Asparagus and Kale Soup
This soup is a wonderful choice for dinner or light lunch in the spring and summer, when asparagus is the freshest. Not only that you can prepare it pretty fast and you don’t need to be experienced chef, but also this soup is a wonderful way to hide all the powerful nutrients from your little ones or members of your family, that don’t like dark, leafy vegetables.
I love asparagus ! Its delicious, affordable and it can be prepared in so many different ways. Add kale to this combo and you get a powerhouse of nutrients.
Both asparagus and kale can taste a little blend, so I make this soup with aromatic vegetables as my base. Kale also adds beautiful, fresh green color, which I very much appreciate.
I always look for different ways of making meals healthier, so instead of thickening it with cream I used russet potatoes.
I am in love with my Instant Pot, especially when making soups. If you don’t have one you would make this soup the same way, but on the stove top and after sautéing vegetables, you would simmer them for about 40 min.
I think pressure cooking not only saves you a lot of time, which is so important in my busy family live, but also makes soups more flavorful .
Sautéing vegetables before adding broth, intensifies flavors.
Ingredients :
2 lbs. fresh asparagus, cut into 1-inch pieces
1 medium onion , chopped
1 leek, chopped ( white and light green parts only )
4 cloves garlic, finely chopped
2 large russet potatoes
3 Tbl olive oil
48 oz vegetable broth
1 tsp salt
1 tsp pepper
1/2 red pepper flakes
2 handfuls chopped kale
Instructions:
Turn Instant Pot on Sauté mode and add oil. Add onions and leek and let them sauté for 30 seconds. Add potatoes, asparagus, salt and peppers. Let it cook for another 2 minutes and then add garlic. Sauté everything for another minute stirring frequently, so the garlic doesn't burn.
Turn Sauté mode off and add vegetable broth. Give it a big stir making sure that liquid is on the bottom and close the Instant Pot lid. Select Custom Cook mode and choose 5 min.
After Instant Pot finishes cooking and depressurizes open lid safely and add chopped kale. Replace the lid and wait about 5 min.
Use hand mixer or blender to cream your soup. Taste and add more salt and peppers if needed.
Note: * You can save some asparagus chunks for garnish.
