Curried Zucchini Soup (Instant Pot)

By the Gracious Vegan

Zucchini and curry play well together. This easy soup is thickened with beans and rice. No oil and whole-food ingredients mean this soup is super-healthy and low-calorie, though it doesn’t taste like it. Stovetop directions are given after the Instant Pot instructions.

Makes about 7 cups (5 servings) (about 125 calories per serving)

Put the following ingredients in the Instant Pot. Put the valve in the “sealing” position; use the “Manual” or “High” setting for 10 minutes. Use a 10-minute natural release.

• 3.5 cups vegetable stock or water

• 1 medium (or half large) onion, diced

• 12 ounces zucchini, cubed (about 3/4”)

• 1.5 cups cooked white beans (any kind) or black-eyed peas (if using a can of beans, drain and rinse them)

• 1 cup cooked brown rice (or use 1/4 cup uncooked white rice and add an additional 1/2 cup water)

• 2 teaspoons dried coriander

• 1 teaspoon dried cumin

• 1/2 teaspoon turmeric

• 1 teaspoon salt (or to taste)

After the 10 minutes is up, puree the soup with a stick (immersion) blender, or let it cool a bit then puree in a regular blender. 

Stovetop instructions: In a Dutch oven or other large pan, water-sauté the onions and zucchini until the onion is soft and transparent and the zucchini cubes are soft, 5-10 minutes. (What is water-sauté?)

Add the remaining ingredients, increasing the amount of stock or water to 5 cups. Bring the soup to a boil, then turn down, cover, and simmer for 20 minutes. Follow the instructions above for blending.

Timing: Hands-on time: 10-15 minutes; total time: 30-40 minutes

Nutritional information per serving: 126 calories, 1g fat, 0g sat. fat, 23g carbs, 893 mg sodium, 4mg fiber, 8g protein