Description
A delightful and comforting soup inspired by classic French ratatouille, packed with wholesome ingredients and rich flavors.
Ingredients
- 2 tbsp olive oil
- 2 yellow onions, chopped
- 2 leeks (only white part), ~1 cup
- 3 garlic cloves, chopped
- 8 oz brown mushrooms, chopped
- 3 cups peeled and cubed potatoes, ~10 oz
- 1 tsp salt
- Pinch of black pepper
- 5 cups broth
- ½ cup dry white wine (optional)
- 1 sprig of fresh thyme, chopped
- 1 sprig of fresh parsley, chopped
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
- 1 cup grated Parmesan or nutritional yeast for vegan option
- ½ cup heavy cream or plant-based cooking cream for vegan option
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until they soften, about 3-5 minutes.
- Add the mushrooms, minced garlic, salt, and pepper. Cook until they release their moisture and become golden brown, around 5 minutes, stirring constantly to avoid burning.
- Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring to a simmer and cover. Cook for about 15-20 minutes, until the potatoes are tender.
- Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using) until melted.
- Taste and adjust seasoning, adding more salt if necessary.
- Cool the soup slightly. Blend to your desired consistency using a stick blender or standard blender, working in batches if needed.
- Serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: French