• Skip to main content
  • Skip to primary sidebar
Graciously Nourished
menu icon
go to homepage
  • Nutrition
  • Recipes
  • Services
  • Published Articles
  • Let's be friends

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Nutrition
    • Recipes
    • Services
    • Published Articles
  • Let's be friends

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Instant Pot Asparagus Soup (Using Woody Ends of Asparagus!)

    May 10, 2022 · 2 Comments

    Jump to Recipe Print Recipe

    This instant pot asparagus soup is creamy, delicious, and full of fresh spring flavor. Plus, it’s the ultimate no-waste meal, using up the woody ends of the asparagus that otherwise get tossed in the trash or compost bin. You’ll be adding this asparagus end soup to your rotation each and every spring! 

    two bowls of asparagus soup on a gray table. topped with croutons, coconut milk, and asparagus spears. Asparagus spears and lemon wedges on the table in the background.

    Why This Recipe Works

    Asparagus is the ultimate spring vegetable, turning up in abundance for only a few months every year. Roasting asparagus brings out a delicious flavor and texture, but it isn’t the only way to enjoy asparagus this time of year. 

    • It's low waste: Using the woody stems to create an asparagus stock helps pack maximum flavor and nutrients into this dish. It’s the perfect soup to serve alongside a salad or sandwich at lunch or for a light dinner. Using asparagus ends is one great way to work towards a zero-waste kitchen!
    • Easy: With the instant pot, this is an easy asparagus soup recipe to make with little hands-on time.
    • A healthy soup: Asparagus is a good source of vitamins A, C, E, and K. One cup also has over 10 percent of the recommended daily value for fiber! There's so much nutrition packed into a tiny cup of this creamy asparagus soup.

    Try roasted carrots and asparagus with balsamic glaze for another delicious and easy way to enjoy asparagus this time of year! 

    Jump to:
    • Why This Recipe Works
    • 🛒 Ingredients
    • 🥣 Step by Step Instructions
    • 🛍Substitutions and Variations
    • 🍽 Equipment
    • 📦 How to Store It
    • 🗯 Stovetop directions
    • ♻️ Make it Sustainable
    • 📖 Recipe

    🛒 Ingredients

    Ingredients for asparagus soup on a gray background: white wine, coconut milk, red potatoes, garlic, onion, asparagus, and lemon.
    • Asparagus - Fresh asparagus. 
    • Onions - I prefer yellow onions for soups, but white onions will work too. Avoid red or sweet onions. 
    • Red potatoes - Red potatoes have less starch and will blend well in this soup for a creamy consistency. You can also use yukon gold or fingerling potatoes. 
    • Garlic - Fresh cloves, but you can also use pre-minced jarred garlic if that’s what you have. Use 1 teaspoon of minced garlic per clove. 
    • Butter - Use regular butter or vegan butter, depending on your needs. You can also substitute avocado oil instead. 
    • White wine - Wine works so well at deglazing to get the tasty browned bits off the bottom of the pan, and adds a lot of flavor without adding alcohol as you’ll cook it off. 
    • Coconut milk - Get the full-fat canned coconut milk if you want to add some serious creaminess. When you open the can the cream will have settled to one end and the other end will have the water. Just dump it all into a bowl and stir to mix. 
    • Lemon - You’ll use a whole lemon for this recipe. Half to squeeze into the soup and a slice to serve with each bowl to add just before eating. 

    See the recipe card for quantities.

    🥣 Step by Step Instructions

    Make Asparagus Stock

    woody ends of asparagus in an instant pot.

    Add the asparagus ends, water, salt, and black pepper to the instant pot pressure cooker. Lock the lid into place and assure the vent is sealed. Set the instant pot to HIGH with a cook time of 20 minutes.

    When done, let the pressure naturally release for 5 minutes, then carefully press the button to quick release the remaining pressure.

    Once cooled to lukewarm and no longer steaming, add the asparagus ends and water to a blender. If there is any steam, either open the spout or take the cover back off every 30 seconds or so to prevent pressure build-up.

    blended woody ends of asparagus in a blender.
    a nut bag filled with asparagus pulp overtop of a jar filled with asparagus stock.

    Pour the mixture through a fine-mesh strainer or a nut milk bag into a jar or bowl. Make sure to squeeze or press out the pulp to get as much asparagus flavor as you can. Compost the asparagus pulp.

    To Make Asparagus Soup in the Instant Pot

    Turn the instant pot setting to saute and add butter. Let the butter heat for 1 minute. Add the asparagus tips reserved for garnish and saute for 2 minutes then remove and set aside.

    Add the diced onion and saute for 3-5 minutes or until beginning to soften and become translucent. Add the minced cloves of garlic and saute for another 30-60 seconds.

    Carefully pour in the white wine. Gently scrape up any brown bits from the bottom of the pot with a wooden spoon and cook for another minute. Add the asparagus stock, diced potatoes, and diced asparagus spears. Season with another pinch of salt and pepper.

