Creamy vegan asparagus soup
30-minute creamy vegan asparagus soup recipe! You will love this roasted asparagus soup made with an herby, lemony, pistachio cream.
Servings 6 servings
Calories 274kcal
Ingredients
- 7 cups vegetable broth divided
- 1 cup roasted and salted shelled pistachios
- 1 Tablespoon fresh mint leaves, chopped
- 2 teaspoons fresh lemon juice
- 2 pounds fresh asparagus, woody ends removed
- 3 Tablespoons olive oil divided
- 1 cup diced yellow onion
- 2 medium leeks, white part only, chopped
- 1 medium yukon gold potato, diced
- Salt and pepper
- 2 medium garlic cloves, chopped
- roasted pistachios, mint leaves, and lemon slices for serving (optional)
Instructions
- Preheat oven to 400 degrees F.
- Make your pistachio cream. Combine 1 cup of the vegetable broth, pistachios, mint leaves, and lemon juice in a blender or food processor. Puree until smooth.7 cups vegetable broth, 1 cup roasted and salted shelled pistachios, 2 teaspoons fresh lemon juice, 1 Tablespoon fresh mint leaves, chopped
- Roast your asparagus. Line a baking sheet with parchment paper. Cut off the asparagus tips from the stems. Spread the stems and tips evenly on the lined baking sheet. Drizzle 1 Tablespoon of the olive oil onto the asparagus and toss with tongs until evenly coated. Roast for 10 minutes. Place asparagus tips to the side for serving.2 pounds fresh asparagus, woody ends removed, 3 Tablespoons olive oil
- Meanwhile, start your soup. Heat the remaining 2 Tablespoons of the 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 a large pinch each of salt and pepper. Saute until onions are browned and potato is soft, about 10 minutes. Add the garlic, stir to combine, and cook just until fragrant, about 1 minute.3 Tablespoons olive oil, 1 cup diced yellow onion, 2 medium leeks, white part only, chopped, 1 medium yukon gold potato, diced, Salt and pepper, 2 medium garlic cloves, chopped
- Add 1 cup of the vegetable broth to the soup pot and scrape the bottom of the pot to loosen browned bits. Add remaining 5 cups of broth, asparagus stalks (not tips), and bring to a boil. Reduce the heat to simmer and simmer for 5 minutes.7 cups vegetable broth, 2 pounds fresh asparagus, woody ends removed
- Using an immersion blender (or regular blender), blend until smooth. Stir in 1 cup of the pistachio cream. Taste and add more salt and/or pepper to your liking.
- Serve with remaining pistachio cream, asparagus tips, roasted pistachios, mint leaves, and lemon slices.roasted pistachios, mint leaves, and lemon slices for serving (optional)
Nutrition
Serving: 1bowl | Calories: 274kcal | Carbohydrates: 27g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 1109mg | Potassium: 738mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2343IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 5mg