Jamie Oliver Carrot Courgette Soup recipe is made with onion, carrots, potato, courgette, olive oil, curry powder, vegetable stock, salt, and black pepper. It takes around 40 minutes to prepare and serves 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Chickpea Soup
- Jamie Oliver Butternut Squash And Sweet Potato Soup
🧡 Why You’ll Love This Carrot Courgette Soup Recipe:
- Nutrient-rich: Packed with carrots, courgettes, and potatoes, this soup offers a bounty of vitamins and minerals essential for a balanced diet.
- Flavorful Twist: The addition of curry powder brings a delightful depth of flavor, elevating the traditional vegetable soup to new heights.
- Quick and Easy: With just 40 minutes of preparation time, this recipe offers a convenient solution for busy weeknights without compromising on taste.
- Versatile Dish: Perfect as a light lunch or a comforting dinner, this soup can be enjoyed on its own or paired with a crusty bread for a more substantial meal.
- Health-Conscious Choice: Made with wholesome ingredients and vegetable stock, this soup is a guilt-free option for those looking to indulge in a nourishing and satisfying meal.
❓ What Is Jamie Oliver Carrot Courgette Soup?
Jamie Oliver’s Carrot Courgette Soup is a vibrant blend of carrots, courgettes, potatoes, and spices, creating a creamy and flavorful dish.
🥕 Jamie Oliver Carrot Courgette Soup Ingredients:
- 1 Onion brown, peeled and diced
- 400 g Carrots peeled and diced
- 200 g Potato peeled and diced
- 400 g Courgette /Zucchini. Diced
- 2 tablespoon Olive Oil Fairtrade available
- 1 teaspoon Medium Curry Powder Fairtrade available
- 800 ml Vegetable Stock
- 1 teaspoon Salt
- 1 teaspoon Black Pepper freshly group, Fairtrade available
🍲 How To Make Jamie Oliver Carrot Courgette Soup
- Cut the carrots, onion, potato, and zucchini into square pieces about 1 cm thick. Smaller pieces will cook faster, which will save energy.
- Put the onion in a big pan or Dutch oven with oil. Fry it slowly over low heat for two to three minutes.
- After you add the curry powder, cook for one minute. This helps the taste come out.
- Cut up the potato and carrot and add them to the pan. For three minutes, cover them and let them “sweat.” This helps bring out their flavors. Don’t turn up the heat.
- Season with salt and pepper, then add the diced courgette and stock. Bring it to a boil, then let it cook on low for 20 minutes.
- Blend the soup in a blender until it is smooth after the veggies are soft. After you’re done, taste it and serve.
💭 Recipe Tips:
- Adjust spice level cautiously; start with a small amount of curry powder and add gradually to avoid overpowering the soup.
- Ensure vegetables are diced uniformly for even cooking and consistent texture throughout the soup.
- Use fresh, high-quality vegetables for optimal flavor and nutrient content.
- Be mindful of the soup’s thickness; if it’s too thick, add more vegetable stock or water gradually until desired consistency is reached.
- Experiment with garnishes like fresh herbs, a drizzle of olive oil, or a dollop of yogurt to enhance the soup’s presentation and taste.
🥗 What To Serve With Carrot Courgette Soup?
Serve Carrot Courgette Soup with crusty bread or garlic croutons for added texture a side salad with a light vinaigrette complements the soup’s flavors for protein, offer grilled chicken or a cheese platter with a variety of cheeses and fruit.
🎚 How To Store Leftovers Carrot Courgette Soup?
- Refrigerator: To store Leftovers Carrot Courgette Soup allow it to cool completely then transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freezer: To freeze Leftovers Carrot Courgette Soup into freezer-safe containers leaving room for expansion and freeze for up to 3 months.
🥵 How To Reheat Leftovers Carrot Courgette Soup?
- Microwave: Place Leftovers Carrot Courgette Soup in a microwave-safe bowl cover it loosely and heat in 5-7 minutes until heated through.
- Stovetop: Transfer soup to a saucepan heat over medium-low heat for up 4- 6 minutes stirring occasionally until warmed.
- Oven: Pour Leftovers Carrot Courgette Soup into an oven-safe dish cover it with foil and reheat at 350°F (175°C) for 15-20 minutes.
FAQ’S
How Do I Prevent Carrot Courgette Soup From Becoming Too Watery?
To prevent carrot courgette soup from becoming too watery, ensure to simmer it uncovered for the last 10-15 minutes to allow excess liquid to evaporate
How Do You Thicken Carrot Courgette Soup Without Cream?
To thicken carrot courgette soup without cream, try adding a cooked potato or blending a portion of the soup to create a thicker consistency.
Can You Substitute Other Vegetables In Carrot Courgette Soup?
Yes, you can substitute other vegetables like sweet potatoes, butternut squash, or cauliflower in carrot courgette soup for variation.
Can Carrot Courgette Soup Be Made In A Slow Cooker?
Carrot courgette soup can be made in a slow cooker by combining all ingredients and cooking on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
Try More Jamie Oliver Recipes:
- Jamie Oliver Roasted Red Pepper And Tomato Soup
- Jamie Oliver French Onion Soup
- Jamie Oliver Carrot And Leek Soup
Jamie Oliver Carrot Courgette Soup Nutrition Facts
Amount Per Serving:
- Calories: 182kcal
- Carbohydrates: 27g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Sodium: 1458mg
- Potassium: 846mg
- Fiber: 6g
- Sugar: 11g
- Vitamin A: 17338IU
- Vitamin C: 36mg
- Calcium: 66mg
- Iron: 1mg
Jamie Oliver Carrot Courgette Soup
Description
Jamie Oliver Carrot Courgette Soup recipe is made with onion, carrots, potato, courgette, olive oil, curry powder, vegetable stock, salt, and black pepper. It takes around 40 minutes to prepare and serves 4 people.
Ingredients
Instructions
- Cut the carrots, onion, potato, and zucchini into square pieces about 1 cm thick. Smaller pieces will cook faster, which will save energy.
- Put the onion in a big pan or Dutch oven with oil. Fry it slowly over low heat for two to three minutes.
- After you add the curry powder, cook for one minute. This helps the taste come out.
Cut up the potato and carrot and add them to the pan. For three minutes, cover them and let them “sweat.” This helps bring out their flavors. Don’t turn up the heat. - Season with salt and pepper, then add the diced courgette and stock. Bring it to a boil, then let it cook on low for 20 minutes.
- Blend the soup in a blender until it is smooth after the veggies are soft. After you’re done, taste it and serve.
Notes
- Adjust spice level cautiously; start with a small amount of curry powder and add gradually to avoid overpowering the soup.
Ensure vegetables are diced uniformly for even cooking and consistent texture throughout the soup.
Use fresh, high-quality vegetables for optimal flavor and nutrient content.
Be mindful of the soup’s thickness; if it’s too thick, add more vegetable stock or water gradually until desired consistency is reached.
Experiment with garnishes like fresh herbs, a drizzle of olive oil, or a dollop of yogurt to enhance the soup’s presentation and taste.