Ingredients

The following ingredients have 4 Servings
  • 1 lb asparagus (450g) (spears trimmed and woody ends discarded)
  • 1½ cups vegetable stock (350ml)
  • 1 small onion (chopped)
  • 2 cups spinach (60g) (tightly packed)
  • 3 sprigs of fresh thyme - stems removed
  • 1 cup of full fat coconut milk (250ml)
  • 2 garlic cloves (chopped)
  • 3 tbsp dairy free butter
  • 1 tsp black pepper (or to taste)
  • 1 tsp pink salt (or to taste)

Instruction

  • Switch the instant pot on and select "saute".
  • Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.
  • Add the asparagus spears and spinach then "cancel" the "saute" button so the residual heat will continue to cook the asparagus for 2-3 minutes until it softens.
  • Add the thyme, black pepper, vegetable stock and coconut milk.
  • Put the lid on, flick the valve to "sealing".
  • select pressure "high" and adjust the "+/- button" to 5 minutes.
  • Allow the pot to come to pressure (should take a few minutes).
  • Once cooked flick the valve to "venting" to perform a quick release.
  • Use an immersion blender or high speed blender such as a Vitamix to puree the soup.
  • Add pink salt and adjust seasoning further if needed.