Instant pot asparagus soup is creamy, smooth and delicious. Perfect as a starter for any meal or as a healthy soup to begin your four-course meal. And, this instant pot vegan asparagus soup is low carb too.
I was introduced to asparagus soup recently. A friend who invited us for a dinner served this amazing soup right before an elaborate Indian meal. My curious eyes caught the glimpse of how she made this soup by simply blending some gorgeously blanched asparagus with some secret ingredients and serving it with a dash of black pepper.
If you are like me and love food that looks green, then you know how appetizing this soup may look. And when the first spoonful of soup hit my palate, there was a very comforting flavor. Creamy, not so overpowering, very asparagus-like and light, a mild hint of pepper. In short, the soup has a balanced hint of flavors.
I really couldn’t stop asking for the recipe and she was generous to share her’s. The next day, I made the soup but with slight changes and without any dairy. Result: a bowl of awesomeness yet without any dairy and still low carb.
Making this in instant pot is an optional choice. But I strongly recommend instant pot cooking as your asparagus will cook evenly and without being mushy. Enjoy them with some garlic-infused olive oil and sautéed asparagus. However, that’s an optional step. If you are strict about your oil-free, WfPB diet, then just skip the oil and the soup is still super tasty.
Tips to restore the green hue in asparagus:
- Steam cook just for a minute
- Use ice water to soak the asparagus after steaming
- Do not wait for natural pressure release
- Insert the steamer basket after the water comes to a boil
How To Make Instant Pot Asparagus Soup?
Ingredients:
- 2 bunches of asparagus (cleaned, trimmed and scales removed)
- 2 pods of garlic chopped into big pieces
- 6-9 black peppercorns,
- 1 tablespoon vegetable broth base (better than bouillon)
- salt to taste,
- 1 can coconut milk
Method of Making Instant Pot Asparagus Soup:
Wash, clean and steam:
- Remove the ends of the asparagus and wash them.
- Take a small knife and remove the scales. These may add a gritty texture to the soup.
- Now add two cups of water to the instant pot and bring it to a boil in the sauté mode.
- Place the trivet and add the Asparagus in a steamer basket.
- Change the mode to steam and set the timer for 1-minute.
Make Instant Pot Asparagus soup:
- After a minute, open the lid with a quick pressure release.
- Transfer the asparagus to a large bowl filled with water and ice cubes.
- This step will help restore the green color of these vegetables.
- Transfer the asparagus to a blender jar and add the broth base, salt, pepper, and coconut milk.
- Blend well till the mixture becomes smooth, creamy and thick.
- Usually, a high-speed blender heats the soup while blending. But if you want, you can just heat the blended soup in a saucepan before serving.
Add garlic oil:
- In a small pan, add 2 tablespoon of oil.
- When the oil is just warm, add garlic pieces and allow it to infuse in the oil.
- Wait till the garlic looks nicely brown.
- Switch off the stove and use this garlic oil as a topping for your soup.
- Serve with bread or any side of your choice.
Notes/Suggestions:
- If you don’t want coconut milk, add cashew milk or cashew cream for a vegan version.
- Another alternative to coconut milk is dairy cream which also works wonderfully in this recipe.
Instant Pot Asparagus Soup
Equipment
- Instant pot
Ingredients
- 2 bunches of asparagus, cleaned, trimmed and scales removed
- 2 pods of garlic chopped into big pieces
- 6-9 black peppercorns
- 1 tablespoon vegetable broth base, better than bouillon
- salt to taste
- 1 can coconut milk
Instructions
Wash, Clean and Steam
- Remove the ends of the asparagus and wash them.
- Take a small knife and remove the scales. These may add a gritty texture to the soup.
- Now add two cups of water to the instant pot and bring it to a boil in the sauté mode.
- Place the trivet and add the Asparagus in a steamer basket.
- Change the mode to steam and set the timer for 1-minute.
Make Soup
- After a minute, open the lid followed by a quick pressure release.
- Transfer the asparagus to a large bowl filled with water and ice cubes.
- This step will help restore the green color of these vegetables.
- Transfer the asparagus to a blender jar and add the broth base, salt, pepper and coconut milk.
- Blend well till the mixture becomes smooth, creamy and thick.
- Usually, a high-speed blender heats the soup while blending. But if you want, you can just heat the blended soup in a saucepan before serving.
Add Garlic Oil
- In a small pan, add 2 tablespoon of oil.
- When the oil is just warm, add garlic pieces and allow it to infuse in the oil.
- Wait till the garlic looks nicely brown.
- Switch off the stove and use this garlic oil as a topping for your soup.
- Serve with bread or any side of your choice.
Notes
- If you don’t want coconut milk, add cashew milk or cashew cream for a vegan version.
- Another alternative to coconut milk is dairy cream which also works wonderfully with this recipe.
Carrie Robinson
This just screams springtime! Love that you made this in the instant pot. 🙂
Danielle
I just love how creamy and delicious this soup is. Can't wait to make a big bowl of it this weekend and enjoy it like it is nobody's business! 🙂
Erika
Asparagus soup sounds amazing! I love that it's made in the IP too.
Joanie
My husband and I love to eat soups year round and this soup recipe is now added to our soup rotation. Beautiful in color and so incredibly delicious too.
Kushigalu
Never tried asparagus soup earlier. Sounds fantastic. I will give this a try soon