Zucchini puree soup
6 servings
25 minutes
The recipe is taken from the magazine "Culinary Workshop".
Calories173.4kcal
Proteins7.3grams
Fats9.4grams
Carbohydrates14.9grams
Zucchini
1
kg
Feta cheese
100
g
Milk
500
ml
Onion
1
head
Garlic
2
clove
Sour cream
3
tbsp
Salt
to taste
Ground black pepper
to taste
Butter
to taste
Dill
to taste
1
Peel the zucchini and seeds, and cut into large pieces.
- Zucchini: 1 kg
2
Place the steaming rack in the multicooker bowl.
3
Place zucchini on it, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Cook zucchini in 'Steaming' mode for 10 minutes.
5
In the multicooker on the 'Fry' mode, heat the butter and sauté the finely chopped onion for 5 minutes until golden.
- Butter: to taste
- Onion: 1 head
6
Add zucchini and fry, stirring, for 3 minutes.
- Zucchini: 1 kg
7
Then blend the vegetables into a puree.
8
Pour in the milk, add sour cream, crumbled feta, pressed garlic, and cook the soup for another 10 minutes on the same setting.
- Milk: 500 ml
- Sour cream: 3 tablespoons
- Feta cheese: 100 g
- Garlic: 2 cloves
9
Garnish with chopped dill.
- Dill: to taste
