This creamy zucchini soup makes for a refreshing and light summer meal. Pair this soup with crusty bread or a chilled mango salad and enjoy it for lunch. In this post, I will share how to make this soup using the Instant Pot and on stove top. Rest assured that this is true zucchini heaven.
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Come summer, I get all excited and worked up seeing the fresh produce. Zucchini and tomatoes are my favorite summer produce and every year, I try a few new recipes using these two veggies. Our vegan zucchini bread from last summer is a huge hit. Do give it a shot. This soup is what I call my lazy summer dinner.
It checks so many boxes-
- To begin with, this is a vegan and gluten-free soup.
- You can freeze this soup and enjoy it during the winters too.
- It is light on the tummy because it is free from oil.
- Since this is freezer-friendly, it is ideal for batch cooking too.
- Lastly, the flavors are so good that I am sure you will be making this on repeat this summer just like me.
Jump to:
Ingredients
The ingredients are pretty much basic and are there in your pantry already. If you do not have the herbs mentioned here, read this column for substitution suggestions.
Garlic
Simply because garlic makes everything, soup in particular, better.
Onions
I recommend using white onions since they are milder and less pungent. Red ones tend to overpower and do not allow the zucchini to shine through.
Celery
What is a soup without celery? IMHO, celery is the lifeline of soups and fried rice. If you cannot source fresh celery ribs, you can also use 1.5 tbsp dried celery for this recipe.
Vegan friendly stock cube and water
Recently, I chanced upon this fantastic low-sodium vegetarian stock cubes by Kallo. (This is not a sponsored post) These stock cubes are packed with flavor but low on salt. I have used one stock cube and water for this soup. Alternatively, you can also use 1 cup vegan-friendly stock to make this soup.
Salt and seasonings
I find that dried dill and thyme are excellent with zucchini. And that is what I have used here apart from ground black pepper and salt. If you do not have dried thyme and dill, you can use mixed Italian herbs too.
Low fat coconut milk
We need low fat coconut milk for this soup. Coconut cream does not work and is hence not recommended.
Lemon juice
The tang from the lemon juice rounds out the flavors in this soup beautifully. Please do not skip this.
Cilantro
Fresh cilantro does miracles to a dish. Kindly excuse me if you are one of those people who feel it tastes like soap. When I first tested this recipe, I added cilantro on a whim. But the flavors were a pleasant surprise and I double tested to be sure. And I can confidently say, I have a winner here.
Please note- In the picture above, cilantro is missing since I had forgotten to place it on the board when I shot the photo.
Storage, shelf life and freezing
This soup keeps well in the fridge for 2 days. To reheat, allow the soup to come to room temperature and then heat in a sauce pan over gentle heat for a few minutes. Please do not allow the soup to boil while reheating. Store the soup in an air tight and covered container in the fridge.
To freeze zucchini soup, divide into 2 cup portions and transfer to freezer-friendly bags or containers. Thaw in the fridge overnight and gently reheat as mentioned above.
Please note that this soup should not be boiled or heated on high flame since we have added coconut milk to it.
Dietary Specifications
This is a vegan, dairy free, gluten free and nut free recipe. If you are using stock cubes or stock, please read the labels to ensure that it is vegan friendly. Since I am wary about sodium, I tend to stick to low sodium broth, stock or stock cubes. Kindly check labels if you have any health concerns. A rough nutrition profile for this recipe is included in the recipe card.
Recipe Notes
- This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
- I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
- The coconut milk in this recipe can be substituted with unsweetened almond milk too.
- After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
- This soup become slightly darker in color once it cools down since we add cilantro in it. This is not a cause for concern. The taste remains unchanged.
Method
Instant pot zucchini soup
Steps 1 and 2
Place the inner pot into the Instant Pot. Add the chopped garlic, onions and celery. Now, tip in the zucchini.
Steps 3 and 4
Add the stock cube and water.
Steps 5 and 6
Add the seasonings and dried herbs. Tip in the fresh cilantro.
Steps 7 and 8
Stir well. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Steps 9 and 10
Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING. Press CANCEL.
Using an immersion blender, blend the soup to a very smooth puree. You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.
Steps 11 and 12
Stir in the coconut milk and lemon juice and mix well.
Steps 13 and 14
Press SAUTE MODE- NORMAL and set the timer to 2 minutes. Allow the mixture to simmer on SAUTE mode.
Stove top method
Add all the ingredients except the coconut milk and lemon juice to a 5 quart Dutch oven or a similar heavy-bottomed pan. Stir well. Simmer till the zucchini has softened fully.
When done, take the pan off heat and blend the mixture using an immersion blender. Add coconut milk and lemon juice. Stir well. Simmer on low heat for 1 to 2 minutes. Serve warm.
More Instant Pot Soups
Zucchini Soup
Equipment
- 1 6 quart Instant Pot
- 1 set of measuring spoons and cups
- 1 chopping board
- 1 Immersion blender or use a traditional blender. Read recipe notes for more information.
Ingredients
- 2 tbsp chopped garlic
- 1 cup finely chopped white onions
- 1/4 cup chopped celery
- 1 pound cubed zucchini
- 1 vegetable stock cube read recipe notes for more information
- 1 cup water
- 1/2 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp ground black pepper
- 2 oz chopped fresh cilantro
- 1/2 cup low fat coconut milk
- 1 tbsp lemon juice
Instructions
- Place the inner pot into the Instant Pot.
- Add the chopped garlic, onions and celery.
- Now, tip in the zucchini.
- Add the stock cube and water.
- Add the seasonings and dried herbs.
- Tip in the fresh cilantro.
- Stir well.
- Ensure that the sealing ring has been fitted properly into the Instant pot lid.
- Close the Instant Pot and turn the VALVE to SEALING.
- Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes.
- Wait for the cooking cycle to complete.
- When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING.
- Press CANCEL.
- Using an immersion blender, blend the soup to a very smooth puree.
- You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.
- Stir in the coconut milk and lemon juice and mix well.
- Press SAUTE MODE- NORMAL and set the timer to 2 minutes.
- Allow the mixture to simmer on SAUTE mode.
Notes
- This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
- I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
- The coconut milk in this recipe can be substituted with unsweetened almond milk too.
- After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
- Instant pot timings may vary based on geographic location.
- Nutrition values are provided here as a courtesy. Please consult a health care practitioner for more information and guidance.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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