Jamie Oliver’s Carrot Courgette Soup is a light yet hearty vegetable soup, perfect for those who crave a healthy, satisfying dish without the heavy cream or butter. It combines the earthy sweetness of carrots with the delicate, fresh taste of courgettes (zucchini). The soup is rich in flavor but remains simple, focusing on the natural tastes of the vegetables. It’s a great way to get your greens in while enjoying a vibrant, colorful meal.
This recipe is also an easy one-pot wonder, perfect for those busy days when you don’t want to spend hours in the kitchen. The beauty of it lies in how versatile it is. you can add more spices or herbs to your liking or even swap in other vegetables but the core idea stays the same: a light yet comforting vegetable base with a smooth, velvety texture.
Jamie Oliver Carrot Courgette Soup Recipe
Ingredients Needed
To make Jamie Oliver’s Carrot Courgette Soup, you won’t need any exotic ingredients. The beauty of this recipe lies in its simplicity. Here’s a breakdown of what you’ll need:
- Carrots (around 3 or 4 medium-sized) – They bring a natural sweetness and vibrant color to the soup.
- Courgettes (2 medium-sized) – Courgettes offer a subtle, mellow flavor that balances the more assertive carrots.
- Onion (1 medium-sized) – Adds depth and richness to the base of the soup.
- Garlic (2 cloves) – For a nice aromatic hit.
- Vegetable stock (about 1 liter). This is the base of the soup, giving it that cozy, comforting feel.
- Olive oil (2 tablespoons). To sauté the vegetables and enhance their flavors.
- Herbs (like thyme or rosemary). Optional but add a lovely fragrant touch.
- Salt & pepper – To taste.
- Lemon juice (optional) – A little zest to brighten the soup and balance the sweetness of the carrots.
Equipment Needed
For this simple soup, you don’t need a lot of fancy kitchen gadgets. Here’s what you’ll need:
- Large pot – To cook all the ingredients together.
- Chopping board and knife. To chop the vegetables. Nothing too intricate, just a good knife to slice the carrots, courgettes and onions.
- Blender or immersion blender. To make the soup silky smooth. An immersion blender is super convenient if you want to skip transferring the soup to a blender. You can blend it right in the pot.
- Ladle and spoon – For stirring and serving.
That’s pretty much it. no special tools required, just some basic kitchen essentials.
How To Make Jamie Oliver’s Carrot Courgette Soup
Making Jamie Oliver’s Carrot Courgette Soup is straightforward and doesn’t take much time which is a win in itself. Here’s the step-by-step:
- Prepare the vegetables – Start by peeling and chopping the carrots into chunks. Cut the courgettes into slices and chop the onion and garlic finely.
- Sauté the base – Heat the olive oil in your large pot over medium heat. Add the chopped onion and garlic. Cook them for around 5 minutes, stirring occasionally, until softened and fragrant.
- Cook the carrots and courgettes. Add the chopped carrots and courgettes to the pot. Stir to combine with the onions and garlic. Let them cook for about 5 minutes, just to get a bit of color on them.
- Add the stock and herbs. Pour in the vegetable stock and add any herbs you’re using. Bring the mixture to a gentle simmer. Let it cook for around 20 minutes or until the vegetables are tender.
- Blend the soup – Once the vegetables are soft, remove the pot from the heat. Using a blender or immersion blender, puree the soup until it’s silky smooth. You can adjust the consistency by adding more stock if you prefer a thinner soup.
- Season and finish – Taste the soup and add salt, pepper and a squeeze of lemon juice to brighten it up. You can also add more herbs at this stage if you want extra flavor.
- Serve – Ladle the soup into bowls and garnish with a sprinkle of herbs, a drizzle of olive oil or even a dollop of yogurt if you’re feeling fancy.
What I Learnt
This soup is a testament to the magic of simplicity. It doesn’t require complex techniques or hard-to-find ingredients, yet the result is flavorful, comforting and just the right balance of sweetness and savory. I learned that even with the simplest ingredients, a little care in cooking and seasoning can elevate the dish. The fresh, natural flavors of the carrots and courgettes shine through, especially when the soup is blended to a smooth consistency.
I also found that the addition of lemon juice at the end really brightens up the whole thing. It cuts through the natural sweetness of the vegetables, bringing a lovely balance to the dish.
Lastly, I realized that this soup is incredibly adaptable. You can easily swap in other vegetables-parsnips, sweet potatoes or even butternut squash could work. It’s a great foundation to experiment with and add your own twist.
Recipe Tweaks For Jamie Oliver’s Carrot Courgette Soup
Jamie Oliver’s Carrot Courgette Soup is already a vibrant, healthy dish but there are always ways to personalize it and make it your own. For a richer flavor, try roasting the carrots and courgettes first. Roasting intensifies their natural sweetness and adds a smoky depth that blends beautifully with the spices.
If you’re a fan of extra creaminess, swap out the vegetable stock for coconut milk or a dollop of cream towards the end of cooking. It adds a luxurious texture and a hint of coconut flavor that pairs wonderfully with the carrots and courgettes.
For a bit of heat, toss in a small chopped chili or go bold with a teaspoon of smoked paprika or cumin to add warmth and spice. This gives the soup a more complex flavor profile. Also, consider adding a handful of fresh herbs like basil, parsley or even a bit of thyme towards the end for a fresh, herby finish.
Another great tweak is adding a handful of leafy greens like spinach or kale for extra nutrients. These can be blended in at the end or cooked along with the other vegetables. If you prefer a chunkier texture, leave some of the vegetables unblended or add some small pieces of roasted potatoes for heartiness.
Storage Tips For Leftovers
Leftovers from Jamie Oliver’s Carrot Courgette Soup store quite well! To keep it fresh, let the soup cool down completely before transferring it into an airtight container. This will prevent condensation from forming which can make the soup watery. If you’ve made a large batch, portion it out into smaller containers to make reheating easier.
The soup can be kept in the fridge for up to 3 days. If you want to store it for longer, it freezes beautifully! Transfer the soup into freezer-safe containers or zip-lock bags, making sure to leave a bit of space at the top for expansion. It’ll last up to 3 months in the freezer. When you’re ready to eat it, let it thaw in the fridge overnight or heat it up directly from frozen on the stove.
When reheating, give it a quick stir to ensure it’s heated evenly. You might need to add a splash of water or stock to loosen it up if it thickens too much during storage.
What To Eat With Jamie Oliver’s Carrot Courgette Soup?
This soup is hearty enough to stand alone but pairing it with a side can elevate the meal. A chunk of crusty, buttered sourdough or a few slices of garlic bread adds the perfect texture contrast. The soup’s creaminess and the bread’s crispiness create a satisfying balance.
If you’re looking for something lighter, a fresh, zesty salad would complement the flavors well. A simple arugula salad with lemon, olive oil and a sprinkle of parmesan would work wonders. If you’re craving protein, grilled chicken or crispy chickpeas could add a hearty touch.
For a more indulgent twist, try serving the soup alongside a cheese toastie or grilled cheese sandwich. The gooey cheese and the warm, toasty bread are a comforting companion to the smooth, savory soup.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Carrot Courgette Soup?
You’ll need carrots, courgettes, onion, garlic, olive oil, vegetable stock, and seasoning like salt and pepper.
Can I Freeze Jamie Oliver’s Carrot Courgette Soup?
Yes, this soup freezes really well! Just let it cool before transferring to an airtight container.
How Long Does Jamie Oliver’s Carrot Courgette Soup Take To Cook?
It takes about 30-40 minutes, depending on how small you chop your veggies.
