Description
A creamy, herb-infused soup inspired by the movie *Ratatouille*, featuring leeks, mushrooms, potatoes, and a velvety finish with Parmesan and cream (or vegan alternatives).
Ingredients
2 tbsp olive oil
2 yellow onions, chopped
2 leeks (white part only), sliced
3 garlic cloves, chopped
250g (8 oz) brown mushrooms, chopped
300g (3 cups) peeled and cubed potatoes
1 tsp salt
Pinch of black pepper
5 cups (1.15L) vegetable broth
½ cup unsweetened apple juice
1 sprig each of fresh thyme, parsley, marjoram, lemon balm (chopped)
1 cup (40g) grated Parmesan (or nutritional yeast for vegan option)
½ cup (115ml) heavy cream (or plant-based cream)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions and leeks; cook until softened, 3–5 minutes.
- Add mushrooms, garlic, salt, and pepper; sauté for 5 minutes, stirring occasionally.
- Stir in potatoes, broth, apple juice, and herbs. Bring to a simmer, cover, and cook for 15–20 minutes or until potatoes are tender.
- Remove herbs. Stir in Parmesan and cream.
- Allow soup to cool slightly, then blend with an immersion blender or in batches until smooth or desired texture.
- Reheat if necessary and serve hot, garnished with extra Parmesan, a drizzle of olive oil, and fresh herbs.
Notes
Make it vegan by swapping Parmesan for nutritional yeast and using plant-based cream.
Add roasted red peppers before blending for a sweeter flavor.
Use wild mushrooms for more earthy complexity.
Skip blending for a rustic, chunky style.
Add a splash of lemon juice before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
