Zucchini and Dill Soup
A light, Whole30-friendly pureed zucchini soup with fresh dill and coconut milk.
⏱️ Prep: 10 min🍳 Cook: 2 min
Ingredients
| 1.5 tbsp | 23 ml | coconut oil |
| 1.5 | shallots, chopped | |
| 2 | cloves garlic, minced | |
| 6 | zucchini, chopped | |
| 3 cups | 720 ml | water |
| 3 tbsp | 45 ml | roughly chopped fresh dill, divided |
| 1.5 | vegetable (or chicken) bouillon cubes | |
| 1.5 tsp | 7.5 ml | salt, or to taste |
| 0.25 tsp | 1.3 ml | ground black pepper, or to taste |
| 6 tbsp | 90 ml | coconut milk (optional) |
Instructions
Ready in: 15 min | Prep: 10 min | Cook: 2 min | Servings: 2/4/6/8 (6 Quart / 8 Quart)
- Heat the coconut oil in the inner steel pot of the pressure cooker set to Sauté on Normal. Sauté the shallot and garlic until fragrant, 2 to 3 minutes.
- Add the zucchini, water, half the dill and bouillon cube to the shallot mixture; season with salt and black pepper.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 2 minutes on High Pressure. Set the steam vent handle to Venting to quick-release the pressure.
- Blend the soup in the pressure cooker using an immersion blender until smooth.
- Stir the coconut milk into the soup and ladle into bowls. Top the soup with the remaining dill.
Mealthy Tip: If you are strictly following the Whole30 lifestyle, make sure the vegetable bouillon cubes comply with Whole30. You can substitute vegetable broth for the water and bouillon cubes.