Wash and dry zucchini. Peel the Jerusalem artichoke.

Cut everything into pieces and steam with a slice of onion.

Blend everything.

Add the washed basil and a little ricotta. Blend again. If necessary, add a little hot water.

Serve with a little oil.

For adults: add a pinch of salt and toast pine nuts in a non-stick pan without adding anything else. Sprinkle over soup.