Cucumber & Coconut Soup (Instantpot)

Cucumber & Coconut Soup (Instantpot)
Cucumber & Coconut Soup (Instantpot)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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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