Instant Pot Asparagus Soup
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb asparagus (450g) (spears trimmed and woody ends discarded)
- 1ยฝ cups vegetable stock (350ml)
- 1 small onion (chopped)
- 2 cups spinach (60g) (tightly packed)
- 3 sprigs of fresh thyme - stems removed
- 1 cup of full fat coconut milk (250ml)
- 2 garlic cloves (chopped)
- 3 tbsp dairy free butter
- 1 tsp black pepper (or to taste)
- 1 tsp pink salt (or to taste)
Method
- Switch the instant pot on and select "saute".
- Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.
- Add the asparagus spears and spinach then "cancel" the "saute" button so the residual heat will continue to cook the asparagus for 2-3 minutes until it softens.
- Add the thyme, black pepper, vegetable stock and coconut milk.
- Put the lid on, flick the valve to "sealing".
- select pressure "high" and adjust the "+/- button" to 5 minutes.
- Allow the pot to come to pressure (should take a few minutes).
- Once cooked flick the valve to "venting" to perform a quick release.
- Use an immersion blender or high speed blender such as a Vitamix to puree the soup.
- Add pink salt and adjust seasoning further if needed.