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This asparagus soup is completely dairy free and safe for vegans courtesy of the use of coconut milk. Fresh asparagus spears are chopped and combined with leafy greens, vegetable broth along with herbs and spices. Comes with duo instructions instant pot and stove top.

One of my favourite soup dishes to make during the fall is this vegan asparagus soup because it is super tasty and highly nutritious. I promise this dish isn’t overly complicated and you will love it as much as I do.

You even have the pleasure of choosing between making this in your instant pot or stove top.

On the blog you will find a selection of soups to test out for yourself. My favourite has to be Roasted Red Pepper Tomato Soup and for that Caribbean touch, nothing beats some Jamaican Gungo Peas Soup and some Trinidad Corn Soup

While the aforementioned soup might be adored by me, there’s always room for one more.

Last month while I was browsing through a few cookbooks for some new ideas, I came across this asparagus soup. While I will admit that the soup looked amazing, it wasn’t vegan friendly so that gave my the concept to make a dairy free version of the recipe using my trusty Homemade Vegetable Stock.

Perhaps I’m the most boring person on the planet because when it comes to asparagus I usually prepare them using the same old cooking method so prepping them for a soup dish was a new adventure for me.

Ingredients you will need

Reasons to make this recipe

Soups are warming and perfect to have on cold winters day.

Although asparagus are seasonal you can obtain then any time of year.

It’s a great way to use up any excess asparagus and additional leafy greens

This is the perfect way to eat your veggies.

Wholesome and nutritious.

You can make this in either your instant pot or stove top.

It’s super easy and incredibly tasty.

How to trim asparagus

Place the asparagus in a line evenly

Simply chop off the pale part of the asparagus. This will be the part that’s tough/woody and won’t be able to bend.

Chop into smaller pieces if needed

Discard the bit that you don’t need and use as you wish.

How to make instant pot asparagus soup

Switch the instant pot on and select “saute”.

Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.

Add the asparagus spears and spinach then “cancel” the “saute” button so the residual heat will continue to cook the asparagus for 2-3 minutes until it softens.

Add the thyme, black pepper, vegetable stock and coconut milk.

Put the lid on, flick the valve to “sealing”

select pressure “high” and adjust the “+/- button” to 5 minutes

Allow the pot to come to pressure (should take a few minutes)

Once cooked flick the valve to “venting” to perform a quick release

Use an immersion blender or high speed blender such as a Vitamix to puree the soup

Add pink salt and adjust seasoning further if needed

The stove top version

On low heat, melt the dairy free butter in a medium sized saucepan.

Saute the garlic and onions until translucent and then proceed to add the asparagus spears and spinach – allow the spears and spinach to soften for 2-3 minutes, stirring occasionally.

Pour in the vegetable stock, coconut milk, thyme and black pepper then bring to the boil.

Reducing the heat to simmer for 5 minutes.

Transfer the soup contents into a blender or use an immersion stick to puree into a extra smooth texture.

Add pink salt and adjust seasoning further if needed

Serve accordingly.

Notes and tips

Feel free to serve with some gluten free rustic bread

I like to add my seasoning during the cooking process but you can add the seasoning last if you wish and adjust according to taste.

but you can add the seasoning last if you wish and adjust according to taste. Add some sweet potato, carrots or cauliflower or make a slurry if you want to thicken your soup even more.

if you want to thicken your soup even more. Serve with a drizzle of lemon/lime, olive oil or a dollop of coconut yoghurt for a creamy finish.

for a creamy finish. Store any leftovers in the refrigerator and consume within 3-4 days.

Alternatively, you can freeze the soup for up to 3 months a nd thaw out the soup in the refrigerator overnight and re-heat when you are ready.

nd thaw out the soup in the refrigerator overnight and re-heat when you are ready. Use an immersion stick or blender to puree your soup.

to puree your soup. If you don’t want to use Coconut Milk Cashew Milk

Other vegan soup recipes to try

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Instant Pot Asparagus Soup A simple dairy free version of cream of asparagus soup made with coconut milk 5 from 4 votes Print Pin Prep Time: 15 minutes Cook Time: 7 hours 15 minutes Total Time: 7 hours 30 minutes Servings: 2 servings Calories: 341 kcal Author: Charla Ingredients 1 lb asparagus (450g) spears trimmed and woody ends discarded 1 lb asparagus (450g) spears trimmed and woody ends discarded

1½ cups vegetable stock (350ml) 1½ cups vegetable stock (350ml)

1 small onion chopped 1 small onion chopped

2 cups spinach (60g) tightly packed 2 cups spinach (60g) tightly packed

3 sprigs of fresh thyme - stems removed 3 sprigs of fresh thyme - stems removed

1 cup of full fat coconut milk (250ml) 1 cup of full fat coconut milk (250ml)

2 garlic cloves chopped 2 garlic cloves chopped

3 tbsp dairy free butter 3 tbsp dairy free butter

1 tsp black pepper or to taste 1 tsp black pepper or to taste

1 tsp pink salt or to taste 1 tsp pink salt or to taste Instructions Switch the instant pot on and select "saute".

Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.

Add the asparagus spears and spinach then "cancel" the "saute" button so the residual heat will continue to cook the asparagus for 2-3 minutes until it softens.

Add the thyme, black pepper, vegetable stock and coconut milk.

Put the lid on, flick the valve to "sealing"

select pressure "high" and adjust the "+/- button" to 5 minutes

Allow the pot to come to pressure (should take a few minutes)

Once cooked flick the valve to "venting" to perform a quick release

Use an immersion blender or high speed blender such as a Vitamix to puree the soup

Add pink salt and adjust seasoning further if needed Notes Feel free to serve with some gluten free rustic bread

Add some sweet potato, carrots or cauliflower or make a slurry if you want to thicken your soup.

if you want to thicken your soup. Serve with a drizzle of lemon/lime, olive oil or a dollop of coconut yoghurt for a creamy finish.

for a creamy finish. Store any leftovers in the refrigerator and consume within 3-4 days.

Alternatively, you can freeze the soup for up to 3 months a nd thaw out the soup in the refrigerator overnight and re-heat when you are ready.

nd thaw out the soup in the refrigerator overnight and re-heat when you are ready. Use an immersion stick or blender to puree your soup.

to puree your soup. If you don't want to use Coconut Milk Cashew Milk Nutrition Calories: 341 kcal | Carbohydrates: 19 g | Protein: 7 g | Fat: 29 g | Saturated Fat: 14 g | Sodium: 763 mg | Potassium: 692 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 3309 IU | Vitamin C: 23 mg | Calcium: 97 mg | Iron: 7 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy