Have you read any of the Medical Medium books yet? I have read all three and they are fascinating! I have even started listening to the author’s, Anthony William, podcasts regularly. When it comes to any health related topic, I’m in. I have been seeking information on the healing powers of a plant-based, whole-food diet for as long as I can remember and when I came across his first Medical Medium book, I was hooked on the information he had to share. Because of his books, I now drink fresh celery juice almost every morning, amongst another dozen of his recommendations, and I am happy to report I’ve never felt better.
I have always been a huge fan of asparagus. I love to steam, broil, and grill them, depending on the meal I’m preparing. You can usually find fresh asparagus in the market from February to June, with April being peak season. So, it wasn’t a hard sell when I read about the amazing healing powers of asparagus in Anthony Williams’ book, Medical Medium Life-Changing Foods.
I now try to eat asparagus 3-5 times a week. I found that soup is the best form for me to incorporate into my diet on a regular basis, so I make a large pot on Sunday and store it in the refrigerator or freezer and heat it up throughout the week. After a few experiments with different ingredients in the Instant Pot, I created this simple recipe. Happy eating and healing!
This recipe is:
asparagus soup (instant-pot recipe)
- 1-2 tablespoon vegetable broth or water
- 4 cups asparagus, ends trimmed and chopped (approx 1 bunch)
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 yukon gold potatoes, peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- juice of 1 lemon
- salt & pepper to taste
- toasted black sesame seeds
- red pepper flakes
- lightly steamed asparagus tips
- fresh ground pepper
- extra lemon juice
- PREP. Clean, peel, and chop onion, garlic, potatoes, and asparagus.
- SAUTE. Set instant pot on sauté mode and add 1-2 tablespoons vegetable broth or water and heat on medium heat. Once warm, add chopped onions and a pinch of salt and sauté until onions become translucent, about 2 min. Then add garlic and sauté until it becomes fragrant.
- ADD. Add the vegetable broth, bay leaf, asparagus, potatoes, salt & pepper. Give it a good stir.
- PRESSURE. Attach pressure cooker's lid and change settings to high pressure for 17 minutes. * The pressure cooker will have to take a few minutes to build up pressure before the timer starts.
- NATURAL RELEASE. After 17 minutes and the timer goes off, allow the pressure cooker to naturally release its pressure by simply doing nothing to it for 8-10 minutes. After 8-10 minutes, turn the steam release knob on top of the lid to expel any remaining pressure.
- ADD. Squeeze in juice of 1 lemon.
- BLEND. Transfer soup to a high-speed blender. You may have to do it in batches. Make sure your blender lid is on tight. I place a dish towel on top of the lid, before blending to ensure I don't burn myself, if by chance the lid is loose.
- ADJUST. Taste and adjust seasonings to your liking.
- GARNISH & SERVE.
- In my experience a high-speed blender works the best. I have tried to use a hand blender, and I did not achieve a smooth consistency. The fibers in the asparagus would not completely blend with a hand mixer.
- I did not use oil for this recipe, but you can use it to sauté your onions and garlic. I would choose a neutral oil, like grape seed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze.
Courses lunch, dinner