This Jamie Oliver Carrot and Courgette Soup is a light and refreshing meal that’s both healthy and flavorful. Packed with fresh vegetables and vibrant flavors, it’s the perfect dish for a light lunch or starter. With simple ingredients and minimal effort, you can create a wholesome, hearty soup that’s rich in nutrients. Plus, it takes under an hour to prepare and cook, making it a quick and easy option for busy days.
What is Jamie Oliver Carrot and Courgette Soup?
This soup brings together the natural sweetness of carrots and the fresh, mild flavor of courgettes (zucchini). Blended with herbs, spices, and a touch of cream, it results in a smooth, velvety soup that’s perfect for any time of year. Jamie Oliver’s version of this classic vegetable soup focuses on simplicity, letting the fresh ingredients shine through.
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Why You Should Try This Recipe
- Healthy and nutritious: Packed with vitamins and fiber from the carrots and courgettes.
- Quick to make: Ready in under an hour.
- Simple ingredients: Uses everyday vegetables and pantry staples.
- Perfect for meal prep: Make a big batch and store for easy meals throughout the week.
- Customizable: Adjust the herbs and spices to suit your taste.
Ingredients Needed to Make Jamie Oliver Carrot and Courgette Soup
- Carrots: 4 medium-sized, peeled and chopped for a sweet base.
- Courgettes (zucchini): 2 medium, sliced for a mild flavor and creamy texture.
- Onion: 1 large, finely chopped to add depth to the soup.
- Garlic: 2 cloves, minced for an aromatic touch.
- Vegetable stock: 1 liter (4 cups), for the liquid base.
- Olive oil: 2 tbsp, for sautéing the vegetables.
- Fresh thyme: A few sprigs for a subtle earthy flavor.
- Salt and pepper: To taste.
- Cream (optional): A splash to add richness.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Knife and cutting board
- Wooden spoon
- Measuring jug
Instructions to Make Jamie Oliver Carrot and Courgette Soup
- Prepare the vegetables: Peel and chop the carrots, slice the courgettes, and finely chop the onion and garlic.
- Sauté the onions and garlic: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until soft and fragrant.
- Add the carrots and courgettes: Stir in the carrots and courgettes, cooking for about 5 minutes to release their flavors.
- Pour in the stock: Add the vegetable stock and thyme, bringing the mixture to a simmer.
- Cook until tender: Let the vegetables simmer for 20-25 minutes, or until they’re soft.
- Blend the soup: Remove from heat, discard the thyme, and blend the soup until smooth using an immersion blender or standard blender.
- Season to taste: Stir in salt, pepper, and a splash of cream (if using) to finish the soup.
- Serve warm: Ladle the soup into bowls and garnish with fresh herbs if desired.
What Goes Well with Jamie Oliver Carrot and Courgette Soup
- Crusty bread: Perfect for dipping and soaking up the soup.
- Side salad: A light salad complements the soup’s fresh flavors.
- Grilled cheese sandwich: A comforting side that pairs well with this vegetable-based soup.
- Quinoa: Add a small portion of quinoa for extra protein and texture.
- Toasted seeds: Sprinkle some toasted pumpkin or sunflower seeds for a crunchy topping.
- Herbed croutons: Add crispy croutons for added texture and flavor.
Expert Tips for Making the Best Carrot and Courgette Soup
To ensure your soup turns out perfectly, keep these tips in mind:
- Use fresh vegetables: The fresher the carrots and courgettes, the more flavorful your soup will be.
- Blend thoroughly: For a silky smooth texture, blend the soup well, especially if using a standard blender.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper as needed.
- Control thickness: If the soup is too thick, add more stock or water until you reach your desired consistency.
- Add a hint of spice: For a bit of heat, sprinkle in some cayenne pepper or chili flakes.
Easy Variations of Jamie Oliver Carrot and Courgette Soup
- Add potatoes: For a heartier soup, add a couple of peeled, diced potatoes to the pot.
- Use different herbs: Swap thyme for rosemary or basil for a flavor twist.
- Make it dairy-free: Leave out the cream or use a dairy-free alternative like coconut milk.
- Incorporate lentils: For extra protein and fiber, add a handful of red lentils while the soup simmers.
- Add ginger: Fresh ginger adds warmth and complements the sweetness of the carrots.
Best Practices to Store Jamie Oliver Carrot and Courgette Soup
- Refrigeration: Store in an airtight container for up to 3 days in the fridge.
