Name: Easy Celery Asparagus Soup - Make It Creamy and Chunky
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup Celery - diced small about 3 stalks (use only stalks, not the leaves- save thses for another use); 1/2 cup Onions - diced small; 1/2 cup Barley - cooked (seasoned while cooking); 1/4 tsp Crushed Red pepper; 1/2 cup Water; 1-2 pieces Bay Leaves (if using a large leaf, break it up into 2-3 pieces); 1/4 tsp Salt; 1 cup Asparagus - trimmed and sliced - 1/8 inch (3-4) mm (3/4 cup stems, 1/4 cup tips - keep them separate); 1 tsp Butter; 1 tsp Garlic - 1-2 cloves, peeled and finely chopped (if not available, use 1/4 tsp Garlic powder); 1/4 tsp Black Pepper - freshly ground preferred; 1/2 cup Milk (for vegan soup - use non-dairy milk); 2 1/2 cups Water; 1/2 cup Spicy Vegan Queso Sauce (see ingredients below for making this sauce ); 1 tbsp Dried basil (optional); 1/2 cup Potatoes - peeled and diced small (1/4 inch (1/2 cm) cubes); 2 tbsp Pumpkin - peeled and diced small (if not available, use butternut squash or Kabocha squash.); 1/2 cup Water - add more as needed (see Recipe Directions below for details); 2 tbsp Cashews - lightly roasted without salt (for nut-free Queso sauce, use soaked melon seeds, hemp seeds or sunflower seeds); 1/8 tsp Salt (adjust); 1/8 tsp Cayenne ground (red chilli powder (spicy)); 2 tsp Nutritional yeast (if not available, see Recipe Notes for alternatives; also OK to omit); 1/2 cup Milk (bring to room temperature) (for vegan soup - use non-dairy milk - recommend Soy Milk if you can have soy.); 2 tsp Cornstarch (also called Cornflour; if not available, use equal amount of Tapioca flour or Arrowroot powder ); 1/8 tsp Salt - add only if needed (may not need) (adjust- taste soup before adding slurry); 1/2 cup Green Onions - thinly sliced green tops (or chopped parsley, spinach, chopped watercress, etc.); 4 tsp Parmesan cheese - finely shredded (optional) (for vegan - use shredded vegan cheese); 4 tsp Fresh cream (optional) (for vegan - use coconut cream/milk); 1/4 cup Croutons - crisp sourdough croutons preferred (optional) (for gluten-free: use gluten free croutons - see Recipe Notes ); 1/8 tsp Crushed red pepper (Chilli flakes) (optional) (adjust as per spiciness preferred)

Celery Asparagus Soup – creamy and chunky, this soup is so very satisfying and surprisingly easy to make.

A chowder-style dish, this is one of my “go-to” recipes for a hearty, one-dish meal, especially when I’ve found some lovely plump-looking asparagus in the store! Most of the ingredients that go into it are fairly standard pantry staples, so it’s not like I need to make a special grocery run to get some unusual and exotic items.

Follow the suggested plan-of-action – enjoy your soup in about 30 min.

So.. Do you want this soup to be ready fast? What you need then is a strategic plan-of-action, and that’s exactly what I’ve laid out for you! Just follow my game-plan….. and you can sit down to enjoy your celery asparagus soup in a little over 30 min! No kidding!

Having had to balance work and family commitments for years, I’ve frequently been in time-crunch situations, with precious little time to whip up a meal in a hurry! So I learned… very quickly… the art of “parallel processing”. I discovered that doing different tasks side-by-side quite dramatically improved my efficiency and time-management skills.

So… when you first glance at the ingredient list for this soup, do not get intimidated by it! Likewise, don’t let the different steps involved in making the soup make you anxious… After all, these different steps are meant to actually simplify the process. My goal is to guide you regarding the most efficient way to do this: which tasks to do while you’re waiting on something else, i.e., do them them side-by-side, and get the overall job done faster!

