Zucchini, Parmesan and Pistachio Soup

  • Preparation 10 MIN
    Cooking 15 MIN
  • Servings 6



  1. In a large pot over medium heat, soften the garlic in the oil without letting it brown. Add the zucchini and cook for 2 minutes, stirring constantly, or until softened. Add the potato. Pour in the broth and bring to a boil. Simmer for 5 minutes or until the vegetables are tender. Season with salt and pepper.
  2. Serve the soup in bowls. Garnish with the Parmesan and pistachios. Drizzle with olive oil, if desired.


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.

To help you with this recipe

Stainless Steel Grater

This 4-sided grater can do everything from zest lemons to grate potatoes. Its non-slip base provides comfort and stability. With the graduated container, freshly grated ingredients can be stored in the refrigerator.

29.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.