Creamy zucchini, leek and oat soup with lemon ricotta and toasted hazelnuts
An original, comforting silky soup made with sautéed zucchini and leeks, thickened with oats, and finished with lemon ricotta and toasted hazelnuts for a crunchy contrast.
Ingredients
- 500 g zucchini (en medias lunas)
- 200 g leek (solo the parte blanca and verde tierna, sliced)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 30 ml olive oil
- 40 g rolled oats
- 900 ml vegetable broth (low sodium if possible)
- 120 g ricotta
- 1 unit lemon (1 tbsp de zumo)
- 40 g hazelnuts (troceadas)
- 4 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
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. Preheat the oven to 180 °C / 350 °F. Place the hazelnuts on a small baking tray and toast for 8 to 10 minutes, until fragrant and lightly golden. Remove, let them cool slightly, and set aside.
- 2
2. In a large pot, heat the olive oil over medium heat. Add the yellow onion and leek with a pinch of salt, and cook for 6 to 8 minutes until tender and translucent, stirring occasionally.
- 3
3. Add the garlic and fresh thyme. Cook for 1 more minute, stirring, until aromatic.
- 4
4. Add the zucchini, rolled oats, remaining salt, and black pepper. Cook for 3 minutes so the zucchini starts to soften and the oats absorb the flavor base.
- 5
5. Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and simmer for 12 to 15 minutes, until the zucchini is very tender and the oats have nearly broken down.
- 6
6. Meanwhile, in a bowl, mix the ricotta with the lemon zest and 15 ml / 1 tbsp lemon juice. Stir until thick and smooth.
- 7
7. Blend the soup until very smooth and creamy. If you prefer a lighter texture, add the water little by little until you reach the desired consistency. Taste and adjust salt and pepper if needed.
- 8
8. Serve the soup hot in bowls. Spoon the lemon ricotta on top and finish with the toasted hazelnuts. Add a little extra fresh thyme or a few more turns of black pepper if desired.
Chef tips
For an even silkier texture, blend the soup for at least a full minute. For a more elegant presentation, reserve a few thin zucchini slices and sauté them separately for garnish.
Substitutions
You can substitute the ricotta with thick whipped fresh cheese or light mascarpone. Hazelnuts can be swapped for almonds or walnuts if preferred. If you do not have fresh thyme, use 1/2 tsp dried thyme.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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