Summer squash soup - recipe

Try, hostesses, in the summer to cook such a soup from zucchini. It's inexpensive, fast, very useful. Feel free to include in the menu if you are losing weight for the holidays.

To prepare the soup, take young zucchini, weighing no more than 200 grams and with a thin skin, then you do not need to peel it off.

Foods for 4-5 servings:

• young zucchini - 2 pcs;
• summer carrots (young) and onion - 1 pc each;
• 2,5 tbsp. lies. flour;
• 5 medium potatoes;
• lavrushka, parsley, salt and pepper;
• for sour cream filling - at will.


1. After rinsing the zucchini, cut off the ends, then rub the vegetables with a coarse grater. Sprinkle quickly with flour and mix.

2. By that time, water is already boiling on the stove. In it we chop the potatoes into cubes, wait for the boil and lower the zucchini in flour. Cook for a quarter of an hour over medium heat.

3. On the other burner - in a frying pan - do the frying: cut the onion into small pieces, three carrots. Both vegetables are put into hot oil. Brown it. Optionally, you can add chopped sweet peppers.

4. When the potatoes in the soup are soft, we transfer the frying to the dish, then the spices and lower the bay leaf and chopped parsley at the very end. Cook for another 8 minutes, turn it off.

5. Serve the soup "Summer" from zucchini hot. We put sour cream in a bowl next to it - suddenly, someone wants to put it in their plate. It will be even tastier!

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