Description
A comforting and hearty ratatouille soup packed with fresh vegetables and herbs, perfect for chilly days.
Ingredients
- 2 tbsp olive oil
- 2 yellow onions, chopped
- 2 leeks (white part only), ~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 fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
- 1 cup grated Parmesan (or nutritional yeast for vegan)
- ½ cup heavy cream (or plant-based cooking cream)
Instructions
- Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).
- Add the mushrooms, minced garlic, salt, and pepper. Cook until they release moisture and become golden brown (about 5 minutes).
- Add the diced potatoes, broth, and white wine (if using), along with all the fresh herbs. Bring to a simmer and cover. Cook for 15-20 minutes until the potatoes are tender.
- Remove the herbs and stir in the grated Parmesan and heavy cream until melted.
- Blend the soup to your desired consistency and serve hot, garnished with additional Parmesan, olive oil, and fresh herbs.
Notes
For a spicier kick, add red pepper flakes. This soup can also be made vegan easily.