Asparagus Zucchini soup
This soup is just perfect for summer, it is comforting, extremely easy to prepare and light n delicious. This soup does not have to served piping hot, rather can be served at room temperature or lightly warm.
Servings: 4
Equipment
- InstantPot
- Immersion blender
Ingredients
- 1 tbsp Olive Oil
- 1 bunch Asparagus
- 4 Zucchini loosely chopped
- 2 stalks Celery
- 1 Shallot sliced
- 3 pods Garlic sliced
- 2 cups Vegetable stock
- 1 cup Oat Milk
- Salt
Instructions
- Trim the asparagus and reserve the end stalks
- Add all the ingredients except Oat milk into an instantPot and cook for 5 minutes under pressure
- Let pressure release and carefully with a immersion blender, puree smooth
- Add the oat milk and mix well
- Saute the asparagus tops in little olive oil and add to the soup as a topping
- Sprinkle fresh crushed pepper and serve!