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Asparagus Parsley soup - VEGAN

Start up the instantPot - cook up asparagus along with few potatoes and carrots, green onions, piece of ginger, vegetable stock and all of the parsley stalks. Puree smooth using an immersion blender. Garnish with plenty of chopped parsley leaves and green onion stalks. DONE! 
Cook Time10 mins
Course: Soup
Cuisine: American
Servings: 8


  • InstantPot


  • 2 bunches Asparagus trimmed and cut into pieces
  • 2 Potatoes diced
  • 6 Baby Carrots
  • 6 Green Onions chopped
  • 1 piece Ginger
  • 1 bunch Parsley stems
  • 2 cups Vegetable stock
  • 1 Tbsp Olive oil optional
  • Salt and Pepper to taste

For Garnish -

  • 1 bunch Parsley leaves finely chopped
  • 6 Green Onion stems finely chopped


  • Start the InstantPot on COOK Mode
  • Add some Olive oil (Optional), saute the green onions
  • Next add the asparagus, potatoes, carrots, ginger and parsley stems
  • Add the vegetable stock and cook on High Pressure for 5 mins
  • Release pressure and let it cool for 10 minutes
  • Using an immersion blender, puree to a smooth texture
  • Garnish with parsley leaves and green onion stalks
  • Serve with a simple toast on the side, Enjoy!