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.
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Servings: cups
Calories: 180kcal
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
- ⅓ cup white wine a drier white wine like pinot grigio or sauvingon blanc works well
- 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
Calories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 3.4g