For a healthy, flavorful, and easy meal, this James Martin Vegetable Soup is an ideal choice. Packed with a variety of fresh vegetables and herbs, this soup is light yet satisfying. It’s perfect for a quick lunch or dinner, and it can be made in big batches for meal prep.
James Martin Vegetable Soup
James Martin Vegetable Soup is a simple yet delicious dish made by simmering fresh vegetables, herbs, and stock together to create a nutritious, hearty meal. This soup is versatile, allowing you to use whatever vegetables you have on hand, making it a great choice for using up leftovers or seasonal produce.
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Why You Should Try This Recipe
- Healthy and nutritious: Filled with fiber, vitamins, and minerals from a variety of vegetables.
- Quick and easy: Ready in under an hour, perfect for busy weeknights.
- Customizable: You can adjust the ingredients based on your preferences or what you have available.
- Light but filling: This soup is satisfying without being heavy, and great for any time of year.
- Perfect for meal prep: Make a large batch and store portions for later in the week.
Ingredients Needed to Make James Martin Vegetable Soup
- 2 tbsp olive oil – for sautéing.
- 1 large onion – finely chopped.
- 2 garlic cloves – minced.
- 2 carrots – peeled and diced.
- 2 celery stalks – diced.
- 2 medium potatoes – peeled and diced.
- 1 courgette (zucchini) – chopped.
- 1 red bell pepper – chopped.
- 400g (14 oz) canned tomatoes – crushed or chopped.
- 1 liter (35 fl oz) vegetable stock – adds flavor and richness to the soup.
- 1 tsp dried thyme – for an earthy flavor.
- 1 bay leaf – for depth of flavor.
- Salt and pepper – to taste, for seasoning.
- Fresh parsley (optional) – for garnish.
Equipment
- Large pot – for cooking the soup.
- Wooden spoon – for stirring.
- Knife and chopping board – to prepare the vegetables.
- Ladle – for serving.
Instructions to Make James Martin Vegetable Soup
Step 1: Sauté the onion and garlic
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Step 2: Add the vegetables
- Add the diced carrots, celery, potatoes, courgette, and red pepper to the pot. Stir to combine and cook for another 5 minutes to let the vegetables soften slightly.
Step 3: Add the tomatoes and stock
- Pour in the canned tomatoes and vegetable stock, then stir in the dried thyme and bay leaf. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Adjust the seasoning
- Once the vegetables are cooked through, taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve
- Remove the bay leaf before serving. Ladle the James Martin Vegetable Soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.
What Goes Well With James Martin Vegetable Soup
- Crusty bread: Perfect for dipping into the soup.
- Garlic bread: Adds an extra layer of flavor and complements the lightness of the soup.
- Grilled cheese: A classic pairing for soup, especially when you want a more filling meal.
- Green salad: A simple green salad with a vinaigrette pairs well with warm soup.
- Roasted vegetables: Serve with roasted root vegetables for extra texture and flavor.
Expert Tips for Making the Best James Martin Vegetable Soup
- Cut vegetables evenly: Ensure the vegetables are cut into even pieces so they cook at the same rate.
- Simmer slowly: Cooking the soup on low heat allows the flavors to develop fully.
- Customize with herbs: Feel free to add fresh herbs like basil or oregano for extra flavor.
- Use seasonal vegetables: This recipe is versatile, so you can swap in any vegetables that are in season or available.
- Blend for a creamier texture: If you prefer a smoother soup, blend part or all of the soup with an immersion blender.
Easy Variations of James Martin Vegetable Soup
- Spicy version: Add a pinch of red pepper flakes or chili powder for a kick of heat.
- Vegan option: The recipe is naturally vegan if you use vegetable stock, but you can add plant-based protein like chickpeas or lentils for extra heartiness.
- Creamy version: Stir in a splash of cream or coconut milk for a creamier soup.
- Roasted vegetable soup: Roast the vegetables before adding them to the soup for a richer, deeper flavor.
- Add pasta or grains: Include some cooked pasta, quinoa, or barley to make the soup more filling.
Best Practices to Store James Martin Vegetable Soup
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
- Portion control: Divide the soup into individual containers for easy grab-and-go meals.
Best Practices to Reheat James Martin Vegetable Soup
- Stovetop: Reheat gently in a pot over low heat, stirring occasionally until heated through.
- Microwave: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through for even heating.
How Can I Make James Martin Vegetable Soup Healthier?
- Reduce the oil: Use less olive oil or opt for a non-stick spray to reduce the overall fat content.
- Add leafy greens: Stir in spinach or kale at the end of cooking for extra nutrients.
- Use low-sodium stock: Choose a low-sodium vegetable stock to keep the soup heart-healthy.
- Include more fiber: Add beans or lentils to increase the fiber and protein content of the soup.
Nutrition Value (per serving)
- Calories: 180
- Fat: 7g
- Carbohydrates: 25g
- Protein: 4g
- Fiber: 6g
Final Words
This James Martin Vegetable Soup is a healthy, easy-to-make meal that’s perfect for any occasion. The combination of fresh vegetables, herbs, and a light broth makes this dish both comforting and nutritious.
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James Martin Vegetable Soup Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
James Martin Vegetable Soup is a simple yet delicious dish made by simmering fresh vegetables, herbs, and stock together to create a nutritious, hearty meal. This soup is versatile, allowing you to use whatever vegetables you have on hand, making it a great choice for using up leftovers or seasonal produce.
Ingredients
Scale
- 2 tbsp olive oil – for sautéing.
- 1 large onion – finely chopped.
- 2 garlic cloves – minced.
- 2 carrots – peeled and diced.
- 2 celery stalks – diced.
- 2 medium potatoes – peeled and diced.
- 1 courgette (zucchini) – chopped.
- 1 red bell pepper – chopped.
- 400g (14 oz) canned tomatoes – crushed or chopped.
- 1 liter (35 fl oz) vegetable stock – adds flavor and richness to the soup.
- 1 tsp dried thyme – for an earthy flavor.
- 1 bay leaf – for depth of flavor.
- Salt and pepper – to taste, for seasoning.
- Fresh parsley (optional) – for garnish.
Instructions
Step 1: Sauté the onion and garlic
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Step 2: Add the vegetables
- Add the diced carrots, celery, potatoes, courgette, and red pepper to the pot. Stir to combine and cook for another 5 minutes to let the vegetables soften slightly.
Step 3: Add the tomatoes and stock
- Pour in the canned tomatoes and vegetable stock, then stir in the dried thyme and bay leaf. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Step 4: Adjust the seasoning
- Once the vegetables are cooked through, taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 5: Serve
- Remove the bay leaf before serving. Ladle the James Martin Vegetable Soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.
