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Instant Pot Asparagus Soup

A simple dairy free version of cream of asparagus soup made with coconut milk
Course Soup
Cuisine American, British
Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Servings 2 servings
Calories 341kcal
Author Charla


  • 1 lb asparagus (450g) spears trimmed and woody ends discarded
  • 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


  • 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


  • 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.
  • If you don't want to use Coconut Milk use another creamy milk like Cashew Milk


Calories: 341kcal | Carbohydrates: 19g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Sodium: 763mg | Potassium: 692mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3309IU | Vitamin C: 23mg | Calcium: 97mg | Iron: 7mg