THAI CURRY ZUCCHINI & PEA SOUP (INSTANT POT)
This Thai Curry Zucchini & Pea soup is another easy, vegan, healthy Instant Pot recipe to get dinner on the table for your family within the hour.
Equipment
- Instant Pot
- Blender
Ingredients
- 3 cups Zucchini (chopped)
- 1 cup Peas (fresh or frozen)
- 2.5 cups Vegetable Broth
- 1 small Onion (chopped)
- 1 tbsp Fresh garlic (pressed or crushed)
- 1 tbsp Fresh ginger (crushed)
- 1.5 tbsp Olive oil (or oil of choice)
- 1 tsp Red curry paste (Thai)
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
Instructions
- Add your olive oil to the pot and once its heated, toss in your diced onions. Cook the onions for about 3 minutes until they start to soften.
- Add in your zucchini and cook for about 3-4 minutes, stirring in often.
- Mid-way through cooking your zucchinis (2 minutes), add your fresh garlic and ginger to the pot and finish off the remaining 2 minutes. We want to smell that fragrant garlic and ginger.
- Add in your peas, vegetable broth, red curry paste, garlic powder and salt.
- Place your Instant Pot on sealing mode and hit the Soup setting.
- When the soup is ready, finish it off by blending it up to your preferred consistency using a blender.
- Add coconut milk to taste and top with pumpkin seeds and homemade croutons (optional).
Notes
Don't have an Instant Pot, no problem, you can use a Slow Cooker instead.
And if you want to use your stovetop, just follow the same steps. When the first four steps are completed, just bring your saucepan to a boil and then reduce the heat and let it simmer until your vegetables are nice and cooked.