    Secure the lid and make sure the steam release is closed. Turn the instant pot setting to HIGH pressure and set the timer for 6 minutes. When done, let the pressure release naturally for 10 minutes, then press the button to quick release.

    An immersion blender blending the asparagus soup in an instant pot.

    Stir in the coconut milk and use an immersion blender to puree until smooth, or blend in batches using a high-speed blender. Add a big squeeze of lemon juice and top with asparagus tips before serving. You can also add more coconut milk, parsley, and croutons, or serve with a crusty baguette.

    Hint: If you use a blender to puree the soup, make sure to be extra careful of the steam! To avoid pressure build-up, blend in batches or stop every 30 seconds to remove the lid and let steam out. 

    🛍Substitutions and Variations

    • Wine - Instead of using white wine, you can use the same amount of apple cider vinegar or just use some of the asparagus stock. 
    • Butter - you can easily turn this recipe into a vegan asparagus soup or just dairy-free by replacing the butter with vegan butter or avocado oil. 
    • Coconut milk - Don’t use light coconut milk or the kind in the carton that’s used for drinking. Other plant-based milks like almond milk will be too thin for this recipe. If you don’t have full-fat coconut milk you can use heavy cream instead. 
    • Lower sodium- This recipe does use quite a bit of salt for flavor. If you want to lower the sodium, try adjusting the salt to taste or using a salt substitute.  
    • Asparagus stock - You can make this recipe without making asparagus stock, which is great if you don't have the time. Instead, use vegetable broth or chicken broth.

    🍽 Equipment

    Pressure cooker - I made this recipe with my Instant Pot Duo, but the same directions apply to any electric pressure cooker. You can also find stovetop directions below if you don’t have a pressure cooker. 

    Strainer - To get all of the asparagus stock separated from the pulp, you’ll need a fine-mesh strainer, a nut milk bag, or cheesecloth.  

    📦 How to Store It

    To store the soup, let cool completely then cover and keep in the refrigerator in an airtight container. The color may change as it’s stored, but it should stay fresh for 2-3 days. 

    If you’re making the asparagus stock ahead of time, you can either freeze it for 6 months or keep it in the refrigerator for up to 3 days before using it. 

    🗯 Stovetop directions

    If you don’t have a pressure cooker, you can still make this soup on the stove with a few simple tweaks. Follow the directions as stated, but with these changes. 

    Instead of a pressure cooker, use a heavy-bottomed pot with a lid or a dutch oven. 

    To make the asparagus stock: bring the water, asparagus ends, salt, and pepper to a boil, then reduce the heat, cover, and simmer for 25-35 minutes or until the ends are soft and mashable. Proceed with the rest of the directions. 

    To make the asparagus soup on the stove: follow the directions as stated using your dutch oven or heavy-bottomed pot. When it comes time to set the pressure cooker, you’ll bring the soup to a boil, then reduce heat and simmer (covered) for 20 minutes. Proceed with the rest of the directions. 

    A bowl of asparagus soup on a gray table with parsley and lemon wedges in the background.

    ♻️ Make it Sustainable

    This recipe is already the perfect no waste meal since you’re putting the otherwise inedible woody ends to good use, but here are a few ways to make this asparagus end soup a little more sustainable. 

    • Save the peels and scraps from the potatoes, onion, and garlic in the freezer to make homemade vegetable stock. 
    • Freeze the leftover coconut milk to use in future recipes. It will last for up to a month in the freezer. Once defrosted, just blend to re-emulsify and use in your favorite recipes!

    Did you try this recipe? Leave a star ⭐️ rating below and comment! I love hearing your feedback!

    📖 Recipe

    top down view of bowl of soup with croutons asparagus spears and a lemon wedge on the concrete table next to it.

    Instant Pot Asparagus Soup (Using Woody Ends of Asparagus!)

    This instant pot asparagus soup is creamy, delicious, and full of fresh spring flavor. ♻️The stock uses the woody ends of the asparagus that otherwise get tossed in the trash or compost bin, for intense asparagus flavor and nutrients. 
    4.41 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Side Dish, Soup
    Cuisine American
    Servings 4 cups
    Calories 180 kcal

    Equipment

    • Instant Pot Optional

    Ingredients
      

    • 1 bunch Asparagus woody ends snapped off and separated, stems and tips cut into 1-inch pieces. Reserve half of the asparagus tips for garnish.
    • 1 small onion chopped
    • 3 cloves garlic or 3 teaspoons minced
    • 1 tablespoon butter vegan or regular
    • 2-3 small red potatoes peeled and diced, about 2 cups
    • ½ cup full fat coconut milk
    • 1 teaspoon salt ½
    • ½ teaspoon black pepper
    • 1 lemon
    • 3 cups vegetable broth if not making asparagus stock

    Instructions
     

    Make Asparagus Stock

    • Add the asparagus ends to the instant pot along with 3 cups of water, ½ teaspoon of salt and ¼ teaspoon of pepper.
    • Lock the lid into place and assure the vent is sealed. Set the instant pot to HIGH for 20 minutes. When done, let the pressure naturally release for 5 minutes, then carefully press the button to quick release. Let cool for 10 minutes or until the steam subsides.
    • Once cooled to lukewarm and no longer steaming, add the asparagus ends and water to a blender. If there is any steam, either open the spout or take the cover back off every 30 seconds or so to prevent pressure build-up.
    • Pour the mixture through a fine-mesh strainer or a nut milk bag into a jar or bowl. Make sure to squeeze or press out the pulp to get as much asparagus flavor as you can. Compost the asparagus pulp.

