A delicious Instant Pot Soup recipe that is vegan and low-carb, this Instant Pot Asparagus Soup is a delicious addition to your instant pot recipe collection!

Instant Pot Asparagus Soup Recipe

Soups are the unsung heroes of easy weeknight meals.

While many of us crave soups on cold, gloomy days, they often aren’t thought of as a filling, rich meal on their own – or a healthy alternative when you’re sick of salads or sauteed vegetables.

What I love about soups beyond their comforting ways, is that no matter how many veggies I stuff into my recipe, I never feel like I’m “eating vegetables” when I dig my spoon into a vegetable soup, so I can kind of trick myself (and the kids) into also pairing it with a salad or other veggie-rich dish without feeling over-vegged. (It’s totally a word…)

This super simple asparagus soup recipe only requires about 5 minutes of prep time and is ready to serve in less than 30 minutes. It’s the perfect soup recipe to just throw together on a busy night when you can’t spend too much time in the kitchen. Pair it with anything – from a side dish salad, to a sandwich, or a smorgasbord of healthy soup dippables.

The nice thing about avoiding adding cream or milk to this recipe is that it freezes incredibly well! 

While I don’t mind leftovers, I don’t usually want to eat the same thing more than twice in a week – so I usually serve this recipe the night it’s made, save about half for leftovers, and freeze the other half for a busy night (or for when asparagus is crazy expensive). This recipe doubles and triples super well, too.

Why does this recipe use potatoes? While potatoes are usually persona non grata in low-carb recipes, they are necessary in this recipe to keep it vegan and creamy, without adding a whole slew of thickeners and pricey nut-based creams. The approximately 2 cups of potatoes that are in this recipe adds about 51g of carbs to the whole dish, but as this recipe yields about 6 cups of soup, the final carb count still works out to a less than 15g net carbs per 1 cup serving.

If you need to cut the carb count down even lower, you have two options:

• reduce the two potatoes called for in the recipe to one potato, and then add in a cream or a slurry (of 1 Tablespoon arrowroot powder mixed into 1 cup of the soup and then re-added back into the soup). With one potato, this recipe comes out to 10g net carbs per serving.
• or, leave out the potatoes completely – either adding in the slurry (of 1 Tablespoon arrowroot powder mixed into 1 cup of the soup and then re-added back into the soup) or some cream. With no potatoes, this recipe comes out to 5g net carbs per serving.

Why remove the woody end of the asparagus? The woody end of the asparagus still has good flavor and is great in making broth, but it can be quite stringy, even when cooked. If you add the woody (white) ends of the asparagus to your soup, you may want to strain it after pureeing in case any stringy bits remain.

Asparagus Soup Ingredients

Scroll down to the free printable recipe card for exact measurements.

• Oil of choice
• Asparagus, woody ends removed, chopped into 3″ pieces
• Onion, chopped
• Garlic cloves, chopped
• Vegetable broth (can use chicken broth, if preferred)
• Starchy potatoes, peeled and chopped
• Bay leaf, optional
• Salt & pepper, to taste

Tip: acidity adds a nice balance to savory recipes like this, and lemon juice works great with asparagus – so if you want a little something extra, add a squeeze of fresh lemon juice.

Kitchen Tools You May Find Helpful

• Instant Pot
• Sharp kitchen knife
• Cutting board
• Measuring cups
• High-powered blender
• Ladle

How to Make Asparagus Soup in the Instant Pot

Peel and chop your vegetables.

Set your Instant Pot to saute and add your oil.

When the oil is hot, add your onions and saute until translucent, about 2 minutes. Add garlic and asparagus and saute until garlic is fragrant, about 2 minutes.

Turn off the saute setting and add the remaining ingredients. Stir to get any pieces of garlic, onion or asparagus that may be stuck on the bottom, and then secure the lid.

Set the Instant Pot to the Soup/Stew setting for 15 minutes.

I prefer to natural release, but you can quick release if you are under a time crunch.

Remove the bay leaf.

Carefully transfer the soup mixture to a good quality blender to puree.

Taste and adjust salt and pepper to your preference.

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This delicious instant pot asparagus soup recipe is perfect for busy weeknights or entertaining guests with different dietary needs/preferences.

For more delicious Instant Pot recipes, check out our Instant Pot Calico Beans or our Instant Pot Jamaican BBQ Pork.