Instructions

1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until soft.
2. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the potato and water. Increase heat to high and bring to the boil.
3. Reduce heat to medium-low and simmer for 8 minutes or until the potato is almost tender. Add the peas and zucchini, and simmer for 5 minutes or until the vegetables are tender.
4. Set aside to cool slightly. Stir in two-thirds of the mint. Blend half the vegetable mixture in a blender until smooth. Transfer to a clean saucepan.
5. Repeat with the remaining vegetable mixture. Stir over medium heat until heated through. Season with pepper.
6. Combine the ricotta, half the chives and remaining mint in a small bowl. Season with pepper. Ladle the soup among serving bowls.
7. Top with remaining chives. Spread the ricotta mixture over the toast and serve with the soup.