Zucchini, Parmesan and Pistachio Soup
Zucchini, Parmesan and Pistachio Soup
Ingredients
- 3 garlic cloves, finely chopped
- ¼ cup (60 ml) olive oil, plus more for serving
- 1 large zucchini, about 1 ¼ lb (565 g), seeded and grated (see note)
- 1 potato, peeled and grated
- 5 cups (1.25 litres) chicken broth
- ¼ cup (20 g) Parmesan cheese, finely grated
- 3 tbsp roasted pistachios, chopped
Instructions
- In a large pot over medium heat, soften the garlic in the oil without letting it brown. Add the zucchini and cook for 2 minutes, stirring constantly, or until softened. Add the potato. Pour in the broth and bring to a boil. Simmer for 5 minutes or until the vegetables are tender. Season with salt and pepper.
- Serve the soup in bowls. Garnish with the Parmesan and pistachios. Drizzle with olive oil, if desired.
Zucchini, Parmesan and Pistachio Soup