Zucchini Carrot Soup with Cookeo

Ingredients

• 2 medium zucchinis, chopped
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Set your Cookeo to “browning” mode and add a little bit of olive oil to the pot.
2. Add the chopped onions and garlic to the pot and cook until they are soft and translucent, about 3 minutes.
3. Add the chopped zucchini and carrots to the pot and sautee for an additional 5 minutes.
4. Add the broth, thyme, basil, salt, and pepper to the pot. Close the lid of the Cookeo and set the pressure valve to “sealing”.
5. Set the Cookeo to “soup” mode and cook for 15 minutes.
6. Once the cooking cycle is complete, let the Cookeo release pressure naturally for 10-15 minutes, then release any remaining pressure manually.
7. Use a handheld immersion blender or transfer the soup carefully to a blender to puree until smooth.
8. Stir in the heavy cream and adjust seasoning to taste. Serve immediately and enjoy!

Verdict

This soup is a healthy and delicious way to use up any extra zucchinis or carrots in your fridge. The Cookeo makes it incredibly easy to prepare, and the addition of cream adds a beautifully silky texture. Serve it as a light lunch or dinner with a side salad and warm bread.

Serving Suggestions

• Garnish the soup with freshly chopped herbs, such as parsley or chives.
• Top with a dollop of sour cream or Greek yogurt for added richness.
• Serve with a side of crusty bread or crackers for dipping.