Zucchini and basil velouté with ricotta and croutons

Ingredients

For 1 serving

• Zucchini350 g
• Potatoes100 g
• Ricotta100 g
• Whole wheat bread50 g
• Spring onions30 g
• Vegetable broth300 ml
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: May – September

Method

1. Heat the vegetable stock. Meanwhile trim and slice the spring onions; wash and trim the courgettes and cut them into chunks; peel the potato and cut it into 1 cm cubes.
2. In a pan heat the oil over a medium-low heat and sweat the spring onions for 3 minutes, until soft; add the courgettes, potato and hot stock.
3. Bring to the boil and cook for 15 minutes over a medium heat, until the potato crushes easily with a fork.
4. Meanwhile cut the wholemeal bread into small cubes and toast it in a dry frying pan over a medium heat for 4–5 minutes, until crisp.
5. Add the basil leaves and blend with a stick blender until smooth and green; season with salt and pepper. Serve with a quenelle of ricotta in the centre and the croutons.