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!

Course Appetizer, Soup

Cuisine American

Keyword instant pot asparagus soup, vegan asparagus soup

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 275kcal

Author Saima Zaidi

Equipment

Instant pot 6 quart DUO
Immersion blender

Ingredients

2 tbsp olive oil
1 cup white onion chopped
3 cloves garlic chopped
1 cup potatoes peeled, small cubes
1 ½ lb asparagus heads and stalks chopped, tough ends removed
2 cups vegetable broth
1 tsp sea salt adjust to taste
1 cup coconut milk
½ tbsp lemon juice
1 tsp black pepper powder freshly ground

US Customary - Metric

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.
Secure the lid and make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to 8 minutes. After the timer beeps, wait 5 minutes, then release the steam and remove the lid.
Using an immersion blender, blend the vegetables very well. The soup should be smooth with no rough bits.
Switch to sauté again, stir in the coconut milk, and cook for 5 minutes. Finally, add the black pepper and lemon juice and serve hot.

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.

Nutrition