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Fresh, Creamy Spring Soup

A light and creamy asparagus soup made in an Instant Pot, perfect for spring lunches or weeknight dinners.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or unsalted butter
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • Olive oil (for finishing)
  • Black pepper, freshly cracked (for finishing)
  • Lemon juice (for finishing)
  • Sour cream (for finishing, optional – skip for vegan)

Instructions

  1. Set the Instant Pot to sauté mode, add the olive oil or butter, and let it heat.
  2. Add the chopped onions and minced garlic, sauté until the onions are translucent.
  3. Add the asparagus pieces, vegetable broth, and salt.
  4. Close the lid, set to pressure cook for 5 minutes.
  5. Once done, do a quick release.
  6. Blend the soup until smooth, adjusting seasoning as needed.
  7. Serve hot, drizzling with olive oil, black pepper, lemon juice, and a dollop of sour cream if desired.

Notes

Use fresh asparagus for the best flavor and adjust the thickness with broth as needed.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Soup
  • Method: Pressure Cooking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 5mg

Keywords: asparagus soup, instant pot, spring recipes, vegetarian soup, healthy soup