I remember the first time I tried Jamie Oliver’s carrot courgette soup. It was a cold winter evening, and I was craving something warm but light. I didn’t expect to be blown away by a simple bowl of soup, yet the first spoonful felt like comfort in liquid form. The flavors were bright, the texture silky, and it left me feeling nourished without being heavy.
This soup isn’t just a recipe; it’s a reminder that simple ingredients can become extraordinary with the right technique. Whether you’re cooking for yourself, family, or friends, this soup has a way of bringing people together around a warm bowl.
Jamie Oliver’s Carrot Courgette Soup Recipe
The recipe itself is classic Jamie Oliver: straightforward, fresh, and focused on the natural flavors of vegetables. What I love most is how he makes soup approachable. You don’t need hours of prep or exotic ingredients. It’s a soup that’s both satisfying and quick enough for weeknights.
In essence, it’s about creating a delicate balance between the sweetness of carrots, the subtle earthy notes of courgettes, and a gentle hint of onion and garlic. Each spoonful tastes like the ingredients were grown just for you.
Ingredients Needed
I still remember the first trip I made to the market for this soup. I walked past colorful carrots and shiny green courgettes and realized that picking the freshest produce makes all the difference. For this recipe, you’ll need:
- 4 large carrots, peeled and chopped
- 2 medium courgettes, chopped
- 1 medium onion, roughly chopped
- 1 clove of garlic, minced
- 1-2 tablespoons olive oil
- 1 liter vegetable stock or water
- Salt and pepper to taste
- Fresh herbs like parsley or thyme (optional for garnish)
That’s it. No heavy creams, no complicated sauces. Just fresh vegetables and a little love.
How To Make Jamie Oliver’s Carrot Courgette Soup
I’ll never forget the smell that filled my kitchen when I made this soup for the first time. The aroma of sizzling onions and garlic is instantly comforting. Here’s how you can make it:
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and garlic. Cook until soft and fragrant.
- Toss in the chopped carrots and courgettes. Stir for a few minutes.
- Pour in the vegetable stock or water. Bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender or food processor.
- Season with salt, pepper, and herbs if desired.
- Serve hot with a drizzle of olive oil or a slice of crusty bread.
It’s simple, but the transformation from raw vegetables to silky soup is almost magical.
Ingredient Science Spotlight
I love thinking about why this soup works so well. Here’s a breakdown:
- Carrots: Naturally sweet and full of beta-carotene, which your body converts to vitamin A. Great for eye health.
- Courgettes: High in water content, which makes the soup silky. Low in calories but rich in vitamins C and K.
- Onion and garlic: Contain sulfur compounds that add depth of flavor and support immunity.
- Olive oil: Healthy fats help absorb fat-soluble vitamins from the vegetables.
Understanding the science makes the soup even more satisfying to eat. You’re not just tasting it-you’re nourishing your body.
Expert Tips
I learned a few tricks that make this soup even better:
- Use the freshest vegetables you can find. It makes a noticeable difference.
- Don’t overcook the vegetables; you want them tender but not mushy.
- Blend in batches if your blender is small to get a smooth, even texture.
- Taste as you go. Sometimes a pinch of salt or a squeeze of lemon can elevate the flavors.
These small tweaks can take a good soup and turn it into something restaurant-quality.
Recipe Variations
I’ve experimented with this soup in several ways. Some of my favorites:
- Spicy kick: Add a pinch of cayenne or smoked paprika for warmth.
- Creamy version: Stir in a splash of coconut milk for a richer texture.
- Herbal twist: Add fresh basil or dill at the end for a burst of flavor.
- Chunky style: Reserve half the vegetables before blending for a hearty, rustic feel.
This recipe is flexible, so don’t be afraid to make it your own.
Final Words
Every time I make this soup, I feel a sense of calm. The process is soothing, the kitchen smells wonderful, and the result is always rewarding. It’s a dish that proves comfort food doesn’t need to be complicated or indulgent.
Whether you’re cooking for a cold evening or meal prepping for the week, this carrot courgette soup is a reliable, healthy, and delicious choice.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Carrot Courgette Soup?
You need carrots, courgettes (zucchini), onion, garlic, vegetable stock, olive oil, salt, and pepper.
How Long Does It Take To Make Jamie Oliver’s Carrot Courgette Soup?
It takes about 30-40 minutes to make, including prep and cooking time.
Can I Freeze Jamie Oliver’s Carrot Courgette Soup?
Yes, you can freeze it for up to 3 months. Just let it cool completely before freezing.