Zucchini Soup is easy, filling, rich and creamy recipe prepared with just a handful of ingredients like zucchini/courgette, garlic ,onions ,vegetable stock, coconut milk or cream in Instant Pot Pressure cooker.Zucchini soup is a great weight watchers soup recipe for weeknight dinners and is suitable for people following a Low Carb or Keto, Vegan, Paleo or Gluten-free diet.
Zucchini is an amazing low-carb/keto vegetable, has a bunch of benefits, rich in several vitamins, minerals, and other beneficial plant compounds which is well known to reduce weight, improving digestion, slowing aging, rich in antioxidant.
You can also try my other Indian Zucchini recipes like Zucchini Carrot Paratha ,Zucchini Besan Sabzi ,Zucchini Dal and Zucchini Pakoda.For more Zucchini recipes check Indian Zucchini recipes collection from my blog.
If you are on a Keto or Low Carb Diet.Checkout Keto Indian Food Recipes Collection.
STORAGE + HOW TO FREEZE ZUCCHINI SOUP
This Keto Zucchini soup can be made in advance and it can be kept for up to two to three days in the fridge in an airtight container, and it can be frozen for up to 4-6 weeks.Just defrost and reheat before serving.
If the soup looks separated after defrosting, simply add to a blender and puree back into a smooth consistency.
Just an important Note here.If you are using dairy (heavy cream or milk) just add before serving.Soup with dairy does not freeze well.
HOW TO MAKE ZUCCHINI SOUP IN INSTANT POT STEP BY STEP
Press SAUTE on Instant Pot. Add butter or oil and once it’s hot add minced garlic and onions. Saute until they soften and turn translucent.
Add diced zucchini ,water or vegetable stock, and salt.
Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
OR for STOVE TOP ,Cover and simmer until the vegetables are soft, about 20 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree soup using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.
Add coconut milk or heavy cream, black pepper ,stir well.If you think soup is too thick ,you can add water or coconut milk into soup and Simmer for 2 minutes.
Instant Pot Pressure cooker Vegan Creamy Zucchini soup is ready to serve.
Note:If your soup is too thick after blending, thin it out with some more vegetable stock. If it’s too thin, bring it back to a simmer and cook until it has reached your desired consistency.
VARIATIONS TO MAKE CREAMY ZUCCHINI SOUP:
- Make it spicy: Sprinkle some crushed red chilli flakes to this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add a handful of chopped broccoli or spinach along with the zucchini. If you are not on Keto diet then you can also add potatoes when you cook zucchini ,this gives more creamy texture or blend in a some of cooked/canned white beans for protein.
- Vegan:I have used coconut milk in this recipe.But you can also add almond milk ,half and half ,heavy cream ,greek yogurt or sour cream.
- Toppings:You can use shredded zucchini ,cheese ,sesame seeds, as healthier toppings option.
- Fresh Herbs: use rosemary , oregano or thyme.
TIPS TO MAKE BEST INSTANT POT ZUCCHINI /COURGETTE SOUP:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
MORE INSTANT POT SOUP RECIPES
If you love Soups and looking for more Instant Pot Soup Recipes ? Here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.
CREAMY ZUCCHINI SOUP RECIPE CARD
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Instant Pot Zucchini Soup
Ingredients
Measuring cup used 1 cup = 250ml
- 2 teaspoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 large zucchini ,diced (about 3-3.5 cups)
- 1 cup water or vegetable stock
- salt to taste
- black pepper powder to taste
- 1/2 cup coconut milk or heavy cream or half and half
Instructions
INSTANT POT METHOD:
- Press SAUTE on Instant Pot. Add butter or oil and once it’s hot add minced garlic and onions. Saute until they soften and turn translucent.
- Add diced zucchini ,water or vegetable stock, and salt.
- Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Puree soup using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.
- Add coconut milk or heavy cream, black pepper ,stir well.If you think soup is too thick ,you can add water or coconut milk into soup and Simmer for 2 minutes.
- Instant Pot Pressure cooker Zucchini soup is ready to serve.
STOVE TOP POT METHOD:
- Follow the same steps as the Instant pot ,for STOVE TOP ,Cover and simmer until the zucchini is soft, for about 20 minutes.Rest all the steps remains the same.
Notes
VARIATIONS TO MAKE CREAMY ZUCCHINI SOUP:
- Make it spicy: Sprinkle some crushed red chilli flakes to this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add a handful of chopped broccoli or spinach along with the zucchini. If you are not on Keto diet then you can also add potatoes when you cook zucchini ,this gives more creamy texture or blend in a some of cooked/canned white beans for protein.
- Vegan:I have used coconut milk in this recipe.But you can also add almond milk ,half and half ,heavy cream ,greek yogurt or sour cream.
- Toppings:You can use shredded zucchini ,cheese ,sesame seeds, as healthier toppings option.
- Fresh Herbs: use rosemary , oregano or thyme.
TIPS TO MAKE BEST INSTANT POT ZUCCHINI /COURGETTE SOUP:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
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