Description
Ratatouille delight soup celebrates classic French vegetable medley with robust Mediterranean flavors. Fresh seasonal produce creates a hearty, comforting dish you will savor to the last spoonful.
Ingredients
Scale
- 1 cup grated parmesan or nutritional yeast
- 5 cups broth
- 3 cups peeled and cubed potatoes (approximately 10 oz / 280 g)
- 2 tbsps olive oil
- 8 oz (225 g) chopped brown mushrooms
- 2 chopped yellow onions
- 2 leeks, white part only, approximately 1 cup
- ½ cup heavy cream or plant-based cooking cream
- 3 chopped garlic cloves
- 1 tsp salt
- 1 pinch of black pepper
- 1 chopped sprig of fresh thyme
- 1 chopped sprig of fresh parsley
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
Instructions
- Sauté Foundation: In a spacious soup pot, warm olive oil over medium heat. Gently introduce chopped onions and leeks, stirring until they become translucent and release a delicate aroma.
- Layer Flavors: Add sliced mushrooms, minced garlic, salt, and pepper to the fragrant base. Sauté ingredients while continuously moving them to ensure even caramelization and prevent scorching.
- Build Liquid Base: Tumble diced potatoes into the aromatic mixture, pour in vegetable broth, and introduce a bundle of fresh herbs. Submerge ingredients and bring to a gentle simmer, covering the pot to trap complex flavors.
- Develop Texture: Allow soup to simmer quietly, tenderizing potatoes and infusing herb essences. Test potato doneness by piercing with a fork, ensuring a perfect consistency.
- Refine and Blend: Remove herb sprigs, then incorporate grated Parmesan or nutritional yeast and cream. Stir until the soup becomes luxuriously smooth. Use an immersion blender or transfer to a standard blender, pulsing until achieving desired texture – from silky smooth to rustic.
- Season and Serve: Adjust seasoning to balance flavors, then gently reheat if needed. Ladle into warmed bowls, garnishing with fresh herbs, a delicate olive oil drizzle, and a whisper of Parmesan to elevate the culinary experience.
Notes
- Herb Selection Strategy: Choose fresh herbs like thyme, rosemary, or parsley for maximum flavor intensity and aromatic depth.
- Potato Perfection Tip: Select starchy potatoes like Russet or Yukon Gold for optimal soup creaminess and smooth texture.
- Blending Brilliant Technique: Use an immersion blender for easier clean-up and more controlled consistency compared to transferring hot liquid to a standard blender.
- Flavor Enhancement Hack: Toast Parmesan rind with vegetables for an extra umami boost before adding broth, elevating the soup’s overall taste complexity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 160
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg