Pureed Zucchini Soup (Pressure Cooked)
Yield
1 batchPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or oil |
|
| 1 | large |
onions
coarsely chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | small |
potatoes
cut into 1/2 inch cubes |
|
| 2 | large |
carrots
cut into 1/2 inch slices |
|
| 4 | large |
zucchini
cut into 1 inch slices |
|
| 4 | cups |
vegetable stock
or bouillon |
|
| 1 | tablespoon |
basil
fresh and minced, or 1 teaspoon dried basil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or oil |
|
| 1 | large |
onions
coarsely chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | small |
potatoes
cut into 1/2 inch cubes |
|
| 2 | large |
carrots
cut into 1/2 inch slices |
|
| 4 | large |
zucchini
cut into 1 inch slices |
|
| 946 | ml |
vegetable stock
or bouillon |
|
| 15 | ml |
basil
fresh and minced, or 1 teaspoon dried basil |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the butter in the pressure cooker.
Sauté the onions and garlic for 1 minute.
Add the potatoes and sauté for another 1 to 2 minutes.
Add the remaining ingredients and stir to blend.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 5 minutes.
Let the pressure drop naturally or use a quick release method.
Remove the lid, tilting it away from you to and pepper to taste.
