Instant Pot Creamy Zucchini Soup

Ingredients:

• 10 medium zucchini, cut in thick rounds
• 4 -6 large cloves of garlic, smashed
• 2 tsp. salt (or less)
• 1 tsp. onion powder
• 3/4 tsp. ginger powder
• 3/4 tsp. ground coriander
• 4 cups vegetable broth OR water + 1 T. vegetable bouillon (see instructions)
• Red Hot or black pepper to add to individual servings (optional)

  Add 4 cups of broth or water and bouillon to Instant Pot liner and set it cook at high pressure for 15 minutes.  Add the zucchini rounds (I use a paring knife and slice the zucchini directly into the pot), garlic cloves, and dry spices.  The zucchini should mound above the level of the water so that the soup will be thick and creamy.  Close the lid and let it come to pressure. After the cooking time is done, quickly release the pressure, open the lid, and blend all of the contents  with a stick blender until completely smooth.  Alternatively, blend the soup in batches in a regular or high-speed blender.  I like to add some dashes or Red Hot to my bowl of soup, while other family members prefer sprinkling with black pepper.

Stovetop instructions: Simmer the soup covered in a regular pot for 30-45 minutes before blending.