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Roasted asparagus soup with pistachio cream

Roasted asparagus soup with pistachio cream

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 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


  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.