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🥣 Creamy Zucchini Ricotta Soup with Basil

380 kcal · 30 min · 4 servings

Ingredients

• 500 g Zucchini
• 200 g Ricotta (low fat)
• 750 ml Vegetable broth
• 1 Stk Onion
• 1 Stk Garlic clove
• 2 EL Olive oil
• 10 g Basil
• 3 g Salt
• 1 g Pepper

Instructions

1. 1. Wash the zucchini and cut them into large cubes. If you do not want the skin, peel them beforehand.
2. 2. Dice the onion and finely chop the garlic.
3. 3. Heat the olive oil in a large pot. Sauté the onion and garlic for three minutes until soft.
4. 4. Add the zucchini cubes to the pot and fry them for five minutes.
5. 5. Pour in the vegetable broth and let the soup simmer for ten minutes until the zucchini is soft.
6. 6. Remove the pot from the heat. Add the ricotta and the basil.
7. 7. Blend the soup smooth with an immersion blender.
8. 8. Season the soup finally with salt and pepper.

Nutrition per serving

• kcal: 380
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 28 g