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Creamy Vegan Asparagus Soup with Pistachio, Mint, and Lemon Recipe

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3.9 from 47 reviews

This creamy vegan asparagus soup is a vibrant, flavorful dish featuring roasted asparagus and a unique pistachio cream made with fresh mint and lemon. Perfect for a light, nourishing meal, this soup combines earthy veggies with a hint of brightness from the lemon and mint, creating a luscious texture and fresh taste in just 30 minutes.

Ingredients

Vegetable Broth and Pistachio Cream

  • 7 cups vegetable broth (divided)
  • 1 cup roasted and salted shelled pistachios
  • 1 Tablespoon fresh mint leaves, chopped
  • 2 teaspoons fresh lemon juice

Soup Base and Roasted Asparagus

  • 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 to taste
  • 2 medium garlic cloves, chopped

For Serving (Optional)

  • Roasted pistachios
  • Mint leaves
  • Lemon slices

Instructions

  1. Preheat Oven and Prepare Pistachio Cream: Preheat your oven to 400°F. In a blender or food processor, combine 1 cup of vegetable broth, roasted pistachios, chopped fresh mint leaves, and fresh lemon juice. Puree the mixture until completely smooth to create a rich pistachio cream.
  2. Roast Asparagus: Line a baking sheet with parchment paper. Separate the asparagus into tips and stems. Spread both evenly on the baking sheet, drizzle with 1 tablespoon of olive oil, and toss with tongs to coat thoroughly. Roast in the oven for 10 minutes until tender and slightly caramelized. Set the roasted tips aside for garnish.
  3. Sauté Aromatics and Potato: Heat the remaining 2 tablespoons of olive oil in a large soup pot over medium-high heat. Add diced onion and chopped leeks, sautéing for about 3 minutes until they start to soften. Add diced Yukon Gold potato along with a generous pinch of salt and pepper, continue sautéing until onions are browned and potatoes are soft, approximately 10 minutes.
  4. Add Garlic: Stir in the chopped garlic cloves and cook for about 1 minute until fragrant, ensuring you do not let the garlic burn.
  5. Deglaze and Simmer Soup: Pour 1 cup of vegetable broth into the pot and scrape the bottom to loosen any browned bits. Then add the remaining 5 cups of broth along with the roasted asparagus stems (not the tips). Bring the mixture to a boil, then reduce heat and let it simmer gently for 5 minutes to meld the flavors.
  6. Blend the Soup: Using an immersion blender or transferring carefully to a regular blender, puree the soup until completely smooth and creamy. Return the soup to the pot if needed.
  7. Incorporate Pistachio Cream and Adjust Seasoning: Stir in the prepared pistachio cream. Taste the soup and adjust salt and pepper according to your preference.
  8. Serve: Ladle the soup into bowls and garnish with reserved roasted asparagus tips, extra pistachio cream, roasted pistachios, fresh mint leaves, and lemon slices for a beautiful and tasty presentation.

Notes

  • For a nut-free option, substitute pistachio cream with a blended cashew cream or silken tofu.
  • Use fresh asparagus in season for the best flavor and texture.
  • Be careful not to overcook the garlic during sautéing to avoid bitterness.
  • This soup can be served hot or chilled as a refreshing summer dish.
  • Adjust consistency with additional vegetable broth if the soup is too thick.

Find it online: https://recipethrive.com/creamy-vegan-asparagus-soup-with-pistachio-mint-and-lemon-recipe/