Description
A creamy, herb-infused vegetable soup inspired by French countryside flavors, featuring potatoes, leeks, mushrooms, and parmesan for a velvety, comforting bowl.
Ingredients
2 tbsp olive oil
2 yellow onions, chopped
2 leeks (white parts only), sliced (~1 cup)
3 garlic cloves, minced
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled and cubed potatoes (~10 oz)
1 tsp salt
Pinch of black pepper
5 cups (1.15 l) vegetable broth
1/2 cup (115 ml) apple juice
1 sprig fresh thyme, chopped
1 sprig fresh parsley, chopped
1 sprig fresh marjoram
1 sprig fresh lemon balm
1 cup (40 g) grated parmesan (or nutritional yeast for vegan)
1/2 cup (115 ml) heavy cream (or plant-based cream)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onions and leeks for 3–5 minutes until softened.
- Add mushrooms, garlic, salt, and pepper. Cook for 5 minutes, stirring often, until mushrooms release moisture and start to brown.
- Stir in potatoes, broth, apple juice, and herbs. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
- Remove herb sprigs for a milder flavor, or leave them in for stronger herbal notes.
- Stir in parmesan and cream until melted and combined.
- Blend with an immersion or regular blender until smooth, or leave chunky for a rustic style.
- Reheat if needed and serve warm with olive oil drizzle, extra parmesan, and fresh herbs.
Notes
Make vegan by using nutritional yeast and plant-based cream.
Add zucchini or roasted red peppers for more vegetable depth.
Stir in cooked white beans for added protein.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
