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Pureed Zucchini Soup (Pressure Cooked)

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Submitted by b_booty62

YIELD

1 batch

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or oil
1 1
LARGE LARGE ONIONS
coarsely chopped
2 2
CLOVES CLOVES GARLIC
crushed
2 2
SMALL SMALL POTATOES
cut into 1/2 inch cubes
2 2
LARGE LARGE CARROTS
cut into 1/2 inch slices
4 4
LARGE LARGE ZUCCHINI
cut into 1 inch slices
4 946
CUPS ML VEGETABLE STOCK
or bouillon
1 15
TABLESPOON ML BASIL
fresh and minced, or 1 teaspoon dried basil
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 709g (25.0 oz)
Amount per Serving
Calories 191 31% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 108mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 26%
Sugars g
Protein 12g
Vitamin A 139% Vitamin C 110%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

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