Instant Pot Asparagus Soup
Servings: 4 people
Instant Pot asparagus soup recipe is a dump and go recipe with basic pantry ingredients. It is creamy, delicious, easy to make, vegan, and gluten-free. Check out how to make asparagus soup in the Instant Pot without heavy cream or coconut milk.
Equipment
Ingredients
Soup list
To be added while serving
- 2 tablespoon Heavy cream (optional, or coconut milk for vegan)
- ¼ teaspoon Pepper (to taste)
- ¼ teaspoon Italian seasoning (optional, to taste)
Instructions
- Add all the ingredients from the "soup list" into the Instant Pot liner.
- Close and lock the lid.
- Pressure cook on high-pressure mode for 5 minutes. (set the 'keep warm' setting on)
- Allow the pressure to release naturally for 10 minutes.
- Release any remaining pressure manually by turning the pressure knob to the venting position.
- Discard the bay leaf.
- Using an immersion hand blender, blend into a smooth soup.
- Adjust salt to taste.
- Garnish with some pepper, heavy cream, or coconut milk while serving.
Nutrition
Calories: 94kcal (5%) | Carbohydrates: 14g (5%) | Protein: 6g (12%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg (3%) | Sodium: 612mg (27%) | Potassium: 588mg (17%) | Fiber: 6g (25%) | Sugar: 6g (7%) | Vitamin A: 1920IU (38%) | Vitamin C: 17mg (21%) | Calcium: 87mg (9%) | Iron: 5mg (28%)
