Eggplant contains vitamins, potassium, phosphorus, carotene and fiber. Dishes from this fruit should be consumed to maintain the acid-base balance, prevent cardiovascular diseases, to normalize metabolism and for gout.
The heat-loving eggplant is native to South Asia. In the Middle Ages, it was brought to Europe, where chefs created French ratatouille, Italian Parmigiano, caponata and Greek moussaka from it. A variety of vegetable dishes are prepared in Armenia, Georgia and Azerbaijan - ajapsandal, sauté, canakhi, hot sauces.
In Russia, eggplants became famous in the 19th century. They are used to prepare stews, caviar, soups, salt and pickle for the winter. People call the fruit “blue” because of its characteristic color, but recently white and yellow varieties have been developed.
Garlic is an indispensable companion for the little ones in many dishes. To reduce the strong garlic smell, use it in dried form. Spices and spices include cilantro, thyme, paprika, black and allspice.
Delicate eggplant puree soup
From the following set of products you will prepare cream soup. Ready vegetables just need to 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:
- eggplants – 4 pcs;
- onions – 2 pcs;
- carrots – 1 piece;
- butter – 100 g;
- cream – 50-100 ml;
- water – 1-1.5 l;
- hard or processed cheese – 200 g;
- salt – 0.5 tsp;
- garlic – 1 clove;
- set of Provencal spices – 0.5 tsp;
- green basil, dill and cilantro - 1 sprig each.
Preparation:
- Dice the onion and fry in butter.
- Peel the eggplants, cut into cubes and place in boiling salted water for 5 minutes. Add to the onion and simmer for 10 minutes.
- Place the fried vegetables in a saucepan, add water, bring to a boil, add grated carrots and cook over medium heat for 15-20 minutes. Pour in the cream.
- Sprinkle garlic with salt and finely chop with herbs.
- Grate the cheese on a coarse grater or cut into thin strips.
- Cool the finished soup slightly and chop with a mixer. Let the puree simmer for 3 minutes, add salt and sprinkle with herbs de Provence.
- Remove the pan from the heat, add chopped cheese to the soup, and let it sit for a while with the lid closed.
- Season the finished dish with herbs and garlic.
Ingredients:
- chicken carcass – 0.5 pcs;
- eggplants – 2 pcs;
- potatoes – 4 pcs;
- onion – 1 head;
- carrots – 1 piece;
- fresh tomatoes – 2 pcs;
- sunflower oil – 50-80 ml;
- set of spices for chicken – 2 tsp;
- bay leaf – 1 piece;
- salt – 0.5 tsp;
- green onions and dill - a couple of sprigs each.
Preparation:
- Rinse the chicken, add about 3 liters of water and cook for 1 hour over low heat, adding bay leaf and 1 tsp. spices Don't forget to remove the foam after boiling.
- Remove the cooked chicken and bay leaf, cool, and separate the meat from the bones.
- Wash the potatoes, peel them, cut them into cubes, and cook in the broth for 30 minutes.
- Cut the eggplants into rings, about 1 cm thick, and cover with salted water for half an hour.
- Thinly slice the onion and chop the carrots into strips. Fry them in a frying pan with sunflower oil until golden brown.
- Cut the eggplant rings into 4 pieces and fry with onions and carrots over low heat for 10 minutes.
- Chop the tomatoes into cubes and add to the vegetables. Simmer, stirring.
- Place pieces of chicken meat and fried vegetables into chicken broth with prepared potatoes, bring it to a boil, sprinkle with spices, salt and chopped herbs.
Ratatouille with zucchini and eggplant
Ratatouille is a traditional French vegetable dish with Provençal herbs. It can be served as a main dish or as a soup. To get aromatic and juicy vegetables, you can first bake them in the oven and then stew them according to the recipe.
It’s still incredibly hot here, sometimes you don’t even know what to feed your family. It’s just that in such heat no one wants a hearty meat meal, but soups are always eaten with pleasure. Today for lunch we had a simple vegetable soup made from seasonal vegetables, which now cost just a penny. Eggplant lovers will be especially pleased with this soup, and since I all have them, this excellent first course pleased us all, without exception.
To prepare vegetable soup with eggplants and zucchini, prepare the ingredients according to the list. Peel the potatoes, carrots and garlic, wash them together with the herbs, scrub the mushrooms with a hard kitchen sponge.
