The true Bulgarian zuccini soup the way my mum cooks it, uses rice instead of potatoes, and it isn't pureed at the end. It also needs a special final touch - adding a beaten egg with a tbsp of lemon juice to 'bind the soup together'.
My version is better, I think, especially if you like creamed (pureed) soups. The soup is delicious served cold with a drizzle of lemon juice, perfect for those hot summers days, but can also be served hot with a spoonful of reduced fat soft cheese instead of cream. Yummy!
For those concerned about calorie intake - the total calorie count is 460, or around 95 calories per serving, slightly more than those packet soups, but it is full of goodness.
Ingredients for 4-5 (1 litre):
2 medium zuccini (400 g), washed, cut in cubes
2 medium potatos (225 g), washed, peeled, cut in cubes
1 large onion (200 g), peeled and chopped
1 tbsp butter or oil
1 tbsp paprika
2 cubes chicken stock
1 litre plus half cup water
4 garlic cloves, minced or chopped
1 tbsp dill (either fresh or dill weed)
How to prepare:
In a 1.5 l lidded pan heat the butter or oil, add the onions and stir to cover with butter, sprinkle the paprika and stir to coat the onions, add the zuccini and potatoes and stir well, add the water and the stock cubes, cover and simmer for about 15 minutes.
Take off the hob, stir in the minced garlic and the dill, cool for 10 minutes. Drain the liquid (and keep!!!), puree the vegetables in a food processor or use the puree attachment of your mixer, combine with the liquid, stir well ... enjoy!
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