I remember the first time I tried Jamie Oliver’s carrot and courgette soup. It was a rainy afternoon, and I was craving something warm and simple. I didn’t have much in the fridge-just a few vegetables-but as soon as I tasted it, I was hooked. That first spoonful was creamy, sweet, and comforting, like a hug in a bowl. Over time, this soup has become my go-to when I need something quick, healthy, and satisfying.
There’s something magical about how basic ingredients can transform into something extraordinary. This soup proves that cooking doesn’t need to be complicated to be unforgettable.
Jamie Oliver’s Carrot And Courgette Soup Recipe
I first discovered Jamie Oliver’s version while flipping through one of his cookbooks. It stood out because it’s bright, fresh, and has a subtle sweetness that keeps you coming back for more. It’s the kind of recipe you can make on a weeknight, yet impress someone if they stop by unexpectedly.
What I love about this soup is its simplicity. You don’t need fancy gadgets or hard-to-find ingredients. Just fresh vegetables, stock, and a few herbs. And the end result? Smooth, velvety, and packed with flavor.
Ingredients Needed
When I shop for this soup, I like to picture the colors on my cutting board. Orange from the carrots, green from the courgettes-it feels like assembling a tiny rainbow. Here’s what you’ll need:
- 4 medium carrots
- 2 medium courgettes (zucchinis)
- 1 onion
- 2 cloves garlic
- 1 liter vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs like parsley or thyme for garnish
Pro tip: I always choose the freshest vegetables I can find. The flavor difference is incredible.
How To Make Jamie Oliver’s Carrot And Courgette Soup
I remember the first time I followed Jamie’s instructions exactly. I was amazed at how quickly the kitchen filled with a warm, earthy aroma. Here’s the step-by-step process:
- Prep the vegetables: Peel the carrots, chop the courgettes, and dice the onion and garlic. Keep everything roughly the same size for even cooking.
- Sauté: Heat olive oil in a large pot. Add onions and garlic, cooking until soft and fragrant.
- Cook the vegetables: Toss in the carrots and courgettes. Stir for a few minutes to combine flavors.
- Add stock: Pour in the vegetable stock. Bring to a simmer and let it cook for about 20 minutes or until the vegetables are tender.
- Blend: Use a hand blender to puree until smooth. If you like it thinner, add a bit more stock.
- Season and serve: Add salt and pepper. Garnish with fresh herbs and a drizzle of olive oil.
Ingredient Science Spotlight
One of the reasons this soup is so satisfying is chemistry. Carrots contain beta-carotene, which turns into vitamin A in your body. Courgettes are high in antioxidants and fiber. Cooking them together releases natural sugars, giving the soup its subtly sweet flavor.
Olive oil helps your body absorb fat-soluble vitamins, so that drizzle on top isn’t just for looks-it’s functional too. And blending the soup creates a smooth texture, which makes the flavors meld beautifully.
Expert Tips
I’ve learned a few tricks that make this soup even better over the years:
- Roast the vegetables for extra depth of flavor before simmering.
- Use homemade stock if you can-it’s richer and more complex.
- Don’t overcook the courgettes, or they become mushy and watery.
- Taste as you go. A pinch of salt at the start is not enough; seasoning at the end really brings out the sweetness.
Recipe Variations
I love experimenting with this soup depending on the season or what’s in my fridge:
- Add a pinch of curry powder or cumin for a spiced version.
- Toss in some ginger for a warming kick.
- Replace courgettes with sweet potatoes for a creamier, more indulgent soup.
- Swirl in a dollop of yogurt or cream for extra richness.
Final Words
Every time I make this soup, it reminds me how simple ingredients can create something special. It’s a recipe that’s forgiving, versatile, and full of flavor. It’s perfect for rainy afternoons, quick lunches, or even a starter for a dinner party.
FAQs
Can I Make Jamie Oliver’s Carrot And Courgette Soup Ahead Of Time?
Yes, you can make it ahead of time. The soup will keep in the fridge for about 3 days or you can freeze it for up to 3 months.
What Can I Use If I Don’t Have Courgettes?
You can substitute courgettes with other summer squash like yellow squash or even a small amount of celery for a slightly different flavor.
Can I Make This Soup Vegan?
Absolutely! Just use vegetable stock instead of chicken stock and make sure the seasoning and oil are plant-based.