Sweet Potato and Asparagus Bisque

By: Chef AJ

Sweet Potato and Asparagus Bisque
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Low Carb, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["If asparagus is not in season or too expensive, broccoli, cauliflower or a combination of these vegetables may be used."]
cuisine icon Keywords
6-8 servings, asparagus, celiac, contributed, cook 6 min, dairy free, dijon mustard, dried dill, easy, garlic, gluten free, high fibre, less than 15 min, low carb, modern, nondairy milk, nutritional yeast, onion, plant-based, prep 5 min, pressure cook, salt-free seasoning, soup, sweet potatoes, vegan, vegetable broth, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
6 min

serving icon Servings
6-8 servings
Ingredients
  • 1 1/2 pounds asparagus
  • 2 pounds sweet potatoes
  • 6 cups vegetable broth
  • 1 large onion
  • 8 cloves garlic
  • 2 tablespoons dried dill
  • 2 tablespoons salt-free seasoning
  • 3-4 cups nondairy milk
  • 4 tablespoons Dijon mustard
  • 4 tablespoons nutritional yeast
Instructions
  • Place all ingredients except for the plant milk, mustard and nutritional yeast (if using), in the Instant Pot.
  • Select Manual function and cook on high pressure for 6 minutes. When time is up, release pressure.
  • Add the almond milk, mustard and nutritional yeast.
  • Puree with an immersion blender right in the pot until smooth.
  • This soup is delicious served over black, red or wild rice, or alone.
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