Creamy Yellow Zucchini, Potato and Basil Soup with Lemon Ricotta and Pistachio
An original velvety soup made with sautéed yellow zucchini, potato, and onion, blended with fresh basil for a gentle color and delicate flavor. It is finished with lemon ricotta, toasted pistachios, and a few drops of olive oil for a creamy, crunchy contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g yellow zucchini (en medias lunas)
- 250 g potato (pelada and diced small)
- 150 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 30 ml olive oil (more a poco extra for servir)
- 900 ml vegetable broth (low sodium if preferred)
- 20 g fresh basil (leaves sueltas, more algunas for decorar)
- 120 g ricotta cheese (for terminar)
- 1 unit lemon (zest fina and 15 ml/1 tbsp of zumo)
- 35 g pistachios (without peel, chopped gruesos)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Heat a large pot over medium heat and add 30 ml (2 tbsp) olive oil. Add the chopped onion and cook for 5 minutes, stirring, until translucent.
- 2
2. Add the chopped garlic and cook for 30 seconds more, just until fragrant.
- 3
3. Add the yellow zucchini and potato. Season with salt and black pepper, stir well, and cook for 6 minutes so the vegetables soften slightly.
- 4
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer gently for 18 minutes, or until the potato is very tender.
- 5
5. Meanwhile, toast the pistachios in a small skillet over medium heat for 2 to 3 minutes, stirring often so they do not burn. Set aside.
- 6
6. In a small bowl, mix the ricotta with the lemon zest and 15 ml (1 tbsp) lemon juice until thick yet smooth. Set aside.
- 7
7. Remove the pot from the heat. Add the fresh basil and blend the soup until completely smooth. For an extra-fine texture, strain it through a sieve.
- 8
8. Taste and adjust with more salt, black pepper, or a few extra drops of lemon juice if needed.
- 9
9. Ladle the hot soup into bowls. Finish each serving with a spoonful of lemon ricotta, toasted pistachios, a few basil leaves, and a drizzle of olive oil.
- 10
10. If you prefer to serve it warm rather than very hot, let it rest for 5 minutes before serving.
Chef tips
For a brighter color, add the basil at the end and blend off the heat. Do not boil the soup after adding the basil so its fresh aroma stays intact.
Substitutions
You can swap the ricotta for thick Greek yogurt or whipped fresh cheese. Pistachios can be replaced with sunflower seeds if you need to avoid tree nuts, though the final flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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