Instant Pot Cream Of Asparagus Soup

25m    Serves 6 People   

This Vegan Cauliflower Coconut Curry is super flavorful, delicious, healthy and easy to make in instant pot pressure cooker or stove top just under 30 minutes.

  • 450g Asparagus woody ends trimmed, cut into 1inch pieces (around 3.5 – 4 cups)
  • 2 Tbsp butter or olive oil
  • 3 Cloves garlic minced
  • 1 Medium finely chopped Onion
  • 5 Cups water or vegetable stock
  • 1/2 Tsp black pepper powder to taste
  • Salt to taste
  • 2 Cup heavy cream coconut milk or dairy milk
  • Optional Toppings
  • Sunflower seeds
  • Lightly steamed asparagus tips
  • Fresh ground pepper
  • Extra cream
  • Lemon juice

Instant Pot Method:

    • Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
    • Next add onions and saute until they soften.
    • Add asparagus to the onion mixture and stir to combine. 
    • Continue to sauté until asparagus are tender, 2 to 3 minutes.
    • Pour vegetable stock or water into the Instant pot. Add salt and black pepper.
    • Close the lid on the pot, and turn pressure valve to SEALING position.
    • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
    • When the instant pot beeps, let the pressure release naturally. Open the lid.
    • Blend the soup using an immersion until creamy and smooth. 
    • If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
    • Add heavy cream or milk, stir well.
    • Adjust seasoning. If you think soup is too thick ,you can add water or milk into soup and boil for 2 minutes.
    • While serving sprinkle sunflower seeds and more cream if required

Stove Top Method:

    • Follow same steps as above
    • For STOVE TOP ,Cover and simmer until the vegetables are soft, about 20 minutes in a pot

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