Zucchini, Parmesan and Pistachio Soup

Zucchini, Parmesan and Pistachio Soup

  • Preparation 10 min
  • Cooking 15 min
  • Servings 6



    • 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


Note from Ricardo

This recipe was developed with the goal of using up any zucchini left hidden and unpicked in the garden. A large garden zucchini can be replaced with the same weight of regular zucchini (about 3). In this case, you do not need to remove the seeds.

If you have any leftover soup, it is delicious served cold the next day.

Personal Note