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Instant Pot Lemon Parmesan Asparagus Soup - Dump and Go Dinner

Warm up on a rainy day with a bowl of Lemon Parmesan Asparagus Soup! Quick to make in your Instant Pot, enjoy this soup with a side of crusty bread and a hearty salad.
4 Servings Recipe By

Ingredients

  • 1/4 cups Butter
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Salt
  • 1/2 teaspoons Black Pepper
  • 1/2 teaspoons Curry Powder
  • 4 cups Vegetable Broth/Stock
  • 7 cups dice Asparagus

Serving Day Ingredients

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons juice Lemon
  • 1/3 cups Parmesan Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 421 Calories
  • 36g Total Fat
  • 23g Sat Fat
  • 1g Trans Fat
  • 104mg Cholesterol
  • 1380mg Sodium
  • 17g Total Carb
  • 5g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 12g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients except heavy whipping cream, lemon juice and Parmesan cheese to the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 5 minutes.
  5. Let pressure release naturally.
  6. Stir in heavy cream, pour soup into blender, and blend until smooth.
  7. Stir in lemon juice and Parmesan cheese.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ingredients among indicated number of round freeze containers, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 5 minutes.
  6. Let pressure release naturally.
  7. Stir in heavy cream, pour soup into blender, and blend until smooth.
  8. Stir in lemon juice and Parmesan cheese.

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