Zucchini puree soup

Zucchini vegetable puree soup makes me happy in summer and autumn. It is light and satisfying, and besides, it cooks quickly. Moreover, it looks very nice on the table. For cooking we need a blender.

Ingredients

• Zucchini - 1-2 Pieces (One large or two small)
• Potatoes - 2 Pieces
• Onion - 2 Pieces
• Garlic - 2-3 Cloves
• Water - 1 Liter
• Carrots - 1 Piece
• Parsley (stem and herbs) - - To taste
• Salt - - To taste
• Black peppercorns - - To taste
• Bay leaf - 1-2 pieces
• Vegetable oil - 2 Tbsp. spoons

Directions

1. If you have a ready-made broth, then do not read the first step of making zucchini cream soup, go straight to the second. Back to the broth. Peel the carrots and onions. Cut the carrots into 2-3 parts, the onion in half. Chop the parsley stalks. Pour a liter of water and prepared ingredients into a saucepan - carrots, onions, parsley, as well as bay leaves, peppers. Bring to a boil and simmer over medium heat for 20 minutes. Season with salt at the end of cooking.
2. Rinse the zucchini and cut into half rings (if the zucchini is small, into rings). Set the fifth of the sliced ​​zucchini aside.
3. Peel the onion and garlic cloves and cut into cubes.
4. Peel the potatoes, rinse and also cut into cubes.
5. In vegetable oil in a skillet, fry the onions and garlic until golden brown. Add chopped zucchini to these (do not add the delayed zucchini). Grill over medium heat for 5-7 minutes.
6. Transfer the onion, garlic and zucchini to a saucepan, add the chopped potatoes and pour over the hot broth. Stir, bring to a boil and simmer covered over low heat for 15-20 minutes, until vegetables are tender.
7. While the soup is boiling in the pan where the vegetables were fried, add more oil and sauté the zucchini, set aside for garnish, to garnish.
8. Beat the finished soup with a blender, pour into bowls and garnish each plate with a couple of slices of fried zucchini. Bon Appetit!