Then you simply put it all together at the end… “assemble” the soup, as it were! It’s kind of like prepping the different ingredients that go into a sandwich … and then you “build” your sandwich!

Here’s what a well thought-through plan might look like…. Set something to cook in the pressure cooker… then you’re free to do the next task, such as set something to cook in the microwave, perhaps. And of course, while that happens, you’re again free to start the next task… maybe you can prepare the garnish ingredients…. and so on!

So… Yes… even though it “looks” intimidating and complicated, it’s actually pretty easy to put together even on those busy weeknights, or when it’s cold and damp and you really want something to warm up your insides….

I’ve also served this soup when we’ve had friends over for dinner… and it’s always been a crowd-pleaser! See Recipe Notes for tips regarding advance prep if you plan to make a large batch for a party.

What’s in this Celery Asparagus Soup?

What’s in this Celery Asparagus Soup? Besides the celery and asparagus, I add chopped onions and soft-cooked barley. Every barley grain pops with flavorful nuttiness, because I add spices to the water that I cook the barley in.

All of these ingredients naturally bring their own stash of nutrients too, so that this filling and satisfying celery asparagus soup is full of health-supporting substances! Even their flavors and textures complement each other beautifully and provide a delightful mouth-feel.

But wait…. What’s the creamy base made of…. just milk and cream? Aha! This is where some of the “secret” ingredients are! Yeah, sure it has milk, and the cream is optional, but the unique spike in flavor comes from something you might not have guessed…. A spicy vegan queso sauce!

Spicy Vegan Queso Sauce – with Potatoes, Pumpkin and Cashews – tasty and versatile

And what “secret” things go into this spicy vegan queso sauce? Potatoes, pumpkin and cashews…. along with some spicy seasonings. Hmmm…. You can’t see these at all …. They’re all blended together till they turn into this silky, gooey, golden delight!

It is so very delicious… literally finger-licking good! Whenever I make this queso sauce, I like to make a double batch… Why not? That way, after I add some to this soup, I have lots left over for later.

I’m drooling even as I write this, envisioning dipping my crunchy tortilla chips in it… I also like to drizzle it on whatever I feel like… nachos, steamed broccoli, spinach, corn, pasta…. Yumm!

Asparagus: some love it … some don’t!

Asparagus… You know, that slim green stem-like vegetable with the pretty-looking tight flower buds at the top…. Often sold as a rubber-band-tied bunch, standing upright, with their bottoms ends sitting in a pool of water. I had never seen anything like this while I was growing up in India, and was rather intrigued when I first saw it after coming to the US.

I asked my new friends in grad school what this was, and their contrasting reactions were really quite comical! Some immediately went “Yummm, I love Asparagus!”. A few other folks, though, just made a face… pretty obvious what they thought of it even before they uttered, “Ugh, Gross!”.

I found it a bit perplexing at first, but then thought about how that’s true of so many foods…. some folks just love certain things, others who absolutely do NOT! As for me, though, I’ve come to really love asparagus, and I can easily see why so many people think of the young shoots of Asparagus officinalis as quite a delicacy.

Asparagus – lots of vitamins, minerals, other micronutrients

I also love the fact that Asparagus, the star of this soup, is very low in calories, but rich in fiber and a host of vitamins, minerals and other vital micronutrients that support your well-being in a multitude of ways.

So… I lament that they are usually kind of pricey… and typically, I don’t often get them unless I find them on sale. This perennial flowering plant, native to Eurasia, is essentially a spring-summer vegetable, although it seems to be available all year nowadays.

When I start seeing plump and fresh-looking asparagus at local farmers markets…. and stocked quite abundantly in grocery stores, I know that some good deals are coming!

Why do some folks hate asparagus?

Back to question of “Why do some folks hate asparagus?” If you ask them, they might be a bit reluctant to elaborate at first… but then some might sheepishly confess their reason. They are put off by what typically happens later…. It seems after eating asparagus, their urine starts to smell peculiarly unpleasant!

