Zucchini Ricotta Soup with Mint

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Author: Delphine Fortin
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.

Ingredients

Scale

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)

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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.