Zucchini soup

Name: Zucchini soup - Andra J.
Ingredients: 2; 3 zucchinis; 2 onions; 1 small celery; 1 carrot; 2 small potatoes; 1 can of tomatoes in juice; delicate; parsley; dill; oil; a handful of noodles

Sezon - Zucchini soup by Andra J. - Recipia

When I have a few zucchinis on hand and want a simple dish, this soup can be made without much preparation. The onion and carrot are sautéed a little, then the zucchinis, potatoes, celery, and water are added. The canned tomatoes provide flavor and color, and the noodles are added only towards the end, so they don't overcook. It's a light vegetable soup with common ingredients and simple steps. Quick Info Total time: about 40-45 minutes, depending on how quickly the vegetables cook Preparation time: not specified exactly; cleaning and chopping the vegetables are done before boiling Cooking time: about 20 minutes until the tomatoes are added, then continue boiling until the vegetables are soft; the noodles cook for another 10 minutes Servings: not specified in the original recipe; the amount obtained depends on the size of the pot and the water added Difficulty: easy Recipe type: vegetable soup, suitable for a simple lunch Ingredients 2-3 zucchinis 2 onions 1 small celery 1 carrot 2 small potatoes 1 can of tomatoes in juice Delikat or salt, to taste Parsley and dill Oil 1 handful of noodles Preparation steps 1. Prepare the vegetables. Wash the onion and carrot, then chop them finely. Wash, peel, and cube the zucchinis and potatoes. Peel the celery and cut it into two or four pieces. In the original recipe, the celery is removed after boiling, so it's more practical to leave it in larger pieces. 2. Sauté the onion and carrot. Put the oil in a pot and add the chopped onion and carrot. Sauté them a little until they soften slightly. There's no need to brown them; the base of the soup just needs to gain a little flavor before adding the rest of the vegetables. 3. Add the zucchinis and potatoes. Place the zucchini and potato cubes over the onion and carrot. Stir to combine the vegetables with the oil and the sautéed base. 4. Add the celery and water. Add the celery pieces, then fill the pot with water. The amount of water is not specified in the original recipe, so use enough to cover the vegetables well and achieve the desired consistency for the soup. 5. Let the vegetables boil. Put the pot on the heat and let the vegetables boil for about 20 minutes. After this time, check if the zucchinis and potatoes have started to soften. The time may vary slightly depending on the size of the cubes and how vigorously the soup is boiling. 6. Add the canned tomatoes. Chop the canned tomatoes finely and add them to the pot. Also, add the juice from the can if it’s part of the used can. Adjust the flavor with Delikat or salt, to preference, then continue boiling. 7. Remove the celery when cooked, if desired. The celery is left in the pot for flavor, but in the original recipe, it is removed after cooking. You can take it out before the final step, after it has served its purpose in the soup. 8. Add the noodles. When the vegetables are cooked, add a handful of noodles. Let the soup boil for another 10 minutes until the noodles are cooked. 9. Add the herbs. Turn off the heat and add dill or parsley. You can use one or both, depending on your preference. Stir gently and let the soup sit a little before serving to distribute the herbs. Why I make this recipe often It’s a simple soup that doesn’t require many ingredients and doesn’t take long to cook. The zucchinis and potatoes cook quickly, and the canned tomatoes provide enough color and flavor without needing other additions. I make it when I want a light but warm and filling meal, using vegetables that are easy to find. The fact that the noodles are added at the end is useful, especially if the soup is not eaten immediately. However, if it stays in the pot for a long time, the noodles will absorb the broth and become softer. Tips and variations Tips Cut the zucchinis and potatoes into similarly sized cubes for more even cooking time. Do not cook the noodles from the beginning. They are added only after the vegetables are cooked, then left for about 10 more minutes. The celery can be put in large pieces, especially if you want to remove it before serving. This way, it flavors the soup without needing to be chopped finely. The amount of salt or Delikat is determined by taste. It’s better to check the soup after adding the tomatoes, as they also contribute to the final flavor. If using very small zucchinis, they may cook faster than the potatoes. Check the potatoes first when you want to see if the vegetables are done. Substitutions Delikat can be replaced with salt, just as specified in the base recipe. There’s no need to use both in large amounts, as the soup can become too salty. Dill can be replaced with parsley, or you can use both herbs. The recipe leaves the choice to preference. Variations You can use two or three zucchinis, depending on their size and how much soup you want to prepare. This is also the amount indicated in the original recipe. For a soup with more broth, add more water to the pot. For a more concentrated version, use less water, without changing the other steps. The canned tomatoes are chopped finely before being added to the pot. If you prefer more visible pieces of tomato, you can leave them a bit larger, but the base of the recipe remains the same. Serving ideas The soup can be served plain, with the herbs added at the end. Dill and parsley can be put directly into the pot or in each serving, depending on how you prefer them distributed. Frequently asked questions 1. Can I chop the celery finely instead of removing it at the end? Yes. In the base recipe, the celery is cut into two or four pieces and removed after boiling, but it can be left in smaller pieces if you want it to stay in the soup. 2. When is the noodles added? The noodles are added after the vegetables are cooked. From that moment, the soup is left on the heat for about 10 minutes. 3. Can I use only parsley or only dill? Yes. The recipe allows for the use of either dill or parsley. You can also add them together. 4. How much water should be added? The original recipe says to fill the pot with water, without specifying an exact volume. Add enough water to cover the vegetables well and adjust the amount according to the size of the pot and the desired consistency. 5. When is the salt or Delikat added? It is added after the canned tomatoes are put in. The amount is adjusted to taste. Nutritional values The values are approximate, as the recipe does not specify the amount of oil, the volume of water, the exact weight of the vegetables, the type of noodles, and the number of servings. For one serving, if the pot is divided into about 4-6 servings, the soup can have around 120-190 kcal. Approximately, one serving contains: Protein: about 3-5 g Carbohydrates: about 20-30 g Fats: about 3-7 g Fiber: about 4-7 g Most calories come from potatoes, noodles, and oil, while the vegetables contribute fiber and carbohydrates. The amount of fat differs especially depending on how much oil is used to sauté the onion and carrot. If more noodles are used or the servings are smaller, the values for each serving change. Storage and reheating The soup can be stored in the refrigerator in a covered container. The noodles will continue to absorb liquid as the soup sits, so the next day it may be less soupy and softer than immediately after cooking. Reheat only the amount that will be consumed, and heat it gradually until it is well hot. If it has become too thick, it can be stirred before reheating to redistribute the broth and vegetables. The best result is achieved when the noodles are consumed close to the moment they were added.

Zucchini soup

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