Zucchini, Parmesan and Pistachio Soup | RICARDO

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