Description
Jamie Oliver’s carrot and courgette soup delivers garden-fresh comfort in a bowl. Creamy vegetables blend with aromatic herbs, creating a nourishing lunch you’ll savor spoonful by delightful spoonful.
Ingredients
Scale
Primary Vegetables:
- 1 onion (brown, peeled and diced)
- 400 g (14.1 ounces) carrots (peeled and diced)
- 200 g (7.1 ounces) potato (peeled and diced)
- 400 g (14.1 ounces) courgette/zucchini (diced)
Cooking Liquids and Seasonings:
- 2 tablespoons olive oil
- 800 ml (27 fluid ounces) vegetable stock
- 1 teaspoon medium curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
Instructions
- Prepare the base ingredients by thoroughly washing and meticulously chopping the onion, carrots, potato, and zucchini into uniform 1-centimeter (0.4-inch) cubes to ensure consistent cooking and texture.
- Select a large, heavy-bottomed saucepan and warm 2 tablespoons (30 milliliters) of olive oil over gentle medium-low heat, allowing the oil to shimmer but not smoke.
- Introduce the diced onions into the heated oil, gently sautéing for approximately 2-3 minutes until they become translucent and release their subtle aromatic qualities.
- Sprinkle medium curry powder into the pan, stirring continuously for roughly 45-60 seconds to activate the spices’ complex flavor profile and eliminate any raw powder taste.
- Carefully add diced carrots and potatoes to the fragrant mixture, covering the pan to create a steam environment for approximately 3-4 minutes, which helps soften the vegetables.
- Pour in 4 cups (950 milliliters) of vegetable stock, incorporating the diced zucchini, and season with 1 teaspoon (5 grams) of salt and a pinch of freshly ground black pepper.
- Increase heat to bring the liquid to a robust boil, then immediately reduce to a gentle simmer, allowing the vegetables to tender and meld their flavors for 18-22 minutes.
- Remove the pan from heat and utilize an immersion blender or standard food processor to transform the mixture into a velvety, smooth consistency.
- Taste and refine the seasoning, adding additional salt or pepper as needed to balance the soup’s flavor profile. Serve immediately while warm.
Notes
- Adjust liquid levels carefully by adding vegetable stock or simmering uncovered to reach perfect soup consistency.
- Select high-starch potato varieties like Yukon Gold or Russet for maximum creamy texture and natural thickening.
- Dice carrots into small, uniform pieces for faster cooking and smoother blending results.
- Prepare courgettes by trimming ends and cutting into precise 1cm square cubes for even cooking.
- Smaller vegetable cuts ensure faster cooking and more seamless incorporation into the final soup blend.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 100
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg