Bring on all veggies green, and let’s make some creamy and delicious “dump and go” Instant Pot asparagus broccoli and pea soup with basil!
Anytime is a good time for a comforting bowl of soup. How about making some rich and creamy, nutrient-rich green soup, loaded with the spring veggies – fresh asparagus, green peas, broccoli, and amazing flavors of basil? Sounds interesting? this recipe is all about that.
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Simple dump and go Instant Pot soup!
All you need for this soup is some fresh veggies and mostly green ones. I have used asparagus, broccoli, green peas, and basil. Also, I have used some sweet potatoes to get that smooth and creamy flavor and texture. I did not use any additional cream or milk in this soup.
If you look at the ingredients, I haven’t even used onion and garlic. I wanted to bring out the flavors of asparagus along with basil, so I skipped both and kept it simple. (I did add the Traders Joes Everything but the Bagel seasoning and it’s dried onion and garlic) But there is no harm in adding a couple of shallots and garlic!
It’s just a handful of ingredients that we need to dump into the Instant Pot and let the Instant Pot do its magic. Then we need to puree the veggies and simmer for a couple of minutes. That’s it.
Active cooking time
As it’s a “dump and go” kind of soup, the active cooking time is minimal. (Less than 10 minutes) But we need to spend some time prepping the vegetables, especially the asparagus. We need to trim the edges and chop them roughly, and that’s the only time-consuming part. Also, pureeing the veggies takes about 5 minutes. And that’s about the significant tasks in this soup recipe.
It’s an effortless soup that comes together in no time.
Garnishes & Storing suggestions
I have used some roasted garlic, and chile pepper-infused olive oil, and everything but the bagel seasoning as the garnish. You can reserve some tender asparagus and add those as toppings or sauteed onions, roasted garlic, croutons too.
These garnishes are completely optional, and this soup tastes delicious even without them.
Serve this soup warm with rustic, multigrain bread. Add the toppings just before serving. You can store this soup in the refrigerator for up to 3 days and freeze it for a longer time. It’s a great make-ahead soup!
Dietary specifications
This soup is vegan, and it’s nut-free and gluten-free as well. Skip the oil and the seasoning to keep it oil-free and onion-garlic-free soup.
How to make creamy asparagus broccoli soup in Instant Pot
- Add 1 cup of the water to the inner pot of the Instant Pot. Then add the asparagus, followed by broccoli, sweet potatoes, green peas, and basil. Now add the remaining one cup of water, salt, and ground pepper.
- Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 6 minutes at high-pressure manual mode and release the pressure naturally. When the pressure is all released, carefully open the lid.
- Let the veggies cool a bit.
- Using a hand blender/immersion blender, puree the soup. If you don’t have an immersion blender, you can puree it in a mixer jar. Do it in batches.
- After pureeing, set the Instant Pot in saute mode. Check for the seasonings and if required, add salt. If using chili flakes, add it now and let it simmer for a couple of minutes. (The soup will splash. So be cautious and turn off right away) And that’s it. The creamy asparagus soup is ready. Add the toppings/garnishes and serve warm.
Recipe Notes
- I did not use any cream, but you can use non-dairy cream or regular heavy cream for a rich version.
- The chili oil is optional. Without that, this recipe is completely oil-free. You can add some roasted asparagus, croutons for the toppings instead of sesame seeds.
- If you like chunky soup, blend it coarsely or reserve some asparagus chunks before pureeing the soup.
- As always, adjust the salt and spices as per your preference.
- Instead of fresh basil, you can use dried ones (1 to 1.5 tbsp would be good) or other herbs of your choice. But don’t go overboard with herbs as it alters the flavor.
- The soup is slightly on the thicker side, and you can thin it down as per your consistency preference.
More Vegan Soup Recipes
PS: If you try this asparagus broccoli and pea soup, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.
Asparagus Broccoli Pea Soup | Instant Pot Vegan Asparagus Soup
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp= 5ml;
- 2 cups water divided
- 600 grams asparagus trimmed and roughly chopped
- 275 grams broccoli florets
- 100 grams sweet potatoes chopped
- 120 grams green peas
- 15 grams basil chopped
- 1 cup water
- 1.5 tsp salt or to taste
- 1/2 tsp ground pepper or to taste
- 1/4 tsp red chili flakes optional
To Garnish
- 1 tbsp everything but the bagel seasoning
- 2 tsp roasted garlic and chile pepper flavored olive oil
Instructions
- Add 1 cup of the water to the inner pot of the Instant Pot. Then add the asparagus, followed by broccoli, sweet potatoes, green peas, and basil. Now add the remaining one cup of water, salt, and ground pepper.
- Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Pressure cook for 6 minutes at high-pressure manual mode and release the pressure naturally. When the pressure is all released, carefully open the lid.
- Let the veggies cool a bit.
- And using a hand blender/immersion blender, puree the soup. If you don't have an immersion blender, you can puree it in a mixer jar. Do it in batches.
- After pureeing, set the Instant Pot in saute mode. Check for the seasonings and if required, add salt. If using chili flakes, add it now and let it simmer for a couple of minutes. (The soup will splash. So be cautious and turn off right away) And that’s it. The creamy asparagus soup is ready. Add the toppings/garnishes and serve warm.
Video
Notes
- I did not use any cream, but you can use non-dairy cream or regular heavy cream for a rich version.
- The chili oil is optional. Without that, this recipe is completely oil-free. You can add some roasted asparagus, croutons for the toppings instead of sesame seeds.
- If you like chunky soup, blend it coarsely or reserve some asparagus chunks before pureeing the soup.
- As always, adjust the salt and spices as per your preference.
- Instead of fresh basil, you can use dried ones (1 to 1.5 tbsp would be good) or other herbs of your choice. But don’t go overboard with herbs as it alters the flavor.
- The soup is slightly on the thicker side, and you can thin it down as per your consistency preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I would love to try this, it looks delicious. However, I don’t know how to convert the grams to pounds/cups. Any suggestions you can give would be helpful!
Sorry for the delayed reply. I used one entire asparagus bag that we get it Costco. After removing the stems I got about 600 grams. I would say 5 cups approx. 1/2 cup sweet potatoes. 3/4 cup peas and 2 to 3 cups broccoli. I hope this helps.