How come? It’s because of some particularly stinky substances that are released when the asparagus gets digested. The asparagusic acid, a unique to asparagus, gets metabolized and releases, rather quickly, several sulfur containing substances such as methanethiol. And Yes… All of these substances, and methanethiol in particular, do indeed small rather awful!

But wait…. If this happens to everyone who eats asparagus, how come not everyone is turned off? Well, it seems, rather interestingly, that not everyone can actually smell the peculiar odor! Apparently, this is a genetic trait… some folks can smell it…. other folks not!

So… Yes, I now “get” why some folks react with a grimace when someone even mentions “Asparagus”!

More soup recipes…

Are you a soup lover, always on the lookout for interesting soups? Perhaps you’d like to try some that I’ve shared: some are chunky, some are smooth, some are broth like….. ALL are delicious, nutritious and easy to make!

Lentil Vegetable Soup – Moroccan style, with pasta and veggies, it’s a one-dish meal
Cream of Mushroom – vegan, with tofu and brown rice
Kale Chowder – creamy and satisfying, warms you up on a damp and chilly evening
Tomato Basil Soup – always a crowd-pleaser
Carrot Ginger Soup – tangy and spicy, it wakes up up your senses
Tangy and Spicy Soup – light and refreshing vegan soup, perfect as an appetizer
Navy Bean Soup with Carrots – hearty and satisfying, a meal in itself!
Simple Barley Stew – inspired by Hungarian Goulash, with beans, vegetables and lots of Paprika

Do leave a review and star rating….. much appreciated!

Special Diets

This chowder-like Asparagus Soup is vegetarian and soy-free. Since barley has gluten, this soup is not gluten-free. However, if you use brown rice instead, you can make it gluten-free. To make it nut-free, replace the cashews with sunflower seeds, hemp seeds or melon seeds. To make it vegan, simply replace the butter and milk in the recipe with your favorite vegan alternatives.

So… the next time you pick up some fresh asparagus, make this delicious and sumptuous soup. What to pair it with? My favorite is just fresh bread and butter. A delicious one-dish meal… so nourishing and satisfying. I often have TWO big bowlfuls of this soup… and that’s my entire dinner! Hope you make it soon and enjoy it as much as I do!

Do leave a review and star rating – much appreciated!

Enjoy!

Easy Celery Asparagus Soup – Make It Creamy and Chunky

Mix chopped onions and celery with cooked (seasoned) barley and pressure cook the mixture for a few minutes. Cook chopped potatoes and pumpkin with a little water in the microwave until tender; add cashews and seasonings, then blend till smooth, like a vegan queso sauce. Trim and slice the asparagus, then saute in butter, with garlic and black pepper. Add the cooked celery mixture, vegan sauce, spices and water. Simmer for a few min and thicken with a cornstarch-milk slurry. Serve hot , with lots of different toppings and fresh bread. Enjoy!

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Prep Time 20

Cook Time 20

Total Time 40

Course Soup

Cuisine American, European

Servings people

Calories 178 kcal

Equipment

Pressure cooker preferred if not available, see Recipe Notes for alternative directions
small stainless steel bowl/insert container that fits inside the pressure cooker pot don't need if not using pressure cooker
Microwave oven preferred if not available, see Recipe Notes for alternative directions
Microwave safe medium glass/ceramic bowl don't need if not using microwave
Heavy bottom medium ( 2-3 quart/liter) saucepan Stainless steel, anodized or non-stick

Ingredients

To Pressure Cook – 5 min at full pressure

1 cup Celery – diced small about 3 stalks use only stalks, not the leaves- save thses for another use
1/2 cup Onions – diced small white or yellow onions preferred; bottom white parts of leeks OK too; shallots OK too; avoid using dark red/purple onions – they make the soup look grey-ish, that's NOT visually appealing!
1/2 cup Barley – cooked (seasoned while cooking) If starting with raw pearled barley, see Recipe Notes for detailed directions; for gluten recipe, use firm-cooked brown rice instead.
1/4 tsp Crushed Red pepper
1/2 cup Water
1-2 pieces Bay Leaves if using a large leaf, break it up into 2-3 pieces
1/4 tsp Salt

