Instant Pot Asparagus Soup
Instant pot asparagus soup is quick and easy with loads of flavor. Potatoes and coconut milk make it so smooth and creamy, you can sip it from a mug. Vegan, gluten-free and ready in 30 minutes!
Nutrition Facts
Ingredients
Instructions
Cut off the tough ends of the asparagus stalks and chop the heads and stalks. Peel and dice the onions, potatoes, and garlic.
Press sauté (normal) on your instant pot, and add the olive oil. Add the onions and garlic and cook for one minute. Add the potatoes and asparagus and cook for another minute. Add the broth and salt and stir once. Cancel sauté.
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Continue Reading at Onecarefreecook →Chef's Notes
Stick to the amounts of veggies mentioned in the recipe. If you add less asparagus or more potatoes, the potatoes can overwhelm the taste of the asparagus itself.
After the soup is cooked, blend the vegetables very well. The soup tastes best when the texture is ultra-smooth. Besides you don’t want stray bits of tough asparagus fibre in your soup, so blend well.
If you don't care for a vegan soup, go ahead and sub the olive oil for butter and the coconut milk for whole milk instead. You can also add half a cup of sour cream to the soup in the end.
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Reviews from the Original Source
Awesome. Loved it !
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