My son-in-law’s Mom brought over a HUGE bag of fresh asparagus and with his wife (my daughter) out of town he knew they would not eat it in a timely fashion..or at any time, to be honest. Let’s just say they enjoyed a few lunches and dinners out while Mom was out of town. So, I was the lucky recipient of fresh asparagus and I used every last spear. I put some in my air fryer for a delicious side dish to my salmon and the rest I used in cream of asparagus soup. The benefit to the soup is, I can freeze it and take it out as needed so I don’t have to eat it all at once. This picture is meant to make you laugh but also to remind me what kind of soup it is. An asparagus spear will not float so I used a cracker as the boat for my little asparagus tip. Go ahead and laugh, but it did the trick. ha!
This is an easy soup to throw together for the instant pot and you probably will have everything you need on hand. (except maybe the coconut milk) The coconut milk makes this a healthy creamed soup with low carbs and low calories but superb flavor with no guilt. It’s also dairy free.. Bonus!!
Using an instant pot, use the saute’ button to start the 1 TBL. Oil and one chopped onion and 2 minced cloves of garlic. Saute’ till the onion is translucent.
ADD:
6 c. veggie broth
1/2 c. chopped celery
1 tsp. paprika
1 tsp. sea salt
1 tsp. black pepper
1 lb. of fresh asparagus that has been snapped to get rid of woody stem and chopped into 2-3 inch pieces
1 can of coconut milk
Pressure cook for 25 minutes… slow release… I use an immersion blender to totally blend the soup into a thick broth- like consistency.