Cut the zucchini, eggplant, mushrooms and carrots into small cubes - into thin slices, place them in a saucepan or saucepan with a thick bottom, pour in a little odorless vegetable oil. Fry the vegetables over low heat for a few minutes.
When the vegetables become slightly golden in color, add water and add the potatoes cut into small cubes. After boiling, cook for 15 minutes. Be sure to remove all foam from the surface.
Finely chop the green onions with a knife and add to the pan along with the crushed clove of garlic. Cook over low heat for another 5 minutes.
Now salt and pepper the soup, you can add your favorite seasonings. Bay leaves, cumin, and fresh or dried thyme combine well here to taste. Finely chop the dill with a knife and add to the pan. Turn off the stove, cover the soup with a lid and let it sit for 10 minutes before serving.
Vegetable soup with eggplants and zucchini is ready. The presence of mushrooms in the composition makes it quite filling. It would be good to add a spoonful of sour cream to each serving before serving.
A very simple vegetable soup made from seasonal vegetables is ready, enjoy.
Zucchini soup begins to be prepared 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. All that remains is to add its dietary qualities, good compatibility and low cost, so that you can immediately get to the stove and start cooking.
How to make zucchini soup?
Zucchini soup is famous for its variety of recipes. Zucchini makes excellent dietary dishes with fresh vegetables, nutritious dishes in rich broth and thick creamy soups.
- Soups are very simple to prepare, following a single principle: cut the zucchini and boil it with other ingredients. The exception is cream soups in which the vegetable is pureed.
- To prevent soup with zucchini and potatoes from turning into porridge, the vegetables are cut very large, then even with prolonged heat treatment they will retain their shape.
- Add vegetables to chicken broth soup with zucchini 20 minutes before the end of cooking. This way they will maintain their integrity and not be overcooked.
Vegetable soup with zucchini - recipe
Vegetable soup with zucchini is one of the first dishes that is made with the onset of summer. Along with the zucchini, add tomatoes, onions, herbs, beans and celery to the pan. They combine well, have the necessary nutrients 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;
- canned white beans - 150 g;
- onion - 1 pc.;
- clove of garlic - 5 pcs.;
- oil - 60 ml;
- celery stalk - 2 pcs.;
- sweet pepper - 1 pc.;
- fresh oregano - 1 tbsp. spoon.
Preparation
- Fry the onion, zucchini, pepper and celery.
- Add garlic, water and tomatoes.
- Simmer covered for 20 minutes.
- 5 minutes before the end, add the beans and oregano.
- Infuse the soup with vegetables and zucchini for 10 minutes.
Zucchini puree soup is an all-time favorite of the summer season. Its refreshing taste and delicate texture are appreciated even by those who do not eat hot first courses at all. Fans of various diets also love it, because the soup is prepared exclusively from low-calorie ingredients, using water, which makes it equally tasty both hot and cold.
Ingredients:
- zucchini - 800 g;
- potatoes - 150 g;
- water - 550 ml;
- parsley and basil - 1 tbsp. spoon;
- ground black pepper - 3 g;
- onion - 1 pc.;
- oil - 50 ml.
Preparation
- Fry the vegetables for 3 minutes.
- Pour in water and simmer covered for 15 minutes.
- Add the herbs and blend with a blender.
- Heat the zucchini puree soup for 2 minutes.
Zucchini and chicken soup
Soup with zucchini, potatoes and chicken is a nutritious summer option for adults and children. A special delight is that you can use both fatty parts of chicken and dietary fillet for the broth. In this version, it is a broth made from breast meat and pureed tomatoes, the sour taste of which dilutes the sweetness of the zucchini, making the dish very fresh.
Ingredients:
- fillet - 300 g;
- water - 2.5 l;
- zucchini - 250 g;
- potatoes - 3 pcs.;
- tomatoes - 4 pcs.;
- clove of garlic - 3 pcs.;
- parsley sprigs - 5 pcs.;
- onion - 1 pc.
Preparation
- Boil chicken fillet, onion and parsley for 30 minutes.
- Remove the onion and parsley, and separate the fillet into fibers and set aside.
- Add potatoes to the broth.
- After 10 minutes, add the pureed tomatoes, garlic and zucchini.