Other Soup Ingredients

1 cup Asparagus – trimmed and sliced – 1/8 inch (3-4) mm 3/4 cup stems, 1/4 cup tips – keep them separate
1 tsp Butter
1 tsp Garlic – 1-2 cloves, peeled and finely chopped if not available, use 1/4 tsp Garlic powder
1/4 tsp Black Pepper – freshly ground preferred
1/2 cup Milk for vegan soup – use non-dairy milk
2 1/2 cups Water
1/2 cup Spicy Vegan Queso Sauce see ingredients below for making this sauce
1 tbsp Dried basil (optional) if not available, use 1/2 tsp of one of the following: Italian seasoning, dried Thyme, dried Sage; if using fresh basil leaves, you will need about 8-10 leaves with the tender stem- roughly chopped leaves, finely chopped stem

To make Spicy Vegan Queso Sauce – makes a little over 1/2 cup

1/2 cup Potatoes – peeled and diced small 1/4 inch (1/2 cm) cubes
2 tbsp Pumpkin – peeled and diced small if not available, use butternut squash or Kabocha squash.
1/2 cup Water – add more as needed see Recipe Directions below for details
2 tbsp Cashews – lightly roasted without salt for nut-free Queso sauce, use soaked melon seeds, hemp seeds or sunflower seeds
1/8 tsp Salt adjust
1/8 tsp Cayenne ground red chilli powder (spicy)
2 tsp Nutritional yeast if not available, see Recipe Notes for alternatives; also OK to omit

For Milk – Cornstarch Slurry (to thicken the soup)

1/2 cup Milk (bring to room temperature) for vegan soup – use non-dairy milk – recommend Soy Milk if you can have soy.
2 tsp Cornstarch also called Cornflour; if not available, use equal amount of Tapioca flour or Arrowroot powder
1/8 tsp Salt – add only if needed (may not need) adjust- taste soup before adding slurry

Garnish / Toppings – Serve on the side if you like

1/2 cup Green Onions – thinly sliced green tops or chopped parsley, spinach, chopped watercress, etc.
4 tsp Parmesan cheese – finely shredded (optional) for vegan – use shredded vegan cheese
4 tsp Fresh cream (optional) for vegan – use coconut cream/milk
1/4 cup Croutons – crisp sourdough croutons preferred (optional) for gluten-free: use gluten free croutons – see Recipe Notes
1/8 tsp Crushed red pepper (Chilli flakes) (optional) adjust as per spiciness preferred
1 tbsp Pickled Jalapenos (optional)

Instructions

Measure Cooked Seasoned Barley

Measure out 1 cup of cooked seasoned barley. Set aside until needed.
Note: If you don't have cooked barley on hand, you will need to cook it first – before you do anything else.
Follow the cooking directions given in Recipe Notes. Know that it will take about 25 min total till you can measure out the 1/2 cup cooked barley needed.
1/4 cup dry uncooked barley yields about 1 cup cooked barley, You need only 1/2 cup in this recipe. Transfer the "extra" cooked barley to a freezer-safe container and freeze for later.

Pressure cook the celery, onions and barley with seasonings

Rinse and dice the celery – you can get 1 cup from about 3 medium stalks (without the leaves – save the leaves for another purpose)
Slit the stalks lengthwise and slice across to dice.
Dice (or chop) the onions – 1/2 cup medium dice
Add the celery and onion to a small stainless steel bowl or insert container that fits inside the pressure cooker
Add the measured 1/2 cup cooked seasoned barley, bay leaf, 1/4 tsp crushed red pepper and 1/4 tsp salt.
Prepare the pressure cooker for pot-in pot cooking:
Place a rack/trivet inside the main pressure cooker pot and add 2 cups water.
Add 1/2 cup water to the celery mixture, stir and place the container on the rack in the pressure cooker; cook for 5 min at full pressure.
Allow for natural pressure release: this will take about 10 min.

