A good friend of mine blogged about a Creamy Golden Zucchinni Soup for the Instant pot. I had been meaning to try it for quite a while. When a coworker gifted me a squash the size of an eggplant I figured it would be a great time to try out a similar recipe! The soup is spiced with Indian whole spices like cumin, fennel, mustard seeds and red chilies and has a slight tang to it from the Greek yogurt and lemon juice.
What I did differently
Instead of using the Instant Pot, I decided to cook this on the stove top. I did this since zucchini has a pretty quick cooking time. I used mustard seeds, fennel seeds, cumin seeds, turmeric and dried red chilies for the spices. I also used Greek yogurt to make this soup creamy instead of coconut milk. I did this because I had a ton of Greek yogurt leftover from a cooking class. The Greek yogurt makes it tangy, but you’ll have to be careful not to get it too hot, or the soup will split. If you are vegan or lactose intolerant, cashew or coconut yogurt would be a great substitute!
My friend, RaodyRecipe’s full recipe for the Instant Pot Golden Zucchinni Soup can be found here.
Summer Squashes
For this recipe, I used one gigantic summer squash. You can use around 3 small zucchinis or yellow squash or any summer squash of your choice.
Golden Spiced Zucchinni Soup
Ingredients
- 3-4 small zucchinnis (or 2 medium sized zucchinnis) cubed
- 1/2 medium yellow onion
- 1 cup Greek yogurt Or non-dairy yogurt of choice
Spices
- 3-4 Dried red chilies (can sub crushed red pepper flakes)
- 1 tsp cumin seeds
- 3/4 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1 tsp turmeric powder
- 1 can vegetable broth
Instructions
- Bring 2 tbsp olive oil or oil of choice to heat in a saucepan
- Add the cumin seeds, fennel seeds, mustard seeds and red chillies
- Once the spices start to sputter, add the onions and saute until they are translucent
- Add turmeric powder and 1 tsp salt and stir
- Add the cubed squash
- Add vegetable broth and enough water to cover by 1 inch
- Simmer on med for 5-10 minutes until the squash is soft
- Remove from flame and blend using an immersion blender. Add salt as necessary.
- Off the flame, stir in about 1/2-1 cup Greek yogurt, stirring constantly.
- Reduce flame to low and squeeze about 1 tbsp lemon juice. (Or more as desired)
- Garnish with fresh chopped cilantro and serve.
Notes
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