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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 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings
Calories 341kcal
Author Charla

Ingredients

  • 1 lb asparagus (450g) spears trimmed and woody ends discarded
  • 1½ 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 tablespoon dairy free butter
  • 1 teaspoon black pepper or to taste
  • 1 teaspoon pink salt or to taste
US Customary - Metric

Instructions

  • 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.

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

Nutrition

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