Zucchini Soup Recipe
Vegetable broth or water — 1 liter
Zucchini squash or young — 2 pcs
Potatoes — 2-3 pcs
Onions — 1 pc
Garlic — 2-3 cloves
Vegetable oil — for frying
Salt — a pinch
Freshly ground pepper
you must prepare the vegetable broth. Then the carrots Wash, peel and cut lengthwise into 2 halves. Onion peel and cut in half. Greens wash and separate the leaves from the stems. Stems are used for cooking soup, and fresh herbs to add to the finished soup. In a saucepan pour water, put the prepared ingredients, bring to a boil, and cook at low boil for about 20 minutes. At the end of the cooking broth and salt. Ready broth through a colander. Vegetables remove from broth and discard.
Zucchini wash and cut into rings or half rings. From the total number of zucchini separate fourth part, and put aside. Onion peel and cut into half rings. Garlic peel and chop. Potatoes Wash, peel, wash again and cut into cubes. In a saucepan, heat the vegetable oil. Put the onion, garlic and fry, stirring, until tender about 3-4 minutes. Add the zucchini to the onion, stir, and cook, stirring occasionally, 5 minutes. Put the potatoes, stir and keep on the heat for another 1-2 minutes.
Pour into the pan with the zucchini hot broth (1 liter) and mix. Cover the pan with a lid and cook soup at low boil for 15 minutes or until vegetables are tender. Use the hand blender to grind the vegetables into a puree. Deferred cups zucchini lightly rub with salt. Fry in vegetable oil until tender, 2 minutes on each side. Pour soup bowls, each put a few circles zucchini and garnish with greens.