Cook the Ingredients for making spicy vegan pumpkin Queso Sauce: Yields a little over 1/2 cup – enough for this soup recipe (4 servings)

Peel and dice a small potato: 1/2 cup . Place in a medium microwave-safe glass/ceramic bowl
On the Stove-top:
Transfer the diced potatoes to a small saucepan, and add 1 cup water1 qt/L . Start heating the pan on low heat while you prep the pumpkin.
Peel and dice a small piece of pumpkin – about 2 tbsp – and add to the potatoes in the bowl. Add 1/4 cup water, cover and microwave on Hi for 1 min; stir, replace cover and microwave again, on Power 4 (40% power) for 4-5 min.
On the Stove-top:
Add the diced pumpkin to the saucepan with the potatoes; cover and simmer on low heat till tender – about 10-12 min, maybe a bit longer, stirring every few minutes.
Check to see if the vegetables are soft and tender. Test: try to mash a potato piece with the back of a fork – if it mashes easily, it's done.
If not, splash some water, cover and cook on Power 4 for another 2-3 min.
On the Stove-top:
Continue to cook on low heat, if need be, for 5-7 minutes longer.
Immediately add 2 tbsp roasted cashews to the hot potato-pumpkin mixture; stir, cover and set aside to cool for 5-10 min.
Note: To make it nut-free, use water-soaked melon seeds, hemp seeds or sunflower seeds – it's best if you soak these for at least an hour, maybe even longer (overnight soak works well)

Prep the Asparagus while waiting for the potato mixture to cool down

Trim the woody ends of each asparagus spear by letting it snap naturally near the bottom end. collect them in as bunch and slice them about 1/4 inch (1/2 cm) , leaving the tip intact to use as garnish.
Note: This "snapping" method is not always completely reliable and can sometime be rather wasteful. Run a knife through the snapped off bottom ends to see where it really starts to become woody and fibrous. Do use the parts that are not woody, even if they got snapped off.
Separate the sliced pieces (3/4 cup) from the tips about (1/4 cup) and set aside until needed.

Blend the cooked Queso sauce ingredients

Transfer the cooked potatoes, pumpkin and cashew mixture to a blender, along with leftover cooking liquid; add cayenne and salt;
Blend until very smooth and slightly gooey: add a little water, if needed, but not too much, to aid with blending: the sauce should thick, with a pouring consistency
Add 2 tsp Nutritional Yeast and blend again.
Note: Check Recipe Notes for alternatives for this ingredient.
Measure out 1/2 cup of the pumpkin Queso sauce.
Save any leftover sauce to use in a different way (as a cheesy dip for chips and munchies, to drizzle over vegetables, etc.).

Make Celery Asparagus Soup!

