Supangle (Turkish Chocolate Pudding)
Zucchini Soup
Tested by the Lezzet team
09 July 2024
Zucchini, which is originally from South America, finds its place in many recipes, such as baked zucchini meatballs or zucchini hash browns. However, among the most searched recipes on the internet recently, the zucchini soup recipe draws attention. According to some sources, it grew in popularity as it was used in Italian kitchens in the early 1600s. The low calories and high nutritional content of zucchini are the reasons for this interest. Zucchini is one of the most beneficial foods. Zucchini is full of many essential vitamins, minerals, and antioxidants. It has a high fiber content, which plays an important role in digestion. Especially the abundant high content of vitamin A, which is beneficial for vision and the immune system.
When looking for a zucchini recipe, recipes without too much fat, sodium, or sugar are better. Because it is important not to add high-calorie ingredients to such a healthy food. In this respect, a recipe that focuses on the natural flavor of zucchini can be preferred. The zucchini, which can be used as a main dish or side dish, was also easy to cook. Grating the zucchini and adding it to a salad is also an option. Zucchini can be made into soup, sautéed, baked, or eaten raw since it is also a fruit. In this post, we share the recipe for zucchini soup. Here are the ingredients for the zucchini soup recipe and the stages of making the recipe.
How Many Calories is 1 Serving of Zucchini Soup?
Prepared with standard ingredients, 100 grams of zucchini soup are about 20 calories, and a bowl of soup is approximately 30 calories. You can add this recipe, which has a very low-calorie value, to your diet lists.
Prep Time : 15 mins
Cook time : 25 mins
Servings : 6 People
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Zucchini Soup
Ingredients
- 2 zucchini
- 25 g butter
- 1 tbsp flour
- 500 ml milk
- 500 ml of water
- Half a bunch of dill
- Salt
For the top:
- 20 g butter
- 2 tsp red pepper flakes
Zucchini Soup
Instructions
- First, wash, peel, and finely grate the zucchini.
- Melt the butter in a saucepan, add the flour, and fry until it turns slightly yellow.
- Mix the milk with water and continue stirring while slowly adding it to the flour.
- When it starts to boil, add the grated zucchini.
- Cook over low heat for 15 minutes. Then pass it through the blender. After removing it from the stove, finely chop the dill and add it to the soup. Melt the butter in a small skillet and add red pepper flakes.
- Ladle the soup into serving bowls. Pour the peppered oil on it and sprinkle some chopped dill.
- Enjoy your meal.
Serving Suggestions
You can serve the zucchini soup with roasted chicken.
Expert Tips
- If you do not want to put too much flour in the soup, you can balance the taste by adding a potato.
- You can get a thick consistency by adding cream instead of milk to the zucchini soup.
- While preparing the pepper sauce, make sure that the peppers aren't burned.
- Make sure that the zucchinis you use are ripe and fresh. If the consistency of the soup is thick, you can add milk little by little.
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