Sweet Potato and Asparagus Bisque
6-8 servings, asparagus, celiac, Chef AJ, 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
Ingreadient
- 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
Direction
- 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
