This deliciously light and bright Instant Pot gluten-free vegan asparagus soup is a yummy way to get in vegetables. It’s light enough to have in the summer without being too heavy. The potatoes make the soup creamy without any extra nut or plant milks. White pepper is used instead of black to allow for the green color to shine, but black pepper also works well.
Top with crunchy tortilla strips, dairy-free yogurt or sour cream, pine nuts, or even sunflower seeds for a nice salty, crunchy garnish. Olive oil can be used in place of avocado oil, but the latter provides a nice buttery flavor.
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1 tbs avocado or olive oil
1 yellow onion, chopped
1 bunch of asparagus, chopped in half
3 medium yellow potatoes, chopped in quarters
4 cups vegetable broth
1 tsp white pepper
Himalayan salt to taste
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*Receipts will come from ISIPP.
put the Instant Pot on Sauté and add in olive oil and chopped onion. Sauté until translucent, about 3-5 minutes. Turn off Instant Pot.
Add in asparagus, potatoes, and vegetable broth. Close and lock lid, put on Manual High pressure for 25 minutes.
After the Instant Pot beeps, allow to release pressure naturally.
Using an immersion blender, blend the soup until smooth. Use caution when blending as the liquid is very hot and can splash. If you choose to pour the soup into an upright blender, allow to cool slightly.
After blending the soup, it can either be strained for a smooth final result or leave it how it is – a few asparagus strings doesn’t affect the flavor, but a quick strain makes it taste more like what you’d get in a restaurant. Add salt and pepper to taste, and serve hot!
This recipe lends itself well to doubling the amounts. To reheat, add a little vegetable broth and use the Sauté or Warming button on the Instant Pot until warmed through.
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