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.
Notes
Feel free to serve with some gluten free rustic bread
Add some sweet potato, carrots or cauliflower or make a slurry if you want to thicken your soup.
Serve with a drizzle of lemon/lime, olive oil or a dollop of coconut yoghurt for a creamy finish.
Store any leftovers in the refrigerator and consume within 3-4 days.
Alternatively, you can freeze the soup for up to 3 months and thaw out the soup in the refrigerator overnight and re-heat when you are ready.
Use an immersion stick or blender to puree your soup.