- Freezing: Freeze in individual portions for up to 3 months.
- Use glass jars: Store in mason jars for easy reheating.
- Cool before storing: Allow the soup to cool completely before transferring to the fridge or freezer.
- Label the containers: Mark the date on the containers to track freshness.
Best Practices to Reheat Jamie Oliver Carrot and Courgette Soup
- Microwave: Heat individual servings in the microwave on medium power for 2-3 minutes, stirring halfway.
- Stovetop: Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
- Oven: Pour the soup into an oven-safe dish and heat in a preheated oven at 180°C (350°F) for 15 minutes.
- Slow cooker: Use the ‘keep warm’ setting on your slow cooker for a gradual reheat.
How Can I Make Jamie Oliver Carrot and Courgette Soup Healthier?
- Reduce the oil: Use a non-stick spray or reduce the amount of olive oil.
- Skip the cream: Omit the cream or use a lighter, plant-based alternative.
- Add more greens: Toss in a handful of spinach or kale before blending.
- Lower the sodium: Opt for a low-sodium vegetable stock or make your own.
- Use less salt: Season the soup with herbs and spices instead of extra salt.
Nutrition Value (per serving):
- Calories: 180 kcal
- Protein: 4g
- Carbohydrates: 20g
- Fat: 8g
- Fiber: 6g
- Sodium: 600mg
FAQs
Can I freeze Jamie Oliver’s Carrot and Courgette Soup?
Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Make sure to leave some space at the top for expansion. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.
How do I make Jamie Oliver Carrot and Courgette Soup vegan?
To make this soup vegan, simply leave out the cream or replace it with a plant-based alternative like coconut milk or almond cream. The rest of the ingredients are naturally vegan-friendly, making it an easy adjustment.
What can I serve with Jamie Oliver Carrot and Courgette Soup?
Serve this soup with crusty bread, a light salad, or grilled cheese for a complete meal. You can also top the soup with toasted seeds or croutons to add texture and flavor. It pairs well with quinoa or rice for added bulk.
Can I use other vegetables in Jamie Oliver’s Carrot and Courgette Soup?
Yes, you can add or substitute other vegetables like potatoes, parsnips, or spinach. The base of the soup is flexible, allowing you to experiment with different veggies while maintaining its creamy and smooth texture.
Final Words
The Jamie Oliver Carrot and Courgette Soup is a vibrant and nourishing dish that’s easy to make and full of flavor. With its fresh vegetables and simple ingredients, it’s a fantastic option for a healthy lunch or dinner.
More By British Baking Recipes
- Delia Smith Carrot and Coriander Soup
- Jamie Oliver Cream of Mushroom Soup
- Jamie Oliver Broccoli And Stilton Soup
Jamie Oliver Carrot and Courgette Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Blending
- Cuisine: British
Description
This soup brings together the natural sweetness of carrots and the fresh, mild flavor of courgettes (zucchini). Blended with herbs, spices, and a touch of cream, it results in a smooth, velvety soup that’s perfect for any time of year. Jamie Oliver’s version of this classic vegetable soup focuses on simplicity, letting the fresh ingredients shine through.
Ingredients
- Carrots: 4 medium-sized, peeled and chopped for a sweet base.
- Courgettes (zucchini): 2 medium, sliced for a mild flavor and creamy texture.
- Onion: 1 large, finely chopped to add depth to the soup.
- Garlic: 2 cloves, minced for an aromatic touch.
- Vegetable stock: 1 liter (4 cups), for the liquid base.
- Olive oil: 2 tbsp, for sautéing the vegetables.
- Fresh thyme: A few sprigs for a subtle earthy flavor.
- Salt and pepper: To taste.
- Cream (optional): A splash to add richness.
Instructions
- Prepare the vegetables: Peel and chop the carrots, slice the courgettes, and finely chop the onion and garlic.
- Sauté the onions and garlic: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until soft and fragrant.
- Add the carrots and courgettes: Stir in the carrots and courgettes, cooking for about 5 minutes to release their flavors.
- Pour in the stock: Add the vegetable stock and thyme, bringing the mixture to a simmer.
- Cook until tender: Let the vegetables simmer for 20-25 minutes, or until they’re soft.
- Blend the soup: Remove from heat, discard the thyme, and blend the soup until smooth using an immersion blender or standard blender.
- Season to taste: Stir in salt, pepper, and a splash of cream (if using) to finish the soup.
- Serve warm: Ladle the soup into bowls and garnish with fresh herbs if desired.
