Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.67
from
9
votes
Instant Pot Zucchini Soup
A vegan-friendly zucchini soup with a creamy and silky texture…
Course
Appetizer, Side Dish, Soup
Cuisine
American, French
Keyword
gluten free, low carb, Soups, Zucchini Soup
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
7
minutes
minutes
Servings
2
Calories
268
kcal
Author
Corrie
Ingredients
2
zucchinis
chopped
1
cup
water
1
cup
coconut milk
½
teaspoon
salt
1
teaspoon
onion powder
1
teaspoon
garlic powder
½
teaspoon
curry powder
1
teaspoon
black pepper
Instructions
Add chopped zucchini and a cup of water into the pot.
Cover the lid and pressure cook at high for 2 minutes.
Remove the lid and take out zucchini to grind.
Grind the zucchinis to make a zucchini paste.
Add the paste to the pot and put the pot on saute at normal for 2 minutes.
Add a cup of coconut milk to the pot.
Add ½ teaspoon of salt and curry powder.
Add a teaspoon of onion, black pepper, and garlic powder.
Stir well the mixture.
Dish out the soup and serve!
Video
Notes
You can pour a little amount of coconut milk for garnishing, you can also use green onion or parsley.
You can also make it with cream instead of coconut milk.
Using a cream or yogurt then add them before serving.
Nutrition
Calories:
268
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
25
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
620
mg
|
Potassium:
809
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
402
IU
|
Vitamin C:
37
mg
|
Calcium:
67
mg
|
Iron:
5
mg