Creamy zucchini soup with whipped pistachio ricotta

If you have some veggies that are still good but don’t look that great, just make some soup. It always works! Here is my homemade creamy zucchini soup with whipped pistachio ricotta, chopped pistachio, chives and a drizzle of garlic olive oil... mmmhhh so good!

INGREDIENTS FOR THE SOUP FOR 6 – 8 SERVINGS

• 2 tablespoons olive oil

• 4 zucchinis (half-moon chopped)

• 2 cloves of garlic (roughly chopped)

• 1 big yellow onion

• salt and pepper

• ¼ teaspoon dried thyme

• ¼ teaspoon rubbed sage

• 1 bay leaf

• 1 cup water
  

INSTRUCTIONS

• Sauté onions on medium heat until translucent (a few minutes). Add the chopped garlic and cook for a few more minutes (should be pretty fragrant). Add a little water if it gets too sticky.
  

• Add the half-moon chopped zucchinis and sauté them for a few minutes to give them some color.
  

• Add the cup of water and cook until the zucchinis are tender.
  

• Remove from the heat and puree using an immersion blender.
  

INGREDIENTS FOR THE WHIPPED PISTACHIO RICOTTA

• ½ cup ricotta

• ¼ cup almond milk

• 2 handful of pistachios + a few extra chopped for garnish

• A few sprigs of chives for garnish

• Garlic olive oil
  

INSTRUCTIONS

• Place all ingredients in a blender and blend until smooth.
  

• Pour soup into bowls, garnish with a scoop of the whipped pistachio ricotta, some chopped pistachios, some chopped chives and a drizzle of garlic olive oil.

Bon appétit!