Step 1

Remove bottom ¼ of asparagus spears. Sometimes Asparagus has lot of sand stuck between the stalks so make sure to rinse it thoroughly.

Step 2

Turn on Instant Pot Sauté mode. Once it displays hot, add olive oil and garlic. Sauté for a minute.

Step 3

Add almond flour and seasoning. Sauté few times.

Step 4

Add cut asparagus spears and broccoli. Sauté for couple more minutes. Add water (broth) and salt. Stir well. Make sure that nothing is stuck at the bottom of the insert (deglaze)

Step 5

Cancel Sauté. Close the lid. Vent in sealing position. Press manual 3 minutes.

Step 6

After IP beeps and goes to Keep Warm timer wait for 5 minutes and release the pressure. Open the lid when silver pin drops.

Step 7

Using an immersion blender in the pot, blend the soup to smooth puree. If you notice too many fiber strands, strain the soup.

Step 8

(Alternatively, let the soup cool down and the puree it in stand mixer)

Step 9

Press SAUTE again.Mix in Almond milk. Let the soup come to gentel boil. Turn off SAUTE,

Step 10

Add Lemon Zest. Mix well. Garnish it with some ground black pepper, red chili flakes. Drizzle some olive oil on top and enjoy warm.

Step 11

Use a soup pot and heat it up on medium heat. Add olive oil and let it warm up for a minute. Add garlic. Sauté it for a minute.

Step 12

Add seasoning and almond flour and sauté few times. Add cut asparagus spears and broccoli. Sauté for couple more minutes. Add water (broth) and salt. Stir well.

Step 13

Cover the pot and let it simmer for about 15 minutes. Check occasionally. The vegetables should be tender . Turn the heat off.

Step 14

Using an immersion blender or stand mixer to puree the soup.

Step 15

Pour it back in the pot. Add Almond milk and mix well. Bring it to gentel boil. Turn off the heat.

Step 16

Add lemon zest. Garnish it with ground black pepper and red chili flakes. Drizzle some olive oil on top and enjoy warm.