WFPB Zucchini Potato Kale Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 493.6 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 6.3 g
- Protein: 5.6 g
View full nutritional breakdown of WFPB Zucchini Potato Kale Soup calories by ingredient
Introduction
Great tasting green soup I did in the instant pot, but works fine on stove as well, just takes longer. Great tasting green soup I did in the instant pot, but works fine on stove as well, just takes longer.Number of Servings: 8
Ingredients
-
2 cup, chopped Onions
4 clove Garlic chopped
2 cup, chopped Kale
4 cup, diced Zucchini
4 cup diced Potato, raw
1 tsp tarragon
1.5 cup canellini beans (1 can tinned, rinse well)
4 cup Vegetable Broth
For garnish I saved a small piece of raw zucchini peel and kale to sprinkle on top of the soup to serve.
Tips
The time was using an Instant Pot
Directions
Saute onions in a bit of broth. Add garlic and saute a bit more. IF you like a chunky soup, reserve some of the diced zucchini and potatoes to add after pureeing the rest of your soup.
Add zucchini, potatoes and tarragon to your onions, and at least 3 cups of your vegetable stock along with a cup or two of water.
I cooked this on pressure in my Instant Pot for 8 minutes.
I had reserved 1 cup of potatoes and 1 cup of zucchini. I cooked these in the microwave in the last cup of stock for about 8 minutes. Then set aside.
Take the instant pot soup, working in batches, and blend it in a blender with the beans til all is really creamy. (The beans are the alternate to the cream in the original recipe) Once you are done pureeing it, I set the Instant Pot on Slow Cook to keep it hot. Just before serving I added the cooked potatoes and zucchini I had set aside. It gives some texture to the soup which we like.
Then I topped it with the tiny pieces of zucchini and kale for a nicer presentation.
Serving Size: Serves 8 generously
Add zucchini, potatoes and tarragon to your onions, and at least 3 cups of your vegetable stock along with a cup or two of water.
I cooked this on pressure in my Instant Pot for 8 minutes.
I had reserved 1 cup of potatoes and 1 cup of zucchini. I cooked these in the microwave in the last cup of stock for about 8 minutes. Then set aside.
Take the instant pot soup, working in batches, and blend it in a blender with the beans til all is really creamy. (The beans are the alternate to the cream in the original recipe) Once you are done pureeing it, I set the Instant Pot on Slow Cook to keep it hot. Just before serving I added the cooked potatoes and zucchini I had set aside. It gives some texture to the soup which we like.
Then I topped it with the tiny pieces of zucchini and kale for a nicer presentation.
Serving Size: Serves 8 generously
