A Stalk of Good Mood

Asparagus contains folate, a type of B vitamin. Folate helps with the synthesis of dopamine, serotonin and norepinephrine, all of which contribute to a positive mood. Try this amazingly delicious soup with these fresh spring ingredients to put some zip in your meal and your mood.

Roasted Asparagus Soup with Pistachio Cream



  • 2 pounds asparagus; touch ends snapped off, remaining stalks peeled

  • 3 tablespoons extra-virgin olive oil

  • Sea salt

  • 1 small yellow onion, diced

  • 2leeks, white part only, chopped

  • 1 Yellow Finn or Yukon gold potato, peeled and diced

  • 2 cloves garlic, chopped

  • 6 cups organic vegetable or chicken stock

Pistachio Cream

  • 1 cup water or organic broth

  • 1 cup shelled pistachios

  • 1 tablespoon chopped mint

  • 2 teaspoons freshly squeezed lemon juice

  • Sea salt


Pistachio Cream

Put all ingredients in a food processor or blender and process until smooth and creamy.


Cut off asparagus tips and put both stalks and tips on baking sheet in a single layers. Drizzle with 1 tablespoon of olive oil and ¼ teaspoon salt. Toss evenly to coat and bake 8-10 minutes. Remove tips from sheet and reserve to garnishing the soup.

Heat the remaining 2 tablespoons of olive oil in 8-quart pot over medium heat. Add the onion, leeks and pinch of salt. Stir occasionally letting potatoes soften and the onions turn golden. Add the garlic and sauté for 30 seconds. Pour in 1 cup of broth and deglaze the pot, stirring to loosen any bits stuck to the pot. Add the remaining 5 cups of broth and bring to a boil. Decrease heat and simmer for 5 minutes.

In patches, puree the coup, adding broth first, then the vegetables and asparagus. Blend until velvety smooth, about 2minutes. If soup is too thick, add more broth ½ cup at a time. Return soup to the pot and gently reheats.

Stir 1 cup of pistachio cream into the soup. Ladle into bowls and garnish with the reserved asparagus tips.

Serving Data

Serves: 6, Per Serving – Calories: 300; Carbohydrates: 30g; Protein: 10g; Fat: 15g; Sodium: 433mg; Fiber: 9g

Recipe Source

Rebecca Katz (2015). The Healthy Mind Cookbook: Big-flavor recipes to enhance brain function, mood, memory and mental clarity. Ten Speed Press: Berkeley, CA.