Sweet Potato and Asparagus Bisque
By :Chef AJ
Print Recipe
Votes: 5
Rating: 4.6
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 6 minutes
Servings
6-8 servings
Ingredients
  • 1 1/2 pounds asparagus
  • 2 pounds sweet potatoes orange or white
  • 6 cups vegetable broth low sodium, or water
  • 1 large onion
  • 8 cloves garlic
  • 2 tablespoons dried dill
  • 2 tablespoons salt-free seasoning
  • 3-4 cups nondairy milk unsweetened, adjust amount depending on desired thickness
  • 4 tablespoons Dijon mustard or stone ground mustard
  • 4 tablespoons nutritional yeast optional
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 6 minutes
Servings
6-8 servings
Ingredients
  • 1 1/2 pounds asparagus
  • 2 pounds sweet potatoes orange or white
  • 6 cups vegetable broth low sodium, or water
  • 1 large onion
  • 8 cloves garlic
  • 2 tablespoons dried dill
  • 2 tablespoons salt-free seasoning
  • 3-4 cups nondairy milk unsweetened, adjust amount depending on desired thickness
  • 4 tablespoons Dijon mustard or stone ground mustard
  • 4 tablespoons nutritional yeast optional
Votes: 5
Rating: 4.6
Rate this recipe!
Instructions
  1. Place all ingredients except for the plant milk, mustard and nutritional yeast (if using), in the Instant Pot.
  2. Select Manual function and cook on high pressure for 6 minutes. When time is up, release pressure.
  3. Add the almond milk, mustard and nutritional yeast.
  4. Puree with an immersion blender right in the pot until smooth.
  5. This soup is delicious served over black, red or wild rice, or alone.
Recipe Notes

If asparagus is not in season or too expensive, broccoli, cauliflower or a combination of these vegetables may be used.

5 replies
  1. BAEprod
    BAEprod says:

    Turned out well; my family enjoyed it.

    I had to use a blender to finish it off; the immersion mixer was WAY too messy, splattering everywhere.

  2. Tfwelsh
    Tfwelsh says:

    This turned out very well, I used almond milk. Used a bit less broth for a thicker result. Had no problems with immersion blender. Great flavor blends!

  3. Arossini
    Arossini says:

    My family enjoyed this soup, I used a little less dill as I found the amount a little high. I used 3 cups of unsweet almond milk and it was perfect. I also used a normal blender as thats all I had, just did a little at a time and dumped it in a pot.

  4. themjister
    themjister says:

    Wow! Super easy and soooo good. Can’t wait to substitute Yukon Golds and try that.

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