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Vegan asparagus soup with pistachio cream

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30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat.

30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat. // Rhubarbarians

Hello friends! This is an updated post from 2015, but one of my all-time favorite recipes that I thought you would love to see again. Enjoy!

This recipe is for roasted vegan asparagus soup from  The Healthy Mind cookbook by Rebecca Katz. It’s the best asparagus soup I’ve ever had, topped with an incredible pistachio cream. Please give it a try!

30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat. // Rhubarbarians

The Healthy Mind cookbook by Rebecca Katz is completely devoted to ‘eating for your brain’ and being aware of how food affects our emotions, learning, and consciousness. It begins with a few chapters preparing you for what you need to know to fuel not only your brain, but your ‘second brain’, the stomach. Rebecca Katz is friendly and personable, making this less like a text book and more like an inspiration to better your life. The Healthy Mind is full of delicious sounding recipes like classic magic mineral broth, arugula salad with roasted cherries and goat cheese, pan seared curried scallops, basil cashew cream, chamomile lavender lemonade, and meyer lemon pudding with fresh strawberries. I chose to make Rebecca Katz’ recipe for roasted asparagus soup with pistachio cream. This vegan spring soup really blew me away. Such a simple recipe packed with so much flavor! Rebecca Katz has made me a true believer of “feeding your mind.”

30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat. // Rhubarbarians

Roasted asparagus soup with pistachio cream
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Roasted asparagus soup with pistachio cream
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat.

Servings: 6 servings
Ingredients
  • 7 cups vegetable broth divided
  • 1 cup roasted and salted shelled pistachios
  • 1 Tablespoon fresh mint chopped
  • 2 teaspoons fresh lemon juice
  • 2 lbs fresh asparagus trimmed
  • 3 Tablespoons olive oil divided
  • 1 cup yellow onion diced
  • 2 leeks white part only, chopped
  • 1 yukon gold potato diced
  • Salt and pepper
  • 2 cloves garlic chopped
Instructions
  1. Preheat oven to 400 degrees F.
  2. Make your pistachio cream. Combine 1 cup vegetable broth and next 3 ingredients, through lemon juice in a blender. Puree until smooth.
  3. Roast your asparagus. Line a baking sheet with parchment paper. Cut off the asparagus tips and spread evenly on the lined baking sheet. Drizzle 1 Tablespoon olive oil onto asparagus and toss with tongs until evenly coated. Roast for 10 minutes. Place asparagus tips to the side for serving.
  4. Meanwhile, start your soup. Heat remaining 2 Tablespoons olive oil in a large soup pot over medium high heat. Add the onion and leek and saute until they begin to soften, about 3 minutes. Add potato and season with salt and pepper. Saute until onions are browned and potato is soft, about 10 minutes. Add garlic and stir to combine.
  5. Add 1 cup of vegetable broth, and scrape the bottom of the pot to loosen browned bits. Add remaining 5 cups of broth, and asparagus stalks, and bring to a boil. Simmer for 5 minutes. Using an immersion blender, blend until smooth. Stir in 1 cup of the pistachio cream.
  6. Serve with remaining pistachio cream, asparagus tips, roasted pistachios, mint leaves, and lemon slices.

 

Cheers!

Trish

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PINNABLE IMAGES:

30-minute vegan asparagus soup recipe from The Healthy Mind cookbook! Topped with pistachio cream, this is the best soup you will ever eat. // Rhubarbarians

 

Disclaimer: I was given a copy of The Healthy Mind in exchange for a review by Bloggingforbooks. The photos and opinions are all my own. Recipe copyright 2015 by Rebecca Katz.

 

Comments

  8. Step 4 says add your onion and leeks…..
    What onion??? Not listed in ingredients-should there be onion too?

    Reply

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