Slow Cooker Creamy Zucchini Turmeric Soup

Rebekah Kuk

Slow Cooker Creamy Zucchini Turmeric Soup

Seasonal zucchini stars in this hands-off slow cooker recipe, featuring coconut milk and turmeric.

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Prep Time 15

Cook Time 6

Servings: 6

Course: Seasonal, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 lbs zucchini about 2 large
3 cups broth I like to use chicken broth; use vegetarian for vegetarian soup
1 cup full fat coconut milk
1/2 tbsp Fody garlic infused olive oil
2 tsp turmeric
2 tsp ground ginger
1 tsp Real Salt
1/2 tsp black pepper
1 tsp apple cider vinegar add at end

Equipment

Slow Cooker can also use Instant Pot - See note below
Immersion blender or can use regular blender

Method

Wash and trim zucchini. Dice into 1 inch pieces. Place zucchini and all other ingredients (except apple cider vinegar) in slow cooker. Cook on high for 6 hours.
Turn off heat. Blend soup using immersion blender, or transfer to blender in batches (don't fill it full) and carefully blend until creamy. Stir in apple cider vinegar, and taste and adjust for seasonings. I like to top this soup with flaky sea salt and fresh herbs.

Notes

To make in an Instant Pot: Combine all ingredients in Instant Pot. Lock in lid and set vent to sealing. Choose "Manual" and cook at high pressure for 20 minutes. Allow pressure to naturally release for 15 minutes, then quick release. Blend with an immersion blender and add in apple cider vinegar. Taste and adjust salt if needed.

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