Heat 3 cups of water in a small saucepan on low-medium heat.
Peel and chop garlic. Heat butter in a medium heavy-bottom saucepan; add chopped garlic and freshly crushed black pepper.
Add sliced asparagus and saute for about 1 min – don't add the asparagus tips at this time
By this time, the pressure should have been released from the pressure cooker. Open the lid and remove the container with the cooked celery-onion barley mixture.
Caution: It will be hot! Use sturdy tongs to remove this container, or protect your hands with a towel or oven mitts.
Add this hot mixture to the sauteed asparagus, along with 2 1/2 cups hot water (from the pan of hot water); stir and and bring to a boil.
Note: Since you're adding hot celery mixture and hot water, the soup broth will come to a boil pretty quickly.
Add 1/2 cup vegan pumpkin Queso sauce and 1/2 cup of milk (at room temperature)
Stir and simmer the soup on low heat (2-3 min) while you prepare the cornstarch-milk slurry.
Mix the cornstarch into 1/2 cup milk (warmed to room temperature first) to make a smooth, lump-free slurry.
Note: The cornstarch quickly settles to the bottom, so you have to stir it up again just before adding it to the soup.
Turn the heat off briefly while you pour the well-stirred slurry into the soup, briskly stirring to prevent lumps.
Turn the heat on again and simmer on low-medium heat, stirring constantly, until the soup thickens and becomes glossy smooth.
Turn the heat off, add the dried basil and stir.
The soup is now ready to serve with the suggested garnish and toppings ingredients.
Cover and rest on the hot stove (with heat turned off!) while you get all the toppings ready.
Just before you're ready to serve the soup, briefly cook the asparagus tips with butter, salt and black pepper.
In microwave:
Place asparagus tips in a microwave-safe bowl, sprinkle with salt and pepper, and ad a dollop of butter (1/2 tsp). Microwave on Hi for 30 seconds, stir and serve immediately as a topping for the soup
On stove-top:
Melt butter in a small skillet/frying pan, add the asparagus tips, sprinkle salt and pepper, and stir gently for 1-2 min. Serve immediately as a topping for the soup.
Buttered asparagus tips
Prep the garnish ingredients as needed.
If using green onions: Thinly slice the green onions; separate and collect the dark green tops for using as a garnish / topping.
Set aside the light green and white parts for another use.
Serve the soup steaming hot, with the toppings you like: buttered asparagus tips, sliced green onions, finely shredded Parmesan cheese, croutons, pickled jalapenos, etc.
All you need with this soup is fresh bread and butter on the side.
Enjoy!

Notes

How to cook barley with seasonings in pressure cooker :

These directions, made with 1/4 cup of pearled barley, will yield 1 cup of cooked barley:

You will need only 1/2 cup for this soup recipe.
- You can freeze the leftover seasoned barley – it’s good for about 2 months, possibly longer
Prepare the pressure cooker for pot-in-pot cooking
- Add 2 cups water to the main pressure cooker pot
- Place a rack/trivet inside
Place 1/4 cup barley in a small stainless bowl or pressure cooker insert container and add the following :
- 1 cup water
- 1/4 tsp fennel seeds
- 1/4 tsp salt
- 1/8 tsp crushed red pepper
- 1 small bay leaf
- 1 star anise (optional)
- 4-5 whole black peppercorns
- 1/2 tsp oil
Stir well to mix and place on the rack in the pressure cooker
Cook 5 min at full pressure
Wait for natural pressure release: may take about 10 min
Remove the black peppercorns and star anise (if used)
Stir gently with a flat spoon and allow to rest for a few minutes before using in the recipe.
- You will only need 1/2 cup for this recipe (4 servings)
- Save the rest for later
  - I recommend storing it in the freezer for preserving its freshness.

How to cook barley with seasonings without pressure cooker :

These directions, made with 1/4 cup of pearled barley, will yield 1 cup of cooked barley:

You will need only 1/2 cup for this soup recipe.
- You can freeze the leftover seasoned barley – it’s good for about 2 months, possibly longer
Add 1 1/2 cups water to a medium 2-3 quart heavy-bottom saucepan. Start heating the water on low-medium heat and add the following:
- 1/4 cup pearled barley
- 1/4 tsp fennel seeds
- 1/4 tsp salt
- 1/8 tsp crushed red pepper
- 1 small bay leaf
- 1 star anise (optional)
- 4-5 whole black peppercorns
- 1/2 tsp oil
Stir and increase the heat for about 2 minutes, until the water comes to a boil.
Lower the heat and simmer, stirring every few min to settle any froth/foam that might form
- Keep the pan partially covered to prevent heat loss while cooking – completely covering the pan ca cause messy frothing
- If the starts bubbling over (and out!) because of the froth, simply remove the cover briefly, then continue to cook.
Cook for about 20-25 minutes, until almost all the liquid is absorbed.
Turn heat off, cover and set aside 5-8 min, to allow steam to get absorbed by the rice.
Remove cover, fluff a little with a fork – if the soft-cooked grains look like they might get smashed and mashed if stirred, add 3-4 ice cubes to quickly cool it down. Measure out 1/2 cup to use in the soup.
- Save the rest for later
  - I recommend storing it in the freezer for preserving its freshness.

