oil - 50 g.

Cooking

  1. Brown the onion and zucchini.
  2. Add water, fish pieces and cook for 5 minutes.
  3. Pour in the cream lemon juice, season and remove from heat after 2 minutes.

If the task is to make a fragrant and well-digestible hot dish, the first thing that comes to mind is zucchini soup with champignons. This is a balanced dish where zucchini replaces starchy potatoes, making the base very tender and light, allowing the body to devote energy to the consumption of proteins and carbohydrates, which are rich in champignons.

Ingredients:

  • zucchini - 2 pcs.;
  • champignons - 250 g;
  • carrots - 2 pcs.;
  • onion - 1 pc.;
  • oregano - 20 g;
  • water - 2.5 l;
  • a clove of garlic - 6 pcs.;
  • grated ginger - 1 teaspoon;
  • oil - 60 ml;
  • sweet pepper - 1 pc.

Cooking

  1. Steam the onion, garlic, ginger, mushrooms and carrots for 8 minutes.
  2. Add zucchini and pepper.
  3. After 5 minutes, add water, oregano and simmer covered for 25 minutes.

Zucchini soup in a slow cooker


It is better to cook in a slow cooker. The non-stick bottom of the appliance allows frying in a minimum of oil, and its tightness contributes to extinguishing in a small amount of water. As a result, the liquid does not boil away, and the vegetables retain their juices, taste and color. In this case, the whole process is regulated by the buttons "Frying" and "Extinguishing".

Vegetable soups are easy to make delicious when you follow a simple rule: the more vegetables you use in a recipe, the richer and more flavorful the broth will be.

Eggplant vegetable soup with zucchini

Of course, it is best to use seasonal fruits for vegetable soup: they have more juice, taste and health benefits. Choose vegetables of different colors, so the soup will turn out very bright and appetizing. For example, when preparing ingredients for cooking, opt for yellow zucchini and fresh green squash, and combine ripe red tomatoes with bright, yellow tomatoes.


Fresh greens of celery, dill, parsley or green onions will perfectly complement the vegetable tandem!

Ingredients

To prepare vegetable soup of eggplant and zucchini with mushrooms, we need:

    • 200 gr. eggplant
    • 100 gr. courgettes or zucchini
    • 100 gr. mushrooms (champignons or porcini)
    • 2 medium potatoes
    • 1 large tomato and 1 tbsp. l. tomato paste
    • small carrot
    • celery root
    • butter (can be replaced with vegetable oil)
    • sour cream (for serving)
    • dill, parsley, green onion

Step by step cooking

Cut the eggplant in half lengthwise and place in the oven until tender.

Mushrooms cut into quarters and put to boil over low heat.

Zucchini, carrots, potatoes and celery root cut into small cubes or strips and fry in butter until light golden brown.

Add to the mushrooms, which have already boiled for 10-15 minutes.

Add salt and pepper to taste. After 2-3 min. add tomato soup tomato paste and baked eggplant, diced (aubergine skin can be removed).

Boil for a few more minutes. Turn off the stove and let it boil vegetable soup 5-10 min.

Eggplant and zucchini soup is best served with fresh herbs and sour cream.


Enjoy your meal!