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Instant Pot Creamy Asparagus Broccoli Soup

Instant Pot Creamy Asparagus Broccoli Soup

Instant Pot Creamy Asparagus Broccoli Soup

Source

Ingredients:

1
lb
fresh asparagus, tough ends trimmed and cut into pieces
1
item
head broccoli, florets and stems chopped
2
tbsp
olive oil
2
clove
garlic, minced
2
tbsp
almond flour
1
tsp
italian seasoning
960
ml
vegetable broth or water
240
ml
almond milk (or regular milk, half and half, cream, or coconut milk)
1
item
zest of 1 lemon
1
item
salt and pepper to taste

Instructions:

In your Instant Pot, select the sauté function and heat olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in almond flour and sauté for a few minutes until lightly golden, ensuring the flour is well-cooked.
Add Italian seasoning and sauté for another minute to release the aroma.
Add chopped asparagus and broccoli to the pot. Sauté for a few more minutes until slightly softened.
Pour in vegetable broth (or water) and season with salt. Mix well.
Close the Instant Pot lid and set to manual high pressure for 5 minutes. Once done, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.
Carefully open the lid and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and transfer to a stand blender to puree in batches.
Return the pureed soup to the Instant Pot. Stir in almond milk and lemon zest. Bring the soup to a gentle boil using the sauté function, then turn off the heat.
Taste and adjust seasoning if needed, adding more salt and pepper as desired.
Serve the creamy asparagus broccoli soup hot, garnished with a sprinkle of freshly ground black pepper, a drizzle of olive oil, and any optional garnishes you prefer.

1
lb
fresh asparagus, tough ends trimmed and cut into pieces
1
item
head broccoli, florets and stems chopped
2
tbsp
olive oil
2
clove
garlic, minced
2
tbsp
almond flour
1
tsp
italian seasoning
960
ml
vegetable broth or water
240
ml
almond milk (or regular milk, half and half, cream, or coconut milk)
1
item
zest of 1 lemon
1
item
salt and pepper to taste

In your Instant Pot, select the sauté function and heat olive oil. Add minced garlic and sauté for 30 seconds until fragrant.

Stir in almond flour and sauté for a few minutes until lightly golden, ensuring the flour is well-cooked.

Add Italian seasoning and sauté for another minute to release the aroma.

Add chopped asparagus and broccoli to the pot. Sauté for a few more minutes until slightly softened.

Pour in vegetable broth (or water) and season with salt. Mix well.

Close the Instant Pot lid and set to manual high pressure for 5 minutes. Once done, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure.

Carefully open the lid and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and transfer to a stand blender to puree in batches.

Return the pureed soup to the Instant Pot. Stir in almond milk and lemon zest. Bring the soup to a gentle boil using the sauté function, then turn off the heat.

Taste and adjust seasoning if needed, adding more salt and pepper as desired.

Serve the creamy asparagus broccoli soup hot, garnished with a sprinkle of freshly ground black pepper, a drizzle of olive oil, and any optional garnishes you prefer.