Pressure Cooker Asparagus Soup is a light and healthy spring or summer meal that takes only minutes to prepare and cook. Serve it as a meal or as a side!
This is one of those meals that wasn't originally destined for the blog. I obviously don't put everything I make on the blog because each post takes a ton of time to photograph, edit, write about, etc. No. This soup was a result of me buying more organic asparagus than I should have at Costco and having to figure out what to do with it before it spoiled. Usually what happens in these types of scenarios is I make a meal for my family, end up really enjoying the recipe after we eat it, and hope that there's enough leftover to actually photograph so that I can share it all with you!
Fortunately, we had just enough for a single bowl of soup for me to photograph the next day, which is why you don't see the typical photos I include of the chopped ingredients and the cooking process. This recipe definitely fell into the after-thought category. Now you know my secret. Here's another guilty confession: I made and photographed this months ago and really should have shared it with you all when asparagus was in season, but my life has been incredibly busy as of late with our recent move, so I did you all a complete disservice. But, you can obviously find asparagus in the store year round. You just may not be able to find it at the farmers market anymore. I know last week was the last week most farmer's had it here in Oregon. Alas, this is a great recipe to have on hand because it is really quite delicious and its a fantastic way to use up extra asparagus. You can easily make this a vegetarian soup or even a vegan soup by replacing the chicken broth with vegetable broth. And because of the simple ingredients, this is a healthy paleo recipe and is even great for my friends following a keto diet! Its just one of those all around great recipes that you will feel good serving your family. Enjoy!
Pressure Cooker Asparagus Soup
- 2 pounds fresh asparagus (with the bottom ⅓ removed + cut into small pieces)
- 1 yellow onion (chopped)
- 3 tablespoons olive oil
- 3 garlic cloves (chopped)
- 1 teaspoon fresh thyme
- 4 cups chicken broth
- 1 small lemon (zest + juice)
- salt and pepper (to taste)
- Using saute setting on pressure cooker, cook asparagus and onion in olive oil for about 5 minutes until fragrant and golden brown while stirring occasionally. Add garlic, stir, and saute for an additional minute.
- Add chicken broth, lemon juice, and lemon zest. Cover, lock, and set to high pressure for 5 minutes. Quick release pressure to remove lid.
- Blend until smooth. Add salt and pepper to taste. Enjoy!