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.