Instant Pot Creamy Asparagus Broccoli Soup
SEASONAL SPRING RECIPE
We know spring is here when you start seeing an abundance of fresh asparagus in grocery stores. I love to use asparagus year-round, but asparagus and spring go so well together.
As the winter winds hit, I always look forward to my CSA (community supported agriculture) production box. Initially, it usually has a bunch of freshly picked asparagus and a head of tender broccoli inside.
HEALTHY MEAL PLANNING
Using fresh seasonal ingredients is key to healthy meal planning. From early spring and throughout the summer, I love to stir-fry asparagus and broccoli with a variety of ingredients for the side dish.
I also like to make soup from it. There’s still a bit of breezy chill in the spring air, and I feel this soup perfectly accentuates that light mood. It also gives a pleasant feeling of comfort.
BETTER THAN CAned SOUP
You will find that this beautiful soup is hearty and full of flavor but low in calories. And it tastes so much better than canned Creamy Asparagus Soup. The taste is extremely light and fresh, as there are no artificial ingredients in it!
PROFESSIONAL TIPS FOR MAKING THE BEST Asparagus Soup
I use some almond flour to thicken the soup. Just one tablespoon of almond flour will eliminate the need to add any thickeners and will not alter the mild flavor of asparagus or broccoli.
You can also use all-purpose flour or rice flour instead of almond flour. This also adds a nice creamy texture and thickness.
Enjoy this delicious, fresh and light soup with the best delicate flavors, but if seasoning is your thing, feel free to add more black pepper, paprika, or a little green pepper as it cooks.
Always choose tender and fresh asparagus. If you find that your asparagus is tough and woody, remove the outer layer, otherwise the soup will pick up stems or threads that are not very pleasant to eat.
Also, remove the bottom ¼ of the asparagus spears before using. Often times, asparagus has a lot of sand trapped between the stems, so be sure to rinse it thoroughly.
SERVICE RECOMMENDATIONS
Serve this soup with crusty baguettes for a quick bite. For a meal filled with fresh vegetables, serve it with Spring Rolls or Rainbow Vegetables and Noodle Stir-Fry.
I also like to pair it with Creamy Lemon Basil Pasta or Penne Rosa for an easy and healthy meal. It also goes very well with Spring Veggie Curried Quinoa or Vegan Mushroom Risotto.
STORAGE AND MEAL PREPARATION
This delicious soup is well stored. It will thicken a bit after it cools, so before reheating add some water, mix well and then heat.
Store in glass container for 3-4 days. Makes hearty meal prep for school or office lunches. Pair it with a hearty protein salad or craft sandwich for a cafe-style lunch.
CHILD FRIENDLY / FAMILIES’ FAVORITE SOUP RECIPE
If kids are picky eaters, this type of soup puree is an excellent way to add vegetables and fiber to their daily diet. I call it sneaky healthy.
Many times, we find that children are reluctant to chew sautéed vegetables. Puréeing vegetables into cream soup makes your daily vegetable intake easier without much effort.
My kids love this recipe. It is our family favourite. Light and pleasant in taste. You can also adjust the spices and ingredients according to your taste.
CONTENTS
The recipe card has exact measurements. Here’s a little introduction to what you need to make this refreshing light soup.
DOUBT – tender fresh stems are preferred. But you can use frozen. I wouldn’t recommend using canned asparagus.
BROCCOLI – You can use the stems as well as the flowers. It works either fresh or frozen.
OLIVE OIL – I prefer extra virgin olive oil
ALMOND FLOUR – Helps thicken the soup and gives it a nice creamy feel. You can use this roux instead of cream to cut calories.
Chopped Garlic
ALMOND MILK – Adding almond milk makes the soup nice and creamy. You can also use regular milk, half and half, cream or coconut milk.
ITALIAN SEASONING
WATER OR VEGETABLE JUICE – I prefer vegetable broth as it adds nice depth.
LEMON ZEST – adds a nice touch of freshness.
SALT AND PEPPER
OPTIONAL WARRANTIES: Red pepper flakes, olive oil with garlic, fresh herbs or croutons
HOW TO
- Wash and remove ¼ bottom of asparagus spears. Roughly chop the broccoli and asparagus.
- Saute the minced garlic in olive oil for 30 seconds. Add the almond flour and sauté for a few minutes so that the flour is well cooked and does not taste raw.
- Mix in the spices and sauté for a minute to let the aroma begin to release.
- Add the cut asparagus spears and broccoli. Saute for a few more minutes. Add water (broth) and salt. Mix it well.
- Close the lid and cook/steam the soup mixture until tender. (about 15 minutes). Turn off the heat.
- Using a blender of your choice, puree the soup into a smooth paste.
- Return the soup to the pot. Bring to a gentle boil and add almond milk. Mix well and let it boil gently. Turn off the heat.
- Garnish it with a little lemon zest, freshly ground black pepper, drizzle some olive oil on it and enjoy it hot.
Using the Immersion Blender v/s Stand Mixer
If you’re using an immersion blender, you’ll notice that some stands or asparagus threads don’t mix properly. I prefer to strain the soup for a smooth texture.
Otherwise, you can let the soup cool completely and then puree it in a blender or stand mixer. This gives the best results.
I would like to make your recipes but I can’t see where the recipe cards are? I especially want to make the creamy asparagus/ broccoli soup.