Instant Pot Asparagus Soup
User Reviews
4.9
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Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
4
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Calories
109 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Asparagus Soup
Description
This soup combines fresh asparagus with onions and garlic sautéed in olive oil or butter for foundational flavor. After softening, vegetable broth and salt are added before pressure cooking in an Instant Pot or similar pressure cooker for five minutes. Natural pressure release preserves flavors and texture.
Once cooked, the mixture is pureed thoroughly with an immersion or stand blender to ensure a completely smooth consistency, avoiding leftover fibrous bits. The pureed soup presents a creamy texture balanced by the vegetal flavor of asparagus.
Before serving, the soup can be drizzled with olive oil, sprinkled with freshly cracked black pepper, and brightened with lemon juice. A scoop of sour cream offers additional richness unless avoided for dietary reasons. This soup serves well as a light starter or a nutritious first course.
Blending completely is important for smoothness. Add extra vegetables like cauliflower or carrots for variation. Store leftovers sealed in the refrigerator for up to four days or freeze for up to three months for convenience.
Ingredients
- 1 lbs asparagus cut in 2 inch pieces, discard the hard end
- 2 tablespoon olive oil or unsalted butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1/2 teaspoon salt
To Finish (optional)
- olive oil
- black pepper freshly cracked
- lemon juice
- sour cream skip for vegan
Instructions
- Start the instant pot in saute mode and let it heat. Add the olive oil and onion to the inner pot of your pressure cooker and sauté for 2 minutes.
- Add the garlic and sauté for another minute.
- Add the asparagus pieces and sauté for 3-4 minutes until softened.
- Add the veggie broth and salt, and then secure the pressure cooker lid with vent in sealing position. Cook on high pressure for 5 minutes.
- Allow a natural pressure release for 10 minutes. Then release the pressure manually.
- Use an immersion blender on high speed or transfer the soup to a stand blender, such as a Vitamix, and blend until creamy and smooth.
To Finish
- Drizzle olive oil when serving and garnish with freshly ground black pepper. Add a sprinkle of lemon juice if desired to brighten the flavors of the soup. If you like a creamy topping, add a spoonful of sour cream (skip for vegan).
Notes
- Blend the soup thoroughly to avoid fibrous asparagus pieces.
- Extra vegetables like cauliflower, carrots, or broccoli can be added for different flavors and nutrients.
- Store leftover soup in an airtight container for 3-4 days refrigerated or freeze up to 3 months.
- The recipe is designed for a 6-quart Instant Pot or similar pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 765mg | 32% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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