I remember the first time I walked into Jamie Oliver’s kitchen on TV. The warmth of his smile and the smell of fresh vegetables immediately drew me in. One dish that has stuck with me over the years is his Carrot and Celery Soup. It wasn’t fancy or complicated. It was simple, honest, and full of flavor. That’s the kind of cooking I adore-food that nourishes both body and soul, yet doesn’t intimidate. This soup, in particular, became my comfort food on cold evenings.
- It’s a dish that reminds me of home.
- It’s quick enough for weeknight dinners.
- It has layers of flavor that surprise you with each spoonful.
Let’s dive into this iconic recipe and explore what makes it special.
Jamie Oliver’s Carrot And Celery Soup Recipe
I first stumbled upon this recipe while leafing through one of Jamie’s cookbooks at a friend’s place. He made it look so effortless that I had to try it. From peeling the carrots to gently simmering the soup, every step felt like a moment of meditation. By the time the soup was done, my kitchen smelled like a cozy countryside home.
- The soup is vibrant orange with flecks of green.
- It has a smooth, creamy texture without needing cream.
- It balances sweetness from carrots and the earthy freshness of celery.
This is not just a soup; it’s a masterclass in turning simple ingredients into something magical.
Ingredients Needed
When I shop for this soup, I always feel like a kid in a candy store. Fresh vegetables stacked neatly on the shelves, each one promising something delicious. For this recipe, you’ll need:
- 500g carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large onion, roughly chopped
- 2 cloves garlic, crushed
- 1 liter vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: a handful of fresh parsley or a dollop of yogurt for garnish
I always make sure my carrots are firm and my celery crisp. The quality of these simple ingredients makes all the difference in the final soup.
How To Make Jamie Oliver’s Carrot And Celery Soup
The first time I made this soup, I was amazed at how meditative the process was. Chopping, stirring, and simmering became a rhythm, almost like a cooking meditation. Here’s how you can make it yourself:
- Heat olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until softened.
- Toss in the chopped carrots and celery. Stir gently for 5 minutes.
- Pour in the vegetable stock and bring to a boil.
- Reduce heat and simmer for 20-25 minutes until the vegetables are tender.
- Blend the soup using a hand blender until smooth and creamy.
- Season with salt and pepper to taste.
- Serve hot with a sprinkle of parsley or a swirl of yogurt if desired.
This simple process is where magic happens. The flavors develop slowly, and every stir adds depth to the final taste.
Ingredient Science Spotlight
I love understanding why ingredients work the way they do. For this soup:
- Carrots: Packed with beta-carotene, which our body converts to vitamin A. This gives the soup its vibrant color.
- Celery: Contains antioxidants and adds a subtle, slightly salty flavor that balances sweetness.
- Onion and garlic: Both release sulfur compounds when cooked. These enhance flavor and add a natural umami depth.
- Olive oil: Acts as a flavor carrier, helping the body absorb fat-soluble vitamins from the vegetables.
Knowing this makes every spoonful feel like more than just soup-it’s a health boost wrapped in comfort.
Expert Tips
When I’ve made this soup dozens of times, a few things have made it even better:
- Always use fresh vegetables; frozen ones lack depth.
- Don’t rush the sautéing step; onions and garlic need time to release their natural sweetness.
- Blend in stages if using a hand blender for a smoother texture.
- Taste as you go; adjust salt and pepper at the end, not the beginning.
These small touches transform a good soup into a great one.
Recipe Variations
Over the years, I’ve experimented with this recipe in many ways:
- Add a potato for extra creaminess.
- Use coconut milk for a subtle tropical twist.
- Sprinkle toasted nuts or seeds on top for crunch.
- Infuse with fresh herbs like thyme or rosemary for a garden-fresh flavor.
Each variation keeps the soul of Jamie’s original recipe but gives it your personal signature.
Final Words
I can still recall the first spoonful I took. The soup was smooth, comforting, and full of surprises. Cooking this dish feels like a gentle reminder that food doesn’t need to be complicated to be extraordinary. It’s honest, simple, and satisfying.
- It’s a soup that warms more than your stomach.
- It’s a recipe that invites creativity.
- It’s proof that good food can be simple.
FAQs
How Long Does Jamie Oliver’s Carrot And Celery Soup Take To Make?
It usually takes about 30-40 minutes from start to finish.
Can I Make Jamie Oliver’s Carrot And Celery Soup Ahead Of Time?
Yes, you can make it in advance. It stores well in the fridge for up to 3 days.
Is Jamie Oliver’s Carrot And Celery Soup Vegan?
Yes, this soup is vegan as long as you use vegetable stock and not chicken stock.