We love soups, it is a great meal idea if you are in a diet. Makes you full and at the same time adding very little calorie count to your daily needs. This recipe is super simple to make and can be made in less than 20 minutes.
I usually get the bag of asparagus from Costco as it can be served multiple times in a week. Serve as is with roasted veggies on the side or with a slice of bread to complete the meal.
Serves 4
Ingredients Required:
Asparagus - 1 lbs
Onion - 1, finely chopped (use white)
Garlic - 1 tblsp, finely chopped
Ginger - 1 tblsp, finely chopped
Butter - 1 tblsp ( use olive oil for vegan)
Salt - to taste
Crushed pepper - 1 tsp
Vegetable stock - 2 cups
Cream - 1/2 cup (use coconut milk for vegan)
For garnish:
Butter - 1 tblsp
Crushed pepper
Roasted asparagus
How to make:
Cut the hard ends of the Asparagus and chop the remaining into 2 inch pieces.
Turn the instant pot to saute mode.
Add the butter or olive oil and when hot add the garlic, ginger and onion. Saute for a couple of minutes.
Add the asparagus along with salt and pepper.
Add the vegetable stock with 1 cup of water.
Close the lid and pressure cook for 5 minutes.
Natural pressure release and with a hand blender, blend to a smooth puree.
You can add in cream or coconut milk at this stage if desired but optional.
Serve with a dallop of butter on top and crushed pepper.
You can squeeze lemon as well if not using milk cream.
Notes:
Use olive oil for vegan version.
Use coconut cream for vegan version.
Do not use lemon if using milk cream as the fats will separate.
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