    Make Asparagus Soup in the Instant Pot

    • Turn the instant pot setting to saute and add butter. Let the butter heat for 1 minute. Add the asparagus tips reserved for garnish and saute for 2 minutes then remove and set aside.
    • Add the diced onion and saute for 3-5 minutes or until beginning to soften and become translucent. Add minced garlic and saute for another 30-60 seconds.
    • Carefully pour in the white wine. Gently scrape up any browned bits from the bottom of the pot and cook for another minute. Add the asparagus stock, diced potatoes and diced asparagus stems. Season with another pinch of salt and pepper.
    • Secure the lid and make sure the steam release is closed. Turn the instant pot setting to HIGH pressure and set the timer for 6 minutes. When done, let the pressure release naturally for 10 minutes, then press the button to quick release.
    •  Stir in the coconut milk and use an immersion blender to puree until smooth, or blend in batches using a high speed blender. Squeeze with lemon juice and top with asparagus tips before serving. 

    Notes

    To store, cool completely then add to an airtight container. Refrigerate for up to 3 days. 
    Stovetop directions: Instead of a pressure cooker, use a heavy-bottomed pot with a lid or a dutch oven. To make the asparagus stock: bring the water, asparagus ends, salt, and pepper to a boil, then reduce the heat, cover, and simmer for 25-35 minutes or until the ends are soft and mashable. Proceed with the rest of the directions. To make the asparagus soup on the stove: follow the directions as stated using your dutch oven or heavy-bottomed pot. When it comes time to set the pressure cooker, you’ll bring the soup to a boil, then reduce heat and simmer (covered) for 20 minutes. Proceed with the rest of the directions.

    Nutrition

    Serving: 1cupCalories: 180kcalCarbohydrates: 21gProtein: 4gFat: 9gFiber: 3gSugar: 3.4g
    Keyword Asparagus, Instant Pot, No Waste Meal, Soup, Spring, Vegan
    Tried this recipe?Let us know how it was!

    If you made this recipe and love it-- Don't forget to leave a 5 ⭐️STAR RATING along with comments on what worked, what didn't, and any adaptations that made this uniquely yours!

    white ceramic bowl with asparagus soup. Croutons on top with a silver spoon holding soup and a tender green asparagus spear. Parsley and lemon wedges in the background on a  concrete table. | Instant Pot Asparagus Soup
    « The Perfect Strawberry Banana Pancake Recipe
    Roasted Carrots and Asparagus with Balsamic Glaze »

    Reader Interactions

    Comments

    1. Lynda says

      September 06, 2022 at 1:31 pm

      5 stars
      I made this today and it was delicious! Had to make a few changes, to use what I had in, so substituted the potato for a swede, and I added a tsp chili flakes. I had to bunches of asparagus tips only, so couldn't make the asparagus stock, but the perfectly cooked tips were amazing on top. Will definitely make it again 👍

      Reply
      • Kelsey says

        November 15, 2022 at 12:19 pm

        Thanks so much for your feedback!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Kelsey! Registered dietitian, recipe developer, mom of two, and a perfectly imperfect advocate for wasting less food and eating a little better. I'm a big believer that small practical steps add up to big changes & that chasing the gold stars & A+'s just slows us down and makes life no fun. Let's 🥂 to delicious food, wasting a little less, saving money, & having fun in the kitchen!

    More about me →

    Popular

    • Buffalo Chicken Flatbread
    • Refreshing Cucumber Strawberry Salad
    • Simple Blueberry Goat Cheese Dip
    • 65 Delicious Everything Bagel Seasoning Recipe Ideas
    As seen in : Eat This Not That, Eating Well, Vegetarian Times, vert well fit,

    Hi, I'm Kelsey! Registered dietitian, recipe developer, mom of two, and a perfectly imperfect advocate for wasting less food and eating a little better. I'm a big believer that small practical steps add up to big changes & that chasing the gold stars & A+'s just slows us down and makes life no fun. Let's 🥂 to delicious food, wasting a little less, saving money, & having fun in the kitchen!

    More about me →

    Popular

    • Strawberry Fig Roll Recipe | Fig Newton Copycat
    • Zero Waste Kitchen: 29 Simple and Practical Swaps
    • The Best Blender Pancakes (Without Flour or Bananas!)
    • Roasted Carrots and Asparagus with Balsamic Glaze
    As seen in : Eat This Not That, Eating Well, Vegetarian Times, vert well fit,

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Seasoned Pro Theme