14-15asparagus stemsends trimmed and roughly chopped
3.5cupsveg broth / water
½cupcashew milk or milk of your choice*
¼cupnutritional yeastnooch ( optional – for cheesy flavor)
1tablespoonfresh thyme leaves*
1teaspooncrushed dried oregano/ mixed dried herbs
Salt to taste
Grounded black pepper
Instructions
Switch on the Instant Pot on Sauté mode.
Add oil. After a minute add in the onions and sauté until translucent.
Add in garlic and sauté for 30 seconds.
Add in all the vegetables and the broth.
Close the IP lid.
Adjust the knob to sealing position.
Manual mode - 3 minutes HIGH pressure.
Let it naturally release pressure. NPR.
Once the pin drops, vent out any steam and carefully open the lid.
Blend everything until smooth with a immersion blender .
Add in cashew milk , herbs, salt , pepper, nutritional yeast and give it a nice stir.
You may add more broth or milk to further thin down the soup if preferred that way.
Give a taste test and adjust seasoning accordingly.
Serve warm.
You may garnish it further with some olive oil drizzle, chili flakes and toasted pistachios if desired.
Notes
Use herbs of your choice. Use milk of your choice . ( I love coconut milk ) You may add more liquid if you prefer thin soup. Skip nutritional yeast if not available. You may top the soup with some cheese too. If you do not have an immersion blender then after cooling transfer in a food processor or blender to blend until a smooth puree.