- Cook for 15 minutes, add the fillet and remove from the stove.
Vegetable soup with eggplants and zucchini is traditional for Georgian and Armenian cuisines. This is a rich soup (similar in consistency to a stew) with herbs, peppers and tomatoes, with a sweet and sour taste and amazing aromas. Instead of potatoes, add rice to the soup. It goes well with eggplants and, despite 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.;
- clove of garlic - 5 pcs.;
- greens - 15 g.
Preparation
- Cut the eggplants into cubes, add salt and set aside for 10 minutes.
- Fry in oil with onions, zucchini, peppers, rice and garlic for 7 minutes.
- Add wine, water and tomatoes.
- Simmer the zucchini soup for 20 minutes.
Zucchini soup with cheese
Cheese soup with zucchini is a hot dish that gives comfort in everything: both in preparation and in the final result. Zucchini, potatoes and sautéed vegetables are boiled in broth, seasoned with melted cheese and served. This is a very profitable soup, where everything takes 20 minutes, and the 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.
Preparation
- Boil the potatoes in the broth for 10 minutes.
- At the same time, sauté the onions and carrots.
- Place the sauté together with the zucchini in the broth and cook for another 10 minutes.
- Add cheese, herbs and after 3 minutes remove from heat.
And zucchini is on the menu of most restaurants. The reason for this is the appetizing color obtained from the combination of two bright vegetables, a lot of vitamins, delicate texture and pleasant taste, with the dominant sweetness of pumpkin. In addition, both vegetables are combined with spices, which means you can try combinations with different flavors.
Ingredients:
- pumpkin pulp - 400 g;
- zucchini - 800 g;
- onion - 50 g;
- oil - 50 ml;
- milk - 400 ml;
- clove of garlic - 3 pcs.;
- curry - 10 g;
- grated ginger - 1 teaspoon.
Preparation
- Fry ginger and garlic in oil.
- Add vegetables, curry and fry for another 5 minutes.
- Cover with a lid and simmer for 15 minutes.
- Beat with a blender, add milk.
- Boil the pureed zucchini soup for 2 minutes and remove from heat.
All parents are looking forward to summer to cook. This delicate, dietary vegetable has a positive effect on the digestive system, does not cause allergies and improves immunity. Traditional, it is pureed soup, cooked 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.
Preparation
- Cut the vegetables into small cubes.
- Simmer in oil and 100 ml of broth for 7 minutes.
- Pour in the remaining broth and simmer for another 20 minutes. Mash with a potato masher.
- Serve the zucchini soup warm.
With zucchini and cabbage - an ideal dish for dietary nutrition. Low-calorie zucchini and cabbage, containing valuable biotin and easily digestible proteins - everything you need to quickly fill up and not gain weight. This soup is best eaten right away. When infused, vegetables lose their freshness, vitamins, taste and become watery.
Ingredients:
- zucchini - 200 g;
- cauliflower - 170 g;
- tomato - 2 pcs.;
- clove of garlic - 3 pcs.;
- celery stalk - 1 pc.;
- onion - 60 g;
- carrots - 80 g;
- water - 1.2 l;
- oil - 40 ml.
Preparation
- Boil potatoes and cabbage for 10 minutes.
- Fry celery, onion, zucchini, tomatoes and carrots for 7 minutes.
- Transfer the fried vegetables to the soup, simmer for 5 minutes and remove from the stove.
You shouldn’t be surprised to learn that the most delicious zucchini soup is made with fish. At the same time, the type 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. In this recipe, he tones down the bold flavor of Norwegian salmon in a rich 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;
- butter - 50 g.
Preparation
- Brown the onion and zucchini.
- Add water, fish pieces and cook for 5 minutes.
- Pour in the cream, lemon juice, season and after 2 minutes remove from the heat.
If the task is to make a fragrant and easily 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 focus on consuming proteins and carbohydrates, which champignons are rich in.
Ingredients:
- zucchini - 2 pcs.;
- champignons - 250 g;
- carrots - 2 pcs.;
- onion - 1 pc.;
- oregano - 20 g;
- water - 2.5 l;
- clove of garlic - 6 pcs.;
- grated ginger - 1 teaspoon;
- oil - 60 ml;
- sweet pepper - 1 pc.
Preparation
- Simmer the onions, garlic, ginger, mushrooms and carrots for 8 minutes.
