5 minute prep for a hearty vegetable soup - instant pot version

Because we will use an immersion blender to puree this soup after cooking there is no need to fuss about dicing and chopping the vegetables like we would normally do.  I simple put everything into the instant pot, closed the lid, set the timer for 25 minutes and voilà within 1/2 an hour I had a delicious and nutritious soup ready to eat. 

1 bunch asparagus

1 large cooking onion

celery (optional but I was using up some old celery that needed using up)

1 L vegetable stock

2 bay leaves

hint:  although this is an asparagus soup I also used those vegetables in my fridge that are a little older and need to be used up.  I used the following in this soup today:

old brocolli (about 1 cup) and 1/2 bunch of parsley 

Peel onion, remove core  and chop in quarters. Wash asparagus and for this soup just cut off a small portion (less than 1 inch) of the woody end of the asparagus spear. Discard the 1 inch pieces. Break all spears in half and add onion, asparagus and celery to the instant pot. This soup will be pureed with an immersion blender so small dicing is not needed.

Add vegetable stock, bay leaves.

Close the lid and set the timer for 25 minutes. 

After cooking is finished, and after the steam is safely released from the instant pot, remove the lid and carefully lift the stainless steel insert out of the instant pot and place in an empty sink. REMOVE THE BAY LEAVES before blending.

Puree the contents with an immersion blender until smooth and creamy.  Serve hot with crackers or fresh bread.

Miriam's Time Saving Tip♥  no need to sauté any of the vegetables for this soup if using the instant pot.  If cooking on the stove top I would suggest sautéing the onions first.