Description
Jamie Oliver’s carrot and broccoli soup brings hearty comfort to winter dinner tables. Packed with nutrients and creamy goodness, this simple recipe delivers rich vegetable flavors you’ll crave on chilly evenings.
Ingredients
Scale
Main Vegetables:
- 1 kilogram (2.2 pounds) Carrots, peeled and loosely chopped
- 500 grams (1.1 pounds) Potatoes, peeled and loosely chopped
- 300 grams (10.6 ounces) Tenderstem Broccoli
- 2 Medium Onions, diced
- 1 Small Red Chilli, finely diced
Seasonings and Spices:
- 1 Teaspoon Cumin
- ½ Teaspoon Turmeric
- 6 Cloves Garlic (4 diced, 2 finely diced)
Liquids and Oils:
- 1.5 Litres (6.3 cups) Vegetable Stock
- 3 Tablespoons Olive Oil
- ½ Medium Lemon, juiced
Instructions
- Warm the oven to 356°F (180°C) ensuring an even temperature distribution for optimal cooking.
- In a generously sized skillet, heat extra virgin olive oil over medium flame. Introduce finely diced onions and minced garlic, gently sautéing until they become translucent and aromatic, approximately 4-5 minutes.
- Incorporate chopped carrots and diced potatoes into the skillet. Sprinkle ground cumin and turmeric, thoroughly mixing to coat vegetables with fragrant spices.
- Carefully pour vegetable stock into the skillet, raising heat to trigger a robust boil. Immediately reduce temperature, cover with a tight-fitting lid, and allow ingredients to simmer gently for 18-22 minutes until vegetables reach tender perfection.
- Simultaneously prepare roasted broccoli by arranging florets on a baking sheet. Drizzle with freshly squeezed lemon juice, crushed garlic, and a light coating of olive oil. Roast in preheated oven for 12-15 minutes until edges become slightly crisp and golden.
- Transfer soup mixture to a high-powered blender, processing until achieving a velvety smooth consistency. Season with sea salt and freshly ground black pepper to enhance flavor profile.
- Ladle soup into serving bowls, artfully garnishing with roasted broccoli florets as a vibrant, textural topping.
Notes
- Freeze portions of soup in freezer-safe containers for quick and convenient meals later.
- Add protein by stirring in cooked quinoa or white beans for a more substantial meal.
- Use an immersion blender for easier cleanup if you prefer blending directly in the cooking pot.
- Experiment with different spices like smoked paprika or a pinch of chili flakes to personalize the soup’s flavor profile.
- Boost nutrition by using organic vegetables and choosing low-sodium vegetable stock.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, reheating gently when ready to enjoy.
- Prep ingredients in advance to streamline cooking and reduce kitchen stress during meal preparation.
- Make this recipe vegetarian-friendly by using high-quality vegetable stock and ensuring all ingredients are plant-based.
- Roasting the broccoli separately brings out its nutty taste and adds a delightful textural contrast to the creamy soup.
- Customize this hearty soup by adding a dollop of Greek yogurt or a sprinkle of fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 4 g
- Cholesterol: 0 mg