This simple and wholesome soup combines the earthy flavours of asparagus with the mildness of cauliflower, all cooked to perfection in the Instant Pot.
Red chilli flakes, Pumpkin seeds & Croutons for toppingoptional
Instructions
Switch on the instant pot and set it on saute mode. Add butter and let it melt.
Add chopped onion and garlic. Saute for 2 mins.
Add the chopped asparagus and cauliflower pieces and cook for 3-4 minutes.
Add the vegetable broth and close the lid with the vent in the sealing position. Presure cook for 5 minutes.
Allow pressure to release naturally for ten minutes. After 10 minutes is done, release the pressure manually.
Use an immersion blender and blend on high speed until smooth.
Pour in the heavy cream or milk, and stir to combine. After blending, if you feel the soup is thicker than you expected, add some more broth or water & cook for 2-3 mins on saute mode.
Add salt, pepper powder as needed. Mix well.
Add toppings of your choice and serve hot.
Notes
The soup is on the thicker side. If you want a thinner soup, add more water or vegetable broth. If you don't have an immersion blender, wait till the soup mixture cools and add it to a high-power blender. Make a smooth puree.