Creamy Zucchini Soup

(Total Time: 15 MIN| Serves: 4)


4 medium-sized zucchinis, peeled and chopped

2 cups vegetable stock

2 garlic cloves, crushed

2 cups heavy cream

1 small onion, chopped

1 tbsp butter


1 tsp sea salt

½ tsp dried oregano, ground

½ tsp black pepper, ground

1 tsp dried parsley, ground


Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and melt, stirring gently with a wooden spatula.
Add onions, garlic, and chopped zucchinis. Cook for 3 minutes, stirring occasionally.
Pour in the vegetable broth and sprinkle with salt, oregano, pepper, and parsley. Stir well and lock the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 5 minutes and cook on ‘’High’’ pressure.
When done, perform a quick release of the pressure by moving the valve to the ‘’Venting’’ position.
Open the pot and transfer all to a serving dish. Optionally, sprinkle with some lemon juice.

Per Serving (Calories 277 | Total Fats 25.5g | Net Carbs: 8.1g | Protein 4.2g |Fiber: 3g)