Zucchini Soup

By: Claudia Varleta

Zucchini Soup
cuisine icon Course
Soups and Creams
cuisine icon Duration
13 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
13 minutes, 3 large zucchini, 6 servings, and chopped chives, Claudia Varleta, cream, cut into strips, dry oregano, for serving, garlic, instant pot, juice of one lemon, lemon zest, merkén spice mix, oil, onion, pressure cook, raw, salt and pepper, sliced thick, soups and creams, spinach, vegetable broth, vegetables

serving icon Servings
6 Servings
Ingredients
  • 2 tbsp oil
  • 1 large onion, cut into strips
  • 2 lb (900 g) about 3 large zucchini, sliced thick
  • 1 clove garlic
  • lemon zest
  • 3 cups vegetable broth
  • 1 tbsp dry oregano
  • ½ tsp merkén spice mix
  • Salt and pepper
  • 1 cup spinach, raw
  • ½ cup cream
  • Juice of one lemon
  • Cream, croutons and chopped chives, for serving
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 10 Minutes. Add olive oil; when hot, add the onion and cook, stirring, until soft and starting to brown. When done, press Cancel.
  • Add the zucchini, zest, garlic, vegetable broth and seasoning. Stir well so that no onions remain stuck to the bottom.
  • Press Cancel, close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 3 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid, add the spinach leaves and stir until soft. Blend the soup until uniform. Add cream along with the lemon juice, and serve. Garnish with cream, croutons and chives.
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