Zucchini, Parmesan and Pistachio Soup | RICARDO
This recipe was developed with the goal of using up any zucchini left hidden and unpicked in the garden.
Keywords
- soup recipes
- zucchini
- zucchini recipes
- leftover zucchini
- zero waste recipes
- garden vegetables
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Ladle
- Serving bowl
- Refrigerator
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
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