Simple zucchini soup

Simple Zucchini Soup - A Recipe Full of Freshness and Vitality

Simple zucchini soup is an excellent choice for fasting days or for moments when we want to enjoy a light and healthy meal. This recipe, packed with fresh vegetables, is not only tasty but also rich in nutrients, making it perfect for any time of the day. Next, I will show you step by step how to prepare this delicious soup!

Preparation time:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Servings: 4-6

Ingredients:
- 4 medium zucchinis (about 800 g)
- 1 carrot
- 1 large onion (or 3 green onions)
- 5-6 ripe tomatoes
- 1 bell pepper
- 2 tablespoons of rice
- 1 bunch of fresh parsley
- 50 ml sunflower oil (or olive oil)
- 500 ml borscht (or lemon juice for a tangier taste)
- 1.5 liters of water
- Spices: Vegeta (or salt, to taste) and ground pepper

Preparation:

1. Preparing the vegetables: Start by washing all the vegetables well. Peel the zucchinis only if they are very large or if the skin is tough. Cut them into cubes, and you can blanch the tomatoes quickly to remove the skin if you prefer a smoother soup. Slice the onion thinly, and grate the carrot. Cut the bell pepper into cubes as well.

2. Sautéing the vegetables: In a 2-liter pot, add the oil and heat it over medium heat. Add the onion, carrot, and bell pepper, sautéing them lightly for 3-4 minutes until they become translucent. This step is essential to release the flavors from the vegetables, providing a delicious base for the soup.

3. Boiling the vegetables: After the vegetables have sautéed, add the water to the pot. Then, add the cubed zucchinis and let them boil for about 15 minutes. This time is sufficient for the zucchinis to soften and release their flavors.

4. Adding the rice and tomatoes: Once the zucchinis have boiled, add the washed rice and the diced tomatoes. Let everything boil until the rice is cooked (about 10-15 minutes). The rice will absorb the vegetable juice, making the soup more substantial.

5. Seasoning: Taste the soup and add Vegeta (or salt) and pepper to your liking. This is where you can personalize the soup by adding other spices you like, such as paprika or herbs.

6. Adding the borscht: Once the rice is ready, add the borscht. Let the soup come to a boil for a few minutes, then turn off the heat. This step will give the soup that pleasant acidity that makes it so comforting.

7. Finalizing: Sprinkle the chopped fresh parsley into the soup and stir gently. The parsley adds a fresh and vibrant note that will perfectly complement the soup's flavor.

Serving: Zucchini soup can be served hot or cold, depending on your preferences. It is delicious alongside a slice of fresh bread or polenta. You can also add a spoonful of sour cream (if it’s not a fasting recipe) for extra creaminess.

Variations:
- If you want a spicier version, you can add a chopped hot pepper.
- You can also experiment with other vegetables, such as potatoes or celery, to diversify the recipe.
- Instead of rice, you can use small pasta, such as orzo or vermicelli.

Nutritional benefits:
Zucchini soup is an excellent option for a healthy diet, being rich in vitamins and minerals. Zucchinis are low in calories and have a high water content, making them ideal for hydration. Additionally, tomatoes are a good source of antioxidants, especially lycopene, which helps protect the body.

Frequently asked questions:
- Can I use other vegetables? Absolutely! The soup is versatile, and the vegetables can be adapted according to the season or your preferences.
- How can I store the soup? The soup keeps well in the refrigerator for 2-3 days, and to preserve its flavor, it is recommended to reheat it on the stove, not in the microwave.
- Can I freeze the soup? Yes, zucchini soup can be frozen. Make sure to let it cool completely before storing it in airtight containers.

Simple zucchini soup is an easy and tasty recipe, perfect for a healthy meal. Whether you enjoy it hot on cool days or cold on warm days, it will delight you with its fresh flavor. Try it and enjoy every spoonful!

 Ingredients: 4 medium zucchinis, 1 carrot, green onion, 5-6 well-ripened tomatoes, 1 bell pepper, 2 tablespoons of rice, green parsley, 50 ml of oil, 500 ml of borscht, 1.5 liters of water, Vegeta seasoning, ground pepper.

 Tags:  fasting recipes vegan soup vegetable soup philips multicooker recipes