- Add zucchini and pepper.
- After 5 minutes, add water, oregano and simmer covered for 25 minutes.
Zucchini soup in a slow cooker
It's better to cook in a slow cooker. The non-stick bottom of the device allows frying with a minimum of oil, and its tightness facilitates 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 entire process is regulated by the “Frying” and “Stewing” buttons.
Puree soups have the energy not so much of summer as of autumn and winter, when you feel in the soup not individual pieces of individual vegetables, but overall thickness and warmth. This is exactly how eggplant puree turns out. It has the delicate, starchy taste of potatoes, the light, earthy taste of eggplant, and the sweet and sour taste of tomatoes. Sharma adds nutmeg to the soup. The taste is very harmonious and balanced.
Often cream is added to vegetable soups to obtain a more delicate taste, but this soup is wonderful as is. In addition, you can prepare a completely lean version by replacing the butter with vegetable oil.
Cooking time: up to 1 hour / Yield: 1.5 liters
Ingredients
- potatoes 3 pieces
- tomatoes 3 pieces
- 2 eggplants
- onion 1 piece
- butter 20 grams
- bay leaf 1 piece
- nutmeg 1/8 teaspoon
- salt, pepper to taste
Preparation
Prepare all the necessary ingredients.
Peel the potatoes and cut into small cubes.
Pour water over the potatoes along with the bay leaf so that it covers the vegetable by a couple of centimeters, and send to boil.
Meanwhile, cut the eggplant into medium-sized pieces.
Fry the eggplant in a dry frying pan over high heat until golden brown. Don't forget to stir the eggplant pieces so they don't burn.
Add randomly chopped tomatoes there.
Then add coarsely chopped onion to the eggplant and cook until translucent.
Thanks to the tomato juice, the vegetables will stew, becoming soft and tender, and soaking up each other's flavors. Cook the vegetables over medium heat, covered, for 5 minutes, until the tomatoes are soft.
Place the stewed vegetables in the pan where the potatoes are cooked. If necessary, add water to cover the vegetables. Add the butter and nutmeg to the pan.
Cook the soup for another 10 minutes, and then thoroughly puree it with a blender. Adjust the thickness of the taste with additional water.
Bring the eggplant-tomato soup to a boil over low heat, add salt and pepper to taste.
17.06.2014
Let's talk about soups?
We will not mention the beneficial properties of this hot dish for our digestion; everyone knows about it. Let's choose one of the healthiest - chicken soup with eggplant and zucchini.
Not only does the soup have a very delicate taste, it is also very colorful and will look great on the family table. In addition, this dish is flavorful, filling and nutritious.
Earnestly? Let's get started!
You will need:
Chicken - 950 g.
Eggplant - 180 g.
Zucchini / zucchini - 300 g
Cauliflower - 250 g.
Onions - 75 g.
Sweet pepper - 240 g.
Cilantro - 30 g.
Garlic - 2 cloves
Hot pepper
Pinch of Chili
Turmeric - 1 tsp.
Paprika - ½ tsp.
Salt
Sour cream
Water - 3.5 l.
How to cook:
- Wash the chicken and cook over medium heat, covered. Drain the first water, add new water, and cook until tender.
- Prepare the vegetables - peel the zucchini and cut into cubes.
- Peel the onion and cut it into small cubes. Peel the garlic and cut it into the same cubes.
- Peel and stem the eggplants and cut into cubes.
- We divide the cauliflower into small inflorescences.
- Place onions, zucchini, eggplants, cauliflower in a saucepan and pour broth from cooked chicken meat into them.
- Place the pan on the fire, cover with a lid and cook.
- Cut the sweet pepper into cubes.
- Divide the boiled chicken meat into fibers or cut into pieces, as you like, removing the bones and skin.
- Add chicken to the cooked vegetables in the broth.
- Sprinkle the soup with spices: cucurma, paprika, red ground hot chili pepper, mix.
- Salt to taste, finely chop the cilantro.
- Before turning off the soup, pour chopped bell peppers, garlic and cilantro into the pan. Stir, cover with a lid and let the first dish brew.
- Serve the finished chicken soup with fresh herbs, vegetables and sour cream.
And remember, a delicious soup is twice as tasty and healthier when it is made from organic products.
