If you love asparagus as much as I do then you will adore this healthy vegan asparagus soup recipe! It’s a great comforting and filling vegetable soup with amazing flavor. I make it anytime I’m cravings something quick, savory, and nutritious. It makes great meal prep too for plant based dieters. Check out the simple steps below of you love making instant pot soup recipes.
Vegan asparagus soup recipe is nutritious and savory. Asparagus is a member of the Lily family and the name comes from a Greek word that translates to “shoot” or “sprout.” It is greatly cultivated all over the world. Additionally asparagus is believed to have originated approximately 2,000 years ago in the eastern Mediterranean area. Asparagus can grow up to 10 inches in a 24-hour period and the most common ones are green but sometimes white.
Instant pot soup recipes like this are so delicious and nutritious. 100 grams of Asparagus Contains 20 calories, .1 g Polyunsaturated fat 0.1 g, 2 mg, Sodium 2, 202 mg potassium, 3.9 g carbs, 2.1 g fiber, 1.9 g sugar, and 2.2 g protein. Additionally: Vitamin A 15%, Vitamin C 9%, Calcium 2%, Iron 11%, Vitamin B-6 5, and Magnesium 3%.
What ingredients do you need for this healthy vegan asparagus soup recipe?
How do you make this instant pot soup recipe?
Wait until you have a taste of this delicious plant-based asparagus soup!
Preheat oven to 350 degrees F.
Rinse the asparagus and cut off the ends and discard.
Slice them into 2 or 3 pieces, separate the tips from the base.
Spray the sheet pan with non stick cooking spray.
Spread out the asparagus on the sheet pan and spray them with the cooking spray too.
Season them before baking for 12 minutes.
Combine the base pieces with the singer paste and a splash of vegetable broth in your food processor and blend.
Add up to half portion of the vegetable broth and blend.
Sauté the onions into the healthy vegan asparagus soup recipe with a few splashes of vegetable broth in your instant pot for 2 minutes and steam for 1 minutes.
Add the asparagus blend and the tapioca flour and whisk thoroughly until the flour is combined well.
Then add the rest of the vegetable broth, and the almond milk in the instant pot and stir.
Pressure cook it on high for 2 minutes with the valve open.
Open the lid and allow it to cool down for 5 minutes.
Add the asparagus tips into the broth and garnish the instant pot soup recipe with cilantro.