Imed Shili Jamie Oliver Vegetable Soup Recipe is made with onion, carrots, celery, potatoes, zucchini, chopped tomatoes, vegetable stock, bay leaf, dried thyme, and fresh spinach (optional). This hearty Jamie Oliver Vegetable Soup recipe creates a comforting and nutritious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Jamie Oliver Vegetable Soup Recipe Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 sticks of celery, chopped
- 2 medium potatoes, peeled and chopped
- 1 zucchini (courgette), chopped
- 1 can (400g) chopped tomatoes
- 1 liter vegetable stock (or water with vegetable bouillon)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- A handful of fresh spinach or kale (optional)
- Fresh parsley for garnish (optional)
Jamie Oliver Vegetable Soup Recipe Instructions
- Prepare the vegetables Start by peeling and chopping all the vegetables (onion, carrots, celery, potatoes, and zucchini). Set them aside.
- Sauté the base In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add the remaining vegetables Add the chopped carrots, celery, potatoes, and zucchini to the pot. Stir well to combine with the onion. Cook for another 5 minutes, stirring occasionally.
- Add the tomatoes and herbs Pour in the canned chopped tomatoes, vegetable stock, bay leaf, and dried thyme. Stir everything together. Bring the mixture to a boil.
- Simmer the soup Once the soup is boiling, reduce the heat to low and cover the pot. Let it simmer for 20–25 minutes, or until the vegetables are tender.
- Final touches Taste the soup and season with salt and pepper as needed. If you want a more vibrant green soup, you can stir in fresh spinach or kale during the last few minutes of cooking.
- Serve Remove the soup from heat. Ladle into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread on the side.
Recipe Tips
- For extra flavor depth: Try roasting the vegetables (like carrots, celery, and potatoes) in the oven with a drizzle of olive oil and a pinch of salt before adding them to the soup. Roasting brings out the natural sweetness and adds a rich, caramelized flavor to the soup.
- Make it creamy: If you prefer a creamier soup, use an immersion blender to blend some or all of the soup. Alternatively, add a splash of cream or coconut milk toward the end of cooking for a smooth and velvety texture.
- For added texture: For a heartier texture, add some cooked pasta or rice to the soup. Stir them in at the end of cooking for a satisfying bite.
How To Store Jamie Oliver Vegetable Soup Recipe
Refrigerate: Allow the soup to cool completely. Then, transfer it to an airtight container or cover it with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. First, place the soup in a freezer-safe container or freezer bag, leaving a little space for expansion. It can be frozen for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Jamie Oliver Vegetable Soup Recipe
In The Stove: Pour the leftover soup into a pot and place it on the stove over medium heat. Stir occasionally and heat for 5-10 minutes, or until it is hot all the way through.
In The Microwave: Transfer a portion of the soup to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Pour the soup into an air fryer-safe container and heat for 5-7 minutes, stirring halfway through to ensure it heats evenly.
What To Serve Jamie Oliver Vegetable Soup Recipe
Jamie Oliver Vegetable Soup Recipe pairs well with crusty bread, cheese toast, garlic bread, and a green salad. It also can be served alongside roasted vegetables, a slice of homemade focaccia, a scoop of sour cream, and pickled cucumbers for better savoring of the meal.
Frequently Asked Questions
Can I use different vegetables in the soup?
Yes, feel free to customize the soup with your favorite vegetables. You can swap the zucchini for parsnips, add green beans, or include peas. Just keep in mind that some vegetables may need slightly different cooking times.
Can I make the soup ahead of time?
Yes, this vegetable soup can be made a day or two in advance. It actually tastes better as the flavors have more time to develop. Just store it in an airtight container in the fridge and reheat when ready to serve.
Can I add protein to this soup?
Absolutely! You can add cooked beans, lentils, or even leftover chicken to make the soup heartier. Add them in the last 10 minutes of cooking to heat through.
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Jamie Oliver Vegetable Soup Recipe
Description
Jamie Oliver Vegetable Soup Recipe is made with onion, carrots, celery, potatoes, zucchini, chopped tomatoes, vegetable stock, bay leaf, dried thyme, and fresh spinach (optional). This hearty Jamie Oliver Vegetable Soup recipe creates a comforting and nutritious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the vegetables Start by peeling and chopping all the vegetables (onion, carrots, celery, potatoes, and zucchini). Set them aside.
- Sauté the base In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened.
- Add the remaining vegetables Add the chopped carrots, celery, potatoes, and zucchini to the pot. Stir well to combine with the onion. Cook for another 5 minutes, stirring occasionally.
- Add the tomatoes and herbs Pour in the canned chopped tomatoes, vegetable stock, bay leaf, and dried thyme. Stir everything together. Bring the mixture to a boil.
- Simmer the soup Once the soup is boiling, reduce the heat to low and cover the pot. Let it simmer for 20–25 minutes, or until the vegetables are tender.
- Final touches Taste the soup and season with salt and pepper as needed. If you want a more vibrant green soup, you can stir in fresh spinach or kale during the last few minutes of cooking.
- Serve Remove the soup from heat. Ladle into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread on the side.
Servings 4
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 700mg30%
- Potassium 850mg25%
- Total Carbohydrate 45g15%
- Dietary Fiber 8g32%
- Sugars 8g
- Protein 5g10%
- Vitamin A 120 IU
- Vitamin C 35 mg
- Calcium 6 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
