Asparagus Broccoli Soup Recipe -InstantPot-Vegan-Gluten Free

You know spring is around the corner when you start to see abundance of fresh tender asparagus in the grocery stores. I love using asparagus through- out the year but somehow feel that asparagus and spring go well together. Using fresh seasonal ingredients is key to healthy meal planning. Typically I make Sautéed asparagus with variety of toppings but also like to make a soup out of it. The spring air still has some nice breezy chill to it and I feel that this soup accentuates that light mood perfectly.

This fresh tasting, very light soup combines two highly nutritional dense super foods.  Broccoli and asparagus together make it yummy , delicious Super Soup!!

The recipe is gluten free and vegan yet feels velvety creamy since I am using little rice floor for thickening it. Just a table spoon of rice flour will eliminate the need to add any thickener and will not change the light taste of the asparagus or broccoli. This deliciously fresh and light soup is best enjoyed with delicate flavors but if spice is your thing, feel free to add crushed black pepper, chili flakes or small green chili while cooking.

I have used InstantPot for cooking the veggies. This makes it very easy to do effort wise . But you can always do the recipe on the stove top using either the simmering pot or pressure cooker.

Ingredients :
1 pound of fresh asparagus
2 cups Broccoli florets
1 tbsp. rice flour
1 tbsp. olive oil
1 small onion chopped
3 cloves of garlic minced
1.5 teaspoon of 21 Seasoning Salute or any all purpose seasoning
Salt per taste
Crushed Black Pepper for garnish
3 cups water

Directions: Instant Pot

  1. Remove bottom ¼ of asparagus spears. Sometimes Asparagus has lot of sand stuck between the stalks so make sure to rinse it thoroughly.
  2. Roughly chop broccoli and asparagus.
  3. Turn on IP to Sauté mode. Once it feels hot, add olive oil. Once oil gets hot, add garlic. Sauté till you smell the garlic aroma about a minute. Add chopped onions, sauté for about 3 minutes or until they feel translucent. Add rice flour and sauté few times so the flour cooks and doesn’t burn at the bottom. Add seasoning and let it release the aroma.
  4. Add cut asparagus spears  and broccoli. Sauté for couple more minutes. Add water and salt. Stir well.
  5. Cancel Sauté. Close the lid. Vent in sealing position. Press manual 3 minutes. Alternatively, you can choose ‘Soup’ mode.
  6. After IP beeps when done, let it NPR.  Natural Pressure Release.
  7. Using an emersion blender in the pot, blend the soup to smooth paste. You will notice some stands or asparagus thread not fully blending. I usually keep it that way but if you want perfectly smooth texture, let it cool completely and then puree in the blender till very smooth.
     

Garnish it with some crushed black pepper, drizzle some olive oil on top and enjoy warm.
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Directions : Stove top or Pressure Cooker:

  1. Remove bottom ¼ of asparagus spears. Sometimes Asparagus has lot of sand stuck between the stalks so make sure to rinse it thoroughly. Roughly chop broccoli and asparagus.
  2. Use a soup pot and heat it up on medium heat. Once the pot feels hot, add olive oil. Once oil gets hot, add garlic. Sauté till you smell the garlic aroma about a minute. Add chopped onions, sauté for about 3 minutes or until they feel translucent. Add rice flour and sauté few times so the flour cooks and doesn’t burn at the bottom. Add seasoning and let it release the aroma.
  3. Add cut asparagus spears  and broccoli. Sauté for couple more minutes. Add water and salt. Stir well.
  4. Cover the pot and let it simmer for about 20 minutes. Check occasionally. The vegetables should be tender . Turn the heat off . If using pressure cooker, follow all the steps above . Close the lid and let the pressure built, wait for 2 whistles and then turn the heat off.
  5. Using an emersion blender in the pot, blend the soup to smooth paste. You will notice some stands or asparagus thread not fully blending. I usually keep it that way but if you want perfectly smooth texture, let it cool completely and then puree in the blender till very smooth.
  6. Garnish it with some crushed black pepper, drizzle some olive oil on top and enjoy warm.

To make it a complete meal, I often make this soup along with egg/ vegetable dish. We should focus on making any meal as complete and  nutritional dense as possible. Combining high fiber / vitamin rich Asparagus Broccoli soup with easy to make Chickpeas -cilantro crumble side dish adds good protein and less carbs in the dinner scenario. A win-win. !! Zunka/ Chickpeas Crumble is one such easy to make dish that pairs well with this soup. Check out the recipe below. 

While soup is cooking in the Instant Pot, you can make this awesome yummy dish side by side. A perfect healthy, vegan meal is ready under 30 minutes ! Bon Appetite!!
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Asparagus Broccoli Soup Recipe-Instant Pot

Serves 4

Ingredients :

1 pound of fresh asparagus

2 cups Broccoli florets

1 tbsp. rice flour

1 tbsp. olive oil

1 small onion chopped

3 cloves of garlic minced

1.5 teaspoon of 21 Seasoning Salute or any all purpose seasoning

Salt per taste

Crushed Black Pepper for garnish

3 cups water

Directions:

  1. Remove bottom ¼ of asparagus spears. Sometimes Asparagus has lot of sand stuck between the stalks so make sure to rinse it thoroughly.
  2. Roughly chop broccoli and asparagus.
  3. Turn on IP to Sauté mode. Once it feels hot, add olive oil. Once oil gets hot, add garlic. Sauté til you smell the garlic aroma about a minute. Add chopped onions, sauté for about 3 minutes or until they feel translucent. Add rice flour and sauté few times so the flour cooks and doesn’t burn at the bottom. Add seasoning and let it release the aroma.
  4. Add cut asparagus spears  and broccoli. Sauté for couple more minutes. Add water and salt. Stir well.
  5. Cancel Sauté. Close the lid. Vent in sealing position. Press manual 3 minutes. Alternatively, you can choose ‘Soup’ mode.
  6. After IP beeps when done, let it NPR.  Natural Pressure Release.
  7. Using an emersion blender in the pot, blend the soup to smooth paste. You will notice some stands or asparagus thread not fully blending. I usually keep it that way but if you want perfectly smooth texture, let it cool completely and then puree in the blender till very smooth.
  8. Garnish it with some crushed black pepper, drizzle some olive oil on top and enjoy warm.We recommend organic ingredients when feasible.

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