A velvety, low-carb soup that’s light yet satisfying — perfect for cozy dinners or meal prep!
Ingredients
1 tbsp olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
3 medium zucchinis, chopped
2 cups chicken or vegetable broth
½ cup heavy cream (or coconut cream for dairy-free)
¼ tsp salt (or to taste)
¼ tsp black pepper
Optional: a pinch of red pepper flakes or fresh herbs for garnish
Instructions
Sauté:
Set Instant Pot to Sauté mode. Add olive oil, onion, and garlic. Sauté for 2–3 minutes until fragrant and soft.
Add & Cook:
Add zucchini, broth, salt, and pepper. Stir, then seal the lid.
Cook on High Pressure for 5 minutes.
Release & Blend:
Quick-release pressure, open the lid, and use an immersion blender (or transfer to a blender) to puree until smooth.
Finish:
Stir in the heavy cream. Adjust seasoning to taste.
Serve:
Ladle into bowls and top with a swirl of cream, cracked pepper, or herbs.
enjoy