A delicious zucchini ricotta soup with mint, prepared with just a few simple ingredients and that can be served either warm or cold. The addition of the ricotta cheese and the mint leaves brings some very refreshing flavors to the soup that pleases both kids and grownups!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
I came up with the idea of this recipe soon after my daughter started eating solids. After she tried the first basic purées, I wanted to introduce her to more elaborated flavors. Rather than sticking to baby food, I like to prepare meals that suit us all in the family, and I think it’s never too early to educate a child’s palate.
Lucie loves zucchini, which was a really good start. So when I randomly stumbled upon a baby zucchini soup recipe with ricotta, I figured I could tweak it here and there to make it delicious! I played around with the ingredients, sautéed the zucchini with a little bit of olive oil, added some potatoes for a thicker texture, and even added a few minced mint leaves to the soup. The result was a success for everyone, and I had to refrain myself from eating Lucie’s own soup when helping her having dinner. Without further ado, here’s how to make this delicious zucchini ricotta soup with mint.
Ingredients you need:
- Zucchini. These are the main ingredients of the recipe. Make sure you sauté them in olive oil until slightly golden, this will bring additional flavors to the soup.
- Potato. I used just one small-medium potato. It gives some texture to the soup, makes it thicker and more filling.
- Garlic. The little kick you need for the soup.
- Ricotta. The addition of ricotta cheese to this soup takes it to the next level. It makes it creamier and thicker, without being too runny or heavy, all this with a pretty neutral flavor.
- Fresh Mint. It’s basically cherry on top of the cake. Without mint, this soup would lack some flavors; with it it’s just fresh burst in your mouth. Delicious!
And as always, and this applies to any soup recipe: never ever omit the seasoning! The right seasoning is what makes the whole difference in a soup recipe. Always taste and adjust seasoning according to your own tastes. I personally love to add just a little kick with freshly ground chili pepper, and I always use high quality pepper. With its delicious citrusy notes, Timut pepper will do just fine in this recipe!
Warm or cold?
Traditionally, I would eat this soup warm, as the mint flavors continue to develop while you’re warming up the soup on the stove. Garnish with a spoonful of ricotta cheese before serving, a few microgreens, and it’s ready.
That being said, and because of the use of ricotta and fresh mint, you can also serve it chilled. Make sure it is really cold (you can even add a few ice cubes) and let the mint infuse for long enough before serving. Served this way, it makes a delicious and very refreshing drink for hot summer days!
A few variations around the soup
- For a quicker version, you can omit the potatoes and just use the zucchini in the recipe.
- Ricotta cheese can be replaced by cottage cheese, or if you’re hungry for more bold flavors use goat cheese instead.
- Change the seasoning: replace fresh mint with fresh basil leaves. Still delicious!
Other vegetable soups you’ll love:
My favorite ways to use up zucchinis:
- Zucchini Goat Cheese Casserole with Crumble Topping
- Healthy Chocolate Zucchini Bread
- Greek Zucchini Feta Salad
- Zucchini Chocolate Chip Cookies
- Salmon and Zucchini Ricotta Pie
Zucchini Ricotta Soup with Mint
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soups
- Diet: Vegetarian
A delicious zucchini ricotta soup with mint, prepared with just a few simple ingredients and that can be served either warm or cold.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 4 medium zucchini (2.2 pounds or 1kg), diced
- 2 Tablespoon extra virgin olive oil
- 1 medium potato (110g), peeled and diced
- 2 small cloves garlic, minced
- 2 cups (500 ml) vegetable stock
- ¾ cup (200g) fresh ricotta cheese
- Salt and freshly ground pepper
- 1 pinch chili pepper, freshly ground (optional)
- 1 Tablespoon mint leaves, minced
- Microgreens, to serve (optional)
Instructions
- Heat olive oil in a large saucepan on medium-high heat. Once hot, add the diced zucchini and sauté for a few minutes until golden, stirring from time to time. Season with salt and pepper, then add garlic and sauté for 1 more minute.
- Add the potatoes, cover with vegetable broth and cook under medium heat until potatoes are fork tender, about 15 minutes.
- Using a hand mixer, blend the soup until smooth and creamy. Add ricotta cheese, and mix again. Feel free to add a little bit more water until desired consistency.
- Place the soup back to the pan. Add the minced mint leaves and adjust the seasoning, using chili pepper if desired. Let simmer for a few additional minutes until slightly simmering (but not boiling). Serve and enjoy!
Notes
* The mint leaves develop their very refreshing flavors while infusing, and for this reason I always find the soup even tastier when it’s warmed up again the next day.
* You can enjoy this soup either warm or cold. For a chilled version, process all the way until step 4, then place in the fridge and allow to cool for at least 6 hours before using. You can also add a few ice cubs, keeping in mind that this may change the texture of the soup a little bit.
Did you make this recipe?
Lastly, if you make this Zucchini Ricotta Soup with Mint, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
