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+ servings
vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.
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5 from 1 vote

Zucchini Soup

This creamy zucchini soup is a zero-oil, summer friendly meal that is delicious, wholesome and light.
Prep Time8 minutes
Cook Time9 minutes
Course: Accompaniments, Mains
Cuisine: International
Servings: 4
Calories: 72kcal

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

  1. 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.
  2. 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.
  3. The coconut milk in this recipe can be substituted with unsweetened almond milk too.
  4. 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.
  5. Instant pot timings may vary based on geographic location.
  6. 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

Calories: 72kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 217mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1227IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 1mg
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