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Cucumber & Coconut Soup (Instantpot)

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Ingredients

  • 3 med cucumbers, divided
  • 1 T OO
  • 1 t minced garlic
  • 1/2 onion, diced
  • 1 c veggie broth
  • 1 T lime juice
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 2 t sugar
  • 1 14-16 oz can unsweetened coconut milk
  • Toasted shredded coconut (opt)

Details

Preparation

Step 1

reserve 1 cucumber for garnish
Peel 2 cucumbers, slice halfway lengthwise
Spoon out seeds, discard
Roughly chop peeled & cleaned cucumber halves

Heat OO, garlic & onion in pressure cooker on high (or brown with lid off) until onions are sizzling & begin to sweat
Add remaining ingredients, except coconut milk & toasted coconut
Securely lock on cooker’s lid, set cooker to high, cook 1 minute
Perform a quick release (to release cooker’s pressure)
Remove lid, add coconut milk
Cover, refrigerate until cold, about 2 hrs
Blend cold soup in blender or food processor until smooth
Garnish with thin slices of cucumbers and toasted coconut (opt)
NOTE: to toast shredded coconut, preheat oven to 350˙ & spread coconut into thin layer. Bake 6-8 minutes, shaking sheet pan halfway through to stir

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