ZUCCINI SOUP RECIPES

Steps:

• Cut all vegetables and set aside.
• Set on SAUTE mode and pour in the olive oil.
• Add in the diced onion, carrots, and celery and mix until combined.
• Saute for a few minutes or until the vegetables become soft, about 5 minutes.
• Stir in the minced garlic.
• Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
• Lock the lid in place and close the stem vent.
• Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
• Allow the IP to natural release for 5 minutes once timer goes off.
• Remove lid and stir to combine.
• Enjoy!

Steps:

• It’s up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
• Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
• Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.