How to cook the celery-onion-barley-broth without a pressure cooker?

No worries… You can cook the celery, onion, barley broth on the stove-top, in a heavy-bottom medium (2-3 qt/L) saucepan: it will take about 15-20 min.

Bring 1 cup water to a boil, then add celery and onions
Add spices as listed : bay leaf, crushed red pepper and salt
Stir, bring back to a boil on high heat
Lower the heat and simmer, partially covered for 10-12 min, stirring every 2-3 min
- Add 1/4 cup water, if needed to prevent drying out and burning on the bottom
Add cooked seasoned barley and boil gently for 5-7 min
- do a bite-test at the end to see if the celery has softened –
  - it should not feel crunchy when you bite into it)
  - Set aside until ready to add to soup

Need Nutritional Yeast alternatives?

If nutritional yeast is not available, try one of the following instead:

2 tbsp shredded plant-based (vegan) cheese – preferably cheddar-style
2 tbsp shredded cheddar cheese
- Note that the queso will not be vegan if you add dairy-based cheese

Want to make a Large batch for a party?

Want to serve this soup to a larger group?

Here are some things you can “do ahead”, about 1-2 days in advance, to simplify what you have to do on “Party Day”

Cook the barley with seasonings up to 2 days in advance, and refrigerate
- you can cook it even earlier, but then you should freeze it in a shallow , lidded containers
  - thaw on counter for about 30 min to melt the ice crystals, before cooking with celery and onions
Make the creamy vegan queso sauce up to 2 days in advance and refrigerate
- you can cook it even earlier, but then you should freeze it in a shallow , lidded containers
  - thaw on counter for about 30 min to melt the ice crystals, before using as directed in the recipe.
Trim and slice the celery and onion up to one day in advance – and refrigerate
Trim and slice the asparagus one day in advance – and refrigerate

If you have all this ready, then you can probably finish making your large batch of soup in just 15-20 min. Here are some tips for making this final process go fast:

About 30-40 min before you want to start making the soup:
- Pressure cook the celery, onions and cooked barley with seasonings
- Since this is entirely hands-off time, you can continue to prepare other things for your party while the pressure cooker does its thing.
Before you start sauteing the asparagus.
- Set a pot of water to boil
  - Measure out the amount of water you will need for the soup and add an extra cup or two.
- Warm the cold vegan queso sauce, covered, in the microwave till lukewarm
- Warm the milk you will need for the cornstarch slurry – only make it lukewarm
By the time you start sauteing the asparagus,
- The pressure cooker will have released its pressure and the contents will be hot.
- The water in your pot will be near boiling
- The vegan queso sauce will be lukewarm
Add these hot/warm ingredients to your pot of soup and it will all come to a boil very fast.
Quickly make the slurry, turn the heat off and briskly stir the slurry into your soup.. Turn the heat on again and stir,
- wait for the soup to thicken.

Storing Leftovers:

Store leftover soup in a well-lidded glass/ceramic container.

In refrigerator:

Consume within 2-3 days
- Reheat before serving
- Add fresh garnish / toppings

In Freezer:

Good for 2-3 weeks, possibly longer
- Thaw and reheat before serving
- Add fresh garnish / toppings

Nutrition

Calories: 178kcalCarbohydrates: 23gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 16mgSodium: 393mgPotassium: 509mgFiber: 4gSugar: 6gVitamin A: 1439IUVitamin C: 9mgCalcium: 165mgIron: 3mg

Keyword Asparagus, butternut squash, Cashews, celery, Corn starch, cornflour, Creamy sauce, Creamy Soup, hearty soup, Potatoes, pumpkin, Queso, Vegan Queso, vegan sauce, Whole milk

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