Zucchini soup is a great alternative for when the temperatures start to drop. It is a healthy option, at an affordable price, but above all, delicious. And it is that zucchini have become, little by little, one of the favorite vegetables in kitchens; They are versatile and you can find them in countless recipes, like this one that we present to you about the soup.
Zucchini Soup: Why Make It?
Zucchini are now one of the star vegetables in kitchens. Thanks to their versatility, these vegetables are easily adapted to any type of recipe you want to prepare. Thus, we can find zucchini even replacing the emblematic lasagna sheets or as noodles and spaghetti, so a zucchini soup will not be the exception when the temperatures begin to drop.
Zucchini, which is also called zucchini, is nothing more than a kind of pumpkin with a smooth texture and a sweet taste. It can be found in an intense green color, but also in some shades of yellow. It grows in warm areas and, in fact, belongs to the same family as cucumbers or squash. As a curious fact, we tell you that the seeds inside are edible.
Zucchini benefits
Zucchini are not only delicious but also provide multiple benefits to the body. We start by telling you that they are ideal if you want to lose weight, stay on it or simply eat a healthier diet. And is that these vegetables are very low in calories. On the other hand, they are full of water, so they are very satiating, so you will not be tempted to continue eating since you will be satisfied.
Another of the properties of zucchini is that they have high fiber content, so if you have problems with constipation, we advise you to include this vegetable in your diet. In case it is not enough, in this vegetable you will find a large amount of minerals such as calcium (for the care of bones and teeth); potassium, phosphorus and sodium.
They are a great source of Omega-3 fatty acids that provide great benefits for cardiovascular health, helping to prevent different types of cancer, lung, inflammatory and skin diseases. They are also recommended for pregnant women , as they contribute to the development of nervous function and other organic functions of the embryo.
Within the composition of zucchini, we see that this vegetable has vitamin C, a powerful antioxidant that helps lower blood pressure and protect against arterial obstruction, lowers cholesterol levels and the risk of atherosclerosis. We found that zucchini are rich in vitamin A, which is highly recommended for skin care and fighting free radicals that cause diseases such as cancer.
Finally, it is noteworthy that zucchini is rich in phytonutrients, substances that reduce the enlargement of the prostate and that could mean, if it occurs, problems with urine and sexual function.
Zucchini soup recipe: an easy and healthy option
The zucchini soup is prepared in a matter of minutes, its preparation is simple and the ingredients are very inexpensive. It is a very healthy option that you will not only like but it is also recommended for children, if they are at home. The taste is delicious and can be served as a starter or for a light dinner when temperatures drop. You also have the option of preparing a cream that you can consume in the summer season, as it is possible to eat it cold.
Ingredients
- Two zucchini
- A medium-sized potato
- An onion
- Two eggs
- Water or chicken or vegetable broth, preferably low in salt
- Three tablespoons of extra virgin olive oil
- Salt and pepper to taste
Preparation
The first thing you have to do to prepare the zucchini soup is to wash the zucchini and cut them into more or less uniform pieces, so that the cooking occurs at the same time. It is advisable to preserve the skin as it will not only give color to the soup, but a good part of the previously described properties are concentrated here.
It is the onion’s turn, you must peel it and cut it into julienne. Once you have cut it, place it in the pan (deep) or in a small saucepan with a splash of oil and proceed to poach it, adding a little salt. Once the onion is soft and a little transparent, add the zucchini, so they will be impregnated with the flavor of the onion. While you have these two ingredients on the fire, it is recommended to over medium high heat, peel and cut the potatoes and add them to the pan or saucepan, along with the zucchini and onion.
After a couple of minutes, add water or chicken broth to the container so that the liquid covers all the ingredients. Let them cook for 20-25 minutes, until the potato is soft and season with salt and pepper. Remove from the heat after this time. While you wait for the soup to be ready, prepare a boiled egg and cut it into pieces that you should add to the soup once you serve it.
If you want it to be creamy style , you can pass it through the blender and blend as finely as possible.
