Ingredients
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Scale
- 3 medium zucchinis, chopped
- 2 cups celery, chopped (optional)
- 2 shallots, diced
- 3 cups vegetable stock
- 6 cloves of garlic, minced
- 1 tbsp olive oil
- 2 oz Boursin
Instructions
- Set your pressure cooker to the saute function. Add in the olive oil and once heated, add in the diced onion and celery and stir to combine.
- Allow the onion to cook for 5-7 minutes or until it begins to soften and brown slightly. Add the crushed garlic and stir to combine. Continue to stir for an additional minute.
- Turn pressure cooker "off" and add in the vegetable stock and diced zucchini. Stir to combine everything and turn the pressure cooker to "pressure - hi" and set it for 25 minutes.
- Once soup is done, add it to a high speed blender or use an immersion blender to cream all the ingredients together. Return it to the pot and add in the Boursin. Stir until fully combined.
- Serve with some sliced green onions (optional)
Notes
- I added 2 cups of chopped celery as I had it leftover and needed to use it up. It is not in the original recipe nor is it necessary but if you have it lying around and need to use it up, feel free to add it with the onions.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 67
- Sugar: 2.5 g
- Fat: 3.9 g
- Carbohydrates: 6.2 g
- Fiber: 1 g
